Servings
Font
Back
0 from 60 votes

Shrimp Enchiladas with Salsa Verde

These Shrimp Enchiladas are rolled in lightly fried corn tortillas and filled with buttery shrimp and a mixture of sautéed onion, bell pepper, garlic, and shredded queso Oaxaca. The enchiladas are placed in a baking dish and smothered in homemade salsa verde, and topped with more cheese and baked until the cheese melts. These baked enchiladas are a perfect family meal.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6
Calories: 285 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 bell pepper chopped
  • 2 cloves garlic minced
  • 1 pound raw shrimp peeled, deveined, tails off and chopped to 1/2-inch pieces
  • kosher salt
  • ground black pepper
  • 2 cups salsa verde recipe below
  • canola oil for frying
  • 12 corn tortillas
  • 10 ounces muenster or queso Oaxaca shredded
  • cilantro
Salsa Verde
  • 8 tomatillos husks removed and rinsed
  • 3 cups water
  • 2 garlic cloves
  • 2 Serrano peppers stemmed and roughly chopped
  • 1 Jalapeno pepper stemmed and roughly chopped
  • 1/4 onion chopped
  • 1 handful cilantro
  • 1/2 teaspoon salt

Instructions

Salsa Verde
    Cup of Yum
  1. Boil tomatillos in 3 cups water for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.
  2. Roast the garlic cloves in their skins in a dry pan until skin is charred, about 10 minutes. Cool and remove skins.
  3. In a blender place the cooled tomatillos, chopped peppers, garlic, onion, cilantro, and salt and blend for about 1 minute.
  4. Salsa should be chunky. Add more salt if needed.
Enchiladas
  1. Preheat the oven to 375 degrees F.
  2. Heat the butter in a heavy medium sauté pan over high heat. Add onion and bell pepper and sauté for 3 minutes, add the garlic and sauté 1 minute. Add the shrimp and sauté until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.
  3. In a medium saucepan, heat the Salsa Verde over medium heat until warm.
  4. Spread 1 cup of the warm salsa verde in an ungreased 9” x 13” baking dish.
  5. In a separate medium sauté pan over medium-high heat, pour enough canola oil to come 1 inch up the sides of the pan.
  6. Fry tortillas in hot oil just until softened. Drain on paper towels.
  7. Fill tortillas with shrimp mixture and about a tablespoon of the shredded cheese.
  8. Roll tortillas and place seam side down in baking dish side by side.
  9. Pour remaining salsa verde over enchiladas. Top with the remaining cheese, and lightly cover dish with aluminum foil.
  10. Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
  11. Garnish with chopped cilantro and serve with your favorite side dish.

Notes

  • Double salsa verde recipe if you like enchiladas extra saucy.
  • Make salsa verde 1 to 3 days before making enchiladas. Or purchase your favorite store-bought salsa verde.
  • Refrigerate enchiladas for up to 3 days. I do not recommend freezing this dish. Reheat leftovers in the microwave.

Nutrition Information

Serving 6g Calories 285kcal (14%) Carbohydrates 36g (12%) Protein 20g (40%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 197mg (66%) Sodium 1383mg (58%) Potassium 525mg (15%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 1308IU (26%) Vitamin C 43mg (48%) Calcium 180mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 285

% Daily Value*

Serving 6g
Calories 285kcal 14%
Carbohydrates 36g 12%
Protein 20g 40%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 197mg 66%
Sodium 1383mg 58%
Potassium 525mg 11%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 1308IU 26%
Vitamin C 43mg 48%
Calcium 180mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.