Shrimp and Green Chile Enchiladas
Dive into bold flavors with these creamy and zesty Shrimp and Green Chile Enchiladas, a delicious twist on a Tex-Mex classic. Juicy, sautéed shrimp are combined with roasted green chiles, lime juice, and Monterey Jack cheese to create a mouthwatering filling wrapped in tender corn tortillas. A luscious sour cream and cream cheese sauce blankets the enchiladas, delivering a rich and velvety finish. Topped with melted cheese and garnished with fresh cilantro, this dish brings restaurant-quality taste to your dinner table with just 45 minutes of prep and cook time. Perfect for seafood lovers and spice enthusiasts alike, these enchiladas are a crowd-pleasing option for weeknight meals or special occasions.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound medium shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup roasted green chiles, diced
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 2 cups monterey jack cheese, shredded
- 1 tablespoon lime juice
- 8 pieces corn tortillas
- 2 tablespoons cilantro, chopped (optional for garnish)
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 large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the shrimp to the skillet. Season with salt and black pepper and cook for 3-4 minutes, or until the shrimp are pink and fully cooked. Remove from the heat and let cool slightly.
Chop the cooked shrimp into bite-sized pieces and place them in a mixing bowl. Add the diced green chiles, 1 cup of shredded Monterey Jack cheese, and lime juice. Stir to combine.
In a separate bowl, whisk together the sour cream and softened cream cheese until smooth. Spread a thin layer of this mixture on the bottom of the prepared baking dish.
Warm the corn tortillas slightly (in a skillet or microwave) to make them pliable. Fill each tortilla with a few spoonfuls of the shrimp mixture, roll it tightly, and place it seam-side down in the baking dish.
Once all the tortillas are filled and arranged in the dish, spread the remaining sour cream mixture evenly over the enchiladas.
Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.9 g | 260% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1326 mg | 442% | |
| Sodium | 5974 mg | 260% | |
| Total Carbohydrate | 226.0 g | 82% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 32.8 g | ||
| Protein | 207.2 g | 414% | |
| Vitamin D | 21.5 mcg | 107% | |
| Calcium | 2447 mg | 188% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2596 mg | 55% | |
*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.
