Name: Shrimp Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2-3 Tablespoons butter (salted or unsalted); 1 cup red and green bell pepper (finely chopped); 1 cup onion (finely diced); 2 cloves garlic (minced); 1 pound shrimp (peeled and deveined, chopped into pieces); 1 cup cilantro (chopped); 1 teaspoon salt; 1 teaspoon cumin; 1 teaspoon chili powder; 8 tortillas flour or corn (9 inches); 2 Tablespoons butter; 2 Tablespoons flour; 1 cup chicken broth; 1 cup sour cream; 1 teaspoon garlic powder; 1 cup diced canned chilies; 1 cup green enchilada sauce or salsa verde sauce; 2 cups Monterey Jack cheese (shredded); Garnish (sour cream, cilantro, jalapenos, and limes (optional))

Shrimp enchiladas are a delightful twist on traditional Mexican cuisine, combining the tender, juicy shrimp with a rich, creamy sauce and melted cheese, all lovingly wrapped in soft tortillas. This dish is perfect for a casual dinner or a special occasion, bringing a taste of the ocean right to your table. With vibrant flavors and a satisfying texture, shrimp enchiladas are sure to become a favorite in your household.

Why Shrimp Enchiladas is Worth Your Time

If you’re looking for a dish that encapsulates the essence of comfort food while still feeling fresh and exciting, look no further than shrimp enchiladas. The blend of spices, the sweetness of bell peppers, and the creaminess of the sauce create a symphony of flavors that dance on your palate. Plus, they’re surprisingly easy to make! This recipe allows you to embrace your inner chef without requiring hours in the kitchen. Perfect for busy weeknights or weekend gatherings, shrimp enchiladas are versatile and satisfying, making them a worthy addition to your culinary repertoire.

Ingredient Checklist

2-3 Tablespoons butter (salted or unsalted)
1 cup red and green bell pepper, finely chopped
1 cup onion, finely diced
2 cloves garlic, minced
1 pound shrimp, peeled and deveined, chopped into pieces
1 cup cilantro, chopped
1 teaspoon salt
1 teaspoon cumin
1 teaspoon chili powder
8 tortillas (flour or corn, 9 inches)
2 Tablespoons butter
2 Tablespoons flour
1 cup chicken broth
1 cup sour cream
1 teaspoon garlic powder
1 cup diced canned chilies
Salt and pepper to taste
1 cup green enchilada sauce or salsa verde sauce
2 cups Monterey Jack cheese, shredded
Garnish: sour cream, cilantro, jalapenos, and limes (optional)

What’s in the Gear List

Large skillet: Essential for sautéing your vegetables and shrimp.
Mixing bowl: To combine your filling ingredients.
9×13 inch baking dish: Perfect for baking the enchiladas.
Measuring cups and spoons: To ensure accurate ingredient measurements.
Spatula: Ideal for mixing and serving.

Method: Shrimp Enchiladas

Step 1: Prepare the Filling

In a large skillet, melt 2-3 tablespoons of butter over medium heat. Add the finely chopped red and green bell peppers, diced onion, and minced garlic. Sauté for about 5 minutes, or until the vegetables are tender and fragrant.

Step 2: Cook the Shrimp

Add the chopped shrimp to the skillet and cook until they turn pink and opaque, approximately 3-4 minutes. Stir in the chopped cilantro, salt, cumin, and chili powder, mixing well to combine. Remove the skillet from heat and set aside.

Step 3: Prepare the Creamy Sauce

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to form a roux. Gradually add the chicken broth, whisking continuously until the sauce thickens, about 2-3 minutes. Stir in the sour cream, garlic powder, and diced canned chilies. Season with salt and pepper to taste, then remove from heat.

Step 4: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Spread a thin layer of green enchilada sauce or salsa verde on the bottom of a 9×13 inch baking dish. Take a tortilla, spoon some of the shrimp filling down the center, and roll it up tightly. Place the rolled enchilada seam side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 5: Add the Sauce and Cheese

Once all the enchiladas are in the baking dish, pour the creamy sauce over the top, ensuring each enchilada is generously covered. Finally, sprinkle the shredded Monterey Jack cheese evenly over the sauce.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Variations by Season

Spring: Incorporate fresh asparagus or zucchini for a seasonal touch.
Summer: Add corn and diced tomatoes for a refreshing, light flavor.
Fall: Mix in roasted butternut squash for a sweet, autumn-inspired twist.
Winter: Use hearty greens like kale or spinach for added nutrition and color.

Notes on Ingredients

When choosing your shrimp, opt for fresh, high-quality seafood for the best flavor. If fresh shrimp is not available, frozen shrimp can be a convenient alternative; just ensure they are fully thawed before cooking. For the tortillas, both flour and corn work beautifully, depending on your preference. The choice of cheese is also flexible; feel free to use a blend of Monterey Jack and cheddar for an extra kick!

Storage & Reheat Guide

Leftover shrimp enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover the dish with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. For a quicker option, individual portions can be reheated in the microwave for 1-2 minutes, checking frequently to avoid overcooking.

Common Qs About Shrimp Enchiladas

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp can be a great option. Just make sure to fully thaw them before cooking to ensure even cooking throughout.

What toppings can I add to my shrimp enchiladas?

There are plenty of delicious options! Consider adding fresh cilantro, sliced jalapenos, diced avocados, or a drizzle of sour cream for added flavor and freshness.

Can I make shrimp enchiladas ahead of time?

Yes! You can prepare the enchiladas and assemble them in the baking dish, then cover and refrigerate them for up to 24 hours before baking. Just add an extra few minutes to the baking time if they are cold from the refrigerator.

What can I serve with shrimp enchiladas?

These enchiladas are delicious on their own, but you can serve them with a side of Mexican rice, refried beans, or a fresh garden salad for a complete meal.

Hungry for More?

If you enjoyed this shrimp enchiladas recipe, be sure to explore more delightful dishes that bring the flavors of the world into your kitchen. Whether it’s a comforting pasta dish, a vibrant salad, or a luscious dessert, there’s always something new to try and enjoy.

Shrimp enchiladas are not just a meal; they are an experience filled with flavor and creativity. Dive into this recipe and let the warm, inviting aromas fill your home. You’ll find that this dish not only satisfies your cravings but also brings a little bit of joy to your table. So gather your ingredients, get cooking, and savor every bite of this delicious creation!