Shrimp Enchiladas Recipe
Shrimp Enchiladas are my secret to bringing a vibrant, coastal twist to classic comfort food. Imagine sweet, tender shrimp tucked inside warm corn tortillas, smothered with bubbly cheese and tangy enchilada sauce—each bite brings a lively zesty flavor that never fails to impress. Whether you need a weeknight dinner that feels like a treat or something special for guests, Shrimp Enchiladas always deliver that “wow” factor without demanding hours in the kitchen.
Ingredients You’ll Need
Gathering the ingredients for Shrimp Enchiladas couldn’t be easier, and each one plays an important role in crafting the perfect bite—whether it’s the creamy cheese melting over the top, or the earthy warmth of spices blending together. These trusty ingredients work in harmony for a dish that looks and tastes like you spent all day on it!
- Cooked shrimp (1 pound, peeled and chopped): The star of the show—make sure it’s just-cooked and juicy, for sweet seafood flavor in every mouthful.
- Corn tortillas (12): Classic and slightly chewy, corn tortillas soak up sauce beautifully and keep everything in place when rolled.
- Shredded Monterey Jack or cheddar cheese (2 cups): Melts to creamy, bubbly perfection for gooey comfort and a golden finish.
- Diced onion (1 cup): Adds a gentle sweetness and subtle crunch that brightens up the sautéed filling.
- Minced garlic (2 cloves): Boosts the savory depth and brings a touch of warmth to the filling.
- Enchilada sauce (1 cup): The vibrant, tomato-based sauce pulls all the bold flavors together in the baking dish.
- Sour cream (1/2 cup): Stirred into the filling for creamy richness and a slightly tangy finish.
- Olive oil (2 tablespoons): Sauté the veggies and shrimp in this for a slightly fruity background note.
- Ground cumin (1 teaspoon): Warm and aromatic, this spice rounds out the shrimp’s natural sweetness.
- Chili powder (1/2 teaspoon): Just enough for a gentle kick and classic enchilada flavor.
- Salt (1/4 teaspoon): Makes all the flavors pop; don’t skip it!
- Black pepper (1/4 teaspoon): For a subtle, peppery finish that’s never too sharp.
- Chopped fresh cilantro (for garnish): Fresh, vibrant, and colorful—sprinkle on top for that final burst of flavor and irresistible presentation.
How to Make Shrimp Enchiladas
Step 1: Sauté the Onion and Garlic
Heat olive oil in a large skillet over medium heat. Toss in the diced onion and minced garlic, stirring gently until they soften and turn fragrant—this should take 3 to 4 minutes. This irresistible base gives Shrimp Enchiladas deep, sweet flavor right at the start and sets the tone for the rest of the dish.
Step 2: Combine the Shrimp and Spices
Add your chopped shrimp to the skillet, along with cumin, chili powder, salt, and black pepper. Stir and cook for another 2 minutes, just enough for the spices to bloom and coat the shrimp evenly. The filling takes on the best smoky, slightly spicy aroma—it’s already tempting to sneak a taste at this point!
Step 3: Stir in Cheese and Sour Cream
Remove the skillet from the heat and immediately fold in half of the shredded cheese and all the sour cream. This transforms your shrimp mixture into a creamy, dreamy filling that’ll stay succulent even after baking. If you like a little extra richness or tang, now’s your chance to add another spoonful of sour cream.
Step 4: Warm the Tortillas
Lightly warm your corn tortillas so they’re pliable and won’t crack as you roll them. You can microwave them for about 20 seconds under a damp paper towel or heat them briefly on a skillet. This step is quick, but it makes assembling Shrimp Enchiladas so much easier—no split shells here!
Step 5: Assemble the Enchiladas
Spread a thin layer of enchilada sauce over the bottom of a 9×13-inch baking dish to prevent sticking and amp up the flavor from the very first bite. Scoop the shrimp filling evenly onto each tortilla, roll each one snugly, and nestle them seam-side down in the dish. It’s a bit like wrapping little gifts of seafood goodness.
Step 6: Top with Sauce and Cheese
Pour the remaining enchilada sauce evenly over your rolled-up enchiladas, then sprinkle the top with the rest of your shredded cheese. There’s nothing quite like the anticipation of that bubbling, golden cheese as it bakes!
Step 7: Bake Until Bubbly
Slide the dish into a preheated 350°F oven and let it bake for 20 to 25 minutes. You’ll know it’s ready when the cheese is melted, the sauce is bubbling around the edges, and the aroma has everyone drifting into the kitchen to see what’s cooking.
Step 8: Finish with Fresh Cilantro
Right before serving, sprinkle chopped fresh cilantro over the piping-hot Shrimp Enchiladas. The color pops, the scent is irresistible, and it gives your dish that eye-catching, homemade touch everyone loves.
