Original Creole Seasoning 
Cajun Crab Stuffed Steak Bread
Eat these for dinner or slice and serve them up as a party appetizer to be…
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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from our Cajun Country Cookbook
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