Shrimp Enchiladas
User Reviews
4.9
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
4 servings
-
Calories
585 kcal
-
Course
Main Course
-
Cuisine
Mexican
Shrimp Enchiladas
Description
The Shrimp Enchiladas recipe features a filling of shrimp cooked with bell peppers, onions, garlic, and herbs, seasoned with cumin, chili powder, and salt. This seafood filling is combined with a creamy sauce made by thickening a butter and flour roux with chicken broth, then stirred with sour cream, garlic powder, diced chilies, and green enchilada sauce. The creamy sauce blends with the shrimp and vegetable mixture to ensure moist enchiladas.
Tortillas are filled with the shrimp mixture, rolled, and placed in a baking dish where they are topped with remaining sauce and Monterey Jack cheese. Baking melts the cheese and melds flavors. The gently spiced sauce complements the texture of shrimp and soft vegetables, creating a cohesive filling with mild heat and creaminess.
Best served fresh from the oven, these enchiladas keep in the refrigerator for a couple of days, though the sauce thickens when chilled. Reheating in the oven helps restore creaminess. Garnishes such as cilantro, jalapeño, lime, and additional sour cream accentuate freshness and brightness. This recipe nicely suits a main dish for those preferring seafood in Mexican-inspired baked dishes.
Ingredients
Shrimp mixture:
- 2-3 Tablespoon butter
- ½ cup bell pepper finely chopped, red and green
- ½ cup onion finely diced
- 2 cloves garlic minced
- 1 pound Shrimp peeled and deveined, chopped into pieces
- ¼ cup cilantro chopped
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 8 flour tortilla 9 inches, or corn tortilla
Cream Sauce:
- 2 Tablespoon butter
- 2 Tablespoon flour
- 1 ½ cup chicken broth
- ¾ - 1 cup sour cream
- ½ teaspoon garlic powder
- ½ cup canned chilies diced
- salt to taste
- black pepper to taste
- ¼ cup Green enchilada sauce or salsa Verde sauce
- 2 cups Monterey jack cheese
- sour cream for garnish
- cilantro
- jalapeño
- lime
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 baking dish with non-stick cooking spray; set aside.
- Shrimp mixture: Using a large skillet melt butter. Sauté the bell peppers and onions until lightly softened, about 3-5 minutes. Add the garlic and cook additional 30 seconds.
- Add shrimp and cook 2-3 minutes, or until shrimp starts to turn pink. (You don’t want to overcook the shrimp. Remember it will cook more in the oven). Remove from heat and add in cilantro, salt, cumin and chili powder. Stir and set aside.
- Cream Sauce: In a large skillet melt butter over medium high heat. Add flour and cook 1-2 minutes. Slowly whisk in the chicken broth (1/2 cup at a time). Continue to cook, stirring constantly, about 3-5 minutes until thickened.
- Lower heat, stir in the sour cream, garlic powder, chilies, and enchilada sauce. Add salt and pepper to taste. Add 1 cup of sauce to shrimp mixture, stir to combine.
- Assemble enchiladas: Add ⅓ cup shrimp mixture to a flour tortilla, roll tightly and place seam side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining sauce over the rolled tortillas. Sprinkle the cheese over enchiladas.
- Bake 20 - 30 minutes in preheated oven at 350 degrees Fahrenheit.
- Serve immediately, garnish and enjoy!!
Notes
- Store leftovers covered tightly in refrigerator up to two days.
- Sauce thickens when chilled; reheat in oven for best texture.
- Microwave reheating is possible but may cause sogging.
- Use fresh herbs and adjust seasoning to taste before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 2 | |
| Calories | 585kcal | 29% |
| Carbohydrates | 33g | 11% |
| Protein | 41g | 82% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 366mg | 122% |
| Sodium | 2126mg | 89% |
| Potassium | 378mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1220IU | 24% |
| Vitamin C | 30.5mg | 34% |
| Calcium | 641mg | 64% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
