Spicy Shrimp Enchiladas
Dive into a flavor-packed fiesta with these Spicy Shrimp Enchiladas, a zesty twist on a classic Mexican comfort food! Succulent shrimp are sautéed with aromatic garlic and a bold blend of chili powder, cumin, and smoked paprika for a smoky, spicy kick. Wrapped in soft corn tortillas and layered with creamy Monterey Jack cheese, these enchiladas are baked to perfection in a rich, tangy red enchilada sauce. Topped with fresh cilantro, creamy avocado slices, and a dollop of sour cream, they offer a vibrant explosion of textures and flavors in every bite. This easy, oven-baked recipe is perfect for weeknight dinners or any time you're craving Mexican-inspired cuisine. Ready in under an hour and customizable to your spice level, these enchiladas are sure to impress your family and guests. Don’t forget the lime wedges for a refreshing squeeze of citrus to balance every savory bite!
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Recipe Information
Ingredients
- 1 pound Cooked shrimp (peeled and deveined)
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Corn tortillas
- 1.5 cups Shredded Monterey Jack cheese
- 4 ounces Diced green chiles (canned)
- 2 cups Enchilada sauce (red)
- 0.25 cup Fresh cilantro (chopped)
- 0.5 cup Sour cream (for topping)
- 1 large Avocado (sliced, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Add the cooked shrimp to the skillet. Sprinkle with chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to coat and cook for 2-3 minutes until the spices are fragrant and shrimp is heated through. Remove from heat.
Warm the corn tortillas in a microwave or skillet to make them pliable.
Lay each tortilla flat and fill with about 2-3 tablespoons of the shrimp mixture, a small amount of diced green chiles, and a sprinkle of shredded Monterey Jack cheese. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, making sure they are completely covered. Sprinkle the remaining shredded cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool slightly. Sprinkle with freshly chopped cilantro.
Serve the enchiladas warm, topped with sour cream, sliced avocado, and lime wedges on the side.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 1566 mg | 68% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 5.6 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 472 mg | 36% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1014 mg | 22% | |
*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.
