Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cajun shrimp enchiladas. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Cajun Shrimp Enchiladas is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Cajun Shrimp Enchiladas is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook cajun shrimp enchiladas using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cajun Shrimp Enchiladas:

1. Take 4 Lbs Shrimp (raw, peeled, and deveined)
2. Prepare 1 Onion (diced)
3. Take 3 cloves Garlic (minced)
4. Take 2 Tbs Jalapeños
5. Take 6 Tbs Butter
6. Prepare 1/2 cup all-purpose flour
7. Make ready 3 Cup Chicken Broth
8. Prepare 10 Oz can Tomatoes (diced)
9. Make ready 3 Tbs Cajun Seasoning
10. Prepare 1 tsp Chili Powder
11. Take 1/2 tsp Cayenne Pepper
12. Get 1/2 tsp Garlic Powder
13. Get 1 pkg Cream cheese (8 Oz)
14. Make ready 1 lb Monterey Jack Cheese (grated)
15. Take 10 large Tortillas

Instructions to make Cajun Shrimp Enchiladas:

1. In a large Skillet, saute onion, garlic, and jalapeno in butter until tender. Stir in flour until blended. Gradually stir in broth until a nice Roux is formed.
2. Bring to a slow boil, reduce heat and add the shrimp, tomatoes, and seasonings. When shrimp is starting to turn slightly pink, stirring cream cheese and shredded cheese and cook until melted
3. Remove approximately 2 cups and set aside for later as a topping.
4. Spoon approximately three quarter cup down the center of each tortilla. Fold ends and roll up. Place on baking sheets lined with parchment paper, ensure a small space between each tortilla. Bake at 350°F for 20 minutes
5. Plate enchiladas, and spoon some of the mixture that was set aside on top.

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