Creamy Shrimp Enchiladas (Print Version)

# Ingredients:

01 - 1/2 cup green salsa.
02 - 8 small tortillas made from flour.
03 - A box of rice flavored with cilantro and lime.
04 - About 1 and a half cups of fresh pico de gallo.
05 - A pound of shrimp, peeled and diced.
06 - 2 tablespoons of salted butter for cooking the shrimp.
07 - 2 garlic cloves, finely chopped.
08 - 1 teaspoon of Creole spices for the shrimp.
09 - 4 tablespoons of salted butter for the sauce.
10 - 4 tablespoons of regular flour.
11 - 1 and a half cups of vegetable stock.
12 - 1 teaspoon of Creole seasoning for the sauce.
13 - A cup and a half of shredded mozzarella + extra for the top.
14 - One cup of sour cream.

# Instructions:

01 - Heat oven to 350°F. Coat a 9x13 dish lightly with spray. Cook the rice as the directions say.
02 - Sauté shrimp in butter with garlic and seasoning just until it turns pink, around 2-3 minutes.
03 - Whisk butter and flour together till smooth in a pan. Slowly add broth and season. Mix in the cheese, green salsa, and sour cream.
04 - Blend one cup of the sauce with the cooked shrimp.
05 - Take tortillas and add rice, shrimp filling, and pico. Roll them up snug, then place into your pan.
06 - Pour remaining sauce and sprinkle with extra cheese. Bake for 30-40 minutes or until bubbly and golden.

# Notes:

01 - You can prep the parts early and assemble later.
02 - Avoid overcooking the shrimp—they’re done quickly.
03 - Let everything sit for 5 minutes before digging in.

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