Shrimp Enchiladas

Shrimp enchiladas are a delicious twist on the classic Mexican dish. Filled with tender shrimp and a creamy sauce, these enchiladas are perfect for a weeknight dinner or a special gathering. With a few simple ingredients, you can create a flavorful meal that everyone will enjoy.

Why Make This Recipe

Making shrimp enchiladas is a great choice for several reasons. First, they are quick and easy to prepare, making them perfect for busy weeknights. Second, the combination of shrimp and fresh vegetables provides a tasty and healthy meal. Lastly, you can customize the enchiladas with your favorite toppings, ensuring that everyone at the table will be satisfied.

How to Make Shrimp Enchiladas

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeds removed and minced
• 1 cup tomato sauce
• 1 pound shrimp, peeled and deveined; chopped
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth (or chicken broth)
• ½ cup sour cream
• ¼ cup green enchilada sauce
• 4 ounces canned diced chilies
• 1 teaspoon garlic powder
• 2 cups Monterey Jack cheese, divided
• Salt and freshly ground black pepper, to taste
• 8 (8-inch) flour tortillas
• Roughly chopped cilantro, for garnish
• Pico de gallo
• Avocado, sliced
• Red onion, chopped
• Lime wedges, for serving
• Crumbled or grated cotija cheese (or freshly grated parmesan cheese)

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, red bell pepper, and jalapeño pepper. Sauté until the vegetables are softened, about 5 minutes.
3. Pour in the tomato sauce and let it simmer for a few minutes.
4. Add the chopped shrimp to the mixture and cook for about 3 minutes, or until they turn pink and are fully cooked. Season with ground cumin, salt, and black pepper. Remove from heat and set aside.
5. In a separate saucepan, melt the butter over medium heat. Stir in the all-purpose flour to create a roux. Cook for about 1 minute, stirring constantly.
6. Gradually whisk in the vegetable broth until the mixture is smooth. Bring to a simmer and cook for 3 minutes, or until the sauce thickens.
7. Remove the saucepan from the heat and stir in the sour cream, green enchilada sauce, diced chilies, garlic powder, and half of the Monterey Jack cheese. Season with salt and pepper to taste.
8. Lightly grease the bottom of a 9×13” baking dish with olive oil.
9. Take a flour tortilla and spoon some of the shrimp filling onto the center. Roll it up tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
10. Pour the cream sauce over the enchiladas. Sprinkle the remaining shredded Monterey Jack cheese on top.
11. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
12. Remove from the oven and let the enchiladas cool for a few minutes. Garnish with freshly chopped cilantro, sliced avocado, chopped red onion, lime wedges, and cheese.
13. Serve the shrimp enchiladas with pico de gallo.

How to Serve Shrimp Enchiladas

To serve shrimp enchiladas, simply place them on a plate and add your favorite toppings, such as pico de gallo, chopped avocado, and crumbled cheese. You can also offer lime wedges on the side for a zesty kick.

How to Store Shrimp Enchiladas

If you have leftovers, store the shrimp enchiladas in an airtight container in the refrigerator. They will last for up to 3 days. When you’re ready to enjoy them again, you can reheat them in the oven or microwave.

Tips to Make Shrimp Enchiladas

• Make sure to chop the shrimp into bite-sized pieces for easier filling.
• Feel free to add other vegetables such as spinach or corn to the filling.
• For extra flavor, use homemade enchilada sauce instead of store-bought.

Variation

You can easily customize this recipe by using chicken or beans instead of shrimp. For a spicy kick, try adding more jalapeños or a dash of hot sauce.

FAQs

1. Can I use frozen shrimp for this recipe?
   
   Yes, you can use frozen shrimp. Just make sure to thaw them before cooking.

2. What can I serve with shrimp enchiladas?
   
   You can serve them with rice, beans, or a simple green salad.

3. Can I make shrimp enchiladas ahead of time?
   
   Yes, you can assemble the enchiladas and store them in the refrigerator before baking. Just add a few extra minutes to the baking time if baking from cold.

   
   

Shrimp Enchiladas

Shrimp enchiladas are a delicious twist on the classic Mexican dish filled with tender shrimp and a creamy sauce, perfect for a weeknight dinner or a special gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 8 servings

Calories 320 kcal

Ingredients

  

For the Filling

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium jalapeño pepper, seeds removed and minced
• 1 cup tomato sauce
• 1 pound shrimp, peeled and deveined; chopped
• 1 teaspoon ground cumin

For the Sauce

• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups vegetable broth (or chicken broth)
• ½ cup sour cream
• ¼ cup green enchilada sauce
• 4 ounces canned diced chilies
• 1 teaspoon garlic powder
• 2 cups Monterey Jack cheese, divided

For Assembly

• 8 (8-inch) flour tortillas
• Roughly chopped cilantro, for garnish
• Pico de gallo
• Avocado, sliced
• Red onion, chopped
• Lime wedges, for serving
• Crumbled or grated cotija cheese (or freshly grated parmesan cheese)

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, red bell pepper, and jalapeño pepper. Sauté until the vegetables are softened, about 5 minutes.
• Pour in the tomato sauce and let it simmer for a few minutes.
• Add the chopped shrimp to the mixture and cook for about 3 minutes, or until they turn pink and are fully cooked. Season with ground cumin, salt, and black pepper. Remove from heat and set aside.

Making the Sauce

• In a separate saucepan, melt the butter over medium heat.
• Stir in the all-purpose flour to create a roux. Cook for about 1 minute, stirring constantly.
• Gradually whisk in the vegetable broth until the mixture is smooth. Bring to a simmer and cook for 3 minutes, or until the sauce thickens.
• Remove the saucepan from the heat and stir in the sour cream, green enchilada sauce, diced chilies, garlic powder, and half of the Monterey Jack cheese. Season with salt and pepper to taste.

Assembling and Baking

• Lightly grease the bottom of a 9×13” baking dish with olive oil.
• Take a flour tortilla and spoon some of the shrimp filling onto the center. Roll it up tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
• Pour the cream sauce over the enchiladas. Sprinkle the remaining shredded Monterey Jack cheese on top.
• Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let the enchiladas cool for a few minutes. Garnish with freshly chopped cilantro, sliced avocado, chopped red onion, lime wedges, and cheese.

Notes

For leftovers, store the shrimp enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. Customize with other vegetables or use chicken/beans instead of shrimp. Adjust heat with more jalapeños if desired.

Keyword Comfort Food, Easy Dinner, Mexican Recipe, Seafood Enchiladas, Shrimp Enchiladas