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shrimp enchiladas Recipe

Shrimp Enchiladas

Shrimp enchiladas are a deliciously creamy and cheesy Mexican-inspired dish, perfect for a comforting dinner. Plump shrimp are sautéed and wrapped in soft tortillas, smothered with a flavorful sauce, and baked to perfection.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped About 100 grams.
  • 2 cloves garlic, minced
  • 1 whole jalapeño, seeded and finely chopped
  • 1 medium red bell pepper, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon lime juice
  • 8 units corn or flour tortillas 15 cm / 6-inch diameter.
  • 120 grams Monterey Jack cheese, shredded 1 cup.
  • 120 grams sour cream 1/2 cup.
  • 350 ml green enchilada sauce 1 1/2 cups.
  • 2 tablespoons fresh cilantro, chopped

Equipment

  • 1 large skillet
  • 1 medium saucepan
  • 1 9x13 inch baking dish
  • 1 mixing bowls
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 aluminum foil

Method
 

  1. Preheat your oven to 190°C (375°F).
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and jalapeño. Sauté for 2-3 minutes until fragrant and softened.
  3. Add the diced red bell pepper and minced garlic. Sauté another 2 minutes.
  4. Add the shrimp to the skillet. Season with salt, black pepper, cumin, and smoked paprika. Cook for 2-3 minutes until shrimp are pink and just cooked through. Remove from heat and stir in the lime juice.
  5. Chop the cooked shrimp into bite-sized pieces and return to the skillet. Mix well.
  6. Warm the tortillas slightly to make them pliable.
  7. Spread 1/2 cup of green enchilada sauce on the bottom of the baking dish.
  8. Place a scoop of shrimp mixture and a sprinkling of cheese in the center of each tortilla. Roll tightly and arrange seam-side-down in the baking dish.
  9. Mix the remaining enchilada sauce with the sour cream. Pour this sauce over the enchiladas, ensuring they’re well covered.
  10. Sprinkle the remaining cheese evenly over the top.
  11. Cover with foil and bake for 15 minutes. Remove foil and bake for another 8-10 minutes, until cheese is bubbling and lightly golden.
  12. Remove from oven. Let rest for 5 minutes, sprinkle with chopped cilantro, then serve.

Notes

You can use cooked shrimp if desired; reduce sautéing time accordingly.
Add a squeeze of fresh lime over the top for extra brightness before serving.
For extra spice, add more jalapeño or a pinch of chili flakes to the shrimp mixture.
Serve with rice, beans, or a simple salad to make it a complete meal.