El Chaya Shrimp Enchiladas
Dive into the vibrant flavors of Yucatán-inspired cuisine with these mouthwatering El Chaya Shrimp Enchiladas. Featuring succulent shrimp, earthy chaya leaves (or spinach), and aromatic spices, this recipe creates a filling that’s both hearty and fresh. Rolled inside warm corn tortillas and smothered in a luscious blend of green enchilada sauce and heavy cream, these enchiladas are topped with bubbling, golden mozzarella cheese for a beautifully melty finish. Perfect for a weeknight dinner or a festive gathering, this dish is packed with nutrients, including iron-rich greens and lean protein. Serve with a garnish of fresh cilantro and a squeeze of lime for a zesty, restaurant-quality meal that’s ready in under an hour. Whether you're a fan of Mexican classics or looking to explore new culinary horizons, these shrimp enchiladas are a must-try!
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Recipe Information
Ingredients
- 500 g raw shrimp (peeled and deveined)
- 150 g chaya leaves (or substitute with spinach)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 10 corn tortillas
- 2 cups shredded mozzarella cheese
- 1 cup heavy cream
- 1 cup green enchilada sauce
- 1 lime, cut into wedges
- 2 tbsp fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a baking dish and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant (about 3–4 minutes).
Add the raw shrimp to the skillet and season with cumin, salt, and black pepper. Cook for about 3–4 minutes, or until the shrimp turn pink and opaque. Remove from skillet and set aside.
In the same skillet, add another tablespoon of olive oil and sauté the chaya leaves (or spinach) for 2–3 minutes until wilted. Remove from heat.
Chop the cooked shrimp into bite-sized pieces. In a mixing bowl, combine the chopped shrimp, sautéed chaya leaves, and cooked rice. Stir until evenly mixed.
Wrap the tortillas in a damp paper towel and microwave for 20–30 seconds to make them pliable.
Spoon about 3 tablespoons of the shrimp mixture onto the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
In a separate bowl, whisk together the heavy cream and green enchilada sauce. Pour the mixture evenly over the enchiladas in the baking dish.
Sprinkle the shredded mozzarella cheese evenly over the enchiladas.
Bake in the preheated oven for 15–20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
3854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1346 mg | 449% | |
| Sodium | 6978 mg | 303% | |
| Total Carbohydrate | 328.6 g | 119% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 19.8 g | ||
| Protein | 224.8 g | 450% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2651 mg | 204% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3437 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
