Shrimp Enchiladas
User Reviews
4.6
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Prep Time
35 mins
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Cook Time
30 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Shrimp Enchiladas
Description
The Shrimp Enchiladas recipe starts with a cheese sauce cooked from butter, red and green bell peppers, onions, and a mix of seasonings including oregano, garlic powder, cayenne, and black pepper, thickened with flour and cream. Monterey jack cheese and sour cream are folded in for richness and creaminess.
Sautéed shrimp cooked just to pink and tender are combined with chopped tomatoes, onions, and half the cheese sauce, making a moist filling. This mixture is spooned onto flour tortillas, sprinkled with cheese, and rolled up tightly. The remaining sauce is poured on top before baking at 350°F until bubbly.
This recipe notes flexibility in tortilla choice from corn-wheat blends to different brands, with the suggestion that some homemade-style tortillas hold up better to moisture. Those preferring more sauce can double the cheese sauce components. The enchiladas provide a medium spicy, creamy texture with fresh vegetable notes from peppers and tomatoes, suitable for a comforting main dish.
Ingredients
Cheese Sauce:
- 2 tablespoons butter salted
- ½ cup red bell pepper chopped
- ½ cup green bell pepper chopped
- ½ cup onion yellow or white, chopped
- ½ teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper add more for a spicier sauce
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour
- ¾ cup cream I almost always use 2% milk, or milk
- 1 cup Monterey jack cheese shredded or Pepper Jack cheese
- ½ cup sour cream light or regular
Shrimp Mixture:
- 1 tablespoon butter canola oil, coconut oil or olive oil
- ½ cup onion chopped
- 1 ½ to 2 to 2 pounds Shrimp peeled, deveined and chopped into bite-size pieces
- 2 cups tomatoes chopped, ripe
- 1 ½ cups Monterey jack cheese shredded or Pepper Jack cheese
- 8 flour tortillas 9-inch
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.
- For the sauce, in a large, 12-inch nonstick skillet, melt the butter, and add the bell peppers and onion. Cook, stirring often, until crisp-tender.
- Add the salt, oregano, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream or milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.
- For the shrimp, in another skillet, heat 1 tablespoon butter or oil over medium heat. Add the onion and cook until translucent and soft, 3-5 minutes. Add the shrimp and cook until the shrimp just turn pink, 1-2 minutes (don't overcook or the shrimp will be tough).
- Add the chopped tomatoes and 1/2 of the cheese sauce; stir to combine.
- Spoon about 1/3 cup of the shrimp mixture into each tortilla. Sprinkle cheese on top and roll the enchiladas up tightly. Arrange seam side down in the prepared baking dish. Spoon the remaining cheese sauce over tortillas and sprinkle with remaining cheese.
- Bake at 350 degrees for 30 to 35 minutes until hot and bubbly. Let the enchiladas rest for 5-10 minutes before serving.
Notes
- Using different types of tortillas affects texture; corn-wheat blends and cook-your-own varieties hold up well to moisture.
- If you prefer saucier enchiladas, consider doubling the cheese sauce ingredients but keeping the pepper amounts the same for balance.
- Cook shrimp just until pink to avoid toughness in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 604kcal | 30% |
| Carbohydrates | 30g | 10% |
| Protein | 40g | 80% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 287mg | 96% |
| Sodium | 935mg | 39% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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