Sauté the onion and garlic in a heavy-bottomed skillet on med-high for a few minutes. The onions should be soft and translucent.
Add the shrimp and the seasonings to the pan. Sauté until the shrimp are pink.
Fold in sour cream, creme fraiché, diced green chilis, and one cup of green chili sauce.
Bring the enchilada filling to a boil and let the sauce reduce. It will thicken slightly.
Remove the enchilada filling from the heat let it cool for about 10 minutes while you prepare the baking pan by adding a half or a cup of enchilada sauce to the bottom of the pan.
Preheat oven here to 400℉.
Fold 2 cups of shredded cheese into the seafood filling.
Start rolling enchiladas. Add a few spoonfuls of filling to each tortilla and set them in the pan seam side down.
Pour over the remaining enchilada sauce and then top with the remaining shredded cheese.
Place on a large baking sheet and bake for 15 to 20 minutes. Keep an eye on the cheese – if it starts to get too dark you can cover the enchiladas with a little foil.
Remove from oven and let rest for about 10 minutes before serving.
Serve with fresh limes, extra sour cream or creme fraiché, and a little chopped cilantro.
Video
RECIPE TIPS
Recipe VariationsChicken Enchiladas: If you're not into shrimp, this recipe can easily be made with chicken. Simply swap the shrimp in this recipe for chicken. You can use leftover rotisserie chicken or sautéed chicken breast or thigh meat.