Shrimp Enchiladas offer a delightful twist on the classic Mexican dish, incorporating tender shrimp, creamy cheese, and a flavorful enchilada sauce.

This recipe combines the richness of shrimp with the spice of traditional Mexican flavors, creating a dish that’s both comforting and satisfying.

Perfect for a family dinner or entertaining guests, Shrimp Enchiladas are sure to be a hit with their creamy texture and deliciously complex taste.

Ingredients

For the Enchilada Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 4 tablespoons chili powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 2 cups chicken or vegetable broth
• 1 can (8 oz) tomato sauce
• Salt and black pepper, to taste

For the Shrimp Filling:

• 1 pound (450g) large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper, to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup black beans, drained and rinsed
• 1/4 cup chopped fresh cilantro
• 1 cup shredded Monterey Jack cheese

For the Enchiladas:

• 10-12 corn tortillas
• 1 cup shredded Monterey Jack cheese, for topping
• Fresh cilantro, chopped, for garnish
• Sour cream and sliced avocado, for serving (optional)

How to Make Shrimp Enchiladas

Prepare the Enchilada Sauce:

In a medium saucepan, heat vegetable oil over medium heat. Stir in all-purpose flour and cook for 1 minute to make a roux.

Add chili powder, cumin powder, garlic powder, onion powder, and dried oregano. Cook for another minute until fragrant.

Gradually whisk in chicken or vegetable broth and tomato sauce. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste. Set aside.

Prepare the Shrimp Filling:

In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook for 2-3 minutes until softened.

Add minced garlic and jalapeño (if using), and cook for another minute until fragrant.

Stir in ground cumin, chili powder, salt, and black pepper.

Add peeled and deveined shrimp to the skillet and cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and cooked through.

Remove the skillet from heat and transfer the cooked shrimp to a cutting board. Chop the shrimp into bite-sized pieces.

Assemble the Enchiladas:

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Warm the corn tortillas slightly in a microwave or skillet to make them pliable.

Spoon a small amount of enchilada sauce onto each tortilla, spreading it evenly.

Divide the shrimp filling evenly among the tortillas, placing it in a line down the center of each tortilla.

Add corn kernels, black beans, chopped cilantro, and shredded Monterey Jack cheese evenly over the shrimp filling.

Roll up each tortilla and place seam-side down in the prepared baking dish.

Bake the Enchiladas:

Pour the remaining enchilada sauce over the rolled-up tortillas in the baking dish, spreading it evenly to cover.

Sprinkle shredded Monterey Jack cheese over the top of the enchiladas.

Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

Serve:

Remove the foil from the baking dish.

Garnish with chopped fresh cilantro.

Serve the Shrimp Enchiladas hot, with optional sides such as sour cream and sliced avocado.

Chef’s Note

To save time, you can use store-bought enchilada sauce instead of making it from scratch. Adjust the spiciness of the enchiladas by adding more or less jalapeño and chili powder according to your preference. Ensure the corn tortillas are warmed and softened before rolling to prevent them from cracking. Customize the filling by adding diced bell peppers, spinach, or your favorite vegetables for added texture and flavor.

Nutritional Value

(Nutritional values are approximate and per serving)

• Calories: 400 kcal
• Protein: 30g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 150mg
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 3g

Sodium: 900mg

Enjoy the flavors of Shrimp Enchiladas, where tender shrimp and savory fillings are wrapped in corn tortillas and baked to perfection with a zesty enchilada sauce. This dish is a crowd-pleaser that brings a taste of Mexico to your table, perfect for any gathering or family dinner.

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