Shrimp Enchiladas are a tasty Mexican dish of rolled flour tortillas with a creamy tender shrimp filling topped with salsa verde and cheese.
Chicken Enchiladas are a go-to classic Dinner recipe when you are craving Mexican Food. This seafood version is topped with green salsa and has a cheesy, creamy shrimp filling.
Sabrina’s Shrimp Enchiladas Recipe
This is an easy and delicious recipe for Shrimp Enchiladas. Flavorful shrimp sauteed with garlic, veggies, and warm Mexican seasonings are mixed with cream and cheese. The decadent, creamy filling goes perfectly with the green salsa, and the soft flour tortillas make every bite tender. This is a meal easy enough for your weekly dinner rotation, fancy enough for special occasions, and delicious enough to crave all the time!
Ingredients
- 2 pounds shrimp , peeled and deveined
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/4 cup vegetable oil , divided
- 1/2 red onion , diced
- 1 red bell pepper , diced
- 1 green bell pepper , diced
- 2 cloves garlic , minced
- 2 cups cheddar cheese , shredded, divided
- 1/2 cup green onions , thinly sliced
- 1/2 cup sour cream
- 2 cups green enchilada sauce
- 8 tortillas , fajita sized
Instructions
- Preheat oven to 375 degrees and spray a 9×13 baking dish with cooking spray.
- Chop the shrimp into ½ inch chunks.
- Toss the shrimp with chili powder, salt, paprika, cayenne pepper and cumin.
- To a large heavy skillet add the vegetable oil on medium heat.
- Add in the shrimp, cook for 2 minutes, stir and cook one additional minute.
- Remove the shrimp to a large bowl.
- Add the red onion, red bell pepper, green bell pepper and garlic.
- Stir well and cook for 3-4 minutes until softened.
- Add to the bowl with the shrimp.
- Add 1 cup shredded cheese, green onions and sour cream, stir well to combine.
- Pour the green enchilada sauce into a large bowl.
- Dip each tortilla in the sauce then place onto cutting board.
- Fill with ⅓ cup of shrimp filling and roll.
- Place seam side down in baking dish.
- Pour remaining enchilada sauce over the rolled tortillas.
- Top with remaining 1 cup of cheddar cheese.
- Bake for 25-30 minutes, then top with additional green onions and sour cream if desired.
Nutrition
Calories: 864kcal | Carbohydrates: 49g | Protein: 68g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 439mg | Sodium: 2734mg | Potassium: 971mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3313IU | Vitamin C: 69mg | Calcium: 691mg | Iron: 5mg
