Carol's Blackened Shrimp Enchiladas in Cilantro-Queso Sauce

I knew this was a winner when my taste buds exploded with joy on the first bite! If you like Mexican food and shrimp, stop right here and get ready for creamy, spicy goodness. And yes, it is very healthy, as well as insanely delicious. Ay!

INGREDIENTS

·      2 T. olive oil

·      1- red bell pepper, chopped

·      1- C. sweet onion, chopped

·      1-small can mild green chiles, roasted, peeled, chopped

·      1 tomatillo diced

·      1-unpeeled zucchini, chopped

·      1 t. garlic powder

·      ½ t. oregano
  pinch cayenne pepper

·      salt and pepper to taste

·      3 T. flour

·      3 T. water

·      1 C. milk

·      1 C. Monterey Jack cheese, grated and divided

·      ¼ C. sour cream

·      1/3 C. cilantro, chopped

·      1 pound cooked or raw medium shrimp, peeled and deveined

·      2 t. Blackened Spice Blend (below recipe)

·      3-green onions, chopped and divided

·      2 tomatoes, chopped

·      1-avocado, diced

·      6-8 inch flour tortillas

INSTRUCTIONS

1.   Preheat oven to 350 degrees. Oil the bottom of a 9 x 13 inch baking dish. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add bell pepper, onion, chili peppers, tomatillo, zucchini, garlic, oregano and a pinch of cayenne. Cook until tender, about 5 minutes. Stir in salt and pepper to taste.

2.   In a small bowl, combine flour and water and whisk to blend. Add to bell pepper mixture. Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes. Add ½ cup of the Monterrey Jack cheese and stir until melted. Remove from heat and stir in sour cream and cilantro.

3.   In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shrimp, blackened seasoning and 2/3 of the green onions. Stir until shrimp just turn pink, about 2 minutes. Stir in half of the bell pepper mixture and half of the tomatoes. Remove from heat. Lay out flour tortillas and fill equally with the shrimp mixture and diced avocado. Roll tightly and place seam side down in the baking dish.

4.   Top enchiladas with remaining half of the bell pepper mixture. Cover with foil and bake 30 - 40 minutes or until thoroughly heated. Top with remaining ½ cup of Monterey Jack cheese, green onions and remaining chopped tomatoes. Serve immediately.

Serve with refried beans and turmeric rice (sautéed onion, 1 C. rice & 1 t. turmeric).

BLACKENED SEASONING BLEND

·      ½ t. garlic powder

·      ½ t. basil

·      ½ t. thyme

·      ½ t. black pepper

·      ½ t. white pepper

·      ½ t. onion powder

·      ¼ t. cayenne pepper

·      ½ t. salt

·      ½ t. paprika