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
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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!
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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
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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!
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Coconut Cilantro Lime Rice

If you are looking for something a little different, and sweet, this is a great side dish option. We served this as two different variations with pork tacos, and both were delicious. These would go great with chicken or fish as well.

Coconut Cilantro Lime Rice
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Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

6 servings

Coconut Cilantro Lime Rice

Delicious side dish for any Mexican flare meal (tacos, burritos, etc.), chicken, or fish. I've added two variations, but shown the coconut milk version. Keep in mind, the coconut milk version is bit creamier and sweeter, and the broth version is more bright and tangy.

Ingredients

  • 1 cup jasmine rice
  • 1 cup water
  • 1 cup coconut milk (from the can)
  • 1/2 cup chopped cilantro
  • Juice of 2-3 limes
  • Zest of 1 lime
  • 1 tbsp olive oil
  • Dash of salt
  • Optional Variation
  • Instead of coconut milk, use vegetable or chicken broth
  • 1 cup canned corn

Instructions

  1. Bring water, coconut milk (or broth) and rice to a boil. Reduce heat and simmer for about 15-20 minutes, until liquid is absorbed.
  2. Remove from heat and fluff rice.
  3. Add the lime juice, zest, olive oil, cilantro and salt (and corn if you are doing the variation). Gently stir to combine.
  4. Serve while warm. Enjoy!
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Mexican Lasagna Casserole

Layered corn tortillas, with pork, beans, corn, onions, peppers, cheese, spices and enchilada sauce, topped off with a little sour cream. D-lish!

Mexican Lasagna Casserole
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Prep Time: 20 minutes

Cook Time: 45 minutes

1 hour, 10 minutes

10-12 servings

Mexican Lasagna Casserole

Easy, delicious, semi-healthy, family meal, which makes for great left-overs as well. You can add more spice via chili powder or spicy enchilada sauce if that is what you prefer. But I like to keep it on the mild side. Hope your family loves it too.

Ingredients

  • 6 thin cut pork chops, boneless
  • 24 white corn tortillas
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 large can enchilada sauce (approximately 2-3 cups)
  • 1/2 cup chopped red or yellow bell pepper
  • 1/4 cup chopped onion
  • 1/4 cup chopped black olives
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp seasoning salt
  • 1/2 tsp black pepper
  • 1/4 tsp chili powder
  • 3-4 cups grated cheddar cheese

Instructions

  1. Season and grill the pork chops, about 3-4 minutes per side over medium-low heat. Remove and let sit 10 minutes.
  2. Preheat oven to 350 degrees F.
  3. Dice pork chops into small pieces and transfer to large mixing bowl.
  4. Add beans, corn, bell pepper, onion, olives, and spices. Stir to combine and set aside.
  5. In a 9x13 casserole dish, pour a little enchilada sauce on bottom of dish.
  6. Layer 8 tortillas, overlapping, on top of sauce.
  7. Layer some cheese on top of tortillas.
  8. Layer half the meat mixture atop the cheese.
  9. Layer 8 more tortillas atop the meat mixture.
  10. Pour half the remaining sauce atop the tortillas.
  11. And repeat a layer of cheese and meat.
  12. Finish with last layer of 8 tortillas, pour remaining sauce over tortillas (make sure tortillas are all covered in sauce), and sprinkle with remaining cheese.
  13. Cover with foil, and bake at 350 degrees for 20 minutes, remove foil, then bake another 15 minutes.
  14. Remove and let stand 5 minutes before serving.
  15. Serve with sour cream.
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