Shrimp Enchiladas
These shrimp enchiladas are cozy, saucy, and weeknight-friendly, with tender shrimp, green chiles, corn, and melty Monterey Jack tucked into corn tortillas. A mild green enchilada sauce keeps the seafood flavor bright, ً
- Total time
- 50 min
- Yield
- 4 servings, 2 enchiladas each
- Difficulty
- Easy
Prep 25mCook 25mMexican-AmericanMain Course
Shrimp enchiladas are a lighter, quicker take on the classic baked enchilada dinner. Shrimp cooks in just a few minutes, so the filling comes together fast before the tortillas are rolled and baked under sauce and cheese.
This recipe uses green enchilada sauce, canned diced green chiles, sweet corn, and Monterey Jack cheese. The flavors are gentle enough for a family dinner, but you can make it spicier with hot sauce, jalapeño, or a hotter sauce.
Warm the corn tortillas before rolling. That small step helps keep them from cracking and makes the enchiladas easier to tuck into the baking dish.
01What you'll need
Ingredients
16 items · 4 servings, 2 enchiladas each
- 1 pound raw medium shrimp, peeled, deveined, tails removed, and patted dry
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 can diced green chiles, 4 ounces, drained
- 1/2 cup frozen or canned corn, drained if canned
- 1 tablespoon fresh lime juice
- 8 corn tortillas, 6-inch size
- 1 1/2 cups green enchilada sauce, divided
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 2 tablespoons chopped fresh cilantro, for serving
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 375°F. Spoon about 1/2 cup of the green enchilada sauce into a 9-by-13-inch baking dish and spread it over the bottom. This helps keep the tortillas from sticking.
2. Chop the shrimp
Cut the shrimp into bite-size pieces, about 1/2 inch each. Smaller pieces make the enchiladas easier to fill and help you get shrimp in every bite.
3. Cook the vegetables
Warm the olive oil in a large skillet over medium heat. Add the onion and bell pepper. Cook for 5 to 6 minutes, stirring often, until softened. Add the garlic, cumin, chili powder, salt, and black pepper, and cook for 30 seconds, just until fragrant.
4. Cook the shrimp filling
Add the shrimp, green chiles, and corn to the skillet. Cook for 2 to 3 minutes, stirring often, until the shrimp just turn pink. Do not cook them until firm and tight, because they will bake again in the oven. Remove from the heat and stir in the lime juice.
5. Warm the tortillas
Wrap the tortillas in a damp paper towel and microwave for 30 to 45 seconds, until warm and flexible. If you prefer the stovetop, warm them one at a time in a dry skillet for about 15 seconds per side.
6. Fill and roll
Set aside 1/2 cup of the shredded cheese for the top. Spoon the shrimp filling down the center of each tortilla, then sprinkle with some of the remaining cheese. Roll each tortilla snugly around the filling and place it seam-side down in the prepared baking dish.
7. Sauce and cheese
Pour the remaining 1 cup enchilada sauce over the rolled tortillas. Sprinkle the reserved 1/2 cup cheese over the top. Try to cover the tortilla edges with sauce so they soften as they bake.
8. Bake and serve
Bake for 18 to 22 minutes, until the sauce is bubbling and the cheese is melted. Let the enchiladas rest for 5 minutes before serving. Sprinkle with cilantro and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Cook the filling up to 1 day ahead and refrigerate it in an airtight container. For the best texture, roll and bake the enchiladas just before serving.
- Storage: Refrigerate leftovers in a covered container for up to 3 days. Reheat in a 350°F oven, covered with foil, until hot, or microwave individual portions.
- Freezing: Shrimp can become a little firm after freezing and reheating, but the enchiladas are still workable. Freeze baked enchiladas tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Tortilla swap: Corn tortillas give classic flavor, but small flour tortillas are easier to roll and less likely to crack. Flour tortillas will make the dish softer and slightly richer.
- Sauce choice: Green enchilada sauce pairs well with shrimp, but red enchilada sauce also works. Choose mild, medium, or hot depending on your heat preference.
- Cheese swap: Monterey Jack melts smoothly. Pepper Jack adds heat, while a Mexican-style shredded cheese blend is an easy substitute.
Cook's note
Nutrition is estimated per serving using standard USDA values for the listed ingredients. Sodium can vary a lot by brand of enchilada sauce, tortillas, cheese, canned chiles, and shrimp, so check labels if you are watching salt.
04Frequently asked
Questions & answers
Can I use cooked shrimp for shrimp enchiladas?
Yes. Add chopped cooked shrimp to the skillet only after the vegetables, chiles, and corn are hot. Stir it in for about 1 minute, just to warm it through, then remove the pan from the heat. Overcooking cooked shrimp can make it rubbery.
How do I keep corn tortillas from cracking?
Warm them before filling. A damp paper towel in the microwave works well. You can also brush or spray them lightly with oil and warm them in a skillet. Warm tortillas bend more easily.
Can I make these enchiladas spicy?
Yes. Use hot green enchilada sauce, add a minced jalapeño with the onion, or stir a pinch of cayenne into the filling. Pepper Jack cheese also adds heat without changing the method.
What should I serve with shrimp enchiladas?
Good sides include Mexican-style rice, black beans, a simple cabbage slaw, avocado salad, or sliced tomatoes with lime and salt.
Why did my shrimp turn tough?
Shrimp gets tough when it cooks too long. In the skillet, cook it only until it just turns pink. It will finish heating in the oven while the sauce bubbles and the cheese melts.
05Per serving
Nutrition facts
Nutrition Facts
4 servings, 2 enchiladas each
Amount per serving
% Daily Value*
- Total Fat19 g
- 24%
- Saturated Fat9 g
- 45%
- Cholesterol252 mg
- 84%
- Sodium990 mg
- 43%
- Total Carbohydrate41 g
- 15%
- Dietary Fiber7 g
- 25%
- Total Sugars7 g
- Protein42 g
- 84%
- Vitamin D0.4 mcg
- 2%
- Calcium471 mg
- 36%
- Iron2.5 mg
- 14%
- Potassium724 mg
- 15%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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