Description
Shrimp Enchiladas are a delicious Mexican-American main course featuring tender shrimp cooked in a creamy, flavorful mixture with spices, diced green chiles, and cheeses, all wrapped in soft flour tortillas and baked with vibrant green enchilada sauce. This recipe offers a perfect balance of richness and zest, garnished with fresh cilantro and lime wedges to delight your taste buds.
Ingredients
Scale
Shrimp Filling
- 1 pound medium shrimp (peeled, deveined, and chopped)
- 1 tablespoon olive oil
- 1/2 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1 (4 oz) can diced green chiles
- 1/2 cup sour cream
- 1/4 cup cream cheese (softened)
- 1/2 cup shredded Monterey Jack cheese
Enchiladas and Toppings
- 8 small flour tortillas
- 1 1/2 cups green enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (for topping)
- Chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
- Add Spices and Chiles: Stir in minced garlic, ground cumin, chili powder, smoked paprika, and diced green chiles. Cook for an additional minute to blend the flavors.
- Cook Shrimp: Add the chopped shrimp to the skillet and cook for 3 to 4 minutes, or until the shrimp turn pink and are cooked through. Then remove the skillet from heat.
- Mix Creamy Filling: Stir in the sour cream, softened cream cheese, and 1/2 cup shredded Monterey Jack cheese into the shrimp mixture until everything is creamy and well combined.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish to prevent sticking.
- Assemble Enchiladas: Spoon the shrimp filling evenly onto each tortilla. Roll each tortilla up and place seam-side down in the baking dish in a single layer.
- Add Sauce and Cheese Topping: Pour the green enchilada sauce evenly over the rolled enchiladas. Sprinkle the cheddar cheese and the remaining 1 cup Monterey Jack cheese generously on top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes until the cheese is bubbly and golden brown.
- Garnish and Serve: Remove from oven, garnish with chopped cilantro, and serve with lime wedges on the side for an added fresh zing.
Notes
- For added heat and spice, add a minced jalapeño to the shrimp filling.
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- Serve the enchiladas with traditional sides like rice, beans, or a simple green salad for a complete meal.
