Shrimp Enchiladas – These soft tortillas stuffed with savory fillings, smothered in sauce, and baked to perfection in less than 40 minutes.
Why Shrimp Enchiladas?
Shrimp enchiladas bring a lighter, seafood-inspired flavor profile compared to traditional meat-based options. Shrimp is naturally juicy, tender, and pairs wonderfully with rich, creamy sauces. These enchiladas can be made with a variety of sauces, from a zesty tomatillo sauce to a rich, creamy cheese sauce, depending on your flavor preference.
Benefits of Shrimp in Enchiladas
- High in Protein: Shrimp provides a lean source of protein, perfect for a satisfying meal.
- Quick to Cook: Shrimp cooks in just a few minutes, making this dish great for a weeknight dinner.
- Low in Calories: Compared to beef or pork enchiladas, shrimp offers a lighter alternative, ideal for those looking to reduce calorie intake without sacrificing flavor.
Tips and Tricks
Customize the Spice Level: Control the heat by adjusting the amount of jalapeño and chili powder. If you prefer a milder dish, skip the jalapeños altogether.
Use Fresh Shrimp: For the best flavor, opt for fresh or high-quality frozen shrimp. If using frozen, thaw them thoroughly and pat them dry before cooking to avoid excess moisture in the filling.
Sauté Shrimp Lightly: Avoid overcooking shrimp – they should be just cooked through to maintain their tender, juicy texture.
Creamy Sauce Variation: For a richer sauce, combine red enchilada sauce with sour cream or cream cheese. This adds a velvety texture that balances the spice.
Delicious Variations
One of the joys of enchiladas is how versatile they are. Here are a few variations you can try to shake things up:
Shrimp and Spinach Enchiladas
Add a handful of sautéed spinach to the shrimp filling for a nutritious twist. The spinach pairs beautifully with shrimp and adds an extra layer of flavor and texture.
Creamy Poblano Shrimp Enchiladas
Instead of a red sauce, roast and blend poblanos with cream and cheese to make a creamy green sauce. This version has a smoky, slightly spicy flavor that complements shrimp perfectly.
Shrimp and Crab Enchiladas
For seafood lovers, combine shrimp with crab meat in the filling. The sweetness of the crab adds a luxurious touch to this dish.
Gluten-Free Shrimp Enchiladas
Use gluten-free tortillas and ensure your enchilada sauce is gluten-free for a celiac-friendly version.
How to Serve Shrimp Enchiladas
Shrimp enchiladas are a hearty main dish, but pairing them with the right sides elevates the meal. Here are a few ideas:
- Mexican Rice: A flavorful side that complements the richness of the enchiladas.
- Refried Beans: A creamy, protein-packed side dish.
- Guacamole and Salsa: Fresh, zesty flavors that brighten up the meal.
- Mexican Street Corn (Elote): Grilled corn slathered in mayonnaise, cheese, and chili powder for a delicious side.
- Chopped Salad: A light, refreshing option to balance the richness of the enchiladas.
How to Store and Reheat Shrimp Enchiladas
Shrimp enchiladas make for fantastic leftovers, but they need to be stored properly to retain their flavor and texture.
Storage:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: You can freeze enchiladas for up to 2 months. Wrap individual portions tightly in foil and place them in a freezer-safe bag.
Reheating:
Microwave: For a quicker option, reheat individual portions in the microwave for 2-3 minutes, though this may soften the tortillas more than desired.
Oven: Reheat in a 350°F oven for about 20 minutes, covered with foil to prevent drying.
Recipe FAQs
Can I use pre-cooked shrimp?
Yes, if you’re in a hurry, pre-cooked shrimp can be used. Just sauté them for 1-2 minutes to warm through before adding to the tortillas.
What type of tortillas should I use?
Corn tortillas are traditional for enchiladas, but flour tortillas work just as well, especially if you prefer a softer texture.
Can I make this dish ahead of time?
Yes! You can assemble the enchiladas up to a day in advance. Store them covered in the fridge and bake them just before serving.
Is there a dairy-free version?
To make this dairy-free, use a dairy-free cheese alternative and skip the sour cream. Ensure your enchilada sauce doesn’t contain dairy, or make a homemade version.
Shrimp Enchiladas
Shrimp Enchiladas - These soft tortillas stuffed with savory fillings, smothered in sauce, and baked to perfection in less than 40 minutes.
Ingredients
Shrimp Mixture:
- 1 pound shrimp, peeled, deveined, and chopped
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- 2-3 Tablespoons butter
- ½ cup red and green bell peppers, finely chopped
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ cup cilantro, chopped
- 1 teaspoon chili powder
- 8 flour or corn tortillas (9 inches)
Creamy Sauce:
- ½ teaspoon garlic powder
- ½ cup diced canned chilies
- 1 ½ cups chicken broth
- ¾ – 1 cup sour cream
- 2 Tablespoons butter
- 2 Tablespoons flour
- Salt and pepper to taste
- 2 cups Monterey Jack cheese
- ¼ cup green enchilada sauce or salsa verde
- Garnish: sour cream, cilantro, jalapeños, and lime wedges
Instructions
- Preheat your oven to 350°F and spray a 9x13 baking dish with non-stick spray.
- Melt the butter in a large skillet over medium heat. Add the bell peppers and onions, sautéing until softened (about 3-5 minutes). Add minced garlic and cook for another 30 seconds.
- Toss in the chopped shrimp and cook for 2-3 minutes until they turn pink (don’t overcook them!). Remove from heat, then stir in cilantro, salt, cumin, and chili powder. Set aside.
- In a separate skillet, melt butter over medium heat. Add flour and cook for 1-2 minutes, stirring constantly.
- Slowly whisk in chicken broth, adding ½ cup at a time. Continue stirring until the sauce thickens (about 3-5 minutes).
- Lower the heat and stir in the sour cream, garlic powder, canned chilies, and green enchilada sauce. Season with salt and pepper to taste. Set aside 1 cup of sauce to mix into the shrimp mixture.
- Add ⅓ cup of the shrimp mixture to each tortilla, roll tightly, and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
- Pour the remaining sauce over the enchiladas and sprinkle the shredded Monterey Jack cheese on top.
- Bake in the preheated oven for 20-30 minutes until the cheese is melted and bubbly.
- Serve immediately, garnishing with extra sour cream, cilantro, jalapeños, and lime wedges for a fresh, zesty finish!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 782Total Fat 24gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 181mgSodium 1210mgCarbohydrates 105gFiber 5gSugar 3gProtein 35g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Conclusion
Shrimp enchiladas are a delicious way to bring the vibrant flavors of Mexican cuisine to your table. With juicy shrimp, creamy cheese, and flavorful enchilada sauce, this dish is sure to impress family and friends alike. Whether you follow the classic recipe or try one of the variations, these enchiladas are a crowd-pleaser. Plus, with easy storage and reheating options, they’re perfect for meal prep or enjoying leftovers. Give these shrimp enchiladas a try and elevate your next Mexican-themed dinner!
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