Shrimp Enchiladas
Shrimp enchiladas are a delicious blend of tender shrimp and creamy goodness, all wrapped in soft corn tortillas and topped with zesty green salsa. This recipe is not only quick to prepare but also perfect for any occasion, from weeknight dinners to festive gatherings. Each bite delivers a burst of flavor that will transport you straight to a cozy Mexican cantina.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 8 soft corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 cup green salsa (store-bought or homemade)
- 1/4 cup chopped fresh cilantro
- 2 tbsp olive oil
- 1/2 cup diced onions
Instructions
- In a skillet over medium heat, add olive oil and sauté diced onions until translucent. Add shrimp and cook until pink and opaque (3-4 minutes). Stir in heavy cream and half of the cheese until melted.
- Warm corn tortillas in another skillet for about 30 seconds on each side until pliable.
- Spoon about two tablespoons of the shrimp mixture into each tortilla, sprinkle with cilantro, then roll tightly.
- Place rolled enchiladas seam-side down in a greased baking dish. Top with green salsa and remaining cheese.
- Preheat oven to 375°F (190°C) and bake uncovered for about 20 minutes until bubbly and golden brown.
- Serve garnished with fresh cilantro and extra green salsa as desired.
Nutrition
- Serving Size: 1 enchilada (170g)
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg
Keywords: - Customize by swapping shrimp for chicken or beans for a vegetarian option. - Add jalapeños for extra heat or experiment with different cheeses. - Store leftovers in an airtight container in the fridge for up to three days; reheat covered with foil to prevent sogginess.