Description
Shrimp Enchiladas bring zesty Mexican flavors straight to your dinner table with minimal effort and maximum deliciousness. Wrapped in warm tortillas and covered in a spicy sauce, these enchiladas will become your new favorite weeknight meal.
Ingredients
Scale
Main Ingredients:
- 1 pound shrimp
- 8 6-inch flour tortillas
- 1 ½ cups shredded Monterey Jack cheese
Supporting Ingredients:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 ½ cups chicken broth
- 1 cup sour cream
- ½ cup salsa verde
Seasonings and Aromatics:
- ½ cup red bell pepper
- ½ cup white onion
- 2 cloves garlic
- ½ teaspoon salt
- 1 teaspoon chili powder
- ¼ cup fresh cilantro
- 2 tablespoons lime juice
Instructions
- Heat the oven precisely to 375°F. Grab a 9×13 inch baking dish and set it nearby.
- Melt 2 tablespoons butter in a large skillet over medium heat. Sauté ½ cup diced onions and ½ cup diced red bell peppers for 3-4 minutes until they soften.
- Add 2 minced garlic cloves and cook for another 30 seconds. Your kitchen will smell amazing.
- Toss in 1 pound chopped shrimp with ½ teaspoon salt and 1 teaspoon chili powder. Cook the shrimp for 2-3 minutes until they turn completely pink.
- Remove the skillet from heat. Sprinkle ¼ cup fresh cilantro and squeeze 2 tablespoons lime juice over the shrimp mixture. Stir gently to combine.
- Melt 4 tablespoons butter in a separate saucepan over medium heat. Whisk in 4 tablespoons flour to create a smooth roux.
- Slowly pour 1 ½ cups chicken broth into the roux, whisking constantly to prevent lumps. Simmer for 3-4 minutes until the sauce thickens.
- Stir ½ cup salsa verde and 1 cup shredded Monterey Jack cheese into the sauce until the cheese melts completely.
- Remove the sauce from heat and fold in 1 cup sour cream until smooth and creamy.
- Warm 8 flour tortillas briefly to make them more pliable. Spoon about ¼ cup shrimp mixture into the center of each tortilla.
- Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- Pour the entire cheese sauce evenly over the enchiladas. Sprinkle an extra ½ cup cheese on top if you want more richness.
- Bake uncovered at 375°F for 20-25 minutes until the edges turn golden and the sauce bubbles.
- Let the enchiladas rest for 5 minutes before serving to allow the sauce to set. Enjoy your delicious creation!
Notes
- Always use fresh shrimp for the best flavor and texture in your enchiladas.
- Let the shrimp mixture cool slightly before rolling to prevent tortillas from getting soggy.
- For a lighter version, swap flour tortillas with corn tortillas and use Greek yogurt instead of sour cream.
- If hosting guests with different spice preferences, serve extra salsa verde and chili powder on the side for customization.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Shrimp
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 to 6
- Calories: 432 kcal
- Sugar: 3 g
- Sodium: 610 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 135 mg