Description
This creamy shrimp enchiladas recipe brings restaurant-quality Mexican comfort food right to your dinner table with tender shrimp wrapped in tortillas and smothered in a rich, velvety sauce. The combination of succulent seafood and melty cheese makes it pure comfort.
Ingredients
Scale
Main Ingredients:
- 1 pound shrimp
- 2 cups flour tortillas
- 1 cup cream cheese
- 1 cup shredded cheese
Supporting Ingredients:
- 1 cup salsa
- ½ cup chopped green onions
Cooking Ingredients:
- 1 tablespoon olive oil
Instructions
- Crank your oven to 350F, preparing a welcoming heat for these delectable enchiladas.
- Sizzle 1 tablespoon olive oil in a skillet, tossing 1 pound of shrimp until they transform into a perfect pink hue.
- In a mixing bowl, blend 1 cup cream cheese, ½ cup shredded cheese, and ½ cup chopped green onions into a creamy, tangy filling.
- Lay out your 2 cups flour tortillas and generously spread the shrimp-cheese mixture across each one.
- Roll each tortilla tightly, tucking in the sides to prevent filling from escaping.
- Nestle the rolled enchiladas snugly in a baking dish, creating a cozy arrangement.
- Drizzle 1 cup salsa across the top, ensuring every enchilada gets a splash of flavor.
- Sprinkle the remaining ½ cup shredded cheese over the entire dish for a golden, melty finish.
- Slide the baking dish into the preheated 350F oven and bake for 20 minutes until the edges are bubbly and cheese is melted.
Notes
- Thaw frozen shrimp completely and pat dry before sautéing to prevent excess water from making the filling soggy.
- Use room temperature cream cheese for smoother mixing and easier spreading inside tortillas.
- For a lower-carb version, swap flour tortillas with large lettuce leaves or low-carb tortilla alternatives.
- Choose a mild salsa that complements the creamy shrimp filling without overpowering the delicate seafood flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Shrimp
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 to 6
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 115 mg