Shrimp Enchiladas
Shrimp Enchiladas are a flavorful twist on a classic dish, featuring tender shrimp wrapped in soft tortillas and smothered in a creamy, zesty sauce. This delightful recipe is perfect for any occasion, from lively family gatherings to cozy weeknight dinners. With vibrant ingredients and an easy preparation process, these enchiladas will quickly become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 8 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 8 large flour tortillas (or corn for gluten-free)
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 can (4 oz) canned green chiles
- 1 cup sour cream
- 1 cup tomato sauce
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add shrimp and cook until pink and opaque, about 3 minutes. Stir in green chiles; season with salt and pepper.
- In a bowl, mix tomato sauce, sour cream, cumin, garlic powder, salt, and pepper until smooth.
- Lay out tortillas; place shrimp filling in the center of each and roll tightly. Place seam-side down in a baking dish.
- Pour the sauce over the enchiladas and sprinkle with remaining cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg
Keywords: For added flavor, consider incorporating jalapeños or your favorite spices into the shrimp filling. Leftovers can be stored in an airtight container in the fridge for up to three days.