Enchiladas Acapulco
Dive into a taste of coastal Mexico with these irresistible *Enchiladas Acapulco*, a dish that transforms tender, spiced shrimp into a creamy, cheesy masterpiece. Succulent shrimp are sautéed with garlic, chili, and cumin, then wrapped in warm corn tortillas and smothered in a luscious green enchilada sauce enriched with heavy cream. Topped with melted mozzarella and a touch of cilantro, these oven-baked enchiladas are indulgent yet vibrant. Serve them fresh out of the oven with slices of creamy avocado and zesty lime wedges for a refreshing finish. Perfect for a weeknight dinner or festive gathering, this shrimp enchilada recipe captures the bold, comforting essence of Mexican cuisine.
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Recipe Information
Ingredients
- 500 grams Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Red chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 8 pieces Corn tortillas
- 350 milliliters Green enchilada sauce
- 100 milliliters Heavy cream
- 200 grams Mozzarella cheese, shredded
- 2 tablespoons Cilantro, chopped
- 1 piece Avocado, sliced
- 4 pieces Lime wedges
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet over medium heat, add the olive oil and minced garlic. Sauté for 1 minute until fragrant.
Add the shrimp to the skillet and season with red chili powder, cumin powder, salt, and black pepper. Cook for about 3-4 minutes, or until the shrimp are pink and opaque. Remove from heat and set aside.
In a medium bowl, mix the green enchilada sauce with the heavy cream until well combined.
Warm the corn tortillas slightly in the microwave or on a dry skillet to make them pliable.
Spoon about 2 tablespoons of cooked shrimp into the center of each tortilla, then roll it up tightly and place it seam-side down in the prepared baking dish.
Pour the creamy enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the shredded mozzarella cheese generously over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for 5 minutes before serving.
Garnish with chopped cilantro, sliced avocado, and serve with lime wedges on the side for added zest.
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1202 mg | 401% | |
| Sodium | 7735 mg | 336% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 21.3 g | ||
| Protein | 194.7 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2090 mg | 161% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3901 mg | 83% | |
*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.
