Shrimp Enchiladas Recipe
These creamy shrimp enchiladas are rich, cheesy, and full of zesty flavor. They’re the perfect Tex-Mex comfort dish that feels indulgent but uses lean protein for a balanced, satisfying meal.
Print
Pin
Calories: 518kcal
Servings: 8
Equipment
- Large Skillet
- Medium Saucepan
- Mixing Spoon or Spatula
- 9x13-inch baking dish
- Oven
- Knife Cutting board
Ingredients
- 8 6- inch flour tortillas
Shrimp Mixture:
- 2 tablespoons butter
- 1/2 cup red bell pepper diced finely
- 1/2 cup white onion diced finely
- 2 cloves garlic minced
- 1 pound shrimp peeled and deveined and chopped into 1 inch pieces
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 cups chicken broth
- 1/2 cup salsa verde
- 1 1/2 cups shredded Monterey Jack cheese use Pepper jack for more spice
- 1 cup sour cream
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté onions, red bell pepper, and garlic in butter.
- Add chopped shrimp, salt, and chili powder; cook until just pink. Stir in lime juice and cilantro.
- In a saucepan, melt butter, whisk in flour, then gradually add broth to form a thick sauce.
- Stir in salsa verde and cheese until melted, then fold in sour cream off heat.
- Fill tortillas with shrimp mixture, roll them up, and place seam-side down in a baking dish.
- Pour creamy sauce over enchiladas and top with extra cheese if desired.
- Bake for 20–25 minutes or until bubbly and golden. Serve warm!
Nutrition
Calories: 518kcal | Carbohydrates: 39g | Protein: 26g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 111mg | Sodium: 1007mg | Potassium: 457mg | Sugar: 5g | Vitamin C: 49mg | Calcium: 414mg | Iron: 3mg