Description
Delicious shrimp enchiladas loaded with cheese and zesty enchilada sauce, perfect for any occasion.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in shrimp, garlic powder, cumin, salt, and pepper. Cook until shrimp are pink and cooked through, about 3-5 minutes.
- Remove from heat and stir in chopped cilantro.
- In a separate pan, warm the corn tortillas until they are pliable.
- Fill each tortilla with a portion of the shrimp mixture and a sprinkle of cheese. Roll up and place seam side down in a baking dish.
- Pour enchilada sauce over the rolled enchiladas and top with remaining cheese.
- Bake for 20-25 minutes until the cheese is bubbly and golden.
- Remove from oven and serve hot.
Notes
Serve with sour cream, guacamole, and a light salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg