Description
These Shrimp Enchiladas are a delicious Mexican-inspired main course featuring tender shrimp cooked in a creamy, cheesy sauce with a blend of spices. Rolled in soft flour tortillas and baked with rich enchilada sauce and melted cheese, they offer a perfect balance of flavors and textures for an easy, satisfying dinner.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled, deveined and tails removed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Sauce and Filling
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken or seafood broth
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack or Mexican blend cheese, divided
- 1/4 cup chopped fresh cilantro
Assembly
- 8 small flour tortillas
- 1 1/2 cups red or green enchilada sauce
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
- Season and Cook Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, ground cumin, smoked paprika, salt, and pepper. Heat a skillet over medium heat, then cook the shrimp for 1 to 2 minutes on each side until they turn pink and are just cooked through. Remove from heat and chop into bite-sized pieces.
- Sauté Aromatics: In the same skillet, melt the butter and add the finely chopped onion. Sauté until the onion becomes soft and translucent. Add the minced garlic and cook briefly until fragrant.
- Make the Sauce Base: Stir in the all-purpose flour and cook for about one minute to eliminate the raw flour taste. Gradually whisk in the chicken or seafood broth, continuing to stir until the mixture is smooth and slightly thickened.
- Finish the Sauce: Remove the skillet from heat and stir in the sour cream, half of the shredded cheese, and chopped fresh cilantro. Mix thoroughly to combine the flavors.
- Combine Shrimp and Sauce: Add the chopped shrimp to the sauce and gently fold everything together ensuring even distribution.
- Assemble Enchiladas: Spoon a portion of the shrimp filling onto each flour tortilla, then roll them up tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the filled tortillas. Sprinkle the remaining shredded cheese on top for a bubbly, golden finish.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the sauce is bubbly and the cheese is lightly golden.
- Rest and Serve: Remove from oven and let the enchiladas rest for 5 minutes before serving to allow flavors to settle and the filling to set.
Notes
- Green enchilada sauce pairs especially well with shrimp for a fresh, vibrant flavor.
- For an extra spicy kick, add diced jalapeño or a pinch of cayenne pepper to the shrimp filling.
- Corn tortillas can be substituted for flour tortillas but should be warmed beforehand to prevent cracking when rolled.
