Creamy Shrimp Enchiladas (Print Version)

# Ingredients:

01 - 8 6-inch flour tortillas.
02 - 1 box Cilantro Lime Rice.
03 - 1 1/2 cups pico de gallo.
04 - 2 tablespoons salted butter (for shrimp).
05 - 1 pound fresh shrimp, peeled and chopped.
06 - 2 cloves garlic, minced.
07 - 1 teaspoon Creole Seasoning (for shrimp).
08 - 4 tablespoons salted butter (for sauce).
09 - 4 tablespoons all-purpose flour.
10 - 1 1/2 cups vegetable broth.
11 - 1 teaspoon Creole Seasoning (for sauce).
12 - 1 1/2 cups shredded mozzarella cheese, plus more for topping.
13 - 1/2 cup salsa verde.
14 - 1 cup sour cream.

# Instructions:

01 - Preheat oven to 350°F. Spray 9x13 pan. Make rice according to package.
02 - Cook chopped shrimp with garlic and seasoning in butter until just pink, 2-3 minutes.
03 - Make roux with butter and flour, add broth and seasonings. Add cheese, salsa verde and sour cream.
04 - Combine 1 cup sauce with shrimp mixture.
05 - Fill tortillas with rice, shrimp mixture and pico. Roll and place in dish.
06 - Top with remaining sauce and cheese. Bake 30-40 minutes until golden.

# Notes:

01 - Components can be made ahead.
02 - Don't overcook shrimp initially.
03 - Let rest 5 minutes before serving.

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