why make this recipe
Creamy Shrimp Enchiladas are a delightful twist on traditional enchiladas. They offer a rich, creamy filling made with fresh shrimp and melted cheese, wrapped in soft corn tortillas. This dish is perfect for any occasion, whether it’s a cozy family dinner or a festive gathering with friends. The combination of flavors, along with the ease of preparation, makes these enchiladas a favorite among seafood lovers.
how to make Creamy Shrimp Enchiladas
Ingredients:
- 1 pound fresh shrimp, peeled and deveined
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups Monterey Jack cheese, shredded
- 1 cup sour cream
- 1 cup cream of mushroom soup
- 8 corn tortillas
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add chopped onions and red bell pepper; sauté until tender.
- Add minced garlic and shrimp to the skillet. Cook until shrimp are pink and opaque.
- In a separate bowl, combine sour cream, cream of mushroom soup, and half of the Monterey Jack cheese.
- Stir the shrimp mixture into the sauce until well combined.
- Spoon a portion of the shrimp mixture into the center of each tortilla, roll them up, and place in a greased baking dish.
- Pour remaining sauce over the enchiladas and top with the rest of the cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
how to serve Creamy Shrimp Enchiladas
Serve these enchiladas hot out of the oven, garnished with fresh cilantro. They pair well with a simple side salad or some rice. You can also add a dollop of additional sour cream or a squeeze of lime for extra flavor.
how to store Creamy Shrimp Enchiladas
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3 days. To reheat, place them in the oven or microwave until heated through.
tips to make Creamy Shrimp Enchiladas
- Make sure to sauté the shrimp until they are just cooked to keep them tender.
- You can use a mixture of different cheeses if you prefer, like cheddar or pepper jack.
- For a little kick, consider adding some chopped jalapeños to the filling.
variation
You can switch up the filling by using cooked chicken or sautéed vegetables instead of shrimp if you want a different flavor.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them before cooking.
Can I make these enchiladas ahead of time?
Absolutely! You can prepare the enchiladas and refrigerate them before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
What can I serve with these enchiladas?
These enchiladas go well with Mexican rice, black beans, or a fresh salad. You can also serve them with tortilla chips and salsa.
Creamy Shrimp Enchiladas
Ingredients
Main Ingredients
- 1 pound fresh shrimp, peeled and deveined
- 1 medium onion, chopped
- 1 piece red bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups Monterey Jack cheese, shredded
- 1 cup sour cream
- 1 cup cream of mushroom soup
- 8 pieces corn tortillas
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add chopped onions and red bell pepper; sauté until tender.
- Add minced garlic and shrimp to the skillet. Cook until shrimp are pink and opaque.
- In a separate bowl, combine sour cream, cream of mushroom soup, and half of the Monterey Jack cheese.
- Stir the shrimp mixture into the sauce until well combined.
- Spoon a portion of the shrimp mixture into the center of each tortilla, roll them up, and place in a greased baking dish.
- Pour remaining sauce over the enchiladas and top with the rest of the cheese.
Baking
- Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.