Enchiladas de Camarones

Ingredients

• Cilantro - 1/4 cup, chopped
• Monterey jack cheese - 1 cup, shredded
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Heavy cream - 1/2 cup
• Sour cream - 1 cup
• Green chilies - 1 can, chopped
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Flour tortillas - 8
• Shrimp - 1 lb, peeled and deveined

Instructions

1. Preheat the oven to 350°F.
2. In a large skillet, sauté the onion and garlic until soft.
3. Add the shrimp and green chilies and cook until the shrimp are pink.
4. Remove the shrimp mixture from the skillet and set aside.
5. In the same skillet, combine the sour cream, heavy cream, cumin, chili powder, salt, and pepper. Cook over low heat until heated through.
6. Dip each tortilla in the sauce to coat, then fill with the shrimp mixture.
7. Roll up the tortillas and place seam-side down in a baking dish.
8. Pour the remaining sauce over the enchiladas and sprinkle with shredded cheese.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped cilantro and serve hot.