Over-the-Border Shrimp Enchiladas

Name: Over-the-Border Shrimp Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 lb shrimp, peeled and deveined; 8 corn tortillas; 1 cup cheese (cheddar or Mexican blend); 1 can enchilada sauce; 1 onion, chopped; 2 cloves garlic, minced; 1/2 cup bell pepper, chopped; 1/2 cup corn (canned or frozen); 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro for garnish (optional); Avocado slices for topping (optional); Sour cream or Greek yogurt for serving (optional)

Imagine a dinner table filled with laughter and the enticing aroma of spices swirling in the air. As the evening sun begins to set, you’re dishing out warm plates of Over-the-Border Shrimp Enchiladas, each bite bursting with flavor that transports you straight to Mexico. These enchiladas are a celebration of taste, combining tender shrimp, melted cheese, and vibrant veggies, perfectly wrapped in soft corn tortillas. Whether it’s a busy weeknight or a festive gathering, this recipe is sure to leave a lasting impression on everyone at your table.

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Recipe Information

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information (Per Serving)

Calories: 350
Protein: 25g
Carbohydrates: 40g
Fat: 10g

Why Make This Recipe

Over-the-Border Shrimp Enchiladas make the perfect dish for any occasion. They’re incredibly easy to prepare, delightful in taste, and have a delightful aroma that fills your kitchen, making your home feel warm and inviting. This dish is best served hot, straight from the oven, topped with your favorite garnishes like fresh cilantro or lime wedges, creating a meal that not only satisfies hunger but also nourishes the soul.

How to Make Over-the-Border Shrimp Enchiladas

Ingredients

Main Ingredients:
- 1 lb shrimp, peeled and deveined
- 8 corn tortillas
- 1 cup cheese (cheddar or Mexican blend)
- 1 can enchilada sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup bell pepper, chopped
- 1/2 cup corn (canned or frozen)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Optional Ingredients:
- Fresh cilantro for garnish
- Avocado slices for topping
- Sour cream or Greek yogurt for serving

Instructions

Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Add the onion, garlic, and bell pepper; sauté until soft, about 5 minutes.
Add the shrimp, corn, cumin, chili powder, salt, and pepper; cook until shrimp are pink and cooked through, about 5-7 minutes.
Warm the corn tortillas in a pan or microwave to soften, making them easier to roll.
Spoon the shrimp mixture onto each tortilla, sprinkle with cheese, and roll up tightly.
Place the rolled enchiladas seam-side down in a baking dish.
Pour enchilada sauce over the top and sprinkle with the remaining cheese.
Bake in the oven for 20-25 minutes until heated through and cheese is melted and bubbly.
Serve hot with your choice of toppings.

Baking/Cooking Tips

Don’t overcrowd the pan when sautéing the vegetables; this helps them cook evenly.
Make sure the shrimp are fully cooked and pink to prevent any rubbery texture.

How to Serve

Enjoy your Over-the-Border Shrimp Enchiladas straight from the oven! They pair beautifully with sides such as Mexican rice, black beans, or a refreshing salad. For a unique twist, add slices of avocado or a dollop of sour cream on top for added flavor.

How to Store

Room Temperature: Enjoy within 3 hours of serving.
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Place in an airtight container or freezer bag for up to 3 months. To reheat, simply thaw overnight in the refrigerator and bake until heated through.

Expert Tips

Use fresh shrimp for the best flavor; frozen shrimp can be used but should be properly thawed before cooking.
Experiment with cheese; blending different varieties can create a more complex flavor.
For extra texture, try adding black olives or jalapeños to the filling for a spicy kick.

Delicious Variations

Vegan Version: Substitute shrimp with black beans or press tofu for a satisfying alternative.
Gluten-Free: Use gluten-free tortillas to accommodate dietary requirements.
Spicy Kick: Add diced jalapeños or a splash of hot sauce for those who love extra heat.

Frequently Asked Questions

Can I use other proteins instead of shrimp?
Absolutely! Shredded chicken, beef, or even sautéed vegetables work deliciously in this recipe.

Why are my enchiladas dry?
This can happen if they are overbaked or if the enchilada sauce is insufficient. Make sure to pour enough sauce over before baking!

What can I do with leftovers?
Leftover enchiladas can be reheated in the oven or in the microwave. They can also be turned into a tasty breakfast with eggs!

Can I use frozen ingredients?
Yes, using frozen shrimp or corn is completely fine; just make sure they are thawed and drained before cooking.

Conclusion

Over-the-Border Shrimp Enchiladas are not just a meal; they are an experience that invites warmth and flavor into your home. With every bite, you’ll embark on a culinary journey, enjoying comforting textures and vibrant tastes that bring friends and family together. We encourage you to try this recipe and make it your own — share your thoughts, variations, or just your enthusiasm for this delectable dish! Happy cooking!