Description
Indulge in the rich and creamy flavors of these delectable Creamy Shrimp Enchiladas, a perfect dish for seafood enthusiasts. Succulent shrimp combined with a blend of cheeses, spices, and zesty sauces, all wrapped in warm tortillas and baked to perfection.
Ingredients
Scale
For the Shrimp Filling:
- 1 pound medium shrimp (peeled, deveined, and chopped)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- ½ small onion, finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
For the Creamy Sauce:
- 1 cup sour cream
- ½ cup cream cheese, softened
- 1 cup shredded Monterey Jack cheese (divided)
- ½ cup shredded cheddar cheese
- 1 (4 oz) can diced green chiles
- ¼ cup chopped fresh cilantro
Additional Ingredients:
- 8 small flour tortillas
- 1 cup enchilada sauce (mild or green)
- Optional toppings: sliced avocado, extra cilantro, chopped green onions
Instructions
- Prepare the Shrimp Filling: In a skillet, sauté garlic and onion until softened. Add shrimp, cumin, chili powder, salt, pepper, and lime juice. Cook until shrimp are just done.
- Make the Creamy Sauce: In a bowl, mix sour cream, cream cheese, half of Monterey Jack cheese, green chiles, and cilantro. Add the cooked shrimp mixture.
- Assemble the Enchiladas: Fill tortillas with the shrimp mixture, roll them up, and place in a baking dish.
- Bake: Pour enchilada sauce over the enchiladas, top with remaining cheeses, and bake until bubbly and golden.
- Serve: Garnish with optional toppings and enjoy!
Notes
- You can use pre-cooked shrimp to save time.
- Warm corn tortillas before using to prevent cracking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 490
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 195mg
