Los Tios Shrimp Enchiladas

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Los Tios Shrimp Enchiladas

Serving Size

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Executive Chef Roberto Ozaeta of Los Tios Mexican Restaurant was kind enough to pass this along. Delicious shrimp enchiladas beneath a bed of melted Cheddar & Monterrey cheeses. Bon appetit!


  • 1/4 cup chopped white onions
  • 4 tbsp. unsalted butter
  • 2 tbsp. flour
  • 8 oz. cream cheese
  • 1/4 teaspoon. Nutmeg
  • 1/4 teaspoon. White pepper
  • 2 teaspoon. Salt
  • 1 teaspoon. Sugar
  • 4 cups. Heavy cream
  • 1/4 cup. Chopped cilantro
  • 1 lb. small boiled shrimp
  • 8 corn tortillas
  • 3 cups. grated Cheddar & Monterrey cheese mixed

Recipe Info

  1. Sautéed onions with 2 tablespoon of butter. Add heavy cream and spices, stir and cook at low heat, Slowly add cream cheese in small amounts and continue mixing with a whisk until melted. In a separate pan heat the other 2 tablespoons of butter, add flour and make a roux. Transfer the roux to the cream sauce, mix well and cook at low heat until boil. Add chopped cilantro and mix well.

  1. Dip tortillas in warm oil or butter, 5 seconds each side to soften. Place cheese and shrimp in center of each tortilla, roll up to make enchilada. Place enchilada in Pyrex baking pan, cover with cream sauce, top with remaining cheese mix. Bake at 350 degrees 5-10 minutes until bubbly and cheese melted.

  1. Serve 2 enchiladas per guess with refried beans and Mexican rice.

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