Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, shrimp enchiladas with vegetables. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

I would really like to have the recipe Do you think I could substitute vegetable broth for chicken or something else? Spinach, shrimp, and cheese enchiladas are topped with a cream sauce seasoned with jalapenos, tomatillos and cilantro. These enchiladas are a rich, tangy spin on more common red chile enchiladas. Don't be shy about experimenting with fillings and the spice level.

Shrimp Enchiladas with Vegetables is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Shrimp Enchiladas with Vegetables is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have shrimp enchiladas with vegetables using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Shrimp Enchiladas with Vegetables:

1. Take For filling:
2. Make ready 1 lbs shrimp (peeled and divined)
3. Prepare 1 zucchini (graded)
4. Take 2 carrots (graded)
5. Make ready 2 tsp. Garlic (or 2 cloves)
6. Get 2 green / red pepper(one jalepeno is fine) chopped
7. Get 1 dry onion (chopped)
8. Make ready to taste Salt and pepper
9. Get For sauce :
10. Get 1 1/2 cup chicken broth
11. Take 1 tbs flour
12. Take 2 tbs oil
13. Get 2 tbs butter
14. Prepare 2 cups cheese (I used cheddar)
15. Make ready 3/4 cup sour cream
16. Get 1 tbs parsley
17. Prepare 1 tsp hot sauce (optional)
18. Prepare 4 tortillas

These tasty healthy enchiladas use pre-cooked and peeled shrimp, making them easy and quick enough for a busy work night. Roasted vegetables make the perfect filling for these simple and delicious enchiladas! For the first twenty years of my life, I was passionately anti-vegetable. Sure, like most kids, I would happily eat any kind of potatoes, carrots and celery on occasion.

Instructions to make Shrimp Enchiladas with Vegetables:

1. Grade zucchini, carrots, chop garlic (if you use one) Melt 1 tbs butter in a pan, add onion sauté add garlic, let them be tender, add salt pepper, hot sauce (optional) add zucchini and carrots, cook about 5 mins. Until their juice is gone, 1/2 tsp parsley, stir 2 mins. set aside prepare your ingredients for sauce: flour, s. cream, broth, butter, garlic powder, parsley (I used dry)
2. Heat 1 tbs butter in a pan, cook shrimp about 2 mins. After they are cooled to handle peel and chop them. Add into zucchini mixture, stir 1 mins. Remove from heat until you finish making your sauce.
3. Melt butter, add flour, stir constantly, don't burn the butter, add broth, when it thickens little add s. Cream stir, (hot sauce if you want it) add cheese stir until gets creamy. Add parsley.
4. Once it thickens turn it off, have two spoon of cream to shrimp mixture and stir. Keep aside
5. Place tortilla on a flat surface. Have two spoon mixture on the middle of tortilla, sprinkle some cheese top of it
6. Fold one side
7. Then the other side over it. Set your oven to 375 F, in a oven safe baking dish pour some sauce bottom of the pan, then place all the filled tortillas
8. Pour some more sauce over them. Cover with aluminum paper and cook 20 mins.
9. Don't forget to sprinkle some more parsley before send them oven.
10. If you have left over sauce serve with it.

For the first twenty years of my life, I was passionately anti-vegetable. Sure, like most kids, I would happily eat any kind of potatoes, carrots and celery on occasion. Roasted Shrimp Enchiladas with Jalapeño-Cream Sauce. I am always on the lookout for new and creative ways to eat shrimp and fish. We inevitably will eat leftovers an extra night, be.

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