Creamy Cajun Shrimp Enchiladas
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 lbs raw medium shrimp, peeled and deveined
- 2 tablespoons Cajun or Creole seasoning (or more, to taste)
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch mixed with 1 tablespoon cold water
- 8 large flour tortillas
Adapted from navywifecook.com
1. Heat oven to 325.
2. Heat olive oil in a large skillet and sauté the onions and garlic until softened. Add the shrimp; lightly toss, then evenly sprinkle Cajun or Creole seasoning over them. Cook until the shrimp start to turn pink, about 2-4 minutes.
3. Add the whipping cream and stir well. Bring to a low simmer and add the cornstarch/water mix to thicken the sauce. Once the sauce has thickened, remove from heat.
4. Spoon some sauce (without any shrimps) into a greased 9 x 13 baking dish and spread it evenly along the bottom. Fill each tortilla by spooning about 2 tablespoons of the shrimp (and sauce) down the center and roll it. Place each seam-side down in the dish and once filled, ladle more sauce over top.
5. Cover with aluminum foil and bake for 15-20 minutes. Garnish with parsley or cilantro.