Description
A comforting twist on classic enchiladas, filled with shrimp, a rich creamy sauce, and plenty of melted cheese wrapped in soft flour tortillas.
Ingredients
1 lb shrimp, peeled and deveined
8 small flour tortillas
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (4 oz) diced green chilies
1 cup sour cream
1/2 cup cream cheese, softened
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Add the green chilies, chili powder, cumin, smoked paprika, salt, and pepper, and cook for another minute.
- Add the sour cream and cream cheese to the skillet and stir to combine, allowing the cream cheese to melt into the sauce. Add a little water or milk to thin the sauce if needed.
- Chop the cooked shrimp into bite-sized pieces and stir them into the sauce mixture.
- Spread a thin layer of the creamy shrimp mixture at the bottom of a 9×13-inch baking dish.
- Fill each flour tortilla with a generous portion of the shrimp mixture, roll them up, and place them seam side down in the baking dish.
- Top the rolled enchiladas with the remaining creamy sauce, then sprinkle with both Monterey Jack and cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish with fresh cilantro before serving.
Notes
To make these enchiladas vegetarian, omit the shrimp and substitute with sautéed vegetables or beans.
If you prefer a spicier sauce, add a chopped jalapeño or use a spicier chili powder.
Leftovers can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 160mg
