Shrimp Enchiladas

A serving fork resting in a dish of homemade enchiladas.

Our Shrimp Enchiladas are smothered in a sour cream and green chili sauce and packed with tasty shrimp. They're easy enough to whip up on a busy weeknight!

Prep Time20

Cook Time35

Total Time55

Course: Dinner

Cuisine: American, Mexican

Keyword: best enchilada recipe, shrimp enchilada recipe, shrimp enchiladas

Servings:

Calories: 660kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

For the Filling

2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño pepper, seeds removed and minced
1 cup tomato sauce
1 pound shrimp, peeled and deveined; chopped
1 teaspoon ground cumin
salt and freshly ground black pepper, to taste

For the Cream Sauce

3 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups vegetable broth, or chicken broth
½ cup sour cream
¼ cup green enchilada sauce
4 ounces canned diced chilies
1 teaspoon garlic powder
2 cups Monterey Jack cheese, divided
salt and fresh ground black pepper, to taste

Assembling and Topping

8 (8-inch) flour tortillas
roughly chopped cilantro for garnish
Pico de gallo
Avocado
Red onion, chopped
Lime wedges, for serving
crumbled or grated cotija cheese, or freshly grated parmesan cheese

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, red bell pepper and jalapeño pepper. Sauté until the vegetables are softened, about 5 minutes.
Pour in the tomato sauce and let it simmer for a few minutes.
Add the chopped shrimp to the mixture and cook for about 3 minutes, or until they turn pink and are cooked through. Season with ground cumin, salt, and black pepper. Remove from heat and set aside.
In a separate saucepan, melt the butter over medium heat. Stir in the all- purpose flour to create a roux. Cook for about 1 minute, stirring constantly.
Gradually whisk in the vegetable broth until the mixture is smooth. Bring to a simmer and cook for 3 minutes, or until the sauce thickens.
Remove the saucepan from the heat and stir in the sour cream, green enchilada sauce, diced chilies, garlic powder, and half of the Monterey Jack cheese. Season with salt and pepper to taste.
Lightly grease the bottom of a 9×13” baking dish with olive oil.
Take a flour tortilla and spoon some of the shrimp filling onto the center. Roll it up tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour cream sauce over the enchiladas. Sprinkle the remaining shredded Monterey Jack cheese on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for a few minutes. Garnish with freshly chopped cilantro, sliced avocado, chopped red onion, lime wedges, and cheese.
Serve the shrimp enchiladas with pico de gallo.

Notes

Add Heat: If you prefer a spicier kick, keep the seeds in the jalapeño pepper or add some crushed red pepper flakes to the filling.
Tortilla Options: You can also make this recipe with whole wheat or grain-free tortillas.
Cheese: I use Monterey Jack cheese, but you can use whatever melty cheese you prefer. However, using very sharp cheese, like a well-aged cheddar, might overwhelm the taste of the shrimp.
Mix-Ins: Feel free to customize the filling with even more healthy ingredients, like black beans, corn kernels, or sauteed zucchini.
Storing and Reheating: Store them in an airtight container in the refrigerator for 3 to 4 days. To reheat, microwave the leftovers briefly or bake at 350°F until heated through.
Freezing: Cool the dish fully, wrap it well in a double layer of plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.

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