Let me tell you about my absolute favorite dish: creamy shrimp enchiladas! They’re this gorgeous blend of succulent shrimp wrapped in soft corn tortillas, all smothered in a rich, velvety sauce that just sings with flavor. Every time I make these enchiladas, I’m transported straight to a sunny Mexican cocina, and I can’t help but smile. The best part? They’re surprisingly easy to whip up, making them perfect for both cozy weeknight dinners and festive gatherings. Trust me, once you try these creamy shrimp enchiladas, you’ll want to make them again and again. So, let’s dive into this delightful recipe and bring the taste of Mexico right into your kitchen!
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 corn tortillas
- 1 cup sour cream
- 1 cup packed shredded cheese (I love using a blend of Monterey Jack and cheddar!)
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 can (10 oz) green enchilada sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
How to Prepare Creamy Shrimp Enchiladas
Preheat and Sauté
First things first, let’s get that oven preheating to 350°F (175°C). While that’s warming up, grab a medium-sized pan and heat a tablespoon of olive oil over medium heat. Once it’s nice and hot, toss in the diced onions and minced garlic. Sauté them for about 3-4 minutes until they’re soft and fragrant. Oh, the smell is heavenly! This step really sets the stage for the flavors to come.
Cook the Shrimp
Now, it’s time to add the star of the show—our shrimp! Add the peeled and deveined shrimp to the pan and cook for about 4-5 minutes, stirring occasionally. You’ll know they’re done when they turn a beautiful pink hue. Don’t forget to sprinkle some salt and pepper in there to season them just right. Then, mix in the sour cream, creating that luscious creamy filling that we all love.
Assemble the Enchiladas
Next up, let’s warm those corn tortillas! You can do this quickly in the microwave for about 30 seconds, just enough to make them pliable. Now, take a spoonful of the shrimp mixture and place it in the center of each tortilla. Roll them up tightly and place them seam-side down in a baking dish. It’s okay if they don’t all look perfect—each enchilada is an individual work of art!
Bake and Serve
Once all your enchiladas are snug in the dish, pour the green enchilada sauce over the top and sprinkle with the shredded cheese. Bake in the preheated oven for about 25 minutes, or until the cheese is bubbly and golden. You’ll want to keep an eye on them—trust me, the aroma will have everyone wandering into the kitchen! When they’re ready, let them cool for a few minutes, then serve with fresh cilantro sprinkled on top. Enjoy the creamy goodness!
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, you can whip up these creamy shrimp enchiladas in no time, making them perfect for busy weeknights.
- Rich Flavor: The combination of sautéed onions, garlic, and succulent shrimp enveloped in a creamy sauce will tantalize your taste buds and leave you craving more.
- Healthy Ingredients: Packed with protein from the shrimp and made with wholesome ingredients like sour cream and fresh veggies, this dish is a deliciously guilt-free option.
- Versatile Substitutions: Feel free to swap the shrimp for chicken or even veggies for a vegetarian option—these enchiladas cater to every palate!
- Perfect for Any Occasion: Whether it’s a casual family dinner or a festive gathering, these enchiladas are sure to impress your guests and become a favorite!
Tips for Success
Alright, let’s make sure your creamy shrimp enchiladas turn out absolutely perfect! First off, don’t rush the sautéing—those onions and garlic need time to get soft and fragrant for the best flavor. If you find your shrimp isn’t cooking evenly, make sure they’re spread out in the pan, giving them enough space to sear beautifully. When rolling the tortillas, be gentle but firm; you want them to hold together but not split open. If your tortillas are cracking, try warming them a bit longer in the microwave or on a skillet to make them more pliable. Lastly, keep an eye on your enchiladas while they bake—every oven is different, so check for that bubbly cheese goodness a minute or two before the timer goes off. With these tips, you’ll have a delicious meal that’s sure to impress!
Nutritional Information
When you’re enjoying these creamy shrimp enchiladas, it’s nice to know what you’re getting in terms of nutrition. Here’s a typical breakdown per serving (1 enchilada), but keep in mind these values are estimates and can vary based on ingredients:
- Calories: 320
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
These enchiladas pack a protein punch while keeping things relatively low in fat, making them a great choice for a wholesome meal. Enjoy every creamy bite, guilt-free!
FAQ Section
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. It’s a great time-saver and still results in delicious creamy shrimp enchiladas!
What if I can’t find green enchilada sauce?
No worries! You can easily substitute it with red enchilada sauce or even make your own if you’re feeling adventurous. Just blend some tomatoes, peppers, and spices for a homemade version!
How do I store leftover enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. They’re just as tasty the next day—maybe even better after the flavors have melded!
Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas and cover them tightly with plastic wrap in the fridge for up to 24 hours before baking. Just pop them in the oven when you’re ready!
What can I serve with creamy shrimp enchiladas?
These enchiladas pair wonderfully with a fresh side salad, Mexican rice, or some refried beans. A squeeze of lime over the top adds a refreshing zing too!
Storage & Reheating Instructions
If you happen to have any leftover creamy shrimp enchiladas (though I doubt you will—they’re that good!), you’ll want to store them properly to keep all that deliciousness intact. Just place the enchiladas in an airtight container in the fridge, and they’ll stay fresh for about 3 days. Make sure to cover them well to prevent them from drying out!
When it comes to reheating, I recommend using the oven to bring back that lovely texture. Preheat your oven to 350°F (175°C) and place the enchiladas in a baking dish. Cover them with foil to keep moisture in and heat for about 15-20 minutes, or until warmed through. If you want that cheesy topping to be extra bubbly, remove the foil for the last few minutes of reheating. You can also microwave them, but be aware that the tortillas might get a bit soft. Just heat them in 30-second intervals until they’re hot and ready to enjoy again. Trust me, they’re just as comforting the second time around!
Imprimer
Creamy Shrimp Enchiladas: 5 Steps to Pure Bliss
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Faible En Gras
Description
Creamy shrimp enchiladas are a delicious Mexican dish filled with shrimp and covered in a rich sauce.
Ingrédients
- 1 pound shrimp, peeled and deveined
- 8 corn tortillas
- 1 cup sour cream
- 1 cup shredded cheese
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 can green enchilada sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a pan over medium heat.
- Add onions and garlic, sauté until soft.
- Add shrimp, cook until pink.
- Mix in sour cream and season with salt and pepper.
- Warm tortillas in the microwave.
- Spoon shrimp mixture onto tortillas, roll them up.
- Place enchiladas in a baking dish, cover with enchilada sauce and cheese.
- Bake for 25 minutes until bubbly.
Notes
- Serve with fresh cilantro on top.
- Can substitute shrimp with chicken or vegetables.
- Adjust spice level with hot sauce if desired.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 enchilada
- Calories: 320
- Sucre: 2g
- De Sodium: 600mg
- La graisse: 15g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 7g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 2g
- La protéine: 20g
- Le taux de cholestérol: 150mg
Mots-clés: creamy shrimp enchiladas
