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!
Shrimp Enchiladas Recipe
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.
My family has alot 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.
How To Make Shrimp Enchiladas
Preheat your oven to 350 ºF ( 175 ºC ) while preparing your enchiladas. Prepare a baking dish or a 9 x 13 pan by greasing or spraying it with non-stick cooking spray. Then cover the bottom of the baking dish with about ¼ portion of your enchilada sauce.
Bring a large skillet or frying pan and the olive oil to medium heat. The olive oil should begin to shimmer before adding the ingredients.
Add the onion and cook for 1 minute, or until becoming slightly translucent. Next, add the garlic and green chiles, or jalapeno, and cook for an additional 2 minutes, or until fragrant.
Add the shrimp, corn, tomato and season with salt and pepper. Cook for one more minute before removing from the heat and stirring in the cilantro. Lime juice is a great stir in at this point too!
Using a slotted spoon, portion out the filling into the center of a flour tortilla. Portions should be roughly ⅓ to ½ cup, enough to use up your filling in 8 - 10 tortillas.
Sprinkle the portioned filling with mixed grated cheeses, then roll the flour tortilla tightly around the filling. Place each filled tortilla into the baking pan seam side down. Repeat until all of the tortillas are filled.
Pour the remaining enchilada sauce over the rolled enchiladas. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top of the enchiladas.
Add any other desired toppings that you would like baked onto the enchiladas. More cut tomatoes, cilantro, jalapeno slices.
Bake for 30 minutes or until the cheeses are melted and the sauce is bubbly around the sides of the enchiladas. Remove from the oven and serve with sour cream and pico de gallo.
- ½ tablespoon olive oil (extra virgin)
- ½ small white onion (diced)
- ½ tablespoon 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)
- each, salt & pepper (to taste)
- 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)
- Preheat oven to 350 degrees F (175 degrees 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).
- 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.
- Add the garlic and green chiles (or jalapeno) and cook for about 2 more minutes, or until fragrant. Add the shrimp, corn, and tomato. Season with salt and pepper, then cook for one more minute.
- Remove from heat and stir in the cilantro. 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).
- Sprinkle each shrimp filling portion with a bit of mixed cheeses. Roll up the tortillas and place them seam side down in the baking dish until all of the tortillas have been filled.
- Pour the remaining enchilada sauce over the enchiladas and sprinkle the remaining cheese over the top. Top the enchiladas with additional tomatoes, jalapeno slices, cilantro, if desired.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the cheese is melted and the sauce is bubbly around edges.
- Remove from oven and serve with sour cream and pico de gallo. Garnish with reserved chopped cilantro.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!