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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.
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.
