Shrimp Enchiladas are one of my favorite shrimp dishes to eat. I love seafood and shrimp are my favorite! Shrimp, cheese and enchilada sauce are rolled inside a tortilla then topped with more enchilada sauce and cheese then baked. It's messy to make, but it is worth it.
I have had this shrimp enchilada recipe for many years. I'm not sure where I got it initially. The recipe states just "tortillas". It doesn't specify whether to use flour or corn tortillas. I've seen recipes for enchiladas that use either corn or flour tortillas. We prefer the flour tortillas for enchiladas. You can use corn tortillas, if you prefer.
This recipe calls for green peppers but I omit them because I am not a fan of green peppers. You can include them if you prefer.
Let's start with a messy part. To soften the tortillas, heat the vegetable oil in a large skillet. Using tongs, dredge a tortilla in the vegetable oil, then place on paper towels to soak. Repeat with the rest of the tortillas.
Next, make the Shrimp Enchiladas filling by cooking the onion, garlic and shrimp. Then, add 1/4 cup of enchilada sauce and cook until heated. Remove from the heat then set aside.
Pour the remaining enchilada sauce in a skillet and heat until warm.
Dredge one softened tortilla in the heated enchilada sauce then place it on a plate or cutting board. Place the shrimp mixture in the center of the tortilla, then top with cheese. Next, roll the tortilla up then place it in a prepared casserole dish with the seam side down. Repeat with the rest of the tortillas.
Pour the remaining warm enchilada sauce over the tortillas then top with the remaining cheese. Finally, bake for a few minutes until the cheese is melted. Serve the Shrimp Enchiladas warm.
If you want a quicker and less messier meal, you can try Smoked Shrimp Tacos. Smoked Shrimp Tacos are an easy dish to make and are full of smokey flavors.
I hope you enjoy the Shrimp Enchiladas!
- 1 tablespoon vegetable oil for cooking shrimp and vegetables
- 1 cup onion, finely chopped
- 1 cup green pepper, finely chopped I usually omit because I am not a fan of green peppers.
- 1 tablespoon minced garlic
- 10 ounces Enchilada Sauce, divided Plain Enchilada Sauce or with Green Chiles and Onions
- 1 pound shrimp
- 1/4 cup vegetable oil for dipping flour tortillas
- 8 flour tortillas, 6-inch
- 1 1/2 cups Shredded Mexican Blend Cheese
- Preheat the oven to 350F.
- In a skillet large enough to dredge the flour tortillas through, heat 1/4 cup of vegetable oil until warm.
- Using tongs, dredge each flour tortilla through the warm oil to soften. Place the tortillas on a plate covered with paper towels to soak.
- Heat one tablespoon of vegetable oil in a medium skillet over medium-high heat.
- Add the onion, garlic and shrimp. Stirring occasionally, until the vegetables are tender and the shrimp are cooked through.
- Add 1/4 cup enchilada sauce. Cook until heated through. Remove from heat. Set aside and keep warm.
- In a skillet large enough to dredge the flour tortillas through, heat the remaining enchilada sauce over low heat until warm.
- Use the tongs to dredge a flour tortilla through the warm enchilada sauce.
- Place the flour tortilla on a plate, top with about 1/3 cup of the shrimp mixture.
- Top with 1-2 tablespoon of cheese.
- Roll the tortilla up.
- Place seam-side down on a prepared baking dish.
- Repeat with the remaining flour tortillas.
- Pour the remaining enchilada sauce from the skillet over the enchiladas in the baking dish.
- Top with the remaining cheese.
- Bake 5-6 minutes in a preheated oven until the cheese is melted.
- Serve hot.