Ingredients
– 1 lb shrimp, peeled and deveined
– 8 small flour or corn tortillas
– 2 cups shredded cheese (like Monterey Jack or Cheddar)
– 2 cups heavy cream
– 1 can (10 oz) green enchilada sauce
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro, for garnish
Equipment Needed
– Large skillet
– Mixing bowl
– 9×13 inch baking dish
– Whisk
– Wooden spoon or spatula
– Aluminum foil
Step-by-Step Instructions
First off, preheat your oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat, then toss in the diced onion and sauté until it’s soft and translucent—usually about 3-4 minutes. Next, add the minced garlic, shrimp, cumin, paprika, salt, and pepper. Cook the shrimp until they turn pink and are no longer translucent, which typically takes about 3-5 minutes. Make sure to stir occasionally, and oh my! The fragrant aroma is just the beginning of your delicious meal! (See the next page below to continue steps…)