Description
Creamy Shrimp Enchiladas are a delightful Mexican-inspired dish perfect for seafood lovers craving a rich, flavorful meal. Tender shrimp are cooked with aromatic spices and creamy cheeses, wrapped in soft tortillas, baked with a zesty green enchilada sauce, and finished with fresh cilantro for a comforting and satisfying dinner.
Ingredients
Scale
Shrimp Filling
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup diced onion
- 2 cloves garlic, minced
Creamy Sauce and Cheese
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup green enchilada sauce
Additional Ingredients
- 8 small flour tortillas
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add diced onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 more minute until fragrant.
- Cook Shrimp: Add shrimp to the skillet along with salt, black pepper, chili powder, and ground cumin. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Remove from heat and roughly chop the shrimp into bite-sized pieces.
- Make Filling: In a mixing bowl, combine sour cream, softened cream cheese, lime juice, and half of the shredded Monterey Jack and cheddar cheese. Stir in the chopped shrimp and onion mixture until well combined.
- Assemble Enchiladas: Spoon the creamy shrimp filling into the center of each flour tortilla. Roll them tightly and place seam-side down in a greased 9×13-inch baking dish.
- Add Sauce and Cheese: Pour the green enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to meld the flavors and heat through.
- Bake Uncovered: Remove the foil and continue baking for another 10 minutes, or until the enchiladas are bubbly and the cheese on top is golden.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the enchiladas before serving for a bright, fresh finish.
Notes
- Add diced jalapeños or green chiles to the filling for extra heat and spice.
- Use corn tortillas in place of flour tortillas for a gluten-free option; warm them lightly before rolling to prevent cracking.
