1-How to Prepare the Perfect Shrimp Enchiladas: Step-by-Step Guide: Getting shrimp enchiladas just right is easier than you might think, and this guide will walk you through it. Start by preheating your oven to 350 degrees Fahrenheit and spraying a 9×13 casserole dish with cooking spray to set the stage. You’ll be amazed at how straightforward these steps are, even if you’re new to cooking.

2-First, in a large skillet, melt 2 tablespoons butter and sauté 1/2 cup diced red bell pepper and 1/2 cup diced white onion over medium heat until they’re slightly soft. Add 2 cloves minced garlic and cook for one more minute to build that flavorful base. This part really brings out the veggies’ sweetness and sets up the shrimp nicely.

3-Next, add 1 pound chopped shrimp and cook for 2-3 minutes until they just start turning pink, but don’t fully cook them yet. Remove from heat and stir in 1/2 teaspoon salt, 1 teaspoon chili powder, 1/4 cup chopped cilantro, and 2 tablespoons lime juice. Set this mixture aside it’s the heart of your enchiladas.

4-For the sauce, melt 4 tablespoons butter in a large skillet and whisk in 4 tablespoons flour, cooking for 1-2 minutes. Slowly add 1 1/2 cups chicken broth, stirring constantly over medium-high heat until it thickens. Lower the heat, add 1 1/2 cups shredded Monterey Jack cheese, and stir until melted, then mix in 1/2 cup salsa verde and 1 cup sour cream.

5-Stir 1 cup of the sauce into the shrimp mixture to combine. Fill each of the 8 tortillas with 1/3 cup of the shrimp mixture, roll them tightly, and place them seam side down in the prepared baking dish. Pour the remaining sauce over the top and bake uncovered for 30-40 minutes until the tops are golden brown.

6-Let the enchiladas sit for 10 minutes before serving, and don’t forget optional sides like pico de gallo, sour cream, guacamole, refried beans, or black beans. This recipe takes about 10 minutes to prep and 45 minutes to cook, serving 8 people perfectly. For more dessert ideas to follow this meal, check out our strawberry shortcake trifles for a sweet finish.