Delicious Shrimp Enchiladas: A Flavorful Mexican Twist!
Enjoy the wonderful taste of Mexico in our Shrimp Enchiladas recipe. The succulent tiger shrimp, encased in corn tortillas, drenched in a mouthwatering sauce, and sprinkled with gooey cheese, bring together a soul-satisfying meal that is at the same time luxurious.
Savor the Flavors: Indulge in Shrimp Enchiladas
Experience a taste adventure with the shrimp enchiladas recipe, a wonderful fusion of Mexican flavors and seafood delicacy. Spices are harmoniously blended with shrimp and cheese which is a creamy cheesy blend and they are wrapped in a warm tortilla blanket and baked perfectly. Whether for festive entertaining or a hearty weeknight meal this shrimp enchilada will surely impress.
This Mexican shrimp enchilada recipe combines fresh vegetables and flavorful shrimp, all enveloped in a luxurious, creamy sauce for a truly delicious dining experience.
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 cup cooked black beans ((optional))
- 1 cup corn kernels ((fresh, canned, or frozen))
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Juice of 1 lime
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
- 2 cup chicken or vegetable broth
- Salt and pepper to taste
- 8-10 corn tortillas
- 2 cup shredded cheese ((cheddar, Monterey Jack, or a blend))
- Optional toppings: diced avocado, sour cream, sliced jalapeños, chopped cilantro
Heat olive oil in a large skillet over medium heat.
Add diced onion and minced garlic to the skillet, sautéing until softened.
Add shrimp to the skillet and season with ground cumin, chili powder, salt, and pepper.
Cook shrimp until pink and opaque, about 3-4 minutes.
Optionally, stir in black beans and corn kernels, heating through.
Remove skillet from heat and stir in chopped cilantro and lime juice. Set aside.
In a separate saucepan, heat olive oil over medium heat.
Whisk in all-purpose flour to create a roux, cooking for 1-2 minutes.
Stir in chili powder, ground cumin, garlic powder, dried oregano, salt, and pepper.
Gradually pour in chicken or vegetable broth, whisking continuously until sauce thickens.
Adjust seasoning to taste.
Preheat oven to 350°F (175°C). Grease a baking dish.
Warm corn tortillas slightly to make them pliable.
Spoon shrimp filling onto each tortilla and roll up tightly.
Place rolled enchiladas seam-side down in the baking dish.
Pour enchilada sauce over the enchiladas, ensuring they are fully coated.
Sprinkle shredded cheese over the top.
Cover baking dish with foil and bake for 20-25 minutes, until cheese is melted and bubbly.
Remove foil and bake for an additional 5 minutes until cheese is golden brown.
Serve hot, garnished with optional toppings like diced avocado, sour cream, sliced jalapeños, and chopped cilantro.
Indulge in the irresistible flavors of our shrimp enchiladas and treat yourself to a taste of Mexico!
Once baked to perfection, remove the shrimp enchiladas from the oven.
Garnish the enchiladas with optional toppings such as diced avocado, a dollop of sour cream, a sprinkle of sliced jalapeños, and a handful of chopped cilantro.
Allow the enchiladas to cool for a few minutes before serving to avoid burning your tongue.
Serve the shrimp enchiladas hot and enjoy the explosion of flavors with each bite.
Servings 4
- Amount Per Serving
- Calories 880kcal
- % Daily Value *
- Total Fat 198g305%
- Saturated Fat 101g505%
- Cholesterol 850mg284%
- Sodium 5938mg248%
- Potassium 2960mg85%
- Total Carbohydrate 93g31%
- Dietary Fiber 15g60%
- Sugars 40g
- Protein 176g352%
- Vitamin C 389 mg
- Calcium 3120 mg
- Iron 13 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Feel free to customize the filling with your favorite ingredients such as bell peppers, mushrooms, or spinach.
Adjust the level of spiciness by increasing or decreasing the amount of chili powder in the enchilada sauce.
Use fresh, high-quality shrimp for the best flavor and texture.