Irresistibly Creamy Shrimp Enchiladas Recipe for Taco Tuesday - The Pass and Provisions

Ingredients

• 1 lb (450g) large shrimp, peeled, deveined, and chopped
• ½ cup onion, finely diced
• 2 cloves garlic, minced
• ½ cup diced tomatoes (canned or fresh)
• ½ cup corn kernels (fresh, canned, or frozen)
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups (360 milliliters) chicken or vegetable broth
• 1 cup (240 milliliters) heavy cream or half-and-half
• 1 cup (120 grams) shredded Monterey Jack cheese
• ¼ cup (60 grams) sour cream
• 8-10 medium flour tortillas
• 1 cup (120 grams) shredded Monterey Jack or cheddar cheese (for topping)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• Salt and pepper to taste