Shrimp Enchiladas
Dive into the vibrant flavors of these creamy, cheesy Shrimp Enchiladas, a mouthwatering Mexican-inspired dish that will elevate your dinner game. Succulent, perfectly seasoned shrimp are nestled inside tender flour tortillas, then smothered with a luscious sour cream and green chile sauce. Topped with a generous layer of melted Mexican blend cheese, these enchiladas bake to golden, bubbly perfection in just 25 minutes. With a harmonious balance of bold spices like chili powder and cumin and the zesty kick of diced green chiles, this recipe is an irresistible combination of comfort and flair. Ready in under an hour, it’s perfect for weeknight dinners or festive gatherings. Serve this crowd-pleaser garnished with fresh cilantro for an extra pop of color and flavor!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 8 pieces All-purpose flour tortillas
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Sour cream
- 1 4-ounce can Diced green chiles
- 2 cups Shredded Mexican blend cheese
- 0.25 cup Cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the shrimp to the skillet and season with chili powder, ground cumin, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1 minute to make a roux.
Slowly pour in 2 cups of chicken broth, whisking constantly to remove any lumps. Cook for 3–4 minutes until the mixture thickens slightly.
Reduce the heat to low and whisk in 1 cup of sour cream and the 4-ounce can of diced green chiles. Cook for an additional 2 minutes, then remove the sauce from heat.
Spread a thin layer of the sauce at the bottom of the greased baking dish.
Take one tortilla and place a few shrimp in the center. Sprinkle shredded Mexican blend cheese over the shrimp and roll the tortilla tightly. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, shrimp, and cheese.
Pour the remaining sauce evenly over the rolled tortillas, ensuring they are completely covered. Sprinkle the remaining shredded cheese 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 the enchiladas rest for 5 minutes. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.1 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 705 mg | 54% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 638 mg | 14% | |
*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.
