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Shrimp-Florentine Enchiladas

Sautéed shrimp, Queso Blanco cheese, vegetables, and a hint of Grand Marnier come together beautifully in these colorful enchiladas.
Cook Time 40 minutes
Servings 16

Ingredients

  • 32 (2 oz.) Conestoga® Flour Tortilla Dough Balls (3061), prepared
  • 1 bag Pioneer® Instant Base for Cream Soup Mix (94209)
  • 6 lb. Shrimp, peeled, deveined, shells reserved
  • 3 lb. Queso blanco
  • 2 Onions, diced, sautéed
  • ½ cup Grand Marnier
  • 4 Red bell peppers, large
  • 24 oz. Baby spinach, fresh, wilted

Instructions

  • Sauté shrimp shells in a tablespoon of vegetable oil on medium high heat for 2 minutes. Add enough water to cover shells and reduce heat. Simmer for 30 minutes. Strain liquid and discard shells.
  • Pour liquid into a measuring pitcher. Add hot water to obtain 2 qt. Whisk in soup base and continue whisking for 1 minute. Let mixture stand for 3-5 minutes and then whisk again vigorously.
  • Add1 lb. queso blanco and stir until melted. Stir in sautéed onions. Set aside and cool.
  • Sauté shrimp in a large skillet with 2 tbsp. of butter; set aside. Remove pan from heat and add Grand Marnier. Return to heat and ignite to burn off the alcohol. Add liquid to soup base mixture and stir to incorporate.
  • Grill peppers over open flame until completely charred. Place in plastic bag and seal. Let steam for 15 minutes. Cool, remove skins, seeds, and stems. Dice.
  • To assemble, place tortilla on a flat surface. Add 2 oz. shrimp, 1 oz. spinach, ½oz. red bell pepper, and ½ oz. of queso blanco. Roll tightly and place in a hotel pan sprayed with pan release, seam side down. Repeat until there are enough enchiladas to fill 2 pans. Ladle the soup base mixture over enchiladas. Top with remaining queso blanco.
  • Bake at 350˚F for 30 minutes.