Shrimp Enchiladas
Shrimp enchiladas are the ultimate comfort food, featuring succulent shrimp wrapped in soft flour tortillas and drenched in a creamy green chili sauce. This dish combines bold flavors with simple preparation, making it perfect for family dinners or entertaining guests. Topped with fresh cilantro and creamy avocado, each bite delivers a satisfying explosion of taste that will leave everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4 (2 enchiladas per serving) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 8 flour tortillas (8-inch)
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup green chili sauce
- 1 tbsp olive oil
- 1/2 cup chopped onions
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1 avocado (sliced)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add shrimp and cook until pink (about 3-4 minutes).
- In a bowl, mix sour cream and green chili sauce until smooth; adjust spice levels if needed.
- Spread some creamy sauce on each tortilla; fill with shrimp mixture, roll tightly, and place seam-side down in a baking dish.
- Pour remaining creamy sauce over enchiladas and sprinkle with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
- Garnish with cilantro and avocado before serving.
Nutrition
- Serving Size: 2 enchiladas (200g)
- Calories: 370
- Sugar: 2g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 210mg
Keywords: - For added spice, consider mixing jalapeños into the filling. - Substitute shrimp with chicken or veggies for variety. - Leftover enchiladas can be stored in the fridge for up to three days; reheat at 350°F until warmed through.