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4.77 from 13 votes

Quick and Easy Shrimp Enchilada Recipe

The combination of Mexican flavors and shrimp are taken to the next level in the form of a delicious enchilada.
Prep Time10 minutes
Cook Time35 minutes
0 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 212kcal
Author: June Albertson-Dick

Ingredients

  • 1 tbsp olive oil
  • ½ large onion {chopped}
  • 2 cloves garlic {minced}
  • 4 ounces diced green chiles
  • 1 pound baby shrimp {thawed}
  • 19 ounces red enchilada sauce
  • ¼ cup salsa
  • 12 fajita sized tortillas
  • 2 cups shredded cheese {I used a Mexican blend}

Instructions

  • Preheat the 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 chiles 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 the 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 the oven and serve warm with sour cream and fresh cilantro. Store leftovers in the refrigerator for up to 3 days.

Notes

  • 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.
     
     

Nutrition

Serving: 2enchiladas | Calories: 212kcal | Carbohydrates: 7g | Protein: 20g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 761mg | Potassium: 294mg | Fiber: 1g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 8mg | Calcium: 260mg | Iron: 1mg