Shrimp Enchiladas
Savor the delight of Shrimp Enchiladas, a dish that combines tender shrimp, soft tortillas, and a rich creamy sauce, all topped with gooey melted cheese. This recipe is perfect for any occasion—whether it’s a busy weeknight or a festive gathering. With its vibrant colors and mouthwatering flavors, it promises to be a hit at your dinner table. Dive into this easy-to-make recipe that guarantees satisfaction with every bite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb large shrimp (deveined and peeled)
- 8 soft corn or flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 cup green enchilada sauce
- ½ cup sour cream
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Season shrimp with salt, pepper, garlic powder, and cumin; cook until pink and opaque (about 3-4 minutes).
- Warm tortillas in another pan or microwave until pliable.
- In a mixing bowl, combine sour cream and green enchilada sauce until smooth.
- Assemble enchiladas by placing cooked shrimp and a sprinkle of cheese in each tortilla, rolling tightly, and placing seam-side down in a greased baking dish.
- Pour remaining creamy sauce over rolled enchiladas and top with additional cheese. Bake at 350°F for 20-25 minutes until bubbly.
Nutrition
- Serving Size: 2 enchiladas (approximately 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 250mg
Keywords: Feel free to substitute shrimp with chicken or add black beans for extra texture. Store leftovers in an airtight container in the fridge for up to three days; reheat covered at 350°F for about 20 minutes.