Creamy Shrimp Enchiladas
Delightful enchiladas filled with succulent shrimp and enveloped in a rich, creamy sauce, perfect for a quick weeknight meal or casual gathering.
Ingredients
For the filling
- 1 pound shrimp, peeled and deveined Fresh is best; thaw properly if frozen.
- 1 tablespoon olive oil Used for cooking the shrimp.
- 1 teaspoon garlic powder
- Salt and pepper to taste Salt and pepper For seasoning the shrimp.
For the sauce
- 1 cup sour cream Creates a creamy texture.
- 1 cup enchilada sauce Store-bought or homemade.
For assembly
- 8 pieces corn tortillas Can substitute with flour tortillas if desired.
- 2 cups shredded cheese Monterey Jack or cheddar work well.
Garnish
- 1 bunch fresh cilantro Optional for garnish.
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat. Add the shrimp, garlic powder, salt, and pepper. Cook until the shrimp turn pink and are cooked through, about 3-4 minutes. Remove from heat.
Mix the Sauce
- In a bowl, combine the sour cream and half of the enchilada sauce to create a creamy and flavorful sauce for your enchiladas.
Assemble the Enchiladas
- Preheat your oven to 350°F (175°C). Take a tortilla, place a spoonful of the shrimp mixture and a little cheese in the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
Top with Sauce
- Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the rest of the cheese on top.
Bake to Perfection
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
Garnish and Serve
- Remove from the oven and let cool for a few minutes. Optionally, garnish with fresh cilantro before serving.
Notes
Use fresh shrimp for the best flavor. Customize your sauce with spices or different enchilada sauce. Leftovers can be stored for up to three days in an airtight container.