Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana
Dive into the bold flavors of these Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana, a Mexican-inspired dish that’s as vibrant as it is delicious. Succulent shrimp are sautéed with garlic, jalapeño, and fresh lime juice, then rolled into soft corn tortillas alongside crumbled cotija and melted Monterey Jack cheese. The enchiladas are generously smothered in tangy salsa verde and baked to perfection for a dish that’s bubbling with cheesy goodness. A drizzle of rich crema Mexicana and a sprinkle of fresh cilantro make for a stunning finish. Perfect for a quick weeknight dinner or a festive gathering, this recipe balances zesty, creamy, and savory flavors in every bite. Try serving it with lime wedges for an extra pop of citrus! Keywords: shrimp enchiladas, cotija cheese, salsa verde, crema Mexicana enchiladas recipe.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 1 cup Cotija cheese, crumbled
- 12 Corn tortillas
- 2 cups Salsa verde
- 0.5 cup Crema Mexicana
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 Jalapeño, finely diced
- 0.25 cup Cilantro, chopped (plus extra for garnish)
- 1 Lime, juiced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Shredded Monterey Jack cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and diced jalapeño and sauté until fragrant, about 1-2 minutes.
Add the shrimp to the skillet and cook for 3-4 minutes, or until pink and fully cooked. Stir in the lime juice, chopped cilantro, salt, and black pepper. Remove from heat and set aside.
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
Spread 1/2 cup of salsa verde evenly across the bottom of the prepared baking dish.
Take one tortilla and place 2-3 cooked shrimp in the center. Sprinkle with a little crumbled cotija cheese and a small amount of Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, shrimp, and cheese.
Pour the remaining salsa verde evenly over the assembled enchiladas, ensuring they are fully covered. Sprinkle the top with any remaining cotija and Monterey Jack cheeses.
Bake the enchiladas in the preheated oven for 15-20 minutes, or until the cheese is melted and the edges of the tortillas are slightly crispy.
Drizzle crema Mexicana over the top of the enchiladas and garnish with additional chopped cilantro if desired.
Serve immediately with lime wedges on the side for extra flavor.
Nutrition Facts
Calories |
3788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 100.4 g | 502% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1222 mg | 407% | |
| Sodium | 8567 mg | 372% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 29.6 g | ||
| Protein | 242.2 g | 484% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3418 mg | 263% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3539 mg | 75% | |
*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.
