Quick & Easy Shrimp Enchilada Recipe

4.77 from 13 votes

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

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 212kcal

Preheat oven to 350 degrees.
In a skillet over medium heat with 1 tablespoon of olive oil, add diced onion and cook until translucent.
Add minced garlic and diced green chilies and cook for an additional 2-3 minutes.
Add thawed shrimp and cook for an additional minute. Remove from heat.
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.
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.
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.

Concentrate enchiladas in the pan's middle when baking to maintain a crispy texture.
Store shrimp enchilada leftovers tightly covered in the refrigerator; they stay good for a couple of days.
Topping Ideas: Get creative with toppings like sour cream, fresh cilantro, sliced olives, jalapeños, shredded lettuce, diced tomatoes, or green onions.