Ingredients

The following ingredients have 10 Servings
  • 2 12 ounce packages SeaPak Shrimp Scampi
  • 1/2 medium onion (chopped)
  • 1/2 medium red pepper (chopped)
  • 1/4 cup fresh chopped cilantro (optional)
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne pepper
  • Salt & pepper to taste
  • 2 tablespoons flour
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 8-10 8-inch flour tortillas
  • Additional toppings: cilantro (salsa, pico de gallo, or hot sauce)
  • 2 tablespoons reserved SeaPak Shrimp Scampi butter sauce
  • 2 tablespoons flour
  • 1 1/2 cups milk or half-and-half
  • 2 cups shredded Monterey Jack cheese (or other Jack cheese or white cheese)
  • 1/2 cup salsa verde (OR 1 (4 ounce) can diced green chiles)

Instruction

  • Heat a large skillet over medium heat. Add frozen SeaPack Shrimp Scampi, onions, and red pepper. Cook until sauce melts away from the shrimp, stirring occasionally, about 10 minutes.
  • When sauce is melted, scoop out 2 tablespoons (try not to get many onions and peppers), and place in a dish. Set aside.
  • Place cilantro, chili powder, and cayenne pepper in the skillet with the shrimp mixture, and continue cooking until shrimp is cooked through, about 5 more minutes.
  • When shrimp is cooked through, add 2 tablespoons flour. Stir to combine, and allow the mixture to heat back up.
  • When shrimp mixture is hot, add milk, a little at a time. Stir vigorously to combine.
  • Stir in sour cream, and remove from heat.
  • Fill each tortilla with about 1/4 cup of the shrimp mixture, then roll up. Place in a lightly greased 9"x13" baking dish, and set aside.
  • In a large skillet (you can use the same one you used earlier!) over medium heat, heat the 2 tablespoons of scampi sauce you reserved earlier.
  • When butter is hot, stir in 2 tablespoons flour, and allow mixture to heat back up, about 2 minutes.
  • Slowly add milk or half-and-half and stir to combine. Allow mixture to heat to steaming (but not boiling).
  • When mixture is steaming, start adding cheese slowly. Stir to combine.
  • Stir in salsa verde, and remove from heat.
  • Pour cheese sauce over shrimp enchiladas.
  • Bake in a 350° oven for about 10-15 minutes, or until heated through.