Shrimp Enchiladas
Learn how to make the BEST creamy shrimp enchiladas with tender seafood, smooth sauce and simple ingredients. A restaurant-quality seafood enchiladas recipe at home.
Ingredients
For the Enchiladas:
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 1 small red bell pepper finely chopped
- 2 cloves garlic minced
- 1 pound peeled/deveined raw shrimp or smoked shrimp chopped into bite-sized pieces
- 2 teaspoons taco seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces smoked whitefish spread or prepared spinach dip
- 1 can diced green chiles (4 ounces)
- 1 batch Sour Cream Enchilada Sauce (2 cups), divided
- 8 6-inch flour tortillas
- 2 cups shredded Monterey Jack cheese, divided (8 ounces)
For Serving:
- Chopped fresh cilantro
- Sliced scallions
- Lime wedges
Instructions
- Preheat oven to 350 degrees F. Heat oil in large skillet over medium heat. Add onion and red bell pepper and cook 4 to 5 minutes or until softened, stirring occasionally. Add garlic and cook 30 seconds, stirring constantly.
- Add chopped shrimp, taco seasoning, salt and pepper to skillet and cook 3 to 4 minutes or until shrimp are just opaque, stirring frequently (if you’re using smoked shrimp, skip adding them in this step and stir them in with the whitefish spread in the next step). Remove from heat and let stand 5 minutes.
- Add whitefish spread (or dip) and green chiles to shrimp mixture and stir until well combined.
- Spread 1/2 cup Sour Cream Enchilada Sauce in bottom of 9x13 baking dish.
- Place tortillas on work surface. Divide shrimp mixture equally down center of tortillas. Divide half of cheese over shrimp mixture.
- Roll tortillas up around the filling and place seam side down in baking dish. Spread remaining Sour Cream Enchilada Sauce over the top of the enchiladas and sprinkle with remaining shredded cheese.
- Transfer to oven and bake 25 to 30 minutes or until bubbly. Let stand 5 minutes before serving garnished with cilantro, scallions, and a squeeze of lime juice, if desired.
Calories: 732kcal, Carbohydrates: 43g, Protein: 38g, Fat: 45g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 219mg, Sodium: 2381mg, Potassium: 403mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1529IU, Vitamin C: 35mg, Calcium: 697mg, Iron: 4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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