How to Prepare Appetizing Shrimp Enchiladas with Vegetables

Without fail recipe ultimate Shrimp Enchiladas with Vegetables easy, tasty, practical.

Good Evening every body, at this time you get present recipe Shrimp Enchiladas with Vegetables with 18 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 10 stages of easy cooking Shrimp Enchiladas with Vegetables.

Ingredients all Shrimp Enchiladas with Vegetables

1. Needed : For filling:.

2. Prepare 1 lbs : shrimp (peeled and divined).

3. Prepare 1 : zucchini (graded).

4. Needed 2 : carrots (graded).

5. Prepare 2 tsp. : Garlic (or 2 cloves).

6. Prepare 2 : green / red pepper(one jalepeno is fine) chopped.

7. Prepare 1 : dry onion (chopped).

8. Prepare to taste : Salt and pepper.

9. Needed : For sauce :.

10. Needed 1 1/2 cup : chicken broth.

11. Prepare 1 tbs : flour.

12. Prepare 2 tbs : oil.

13. Needed 2 tbs : butter.

14. Needed 2 cups : cheese (I used cheddar).

15. Needed 3/4 cup : sour cream.

16. Prepare 1 tbs : parsley.

17. Prepare 1 tsp : hot sauce (optional).

18. Needed 4 : tortillas.

If all ingredients Shrimp Enchiladas with Vegetables it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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..

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