Quick & Easy Shrimp Enchiladas Recipe

These Easy Shrimp Enchiladas are not only delicious, but also a breeze to make! Bursting with flavor from sautéed onions, garlic, and green chilies, the dish offers a delightful mix of Mexican zest and juicy shrimp goodness.

This Easy Shrimp Enchiladas recipe is now in constant rotation. The mix of sautéed onions, garlic, and green chilies gives them a flavor kick that’s just right, and the shrimp adds a juicy twist.

The best part? It’s done in no time, perfect for those nights when you’re too hungry to wait around! If you love shrimp, you need to try this sheet pan Cajun Shrimp Boil.

What goes into this recipe

• Onion: Chopped white onions are added to the filling for both flavor and texture.
• Garlic: Minced garlic is always a nice addition but if you would rather use a teaspoon of garlic powder that works too.
• Green Chiles: Adding them to the filling is an easy way to get that authentic Mexican flavor that we all know and love.
• Baby Shrimp: An easy ingredient to find and use because it can be added without any extra steps. If you would rather use large shrimp, chop them up into bite-size pieces before adding them to the shrimp enchiladas filling.
• Red Enchilada Sauce: You can buy it in the grocery store or easily make enchilada sauce at home. Green enchilada sauce would also be delicious.
• Salsa: A fun ingredient to add to the red sauce because it adds body and flavor with only one ingredient.  Try salsa verde for an amazing twist especially with green sauce.
• Tortillas: I prefer flour tortillas because they are super easy to work with but corn tortillas could also be used. If you decide to use corn, be sure to use warm tortillas so that they don’t crack when you roll them.
• Shredded Cheese: There are so many options but a good Mexican blend of shredded cheese or Monterey Jack cheese is always nice.

See recipe card for full information on ingredients and quantities.

Variations

• Spice it Up: Craving more heat? Add diced jalapeños to the filling or choose a spicier salsa for an extra kick. Adjust the heat level to your liking and turn up the flavor.
• Protein Swap: Not a shrimp fan? No worries! Swap it out for shredded chicken or ground beef. Just cook your protein of choice in the sauté mix, and you’ve got a whole new enchilada experience.
• Creamy Cheese Sauce:  Add 4 ounces of cream cheese to the sauce mixture and heat until it is melted.  Then you can have creamy shrimp enchiladas.
• Healthier Option: Opt for whole wheat or low-carb tortillas for a healthier alternative. Load them up with extra veggies, use a light cheese blend, and you’ve got a guilt-free, still-tasty dish.
• Topping Ideas: I like to serve these Shrimp Enchiladas with a dollop of sour cream and fresh cilantro but the topping options are endless. Think taco toppings and go crazy with it.  Sliced olives, jalapeños, shredded lettuce, diced tomatoes, pico de gallo and green onion are all great options.

How to make Quick and Easy Shrimp Enchiladas

1. To make the filling, start with 1/2 an onion that is diced.  Cook it over medium-high heat in a large skillet with a couple of tablespoons of olive oil until they are translucent.  It will only take 3-5 minutes. Then add the can of diced green chiles and garlic to the sautéed onion.  Cook for an additional minute or two.
2. The final step for the filling is to add the thawed shrimp.  The quickest way to do that is to run water over the frozen shrimp in a colander until they are thawed.  It doesn’t take much time to do that, especially when you are using small shrimp.  Cook for an additional minute or two. 

3. Before we start to stuff tortillas, we need to get the sauce ready.  I took a can of enchilada sauce and added a 1/4 cup of jarred salsa.  This gives the sauce a great flavor and texture. Add about 3-4 tablespoons of sauce to the bottom of a 9×13 baking dish that has been sprayed with nonstick spray.  You don’t need much, just enough to cover the bottom of the pan.
4. Using a slotted spoon, take about 3 tablespoons of the shrimp filling and put it onto the tortilla.  Top with shredded cheese and roll. Then place them seam side down.

5. Then place them seam side down. Continue stuffing and rolling the remaining tortillas until you have a dozen {or so}. 
6. Pour the remaining sauce over the top of the enchiladas. Then add the remaining cheese to the top.  Bake in a 350 degree oven for 30-35 minutes or until everything is heated through, there is melted cheese and the edges of the tortillas are crispy.

Expert Tips

• If you’re new to cooking with flavorful shrimp, a quick way to thaw them is by running them under water in a colander. It saves time, especially when you are working with the small shrimp.
• To keep the seafood enchiladas crispy, concentrate the shrimp enchiladas in the middle of the pan when baking. This will help to create a nice crispy top.
• For a classic touch, go for a Mexican blend shredded cheese. It melts well and adds that gooey goodness we all love.
• Serve this delicious recipe with toppings and sides.  Black beans and rice, along with a dollop of sour cream and fresh cilantro is always a good idea.

Storage and Freezing

Store- Shrimp Enchiladas leftovers are best stored in the refrigerator.  Make sure they are covered tightly and they should last for a couple of days. 

Freeze- You could also make this easy shrimp enchiladas recipe ahead of time and freeze it for up to 3 months.

Recipe FAQs

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