Shrimp Enchiladas
Shrimp enchiladas are a vibrant and mouthwatering dish that brings a fiesta of flavors to your table. Wrapped in warm flour tortillas, succulent shrimp are paired with creamy cheese and zesty enchilada sauce, creating a delightful meal that’s perfect for family dinners or gatherings. This easy-to-make recipe promises to impress with its beautiful presentation and rich taste, making it a must-try for any seafood lover.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 4 green onions, sliced
- 1 cup sour cream
- 2 cups enchilada sauce (store-bought or homemade)
- 1 can (14.5 oz) diced tomatoes
- 2 tsp chili powder
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- In a skillet over medium heat, sauté shrimp until pink, about 3 minutes. Add sliced green onions just before removing from heat.
- Lay out tortillas and spoon the shrimp mixture into each. Top with shredded cheese and roll them up tightly.
- Place rolled enchiladas seam-side down in the prepared baking dish and pour enchilada sauce over them.
- Bake for approximately 20 minutes or until the cheese is bubbly and golden brown.
- Serve hot with drizzled sour cream on top.
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 370
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 210mg
Keywords: Feel free to swap shrimp for chicken or vegetables for a different twist. Add jalapeños for extra heat if desired. Store leftovers in an airtight container in the fridge for up to three days or freeze unbaked enchiladas for later use.