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Shrimp burrito on a Mexican plate garnished with tomatoes and cilantro.
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Baked Smothered Shrimp Burritos Con Queso

Sauteed Sweet Shrimp with a Sour Cream Cheese Sauce for an Easy Mexican Shrimp Burrito.
Course Mexican
Cuisine Mexican
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 216kcal
Author Lea Ann Brown

Ingredients

  • For The Shrimp Burrito Filling
  • 2 Tablespoons neutral oil canola or vegetable oil
  • 1 Cup red bell pepper chopped
  • 1 Cup sweet onion chopped
  • 1 pound medium raw shrimp peeled and deveined
  • 1 Cup green chile peppers roasted, peeled, chopped
  • 2 Cups Calabacitas (zucchini) seeds removed and chopped, unpeeled
  • 1 clove garlic peeled and diced
  • 1/2 teaspoon Mexican oregano dried. Or marjoram
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • For The Con Queso Sauce
  • 1/2 teaspoon New Mexico Chimayo Chile powder or ancho, or cayenne
  • 3 Tablespoon flour
  • 3 Tablespoons water
  • 1 Cup whole milk
  • 2 Cup Monterey Jack cheese grated and divided
  • 1/4 Cup sour cream full fat
  • 6 flour tortillas 8 inch
  • For Garnish
  • 1/2 cup tomatoes chopped
  • cilantro

Instructions

  • For The Burrito Filling
  • Preheat oven to 350 degrees. Spray a 9 x 9 inch baking dish with non-stick cooking spray.
  • In a large fry pan heat the oil over medium heat. Add bell pepper and onion. Cook, stirring for about 2 minutes. Add shrimp and cook for 1 minute.
  • Add chile peppers, zucchini, oregano, salt and pepper. Cook another two minutes. Add garlic and cook until fragrant, this will take about 30 seconds.
  • For The Con Queso Sauce
  • In a small bowl, combine flour and water and whisk to blend. Add to vegetable shrimp mixture and cook one minute.
  • Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes.
  • Add 1 cup of the Monterey Jack cheese and the chile powder and stir until melted. Remove from heat and stir in sour cream.
  • Lay out flour tortillas and fill each equally with most of the shrimp mixture. Roll tightly and place seam side down in the baking dish.
  • Top burritos with remaining vegetable cream sauce mixture and the remaining 1 cup of shredded cheese. Cover the pan with foil and bake 30 minutes or until thoroughly heated.
  • Garnish with chopped tomatoes and cilantro and serve.

Nutrition

Calories: 216kcal | Carbohydrates: 16g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 130mg | Sodium: 581mg | Potassium: 236mg | Fiber: 2g | Sugar: 4g | Vitamin A: 663IU | Vitamin C: 19mg | Calcium: 212mg | Iron: 2mg