Shrimp Enchiladas with Goat Cheese and Chipotle Cream
Indulge in a fusion of bold flavors with these Shrimp Enchiladas with Goat Cheese and Chipotle Cream, a recipe that combines succulent shrimp, creamy goat cheese, and a smoky, tangy chipotle cream sauce for a truly unforgettable dish. Perfectly seasoned shrimp are tucked into warm corn tortillas, complemented by crumbled goat cheese and smothered in a luxurious chipotle cream sauce before being baked to cheesy perfection. With a dash of smoky paprika, zesty lime juice, and fresh cilantro garnish, this recipe is a delightful balance of spice, richness, and freshness. Ready in under an hour, these enchiladas are an impressive choice for a weeknight meal or a crowd-pleasing dinner party. Pair them with a crisp salad or Mexican rice for the ultimate dining experience!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 corn tortillas
- 4 ounces goat cheese, crumbled
- 1 cup shredded Monterey Jack cheese
- 1 cup heavy cream
- 2 pieces chipotle peppers in adobo sauce
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon butter, for greasing
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
Season the shrimp with cumin, smoked paprika, salt, and black pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque. Remove from the heat and set aside.
In a blender, combine the heavy cream, chipotle peppers in adobo sauce, and lime juice. Blend until smooth to create the chipotle cream sauce. Adjust the seasoning with salt if necessary.
Warm the corn tortillas in a dry skillet or microwave until pliable. Divide the cooked shrimp evenly among the tortillas, sprinkle with crumbled goat cheese, and roll each tortilla tightly to form enchiladas.
Place the rolled enchiladas seam-side down in the prepared baking dish. Pour the chipotle cream sauce evenly over the top, making sure to cover all the enchiladas.
Sprinkle the shredded Monterey Jack cheese over the sauce-covered enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the edges start to bubble.
Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.
Serve warm and enjoy your Shrimp Enchiladas with Goat Cheese and Chipotle Cream!
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.4 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 413 mg | 32% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 517 mg | 11% | |
*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.
