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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. | 2. Add onions, peppers, and garlic and cook until soft/tender. | 3. Stir in shrimp, cook for 4 minutes and remove from heat. | 4. In small saucepan, melt remaining butter over medium heat. Sprinkle with flour and whisk until smooth. | 5. Whisk in the half-and-half and continue to cook over medium heat until thickened. This should take about 5 minutes, but do not let it boil over. | 6. Stir in the enchilada sauce, whisking continuously until blended. | 7. Remove from heat and stir 3/4 cup of sauce mixture and 1/4 cup of cheese into the shrimp mixture. | 8. Coat a 13x9-inch dish with nonstick cooking spray. Spoon equal amounts of shrimp mixture down the center of a tortilla, roll it tightly, and line up in dish. Repeat with remaining tortillas and filling. | 9. Pour sauce over enchiladas, spreading to edges. | 10. Top with remaining cheese (or more if you like it gooey.). | 11. Bake at 375 for 20 minutes until cheese is melted and sauce is bubbly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
shrimp	1	lb	fully-cooked thawed chopped	321.8674	4.1253	61.6988	4.5787
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
half	1	cup		-	-	-	-
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
cheddar cheese	4	ounces	shredded	199.5804	12.1449	15.2067	10.0697
flour tortilla	10		buritto-sized	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.