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ByJune Albertson-DickPublishedUpdated
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When seafood meets Mexican flavors it can be a wonderful thing. This Quick & Easy Shrimp Enchiladas Recipe is everything you want plus some. The fact that it comes together in minutes is a huge bonus. There also isn’t any cleaning or peeling shrimp because you are using the frozen variety and it has already been done for you! I love it when a plan comes together and I especially love when it makes dinner come together quickly. You are going to love this recipe!
Do you love meals with shrimp? Try thisSheet Pan Cajun Shrimp Boil Recipe!
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Easy Shrimp Enchiladas
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!!
This Easy Shrimp Enchiladas recipe is now in constant rotation and I have to say that I am not sad about it.
Ingredients Needed for your Shrimp Enchiladas:
- Olive Oil-Used to saute the ingredients that go into the filling.
- Onion-Chopped and added to the filling for both flavor and texture.
- Garlic-Minced and added to the filling for awesome flavor.
- Green Chilies-Added to the filling for that authentic Mexican flavor that we all know and love.
- Baby Shrimp-An easy ingredient to find and use because it can be added without any extra steps.
- Red Enchilada Sauce-You can buy it in the grocery store or easily make it at home.
- Salsa-A fun ingredient to add to the sauce because it adds body and flavor.
- Tortillas-I prefer flour tortillas because they are super easy to work with but corn tortillas could also be used.
- Shredded Cheese-There are so many options but a good Mexican blend shredded cheese is always nice.
How to make Quick and Easy Shrimp Enchiladas
- To make the filling, start with 1/2 an 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.
- Then add the can of diced green chilies and garlic. Cook for an additional minute or two.
- 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.
- 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.
- 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.
- Using a slotted spoon, take about 3 tablespoons of the shrimp mixture and put it onto the tortilla. Top with shredded cheese and roll.
- 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.
- Pour the remaining sauce over the top of your shrimp enchiladas. 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.
How to Serve Easy Shrimp Enchiladas
I like to serve these Shrimp Enchiladas with a dollop of sour cream and fresh cilantro but the topping options are endless.
Think taco toppings and go crazy with it. Sliced olives, jalapenos, shredded lettuce, diced tomatoes and green onion are all great options.
Is Frozen Shrimp as good as Fresh Shrimp for this Enchiladas recipe?
I opted to go with frozen shrimp mostly because fresh options in Lakeview are not plentiful. If you have good fresh shrimp in your supermarket then by all means, use it. Otherwise, go with frozen.
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.
How to Store Leftover Enchiladas?
Shrimp Enchilada leftovers are best stored in the refrigerator. Make sure they are covered tightly and they should last for a couple of days.
You could also make this recipe ahead and freeze it for up to 3 months.
What to serve with Shrimp Enchiladas
There are so many options when it comes to what to serve with these easy enchiladas but these are my very favorites!
- Quick Queso Blanco
- Fiesta Wedge Salad
- Mexican Street Corn Skillet
- No Bake Key Lime Pie
- Mexican Hot Chocolate Cookies
The Perfect Margarita
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
Author: June Albertson-Dick
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Calories: 212kcal
4.77 from 13 votes
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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
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.
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
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