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Homemade Shrimp Enchiladas photo

Shrimp Enchiladas

Delight in these Shrimp Enchiladas! Juicy shrimp wrapped in tortillas with a creamy sauce and melted cheese – a true comfort food!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 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)

Equipment

  • Large skillet
  • Mixing Bowl
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Spatula

Method
 

Method:
  1. 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.
  2. 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.
  3. 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.
  4. Preheat your oven to 350°F (175°C). Spread a thin layer of green enchilada sauce or salsa verde on the bottom of a 9x13 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.
  5. 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.
  6. 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.

Notes

  • Opt for fresh, high-quality shrimp for the best flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a quicker reheating option, use the microwave for individual portions.