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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


  • 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


  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.