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
Scale
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
