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Shrimp Enchiladas: A Delicious and Easy Recipe

Shrimp Enchiladas: A Delicious and Easy Recipe
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Discover the joy of making Shrimp Enchiladas, a creamy and satisfying dish that brings vibrant Mexican flavors right to your dinner table. This recipe combines succulent shrimp with fresh vegetables and a rich blend of cheeses, all wrapped in soft tortillas. Perfect for both casual weeknight dinners and festive gatherings, these enchiladas are not only delicious but also easy to prepare. With simple steps and customizable toppings, you can impress your family and friends or enjoy them on a cozy night in. Plus, they are freezer-friendly, making them an excellent option for quick meals on busy days.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 medium onion, chopped
  • 1 bell pepper (any color), chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 8-10 flour tortillas (6-inch size)
  • 1/2 cup milk
  • Cooking spray

Instructions

  1. In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper until coated evenly.
  2. Heat a large skillet over medium heat. Add the seasoned shrimp; cook for about 2-3 minutes per side until pink. Remove from skillet and set aside.
  3. In the same skillet, add chopped onion and bell pepper. Cook over medium heat until softened (approximately 5-7 minutes), stirring occasionally.
  4. Add minced garlic; cook for another minute until fragrant.
  5. Stir in diced tomatoes and green chilies; let cook for a few minutes.
  6. Add condensed cream of mushroom soup and sour cream; stir well to combine.
  7. Reduce heat to low; simmer for about 5 minutes while stirring occasionally.
  8. Chop cooked shrimp into smaller pieces; add them to the skillet with sauce.
  9. Stir in chopped cilantro along with 1/2 cup each of Monterey Jack cheese and cheddar cheese until melted.
  10. Preheat oven to 350°F (175°C) and grease baking dish with cooking spray.
  11. Pour milk into a shallow dish; dip each tortilla briefly on both sides.
  12. Place softened tortilla on flat surface; spoon about 1/3 cup filling into the center.
  13. Roll up tortilla carefully; place seam-side down in prepared baking dish. Repeat with remaining tortillas.
  14. Pour remaining sauce from skillet over top enchiladas.
  15. Sprinkle remaining Monterey Jack cheese and cheddar cheese evenly over top.
  16. Cover baking dish with aluminum foil; bake for 20 minutes.
  17. Remove foil; bake an additional 10-15 minutes until cheese is melted and bubbly.
  18. Remove enchiladas from oven; let cool for a few minutes before serving warm.

Nutrition

Find it online: https://recipzy.com/shrimp-enchiladas-a-delicious-and-easy-recipe/