If you’re looking for a delicious and satisfying meal, look no further than Over-the-Border Shrimp Enchiladas. This recipe combines succulent shrimp with creamy sauces and spices that are easy to make and simply irresistible. In addition to being full of flavor, these enchiladas are versatile and can easily be customized by adding your favorite toppings or adjusting the spice level, making them perfect for busy weeknights or festive gatherings.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 28g
Carbohydrates: 30g
Fat: 24g
Fiber: 2g
Sugar: 2g
Sodium: 750mg
Why Make Over-the-Border Shrimp Enchiladas
Over-the-Border Shrimp Enchiladas not only deliver a burst of flavor but also provide a healthy dose of protein and essential nutrients. The shrimp are lean yet filling, making it easy to create a balanced meal that’s both satisfying and nutritious. With the ability to customize the dish to your liking – whether you prefer mild or spicy flavors – these enchiladas are a fantastic option for feeding family or impressing guests.
How to Make Over-the-Border Shrimp Enchiladas Step by Step
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil or butter
2 cloves garlic, minced
½ medium onion, finely chopped
1 cup canned green chiles (mild or medium)
1 cup heavy cream or half-and-half
½ cup chicken or seafood broth
1 tablespoon lime juice
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper, to taste
8–10 corn or flour tortillas
1½ cups shredded cheese (Monterey Jack, cheddar, or blend)
Fresh cilantro, chopped (for garnish)
Sour cream or crema (for serving)
Green onions, sliced (optional)
Sliced jalapeños or avocado (optional)
Directions
Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 2–3 minutes. Add shrimp, cumin, chili powder, salt, and pepper. Cook until shrimp are just pink, then remove from heat and set aside. In the same skillet, add green chiles, broth, and cream. Simmer for 2–3 minutes, then stir in lime juice. Adjust seasoning. Warm tortillas to make them pliable. Fill each with shrimp, roll, and place seam-side down in prepared dish. Pour sauce over enchiladas, sprinkle with shredded cheese. Cover with foil and bake for 15 minutes, then uncover and bake 5–7 minutes more until bubbly and golden. Let rest 5 minutes. Garnish with cilantro, green onions, and serve with sour cream or crema.
How to Serve Over-the-Border Shrimp Enchiladas
Serve your Over-the-Border Shrimp Enchiladas with a side of refried beans or a fresh garden salad for a complete meal. For a tropical twist, pair them with a refreshing fruit salsa. Don’t forget to have extra sour cream or crema on the side for that rich and creamy finish!
How to Store Over-the-Border Shrimp Enchiladas
If you have leftovers, store your Over-the-Border Shrimp Enchiladas in an airtight container in the fridge for up to 3 days. To reheat, simply place in a preheated oven or microwave until warmed through. For longer storage, you can freeze the enchiladas. Just make sure to wrap them tightly in plastic wrap and foil before placing them in the freezer. They will last for up to 2 months!
Expert Tips for Cooking Over-the-Border Shrimp Enchiladas
- Use fresh shrimp for the best flavor but frozen shrimp can work too; just thaw completely before cooking.
- If you like it spicy, consider adding diced jalapeños or a splash of hot sauce to the shrimp mix.
- Experiment with different types of cheese for varied flavor profiles – goat cheese or queso fresco can add a special twist.
- For a healthier option, try using whole-wheat tortillas or low-fat cream to reduce calories.
- Make a double batch and freeze one for a hassle-free meal later!
Delicious Variations of Over-the-Border Shrimp Enchiladas
- Spicy Chipotle Shrimp Enchiladas: Add chipotle pepper in adobo sauce for a smoky kick.
- Herbed Shrimp Enchiladas: Mix in fresh herbs like cilantro or parsley for an aromatic touch.
- Citrus Twist Enchiladas: Incorporate orange or grapefruit segments into the shrimp filling for a fresh, zesty flavor.
- Vegetarian Option: Substitute shrimp with black beans or roasted vegetables for a filling meat-free version.
Frequently Asked Questions about Over-the-Border Shrimp Enchiladas
What can I substitute for shrimp in this recipe?
You can use cooked chicken, black beans, or roasted vegetables as a substitute for shrimp in Over-the-Border Shrimp Enchiladas.
Can I prepare these enchiladas ahead of time?
Yes, you can assemble the enchiladas ahead of time and store them in the fridge. Just add the sauce and cheese right before baking.
How can I make these enchiladas spicier?
Add diced jalapeños, spicy green chiles, or a few dashes of hot sauce to the shrimp filling for an extra kick.
Can I freeze Over-the-Border Shrimp Enchiladas?
Absolutely! Assemble them and then freeze before baking. Just be sure to wrap them properly to prevent freezer burn.
Conclusion
There you have it! Over-the-Border Shrimp Enchiladas are a delightful choice that combines convenience with mouth-watering flavors. Whether you’re serving it for a weeknight dinner or a festive gathering, this dish is sure to please everyone at the table. Don’t hesitate to try it out and enjoy every delicious bite!
Over-the-Border Shrimp Enchiladas
Ingredients
For the shrimp filling
- 1 pound large shrimp, peeled and deveined Use fresh for best flavor.
- 1 tablespoon olive oil or butter For sautéing shrimp.
- 2 cloves garlic, minced
- ½ medium onion, finely chopped
- 1 cup canned green chiles (mild or medium)
- ½ cup chicken or seafood broth
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper, to taste
For assembly
- 8–10 pieces corn or flour tortillas Use according to preference.
- 1½ cups shredded cheese (Monterey Jack, cheddar, or blend)
- Fresh cilantro, chopped for garnish
- Sour cream or crema for serving
- Sliced jalapeños or avocado optional for garnish
- Green onions, sliced optional for garnish
Instructions
Preparation
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 2–3 minutes.
- Add shrimp, cumin, chili powder, salt, and pepper. Cook until shrimp are just pink, then remove from heat and set aside.
Sauce preparation
- In the same skillet, add green chiles, broth, and cream. Simmer for 2–3 minutes, then stir in lime juice. Adjust seasoning.
Assembly
- Warm tortillas to make them pliable.
- Fill each with shrimp, roll, and place seam-side down in prepared dish.
- Pour sauce over enchiladas, sprinkle with shredded cheese.
Baking
- Cover with foil and bake for 15 minutes, then uncover and bake 5–7 minutes more until bubbly and golden.
- Let rest for 5 minutes. Garnish with cilantro, green onions, and serve with sour cream or crema.
