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!
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.