Creamy Shrimp & Mushroom Enchiladas with Parsley Pesto

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We take our enchiladas very seriously. They have to be cheesy, saucy and well, cheesy. Not too long ago we had the worst enchilada experience of our life. The enchiladas we ordered (note: this was at the airport) consisted of chicken rolled in two dry tortillas sprinkled with a tiny bit of cheese. It was traumatizing. When I look at these pictures my faith in enchiladas is restored again: it’s really not that hard to do it well. These enchiladas are fun because they include shrimp instead of the usual chicken and a creamy sauce instead of tomato sauce. There’s also lots of veggies packed in there. To make this extra special, I whipped up some parsley pesto (I was on a pesto roll after this recipe) to spoon over the top. I can highly recommend this (or any other) pesto in combination with these enchiladas, because the freshness of the pesto really breaks up the creaminess of the enchiladas.

I think that’s about enough chatter about this dish, I think it’s time for you to try it out for yourself!

Creamy shrimp enchiladas for two
○ 250g jumbo shrimp ○ 250g mushrooms ○ 200g fresh spinach ○ 125ml heavy cream ○ 4 flour tortillas ○ 1 onion ○ 2 minced garlic cloves ○ 1 tablespoon (smoked) paprika powder ○ 1 teaspoon cayenne ○ 20g parmesan cheese

Chop the mushrooms and onions. In a large frying pan, heat up some olive oil over medium high heat and add in the onion (2 mins) followed by the garlic. After about a minute, add in the mushrooms and sauté for about 3 minutes. Next, add in the spinach and sauté for another minute until wilted then add in the shrimp. Stir for a minute until the shrimp turns pink, then pour in the heavy cream. Season with the paprika, cayenne and salt and pepper then turn off the heat after another minute. Lightly grease an oven dish. Spoon some of the shrimp and veggies into each tortilla (about 3-4 tablespoons per tortilla), then roll up and place into the baking dish. Make sure you have some of the cream sauce left to spoon over the top of the tortillas. Sprinkle on some parmesan cheese then slide into a 200 C oven for 10 minutes. Once it comes out, spoon over the parsley pesto for extra flavor!

Parsley pesto
○ 30g fresh parsley ○ 4 tablespoons olive oil ○ 1 garlic clove ○ 20g parmesan ○ 15g pine nuts ○ 1 tablespoon lemon juice

Combine all ingredients, then blend with an immersion blender until smooth. Season with salt and pepper. Depending on the thickness you want, you can add more olive oil.





6 thoughts on “Creamy Shrimp & Mushroom Enchiladas with Parsley Pesto

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