Creamy Shrimp Enchiladas
Creamy Shrimp Enchiladas are a delightful twist on traditional enchiladas, featuring a rich filling of fresh shrimp and melted cheese wrapped in soft corn tortillas.
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.
Notes
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. Leftovers can be stored in an airtight container in the refrigerator for about 3 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 32gProtein: 25gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 2g
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