1lb.raw shrimppeeled, deveined and chopped into bite sized pieces
1cupchopped mushrooms
1/4cupdiced onions
1/2cupdiced red bell pepper
1/2cupLA MORENA® Sliced Jalapenosdiced
2large garlic cloveschopped
1tablespoonolive oildivided
3/4teaspoonall purpose seasoning
3/4teaspoondried cumin
1teaspoonchili powder
for the Jalapeno Cream Sauce:
2tablespoonsunsalted butter
2tablespoonsall-purpose flour
1-3/4cupschicken broth
1/2cupLA MORENA® Sliced Jalapenosdiced
1/4cupLA MORENA® Sliced Jalapeno brine
1cupmonterey jack cheeseshredded
Sea salt and freshly ground black pepperto taste
1/4cupchopped fresh cilantro
Remaining ingredients:
10corn tortillas
cooking spray
Instructions
Make the Shrimp Filling
Toss shrimp with 3/4 teaspoon all purpose seasoning, 3/4 teaspoon dried cumin, and 1 teaspoon chili powder. Set aside.
In a large skillet, heat 1/2 tablespoon olive oil until hot. Add 1 cup chopped mushrooms, 1/4 cup diced onions, 12 cup diced red bell pepper, 1/2 cup La Morena Sliced Jalapenos, and 2 large garlic cloves. Cook about 7 minutes, until mushrooms have released their water and onions are translucent. Remove from skillet.
Over medium high heat, add remaining 1/2 tablespoon olive oil. Add shrimp mixture to skillet and cook until shrimp are translucent, approximately 5-7 minutes.
Make the Jalapeno Cream Sauce
In a large saucepan, melt the 2 tablespoons butter until bubbly. Whisk in the 2 tablespoons all purpose flour, salt and pepper, and cook while, constantly whisking for about 1 minute.
Whisk in 1-3/4 cup chicken broth, 1/2 cup diced jalapenos and 1/4 cup jalapeno brine, and continue to whisk and cook over medium heat until bubbly and begins to thicken.
Add 1 cup monterey jack cheese to cream sauce and whisk and stir until melted.
Fill and Bake the Enchiladas
Fill each tortilla with shrimp filling.
Roll and lay seam side down in 9 x 13 casserole dish.
Cover with Jalapeno Cream Sauce and Bake at 350 for 30 minutes.
Remove from oven, sprinkle with cilantro if desired, and serve.