Description
Creamy Shrimp Enchiladas are a delicious and satisfying dish made with shrimp, cream cheese, and Monterey Jack cheese, all wrapped in soft tortillas and baked to perfection.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- 1 cup cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup salsa verde
- 1/2 cup chopped fresh cilantro (optional)
- 1/4 cup sliced green onions (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the shrimp, garlic powder, onion powder, chili powder, salt, and black pepper. Cook for about 3-4 minutes, or until the shrimp are pink and cooked through. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cream cheese, 1/2 cup of the shredded Monterey Jack cheese, and 1/2 cup of the sour cream. Stir until smooth.
- Add the cooked shrimp to the cream cheese mixture and fold gently to combine.
- Spread 1/2 cup of salsa verde evenly on the bottom of a 9×13 inch baking dish.
- Take a tortilla, spoon about 1/4 cup of the shrimp mixture into the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and shrimp mixture.
- Once all tortillas are in the dish, pour the remaining salsa verde over the top. Spread the remaining sour cream evenly over the enchiladas, then sprinkle with the remaining Monterey Jack cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and sliced green onions before serving.
Notes
- For a spicier kick, add diced jalapeños to the shrimp mixture or use a spicy salsa verde.
- Substitute the shrimp with cooked chicken or black beans for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg