When seafood meets Mexican flavors it can be a wonderful thing.  This Quick & Easy Shrimp Enchiladas Recipe is everything you want plus some.  You are going to love it, keep scrolling!

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

My Darb is a huge fan of shrimp.  I, on the other hand…am not.  I am more of a meat and potatoes kind of girl but that doesn’t mean that I don’t try and give my guy what he likes.

When I decided to combine his love of enchiladas with shrimp I was a little skeptical but the outcome was not only super simple.  It turned out delicious!! 

Disclaimer: This Quick & Easy Shrimp Enchiladas recipe may contain affiliate links and I will receive a small commission from any purchases you may make from these links. It’s one of the ways I support my site. 

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

I opted to go with frozen shrimp mostly because fresh options in Lakeview are not plentiful.  If you have good fresh shrimp in your super market then by all means, use it.  Otherwise, go with frozen.

Is Frozen Shrimp as good as Fresh Shrimp for this Enchiladas recipe?

The truth is that unless you live next to the ocean and plan to use the shrimp within a day or two, frozen is actually better.  Fresh shrimp has a short shelf life, making frozen shrimp have a lot more flexibility.

Where I live the shrimp they sell as “fresh” is actually shrimp that is just thawed.  So it works great for me.

Shrimp Enchilada Filling

To make the filling, start with 1/2 a onion that is diced.  Cook it over medium heat in a skillet with a couple of tablespoons of olive oil until they are translucent.  It will only take a few minutes.

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

Then add the can of diced green chilies and garlic.  Cook for an additional minute or two.

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

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. 

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

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.

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

Assembling your Easy Shrimp Enchiladas

Add about 3-4 tablespoons of sauce to the bottom of a 9×13 pan that has been sprayed with nonstick spray.  You don’t need much, just enough to cover the bottom of the pan.

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

Using a slotted spoon, take about 3 tablespoons of the shrimp mixture and put it onto the tortilla.  Top with shredded cheese and roll.

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

Continue stuffing and rolling tortillas until you have a dozen {or so}.  I like to put all of them in the middle of the pan because the one thing Darb HATES about an enchilada is if it is soggy.  When you do it this way, they get nice and crispy.

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

Pour the remaining sauce over the top of your shrimp enchiladas.

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

Then add a healthy layer of shredded cheese to the top.  Bake in a 350 degree oven for 30-35 minutes or until everything is heated through and the edges of the tortillas are crispy.

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

I like to serve these shrimp enchiladas with sour cream and fresh cilantro but they are great all on their own.  Make them ahead for a quick weeknight meal that everyone will enjoy. 

These are enchiladas just taken to a whole new level and I know you are going to love them.

Quick & Easy Shrimp Enchiladas Recipe featured by top US food blog, Practically Homemade

Looking for some great dishes to serve with these Shrimp Enchiladas?  Try these…

Quick & Easy Shrimp Enchilada Recipe

The combination of Mexican flavors and shrimp are taken to the next level in the form of a delicious enchilada.

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion {chopped}
  • 2 cloves garlic {minced}
  • 1 small can diced green chilies
  • 1 lb baby shrimp {thawed}
  • 1 can red enchilada sauce
  • 1/4 cup salsa
  • 12 fajita sized tortillas
  • 2 cups shredded cheese {I used a Mexican blend}

Toppings: Sour Cream & Fresh Cilantro

    Instructions

    1. Preheat oven to 350 degrees.

    2. In a skillet over medium heat with 1 tablespoon of olive oil, add diced onion and cook until translucent.

    3. Add minced garlic and diced green chilies and cook for an additional 2-3 minutes.

    4. Add thawed shrimp and cook for an additional minute. Remove from heat.

    5. In a small bowl combine enchilada sauce with salsa and stir until combined. Add 3-4 tablespoons of sauce to the bottom of a 9x13 pan that has been sprayed with nonstick spray.

    6. Start making enchiladas by putting 3 tablespoons of shrimp mixture onto each tortilla with a slotted spoon {this will eliminate any extra liquid in the enchiladas}. Top mixture with shredded cheese and roll tightly. Put enchilada seam side down into the prepared pan and continue to make enchiladas until you have a dozen.

    7. Cover top of prepared enchiladas with remaining sauce and top with a good helping of shredded cheese {about 1 cup}. Bake for 30-35 minutes or until the enchiladas are hot and bubbly. Remove from oven and serve warm with sour cream and fresh cilantro. Store leftovers in the refrigerator for up to 3 days.