Now in all honesty, these weren't that bad. I just did things that made them not scrumptious.
I will tell you how I did it, and then you can make them better. I know they have the potential to be heavenly.
What I used for the shrimp mixture:
This much shrimp-
2 tbl of butter
Dehydrated bell peppers
2 handfuls of diced onion
3 tbl of jarred minced garlic
A shake of salt
3 shakes of chili powder
A whole bunch of cilantro (I mean bunch literally)
2 swishes of lime juice
For the sauce I used:
4 tbl butter
4 tbl of flour (I added a tad more as I was mixing)
1 1/3 cup of chicken broth
3 cups of cheese (I'll tell you why later)
Just over a cup of sour cream
How much ever is in that above jar of salsa verde (by the chicken broth)
Alright. Now. Preheat the oven to 350°. Have a 9x13 panned sprayed with cooking spray on standby. Don't forget that you need tortillas. I bought regular flour ones for Scott, and Carb Smart ones for myself.
Starting with the sauce, melt 2 tbl of butter, then saute the diced onion and the bell pepper. 99.9% of people in this world would use a real bell pepper and chop it up. I am not that .01%. Cook it for a few minutes and add the garlic. I used jarred minced garlic because I STILL can't figure out how to birth the garlic bulbs from the mama bulb.
Now here is where I messed it up.
1. Don't use pre-cooked shrimp. After the upcoming heating and mixing in the skillet, and the 40 minutes cooking in the oven, the shrimp is horrible. It's tough, it had the consistency of hard ground sausage, almost the consistency of plastic. It also had zero taste.
2. You're supposed to chop it up into slightly bite sized pieces. I put them in the food processor and pulsed 5 or 6 times. No. No. No.
To your onion/bell pepper/garlic/butter mixture (that needs to be cooked down til the veggies are soft) add your non-cooked, slightly chopped shrimp and stir it about for 2 minutes-ish.
While that is cooking, you can chop up your cilantro. This WAS okay to put in the processor.
It smelled divine.
Remove your veggie/shrimp mixture from the heat, add salt, chili powder, the cilantro, and a couple of swishes of lime juice. Set it aside.
Here is where it gets fancy. I have only made a roux once, and gravy twice I think.
It makes me feel like I really have my life together, HAHA.
To make the sauce, melt 4 tbl of butter, and 4 tbl of flour. Cook it for about 2 minutes.
Add the chicken broth and cook on med-high heat until it thickens, then lower the heat and add the cheese.
How I ended up with so much cheese, I always buy the 2-cup bag of shredded. I was adding it in slowly, and thought "well crap, this is taking forever!", and then I realized that I bought the 4-cup bag. It was good though, I used a Mexican blend, but Monterrey Jack would have been good, too.
Alright, after you add the cheese, and it all nice and mixed, remove it from the heat and add the salsa verde and the sour cream.
Take one cup of this mixture and add it to your shrimp mixture sitting over there to the side, and stir it together.
Now let's assemble the enchiladas. I hope you do better than I did. This is not my calling in life. I am unsure as how to roll them tight without all the filling falling out. Mine were all loosy goosy. I filled them about half full, or to be more precise, a 3/4 ladle full, attempted to roll them up, and put them in the greased pan.
This is also the first time that I have got to use my Pioneer Woman cookware :)
I feel that I let her down.
After all of the enchiladas are assembled, smother them in the remaining sauce mixture, and bake uncovered for 40 minutes.
They will come out UG-LY, but they tasted good. Minus the plastic shrimp.
I hope you enjoy!
I enjoy sports, binge watching TV, food, reading, and slightly bearded men.