Creamy Shrimp Enchiladas

INGREDIENTS

6-inch flour tortillas

box Zatarain’s Cilantro Lime Rice (prepared as directed on box)

1 1/2 cups

pico de gallo (store-bought or homemade)

for the shrimp filling:

2 tbsp

salted butter

1 lb

fresh shrimp - tails removed, peeled & deveined, (chopped into 1-inch pieces)

2 cloves

garlic (minced)

1 tsp

Zatarian’s Creole Seasoning

for the sauce:

4 tbsp

salted butter

4 tbsp

all-purpose flour

1 1/2 cups

vegetable broth

1 tsp

Zatarain's Creole Seasoning

1 1/2 cups

shredded mozzarella cheese (plus more for topping)

1/2 cup

salsa verde

1 cup

sour cream