Shrimp Enchiladas

These super easy-to-make Shrimp Enchiladas combine all of the flavors you love in enchiladas with tender shrimp! This tasty Mexican food dinner is filled with corn, tomatoes, onion, and diced shrimp then rolled in tortillas and topped with red sauce! Add more veggies, or swap some of your favorites in! You're going to love these shrimp enchiladas!

Try some of my other favorite Mexican food dinners like Taco Dorados and Caldo de Pollo Mexicano (Mexican Chicken Soup)!

This shrimp enchiladas recipe is truly one of those super easy meals to put together for weeknight dinners when the family is busy! It's loaded with healthy shrimp, tomatoes, onion, green chiles, cilantro, corn, and whatever other veggies your family loves!

I like to use my homemade enchilada sauce, and absolutely love mixing some salsa in with it for more flavor! If you have kids that aren't going to enjoy biting into sliced ( or diced ) jalapeno, leave the slices on the top of the enchiladas for easy removal as I have here.

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• 🥘 Ingredients
• 🔪 Instructions
• 🌮 Mexican Side Dishes
• 📖 Recipe Card
• 💬 Reviews

My family has a lot of fun making enchiladas. If he could, my husband would add so many ingredients there would be no way to fit the filling into even two pans of enchiladas! Thankfully, our daughter reigns dad in when it comes to ingredients.

You, however, can tailor this recipe to what you and your family love eating. Add more ingredients to the second half of the pan for the grown-ups, whatever it takes to please the whole family.

🥘 Ingredients

• ½ tablespoon Olive Oil (extra virgin)
• ½ small White Onion (diced)
• ½ Tbsp Garlic (minced or crushed)
• 1 4 oz can Green Chiles (Ortega brand fire roasted chiles are best - or use 1 diced jalapeno)
• 1 lb Shrimp (small or medium shrimp, thawed, peeled and deveined, chopped)
• 1 cup Sweet Corn (Flav R Pac roasted super sweet corn is best)
• 1 cup Tomato (diced)
• 1 cup Cilantro (chopped, reserve some for garnish)
• 1 Enchilada Sauce (or use a 19 oz can of red enchilada sauce)
• 8 Flour Tortillas (8 - 10 soft taco or fajita size tortillas)
• ½ cup Monterey Jack Cheese (grated)
• ½ cup Cheddar Cheese (grated)
• Salt & Pepper (to taste)

🔪 Instructions

1. Preheat oven to 350°F (175°C) and grease or spray your baking dish or 9 x 13 pan with non-stick cooking spray. Cover the bottom of the dish with a portion of your enchilada sauce (roughly ¼ of the recipe or canned sauce).
2. Bring a large skillet or frying pan to medium heat with the olive oil. Heat until the olive oil is shimmering, then add the diced onion. Cook for about one minute, until becoming translucent.
3. Add the garlic and green chiles (or jalapeno) and cook for about 2 more minutes, or until fragrant.
4. Next, add the shrimp, corn, and tomato. Season with salt and pepper, then cook for one more minute.
5. Remove from heat and stir in the cilantro. This is a good time to add an additional squeeze of lime.
6. Use a slotted spoon to portion approximately ⅓ - ½ cup portions into the center of each flour tortilla (enough so that it is used up in 8-10 tortillas).
7. Sprinkle each shrimp filling portion with a bit of mixed cheeses.
8. Roll up the tortillas and place them seam side down in the baking dish until all of the tortillas have been filled.
9. Pour the remaining enchilada sauce over the enchiladas and sprinkle the remaining cheese over the top.
10. Top the enchiladas with additional tomatoes, jalapeno slices, cilantro, if desired.
11. Bake at 350°F (175°C) for 30 minutes, or until the cheese is melted and the sauce is bubbly around edges.
12. Remove from oven and serve with sour cream and pico de gallo.
13. Garnish with reserved chopped cilantro.

🌮 Mexican Side Dishes

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Additional sides for what to serve with shrimp enchiladas, here are a few of my favorite recipes.

• Mexican Rice
• Refried Black Beans
• Coctel de Camarones (Mexican Shrimp Cocktail)
• Mexican Street Corn (Elotes)
• Caldo De Pollo Mexicano

📖 Recipe Card