Description
A delightful recipe for creamy shrimp enchiladas that are easy to make and packed with flavor.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa verde
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes. Remove from heat.
- In a mixing bowl, combine the sour cream, half of the shredded cheese, and half of the salsa verde. Stir until well combined.
- To assemble the enchiladas, place a few shrimp in the center of each tortilla. Add a spoonful of the sour cream mixture on top of the shrimp, then roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish.
- Repeat with the remaining tortillas and shrimp. Once all enchiladas are in the dish, pour the remaining salsa verde over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro if desired before serving.
Notes
- For a spicier kick, add diced jalapeños to the shrimp mixture.
- Substitute chicken or black beans for the shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 200mg