Description
Shrimp Enchiladas are a delicious and creamy Mexican-inspired dish featuring seasoned shrimp wrapped in flour tortillas, baked in tangy green enchilada sauce, and topped with melted Monterey Jack and cheddar cheese. This recipe is perfect for a comforting dinner that delights your taste buds with bold flavors and a zesty lime-cilantro finish.
Ingredients
Scale
Shrimp Filling
- 1 pound raw shrimp (peeled, deveined, and chopped)
- 1 tablespoon olive oil
- 1 small onion (finely diced)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon fresh lime juice
- ¼ cup chopped fresh cilantro
Creamy Cheese Mixture
- 1 cup sour cream
- ½ cup shredded Monterey Jack cheese
- ¼ cup shredded cheddar cheese
Assembly & Topping
- 8 small flour tortillas
- 1 can (10 oz) green enchilada sauce
- ½ cup shredded Monterey Jack cheese
- ¼ cup shredded cheddar cheese
- Nonstick cooking spray
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking and for easy cleanup.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and cook until softened, about 3 minutes, stirring occasionally to prevent burning.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, chili powder, and smoked paprika. Cook the mixture for about 30 seconds until fragrant, being careful not to let the garlic burn.
- Cook Shrimp: Add the chopped shrimp to the skillet. Cook for 3 to 4 minutes until the shrimp turns pink and is cooked through. Remove the skillet from heat to prevent overcooking.
- Finish Shrimp Mixture: Stir in fresh lime juice and half of the chopped cilantro into the shrimp mixture, adding brightness and freshness.
- Mix Creamy Cheese Filling: In a medium bowl, combine sour cream with half of the shredded Monterey Jack and cheddar cheeses. Add the warm shrimp mixture and stir to evenly combine all ingredients.
- Assemble Enchiladas: Spoon the shrimp filling evenly onto each flour tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish, arranging them side by side.
- Add Sauce and Cheese Topping: Pour the green enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining Monterey Jack and cheddar cheeses on top to create a cheesy crust.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes, allowing the flavors to meld and the filling to heat through.
- Bake Uncovered: Remove the foil and bake for an additional 5 to 7 minutes until the cheese is bubbly and golden brown, signaling the enchiladas are ready.
- Garnish and Serve: Sprinkle the remaining fresh cilantro over the enchiladas for a fresh herbaceous note and serve hot with optional sides like avocado slices or lime wedges.
Notes
- Substitute corn tortillas to make this recipe gluten-free.
- Add diced jalapeños or a pinch of cayenne pepper to the shrimp mixture for extra heat.
- Serve with avocado slices, lime wedges, or a side of Spanish rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
