Shrimp Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
14 enchiladas
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Calories
194 kcal
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Course
Main Course
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Cuisine
Mexican
Shrimp Enchiladas
Description
The recipe starts by sautéing onions and garlic until soft and fragrant, then adds shrimp seasoned with cumin, chili powder, salt, and pepper. Black beans, corn, and chopped cilantro enhance the filling with texture and freshness. Cooking the shrimp until pink and curled ensures they remain tender. Corn tortillas are warmed to become pliable for rolling without cracking. Each tortilla is filled with the shrimp mixture, rolled, and placed seam side down in a baking dish.
The enchiladas are then covered evenly with salsa verde, which is a tangy green sauce made from tomatillos. A Mexican blend cheese is sprinkled on top, which melts during baking to add creamy richness. Baking melds the ingredients and heats the dish through. The enchiladas can be served garnished with additional fresh cilantro, green onions, tomatoes, avocado slices, and sour cream.
Using medium frozen or fresh shrimp is recommended after removing tails and deveining. The salsa verde’s heat level can be chosen mild or spicy based on preference. Cheese options like Monterey Jack, cheddar, or pepper jack provide good melting quality. Warming tortillas before assembly helps rolling and presentation.
Ingredients
- 2 Tablespoons olive oil
- 1 cup onion diced
- 2 garlic minced, large cloves
- 1 Shrimp uncooked, defrosted, tails removed, medium, 12 oz package
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- salt to taste
- black pepper to taste
- 2 Tablespoon cilantro plus more for topping, chopped
- 1/2 cup corn frozen
- 1/2 cup black beans
- 2 cups salsa verde
- 14 corn tortillas
- 2 cups Mexican blend cheese
Instructions
- Preheat oven to 325 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds more.
- Add in defrosted shrimp, and sprinkle with cumin, chili powder, salt, and pepper. Add in black beans, corn, and cilantro. Continue cooking until shrimp are cooked through and have turned pink, according to directions on package. I've read that shrimp are perfectly cooked when they curl into a C-shape, but once they curl into a tight O-shape, they are overcooked.
- Spray a 9x13 pan with cooking spray or olive oil. Warm tortillas by placing them between two slightly damp paper towels and heating in the microwave for about 30 seconds. I heat about 3 or 4 together at a time.
- Evenly divide shrimp filling into tortillas, roll up, and place seam side down into prepared baking pan. Cover with salsa verde, making sure to spread evenly. Sprinkle with cheese.
- Bake in the preheated oven for 20-25 minutes until cheese is bubbly. Enjoy!
Notes
- Use medium frozen or fresh deveined, tail-removed shrimp; large shrimp also work.
- Choose mild or spicy salsa verde depending on heat preference.
- Warm tortillas between damp towels in the microwave for 30-45 seconds to make rolling easier.
- Use melting cheeses like Monterey Jack, pepper jack, cheddar, or Mexican blend for topping.
- Top finished enchiladas with chopped cilantro, green onions, tomatoes, avocado slices, and sour cream as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14enchiladas
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 605mg | 25% |
| Potassium | 221mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 167mg | 17% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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