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Creamy Shrimp Enchiladas

These creamy shrimp enchiladas are a delightful blend of flavors, wrapped in soft corn tortillas and topped with melted cheese, making for a perfect weeknight meal or a dish to impress guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Use fresh shrimp for the best flavor.
  • 8 pieces corn tortillas Toast slightly for added crunch.
  • 1 cup sour cream
  • 1 cup shredded cheese (cheddar or Monterey Jack) Feel free to experiment with different cheeses.
  • 1 can green enchilada sauce (10 oz)
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil For sautéing.
  • to taste Salt and pepper
  • as needed Chopped cilantro for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sauté until softened.
  3. Add the shrimp to the skillet, cooking until pink. Season with salt and pepper, then remove from heat.
  4. In a bowl, mix half of the enchilada sauce with the sour cream.
  5. Spread a little of this mixture on the bottom of a baking dish.
  6. Take a corn tortilla, add some shrimp mixture, then roll it up and place it seam-side down in the baking dish. Repeat with remaining tortillas and shrimp mixture.
  7. Pour the remaining enchilada sauce over the top and sprinkle the shredded cheese on top.
Baking
  1. Bake in the preheated oven for 20-25 minutes until bubbly and cheese is melted.
  2. Garnish with chopped cilantro before serving.

Notes

These enchiladas can hang out in your fridge for about 3–4 days. You can also freeze them for up to 3 months! Reheat in the oven to keep the cheese intact. Try adding jalapeños for a spicy kick or swapping shrimp for chicken or beans for a vegetarian option.