Description
Delicious shrimp enchiladas baked in a creamy sauce.
Ingredients
Scale
- 12 corn tortillas
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes.
- In a bowl, combine diced tomatoes with green chilies, cream of chicken soup, and sour cream. Season with salt and pepper.
- Dip each tortilla in the sauce mixture to soften.
- Fill each tortilla with a portion of the shrimp mixture. Roll up and place seam-side down in a 9×13 inch baking dish.
- Pour the remaining sauce over the enchiladas.
- Top with Monterey Jack and cheddar cheese.
- Bake for 20-25 minutes, or until bubbly and heated through.
Notes
- For a spicier sauce, add a pinch of cayenne pepper.
- Garnish with chopped cilantro or sliced avocado before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Shrimp Enchiladas, Cream Sauce, Mexican Food, Seafood Enchiladas, Easy Dinner