How to Serve Shrimp Enchiladas
Garnishes
A final flourish of fresh cilantro does wonders, but you can also dollop extra sour cream, scatter sliced jalapeños, or crumble a touch of cotija cheese over the top of your Shrimp Enchiladas. A splash of lime juice right before serving wakes up all the flavors—don’t be afraid to pile on your favorites!
Side Dishes
Shrimp Enchiladas are fantastic alongside classic Mexican rice, smoky black beans, or a bright cabbage slaw. If you’re aiming for a lighter meal, a simple avocado salad or sweet corn on the cob balances out the rich, cheesy goodness of the enchiladas and brings even more color to the table.
Creative Ways to Present
Try serving Shrimp Enchiladas family-style in a big, colorful baking dish for gatherings, or plate individually with careful dollops of sauce, extra cilantro, and lime wedges for a restaurant-worthy look. For parties, cut them into bite-sized pieces and skewer each with a toothpick for irresistible hand-held appetizers.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Shrimp Enchiladas, allow them to cool before transferring to an airtight container. They’ll keep beautifully in the fridge for up to three days, and the flavors only deepen with time, making for an even tastier lunch or quick dinner later in the week.
Freezing
Want to enjoy Shrimp Enchiladas down the line? Assemble the enchiladas (without baking), cover tightly with plastic wrap and foil, and freeze the entire dish for up to two months. When you’re ready, bake straight from frozen—just add an extra 10 to 15 minutes to the cook time and cover loosely with foil until heated through.
Reheating
To revive Shrimp Enchiladas, simply reheat servings, covered, in a 350°F oven for 15 to 20 minutes, or microwave individual portions for 2 to 3 minutes. To keep the tortillas soft and the cheese gooey, try sprinkling a teaspoon of water over the top and covering with foil or a microwave-safe lid before heating.
FAQs
Can I use flour tortillas instead of corn?
Absolutely! While corn gives an authentic texture and flavor to Shrimp Enchiladas, flour tortillas are softer and will work wonderfully if that’s what you have on hand.
What’s the best store-bought enchilada sauce to use?
Choose your favorite red enchilada sauce—some people love a smoky, chili-forward option, while others prefer a milder, tomato-based version. Don’t be afraid to add a dash of your own spices or hot sauce to amp it up.
Can I make Shrimp Enchiladas spicier?
Definitely! Add finely diced jalapeños to the shrimp filling or a few shakes of your favorite hot sauce to the enchilada sauce. A sprinkle of crushed red pepper on top goes a long way, too.
How do I prevent the tortillas from cracking?
Gently heating the tortillas before filling and rolling makes them soft and flexible, reducing the chance of cracks. You can warm them in a skillet, on a griddle, or wrapped in a damp paper towel in the microwave.
Can I substitute another seafood or protein?
For sure! Crab meat, shredded chicken, or even a vegetarian bean and veggie mix all work beautifully with the same creamy, cheesy base and enchilada spices.
Final Thoughts
Shrimp Enchiladas have a way of turning an ordinary meal into an unforgettable occasion, and they’re so much easier than you might think. I hope you’re inspired to make these soon—invite someone you love, serve with your favorite sides, and watch everyone light up at first bite. Happy cooking, and enjoy every saucy, cheesy, shrimp-filled forkful!
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Shrimp Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Shrimp Enchiladas are a flavorful and satisfying dish that combines tender shrimp, gooey cheese, and a blend of spices, all wrapped up in corn tortillas and baked to perfection. Easy to make and perfect for a family dinner or a casual gathering.
Ingredients
For the Shrimp Filling:
- 1 pound cooked shrimp, peeled and chopped
- 1 cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup sour cream
- Chopped fresh cilantro for garnish
For Assembling:
- 12 corn tortillas
- 1 cup enchilada sauce
- 2 cups shredded Monterey Jack or cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Sauté the onion and garlic: In a skillet, heat olive oil over medium heat. Sauté the diced onion and garlic until softened, about 3 to 4 minutes.
- Prepare the shrimp filling: Add the chopped shrimp, cumin, chili powder, salt, and pepper to the skillet. Cook for 2 minutes, then remove from heat and stir in half of the shredded cheese and sour cream.
- Assemble the enchiladas: Warm the tortillas, spread enchilada sauce in a baking dish, spoon shrimp mixture onto each tortilla, roll tightly, and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with cheese.
- Bake: Bake for 20 to 25 minutes until cheese is melted and bubbly.
- Garnish and serve: Garnish with chopped cilantro before serving.
Notes
- For added heat, mix diced jalapeños into the shrimp filling.
- You can substitute cooked crab or chicken for the shrimp if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 160mg
