Shrimp Enchiladas: A Delicious and Easy Recipe
Indulge in the rich, vibrant flavors of Shrimp Enchiladas, a delightful and easy recipe that brings a taste of Mexico to your dinner table. Featuring succulent shrimp enveloped in soft tortillas, complemented by a creamy sauce and a medley of fresh vegetables, these enchiladas are perfect for family dinners or special gatherings. With quick preparation and cooking times, you can serve up this crowd-pleaser any night of the week. Enjoy them with zesty garnishes like cilantro and avocado for an added burst of flavor!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 8–10 flour tortillas (6-inch size)
- 1/2 cup milk
- 1/4 cup chopped fresh cilantro
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat a large skillet over medium heat and cook shrimp until pink (about 2-3 minutes per side). Set aside.
- In the same skillet, sauté onion and bell pepper until softened; add garlic and cook for an additional minute.
- Stir in diced tomatoes and green chilies; simmer for a few minutes.
- Add cream of mushroom soup and sour cream; mix well and simmer for about 5 minutes.
- Combine cooked shrimp with sauce mixture along with half of each cheese type.
- Dip tortillas in milk briefly; fill each with shrimp mixture, roll up, and place seam-side down in a greased baking dish.
- Top with remaining sauce and cheeses; cover with foil and bake for 20 minutes before removing foil to bake an additional 10-15 minutes.
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 160mg