Description
A creamy and cheesy shrimp enchilada recipe that captivates with fresh flavors and spices, perfect for any gathering.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, sauté the onion and garlic until fragrant.
- Add the shrimp, cumin, chili powder, salt, and pepper. Cook until the shrimp turn pink and are cooked through.
- In another pan, warm the tortillas until they’re pliable.
- Fill each tortilla with the shrimp mixture, roll them up carefully, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas.
- Top everything with sour cream and shredded cheese.
- Bake for 20-25 minutes until heated through and the cheese is bubbly.
- Garnish with fresh cilantro before serving.
Notes
Serving can be elevated with Mexican rice, black bean salad, or corn salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: shrimp enchiladas, Mexican recipe, comfort food