Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 8 count corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 cups heavy cream
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp chili powder
- 1 tsp cumin
- to taste salt and pepper
- to taste fresh cilantro (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic; cook until softened, about 3-4 minutes.
- Add the shrimp, chili powder, cumin, salt, and pepper. Cook until the shrimp turn pink, roughly 4-5 minutes. Remove from heat.
- In a separate bowl, mix together the heavy cream and chicken broth until well combined.
- Take each tortilla and fill it with a spoonful of the shrimp mixture and a sprinkle of cheese. Roll it up tightly and place in a greased baking dish.
- Once all tortillas are filled and placed in the dish, pour the cream sauce over the top. Sprinkle with remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
- Prep Time: 20
- Cook Time: 25