How to Make It
- Preheat oven to 400 degrees. Spray casserole dish with nonstick cooking spray.
- Heat olive oil over medium high heat in large skillet. Add shrimp, shallots, red pepper and jalapeno. Stir several times. Cook until shrimp are pink and centers of them are opaque; about 4 minutes.
- Divide the shrimp mixture evenly between the tortillas, roll and place in casserole dish.
- In same skillet over medium low heat melt butter. Whisk in flour and cook for 2-3 minutes; whisking constantly. Slowly whisk in chicken broth and cook until slightly thickened; 2-3 minutes whisking constantly. Slowly whisk in Monterey Jack cheese until melted. Whisk in sour cream. Spoon over shrimp enchiladas.
- Place in oven for 7-10 minutes. Sprinkle with cilantro and serve.
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