Description
Shrimp Enchiladas are a delightful and easy-to-make dish, perfect for family dinners or gatherings. This recipe features succulent shrimp enveloped in soft tortillas and smothered in a creamy, flavorful sauce made from tomatoes, spices, and cheese. The combination of fresh ingredients ensures that each bite bursts with flavor while satisfying your cravings for comfort food. Plus, these enchiladas can be prepared ahead of time, making them an ideal choice for busy weeknights or entertaining guests. Serve them with a side of Mexican rice or refried beans for a complete meal that everyone will love.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 2 cups shredded cheese (Monterey Jack and cheddar)
- 8–10 flour tortillas
- 1/2 cup milk
Instructions
- In a bowl, toss shrimp with olive oil and seasonings. Cook in a skillet until pink. Remove and set aside.
- Sauté onion and bell pepper until softened; add minced garlic.
- Stir in diced tomatoes, soup, and sour cream; simmer briefly.
- Mix cooked shrimp with sauce and cheese.
- Preheat oven to 350°F (175°C). Soak tortillas in milk; fill with shrimp mixture and roll up.
- Arrange enchiladas in a greased baking dish; pour remaining sauce on top and sprinkle with cheese.
- Bake covered for 20 minutes; uncover and bake another 10–15 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 180g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg