Recipe of Super Quick Homemade Shrimp Enchiladas with Vegetables

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The ingredients needed to make Shrimp Enchiladas with Vegetables:

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

Learn how to make Vegetable and Pinto Bean Enchiladas. 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.

Steps 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. These tasty healthy enchiladas use pre-cooked and peeled shrimp, making them easy and quick enough for a busy work night. I grew up eating enchiladas on a regular basis, usually beef with red sauce or chicken with green sauce, sometimes crab with green sauce. Roasted Shrimp Enchiladas with Jalapeño-Cream Sauce.

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