Description
A vibrant and flavorful shrimp enchilada recipe that combines tender shrimp, melted cheese, and veggies, wrapped in soft corn tortillas.
Ingredients
Scale
- 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)
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.
Notes
Use fresh shrimp for the best flavor; frozen shrimp can be used but thawed properly. Experiment with cheese blends for a complex flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg