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SHRIMP ENCHILADAS

by A to Z for Moms Like Me

One of those meals where we had shrimp to use up and so I threw some things together. As a result, it turned out amazing!! I’m typing up the recipe and adding it to the blog so I don’t forget it- it was that good.

Shrimp Enchiladas

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Serves: 6 Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Filling:
  • 1 bag of uncooked shrimp
  • 1/2 onion- sliced
  • 2 T garlic
  • 1 can corn
  • 1 T lime juice
  • dash of chili powder
  • Sauce:
  • 1 1/2 c. heavy cream
  • 1/2 c. sour cream
  • 1 can (undrained) diced tomatoes
  • 1 can diced green chilis
  • 2 c. Mexican Cheese or Cheese blend
  • Tortillas
  • Shredded cheese

Instructions

In a frying pan, saute the shrimp, onions and garlic until the onions start to caramelize.  Add corn, lime juice & chili powder and set aside.

In a stock pot combine all the sauce ingredients and cook until the cheese is melted.  We had some Mexican cheese we got on clearance that I used.  I have no idea what kind of cheese it was as the package was all in Spanish, it was white and almost a powder.  

In a pan place a flour tortilla and scoop the filling into the middle.  Roll it up and repeat until all the filling is gone.  Ours made about 6-7 enchiladas.  Pour the sauce over the top and then top with shredded cheese.

Bake at 350 for about 15 minutes or until cheese is melted.

Notes

*The sauce also makes a really good queso dip for chips!

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