Cheesy Shrimp Enchiladas

These cheesy shrimp enchiladas are even more tasty when using St. Ours Clam Broth to boost seafood flavor

Serves 4 | 55 minutes

Add seafood flavor to cheese sauce with St. Ours Clam Broth in these shrimp enchiladas

Ingredients

• 1 lb medium shrimp, peeled and deveined

• 1 cup frozen corn, thawed

• 1 onion, minced

• 2 Tbsp oil

• 3 Tbsp butter

• 3 Tbsp flour

• 1 cup milk

• 1 envelope St. Ours Clam Broth

• ½ cup sour cream

• 2 tsp cumin

• 1 tsp oregano

• 1 tsp paprika

• 1 tsp garlic powder

• 2 cups Monterey Jack cheese, shredded

• 1 jalapeno, diced (optional)

• 8 large tortillas, room temperature

Directions

1. Preheat oven to 350°F. Grease a 9”x 13” casserole dish

2. In a large skillet, add oil and turn heat on medium-high until shimmering, add corn and onion, sautéing until the edges just start to brown. Add shrimp and continue to sauté for 5 minutes, then set aside

3. Melt butter in a large saucepan on medium, whisk in flour to form a roux, cook for 2 minutes. Slowly add milk, whisking until a thick sauce forms. Whisk 1 envelope of St. Ours Clam Broth into 1 cup of hot water then whisk into sauce until thickened. Whisk in sour cream, cumin, oregano, paprika, and garlic. Taste sauce and adjust spice if needed

4. Set aside 1 cup of this sauce to pour over the top later and spread ¼ cup on the bottom of the casserole dish to help keep the enchiladas from sticking

5. Now add 1 ½ cups cheese to the sauce in the pot, whisking until melted. Stir in shrimp mixture and jalapeno. Remove from heat

6. Place a tortilla on a flat surface and add an eighth of the mixture to one end, roll the tortilla, tucking the ends in as you go, and place in casserole dish. Repeat with the other 7 tortillas so they fit snuggly in the pan

7. Pour the sauce you set aside over the top of the enchiladas and sprinkle with remaining cheese

8. Bake for about 30 minutes until the top starts to brown