Shrimp Enchiladas

Delicious, creamy shrimp enchiladas are made with shrimp, onion, red bell pepper and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. This enchilada recipe is easy to make, super tasty and sure to become a family favorite!

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 30

Total Time 50

Servings servings of 2 enchiladas each

Calories 704

Author Kim

Ingredients

FOR THE FILLING

1 tablespoon extra-virgin olive oil
1 small onion, diced
1 medium red bell pepper, chopped
1 jalapeño, seeds removed and minced
2 cloves garlic, minced
2 pounds shrimp, shells removed, deveined, and chopped
Kosher salt
Freshly ground black pepper

FOR THE CREAM SAUCE

4 tablespoons butter
4 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup sour cream
1 (4.5-oz.) can green chiles
1 teaspoon cumin
Kosher salt
Freshly ground black pepper

ASSEMBLY AND GARNISH

8-10 medium corn tortillas
1 1/2 cups shredded Mexican blend cheese, divided
Freshly chopped cilantro, for garnish
Pico de Gallo or salsa, for serving

Instructions

Preheat oven to 400°F and spray a 9x13" baking dish with nonstick cooking spray; set aside.
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and jalapeño and cook until softened, 5-6 minutes. Then, add garlic and cook for 1 additional minute. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, about 5 minutes.
To make the sauce, melt butter over medium heat in a medium saucepan. Then, whisk in flour and cook for about 1 minute. Whisk in milk and sour cream until no lumps remain. Add green chiles, cumin, and season with salt and pepper. Simmer until mixture gets a bit thick, about 5 minutes.
To assemble enchiladas, spread a thin layer of sauce into baking dish. Spoon about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle with cheese. Roll tortilla and place seam side down in baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas then top with remaining cheese. Bake until cheese is melted and sauce is bubbly, 30 minutes. Garnish with cilantro and serve with Pico de Gallo and/or salsa.

Notes

Shrimp enchiladas are best enjoyed immediately. However, leftovers will keep in the refrigerator for about 2-3 days. The sauce will thicken up when it’s chilled and won’t be as creamy.

Recipe slightly adapted from Delish.com.

Photos by Molly at Yes to Yolks.

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