Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeWith an amazingly delicious homemade cheese sauce, these cheesy shrimp enchiladas are the perfect easy, yet decadent dinner for family or guests. Diary of a Recipe Collector says these enchiladas are full of flavor, all thanks to Tony’s.
Ingredients
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1 Tablespoon Olive Oil
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3 Tablespoons Butter
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1 Medium Onion, Chopped
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1 Medium Green Bell Pepper, Chopped
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2 Teaspoons Tony’s Original Creole Seasoning
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1 Teaspoon Garlic, Minced
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1 Can (10 Ounces) Diced Tomatoes with Green Chiles
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1 1/2 Pounds Shrimp
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1 Teaspoon Chili Powder
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1/2 Teaspoon Cumin
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2 Tablespoon All-Purpose Flour
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2 Cups Half-and-Half
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4 Ounces Cheese (Your Choice)
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2 Cups Colby Jack, Shredded
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8 Tortillas
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Cilantro for Topping
- Clear
Directions
- In a large saucepan, heat butter and olive oil over medium-high heat. Add onion and bell pepper. Season with 1 teaspoon of Tony’s Original Creole Seasoning. Sauté for about 8 minutes or until onions are clear.
- Add minced garlic and diced tomatoes. Stir and sauté about 5 more minutes.
- Season shrimp with 1 teaspoon Tony’s Original Creole Seasoning and add to onion mixture. Add chili powder and cumin, stir and cook for 3-4 more minutes.
- Add flour and stir and cook for about 1 minute.
- Reduce heat to medium and add half-and-half. Bring to a simmer. Once simmering, add cheeses, stirring to melt. Remove from heat once melted.
- Lay a tortilla in a large casserole dish. Place cheesy shrimp filling onto the tortilla and roll up while in the dish. Repeat with remaining tortillas pressing them together to fit at least 7 to 8 tortillas. Top with about 1 cup of extra sauce and 1 cup shredded cheese. Bake at 400°F for 8 minutes.
- Top with cilantro then serve with leftover sauce. Enjoy!
NOTE:
Leftover sauce is also great over pasta!
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