Over-the-Border Shrimp Enchiladas
Delicious and satisfying shrimp enchiladas with creamy sauces and spices, customizable for any occasion.
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.
Notes
For a healthier option, try using whole-wheat tortillas or low-fat cream. Make a double batch and freeze one for a hassle-free meal later.