Shrimp Enchiladas with White Cheese Sauce

These sassy…oh, I mean saucy, shrimp enchiladas are full of flavor, creamy, and simply delicious. I personally went back for a third piece, and my friends had seconds.  I think you will too!

Shrimp Enchiladas with White Cheese Sauce
Rate this recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

1 hour

Serves 4-6

Serving Size: 1 whole filled tortilla

Shrimp Enchiladas with White Cheese Sauce

Full of flavor, creamy, saucy, delicious! You won't be disappointed.....try these tonight!

Ingredients

    Cheese Sauce
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 2 cups grated jack cheese (best to grate fresh cheese yourself); reserve 1/2 cup for topping
  • 1/2 cup salsa verde
  • Filling
  • 1 1/2 pounds raw shrimp, shells and tail removed (I pre-grilled the shrimp, and chopped into pieces)
  • 2 tbsp olive oil
  • 1/2 red bell pepper, chopped
  • 1/2 onion, chopped
  • 1 cup shredded carrots
  • 3 cups spinach, fresh
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp seasoning salt
  • 1/2 tsp cumin powder
  • 1/2 tsp table salt
  • 1/2 tsp lemon pepper
  • 1/2 cup chopped cilantro, fresh
  • 6 burrito size tortillas (find the most authentic brand for the best flavor and texture)

Instructions

  1. Preheat oven to 350 degrees.
  2. Make cheese sauce. In a large sauce pan, melt butter over medium-high heat.
  3. Add flour, while stirring constantly. It will turn into a paste.
  4. Add chicken broth slowly, while constantly stirring, until fully combined. Let it come to a slight boil, which will slightly thicken it.
  5. Add 1 1/2 cups grated cheese, stirring to melt and combine.
  6. Add sour cream and salsa verde, stirring to combine.
  7. Remove from heat, cover and set aside.
  8. Make the filling. Grill, roast or saute shrimp until just done (do not overcook....better slightly undercooked since they will go in oven as well)
  9. Chop shrimp into chunks, and set aside.
  10. In a large frying pan, heat oil over medium heat.
  11. Saute red pepper, onion and carrots for about 4 minutes.
  12. Add spinach and continue to cook until spinach is wilted.
  13. Add shrimp, all the spices/herbs, and about 3/4 cup of the cheese sauce. Gently stir to combine.
  14. Remove from heat.
  15. Using a 9x13 casserole dish, pour a little cheese sauce on the bottom of pan.
  16. Fill each tortilla with filling, roll up, and place in casserole dish.
  17. Pour the remaining cheese sauce over the tortillas. Sprinkle with remaining 1/2 cup cheese.
  18. Bake for 20 minutes. Remove and let sit for about 5 minutes, then serve.
  19. Top with fresh chopped cilantro if desired. Enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://www.keepitinthekitchen.com/shrimp-enchiladas-with-white-cheese-sauce/

Cod Ceviche

Ceviche is perfect when you are looking for that light, protein packed snack or meal.  I used nut thins crackers instead of tortilla chips to keep it on the healthy side.  Could also use rice crackers, or whatever you choose.

Cod Ceviche
Rate this recipe

Prep Time: 15 minutes

Cook Time: 6 hours

6 hours, 30 minutes

Makes about 2-3 cups

Cod Ceviche

Light, healthy and tasty..... my favorite type of food. I also did a shrimp ceviche with the same ingredients, only I boiled the shrimp in water to cook it first, chopped it and added the rest of the ingredients. Other fish you can use instead of Cod would be Halibut, Red Snapper, or Sole.

Ingredients

  • 1/2 lb of cod filet (about 2 cups chopped)
  • 1 medium avocado, cut into chunks
  • 2 roma tomatoes, chopped
  • 3 tbsp red onion, chopped
  • 3 tbsp cilantro, chopped
  • 3 lemons, juiced
  • 3 limes juiced
  • 2 more limes
  • Salt and pepper

Instructions

  1. Cut the fish into small chunks. Add to a glass or stainless steel bowl.
  2. Add the lemon and lime juice. Make sure the fish is fully emerged in juice.
  3. Cover and refrigerate for at least 4 hours, may need longer. Marinading the fish in citrus cooks the fish. Check fish by breaking a chunk apart. If its done, it will easily flake apart, as if it were cooked. If its not, keep marinading longer until its done.
  4. Once cooked, strain the fish from the juice. Add back to bowl, or a new bowl.
  5. Add the tomato, avocado, red onion and cilantro.
  6. Juice the remaining 2 limes over the top.
  7. Sprinkle with a little salt and pepper.
  8. Gently toss to combine.
  9. Serve with your choice or cracker or chips, or use a fork. Its up to you.
  10. Enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://www.keepitinthekitchen.com/cod-ceviche/