Creamy Shrimp Enchiladas
A comforting and flavorful dish featuring tortillas wrapped around a rich shrimp filling covered in creamy sauce and melted cheese. Perfect for any occasion.
Ingredients
Shrimp Filling
- 1 pound shrimp, peeled and deveined Substitute with cooked chicken or beans for a vegetarian option.
- ½ cup diced onion Sauté until translucent.
- 2 cloves garlic, minced
- 1 tablespoon olive oil For sautéing.
- 1 cup cream cheese Use plant-based cream cheese for a dairy-free option.
- 1 teaspoon cumin
- Salt and pepper to taste
Enchiladas Assembly
- 8 pieces flour tortillas Can use corn tortillas for a gluten-free option.
- 1 can green enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend) For topping.
Instructions
Preparation
- Gather all ingredients, ensuring shrimp are peeled and deveined, and chop the onions and garlic.
- Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic for about 2-3 minutes until translucent.
- Add shrimp, cumin, salt, and pepper to the skillet. Cook until shrimp turn pink and opaque, about 4-5 minutes.
- Reduce heat to low and mix in cream cheese until melted and combined with shrimp.
- Spoon shrimp mixture into tortillas, roll tightly, and place seam-side down in a greased baking dish.
Baking
- Pour green enchilada sauce evenly over the rolled tortillas.
- Sprinkle shredded cheese over the top.
- Bake in a preheated oven at 350°F (175°C) for about 20 minutes, until cheese is melted and bubbly.
- Let enchiladas rest for a few minutes before serving.
- Serve garnished with fresh cilantro, avocado, or lime.
Notes
Customize with your preferred vegetables or spices. These enchiladas are family-friendly and perfect for gatherings. They can also be prepared ahead of time and stored in the fridge.