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Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas Bursting with Flavor and Zest

Indulge in these creamy shrimp enchiladas, packed with flavor and customizable for any preference.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil substitute with avocado oil for a different flavor
  • 1 medium Onion use shallots for a sweeter alternative
  • 1 medium Red Bell Pepper green bell peppers can be used for bitterness
  • 1 medium Jalapeño omit for a milder dish or substitute with bell pepper
  • 1 pound Raw Shrimp replace with sautéed mushrooms or black beans for vegetarian option
  • 2 cloves Garlic fresh garlic is preferred
  • 1 teaspoon Ground Cumin substitute with chili powder for a different spice profile
  • to taste Salt and Freshly Ground Black Pepper essential for seasoning
For the Sauce
  • 2 tablespoons Butter use vegan butter for a dairy-free version
  • 2 tablespoons All-Purpose Flour cornstarch can be used as a gluten-free substitute
  • 2 cups Chicken Broth vegetable broth can be used for a vegetarian version
  • 1 cup Sour Cream Greek yogurt is a healthier substitute
  • 1 cup Monterey Jack Cheese cheddar or pepper jack cheese can create exciting variations
For the Wrap
  • 8 small Flour Tortillas swap for corn tortillas for gluten-free option
  • 1/4 cup Fresh Cilantro parsley can serve as a milder alternative

Equipment

  • Oven
  • Skillet
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish with olive oil.
  2. In a medium skillet, warm 2 tablespoons of olive oil. Sauté diced onion, chopped red bell pepper, and minced jalapeño for 5 minutes until onion is translucent.
  3. Add minced garlic and sauté for another minute, then add raw shrimp and ground cumin, cooking for 2-3 minutes until shrimp is pink.
  4. In the same skillet, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour and cook until golden brown.
  5. Gradually whisk in 2 cups of chicken broth and simmer for 5 minutes until the sauce thickens. Stir in 1 cup of sour cream and half of shredded Monterey Jack cheese until smooth.
  6. Spread a thin layer of creamy sauce in the prepared baking dish. Fill tortillas with shrimp mixture, roll tightly and place seam-side down in the dish.
  7. Pour remaining sauce over the enchiladas and sprinkle with remaining shredded cheese.
  8. Bake for 20-25 minutes until cheese is melted and bubbly.
  9. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 300mgIron: 2mg

Notes

Allow baked enchiladas to rest for a few minutes for enhanced flavors.

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