Description
Indulge in these creamy and flavorful Shrimp Enchiladas that are sure to become a family favorite. Loaded with succulent shrimp, gooey cheeses, and a rich sauce, this Mexican-inspired dish is perfect for a cozy dinner.
Ingredients
Scale
Main Filling:
- 1 pound raw shrimp, peeled, deveined, and chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional)
- 1 can (4 ounces) diced green chiles
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
For the sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Saute the filling: In a skillet, sauté onion, garlic, and shrimp with spices. Stir in green chiles, cilantro, and cheese.
- Make the sauce: Melt butter, whisk in flour, add broth, and stir in sour cream, cheese, and salt.
- Assemble: Fill tortillas with shrimp mixture, roll up, and place in dish. Pour sauce over the top.
- Bake: Top with cheese and bake for 20–25 minutes until bubbly.
- Serve: Let cool slightly before serving.
Notes
- Use cooked shrimp for quicker prep.
- Adjust heat with hot sauce or jalapeños.
- Serve with rice, beans, or salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 210mg
