Description
Creamy Shrimp Enchiladas are a delicious and satisfying dish made with shrimp, cream cheese, and a blend of spices, all wrapped in soft tortillas and baked to perfection.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small flour tortillas
- 1 cup cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup green enchilada sauce
- 1/2 cup chopped fresh cilantro (optional)
- 1/4 cup sliced green onions (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, warm the olive oil over medium heat.
- Add the shrimp and season with garlic powder, onion powder, chili powder, cumin, salt, and pepper. Sauté for about 3-4 minutes until the shrimp turn pink and are fully cooked.
- Remove from heat and allow to cool slightly.
- In a separate bowl, blend the softened cream cheese with half of the shredded Monterey Jack cheese and half of the sour cream.
- Fold in the cooked shrimp until everything is evenly mixed.
- In a 9×13 inch baking dish, pour a thin layer of green enchilada sauce to coat the bottom.
- Take each tortilla and fill it with approximately 1/4 cup of the shrimp and cream cheese mixture, rolling them tightly and placing them seam-side down in the dish.
- Once all tortillas are arranged, drizzle the remaining enchilada sauce over the top, followed by the rest of the sour cream and the remaining Monterey Jack cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- After removing from the oven, let it rest for a few minutes.
- Finish by garnishing with chopped cilantro and green onions before serving.
Notes
- For an extra kick, incorporate diced jalapeños into the shrimp mixture or opt for a spicier enchilada sauce.
- Feel free to swap shrimp for cooked chicken or black beans for a different protein choice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg