Tuesday, June 28, 2011

Creamy, Cheesey Baked Shrimp Enchiladas

My son has been home this week from college and as long time readers know, coming home almost always includes some kind of meal featuring enchiladas.

While he was in high school, the trusty enchilada was something I kept in the freezer and was often a late night snack for members of the rugby team who ended up in my kitchen starving after practice.

And because I'm featuring Philadelphia Cream Cheese this week in honour of my upcoming trip to Toronto as an entree finalist in the Real Women of Philadelphia, I began thinking of new ways I could use this incredible product - this time in an enchilada featuring shrimp.

I know!

This is a quick, easy, and delicious weeknight meal. And you could easily substitute chicken for the prawns if that is your preference.

I hope you enjoy!

Creamy, Cheesey Baked Shrimp Enchiladas
For printable recipe click HERE
















Ingredients
  •  1 tsp extra virgin olive oil
  • 1 1/2 lbs medium sized shrimp or prawns, de-veined, tails removed
  • 1/2 diced red pepper
  • 1 medium onion, diced
  • 1/2 large diced jalapeno pepper
  • 2 cups canned diced tomatoes
  • 1 tsp creole seasoning blend
  • 1 cup Philadelphia Light cream cheese
  • 6 large soft burrito shells
  • 1/2 package KRAFT Mexican blend shredded cheddar cheese
Directions
  1. Saute the onions and peppers until just starting to soften over medium high heat in a large non-stick pan.
  2. Add the shrimp and continue to saute until shrimp is opaque and cooked through.
  3. Stir in the creole spice.
  4. Add the canned tomatoes, stir well
  5. Using a colander, drain the excess liquid from the pain and set aside. 
  6. Return the shrimp and vegetables to the pan and over medium heat add a 1/2 cup of cream cheese and stir well to incorporate. 
  7. Distribute an equal amount of the shrimp mixture into the middle of the six tortilla shells, roll and place seam side down in a casserole that has been sprayed with non stick spray.
  8. Return the drained liquid to the pan and bring to the boil. Let it reduce slightly and then add the additional 1/2 cup cream cheese and stir well to incorporate.
  9. Spoon the cream sauce evenly over the enchiladas in the pan and then cover with the Mexican blend cheese.
  10. Bake uncovered in a 350 oven for 40 minutes.
  11. Let rest 10 minutes before serving
Click the link for yesterday's fabulous cream cheese inspired recipe for Summer Fresh Mac and Cheese.


















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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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    1 comment:

    1. LYNDS,

      U R AMAZINGLY GIFTED, MY FRIEND.

      THIS SOUNDS DIVINE AND I BET MATT THOT SO, AS WELL.

      MY HAT IS OFF 2 U ONCE AGAIN, DARLIN!

      TOWANDA, BABY!

      ~ERIN~

      ReplyDelete