Shrimp Enchiladas
Shrimp Enchiladas are a delightful fusion of succulent shrimp, zesty spices, and creamy sauce wrapped in soft tortillas. Perfect for any occasion, these enchiladas are not only quick to prepare but also guarantee smiles around the dinner table. Whether hosting friends or enjoying a cozy night in, this recipe is sure to impress with its vibrant flavors and comforting texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 8 large flour or corn tortillas
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 cup shredded Monterey Jack cheese
- 1 bell pepper, chopped
- 1 onion, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, sauté onions and bell peppers until softened. Add shrimp and cook until pink (about 3 minutes). Season with salt and pepper.
- In a bowl, combine sour cream, green chilies, lime juice, and half of the cheese.
- Spoon shrimp mixture into each tortilla along with a dollop of creamy sauce; roll tightly.
- Place rolled tortillas seam-side down in the baking dish. Pour remaining sauce over top and sprinkle with the rest of the cheese.
- Bake for 20-25 minutes or until bubbly and golden.
Nutrition
- Serving Size: 1 enchilada (155g)
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 190mg
Keywords: - Customize by swapping shrimp for chicken or beans for a different protein. - Add diced jalapeños for an extra kick or more vegetables for added nutrition. - Store leftovers in an airtight container in the fridge for up to three days.