Shrimp Cheese Enchiladas (Print Version)

# Ingredients:

01 - 8 small flour tortillas (6-inch).
02 - One pack of cilantro-lime flavored rice.
03 - A cup and a half of fresh pico de gallo.
04 - 2 tablespoons of salted butter for shrimp.
05 - 1 pound of shrimp, peeled and diced.
06 - 2 minced garlic cloves.
07 - 1 teaspoon Creole seasoning for shrimp.
08 - 4 tablespoons of salted butter for the sauce.
09 - 4 tablespoons plain flour.
10 - One and a half cups of veggie broth.
11 - 1 teaspoon Creole seasoning for the sauce.
12 - 1 1/2 cups of shredded mozzarella, plus extra for sprinkling.
13 - Half a cup of green salsa (salsa verde).
14 - 1 cup sour cream.

# Instructions:

01 - Heat oven to 350°F, grease a 9x13 dish, and cook the rice as the package suggests.
02 - In a skillet, cook shrimp with garlic, butter, and seasoning for 2-3 minutes until they just turn pink.
03 - Melt butter and mix in flour for the roux, add broth with seasonings, then stir in cheese, sour cream, and salsa verde.
04 - Mix 1 cup of the sauce with the shrimp mixture.
05 - Add shrimp mixture, rice, and pico to tortillas, roll them up, and set in the prepared dish.
06 - Pour on the rest of the sauce, sprinkle some cheese, and bake for 30-40 minutes until bubbly and golden.

# Notes:

01 - Make parts of the dish in advance to save time.
02 - Shrimp cooks quickly—don’t let it go too long!
03 - Before serving, leave it to rest for 5 minutes.

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