This shrimp enchiladas recipe is tortillas rolled around shrimp in a red chile sauce. It is not beef enchiladas or shrimp tacos.
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Shrimp Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Shrimp Enchiladas. From Olivia.
Ingredients
Scale
- 1 pound (450g) shrimp, peeled
- 8 corn tortillas
- 2 tablespoons oil
- 1 onion, diced
- 2 garlic cloves
- 1 1/2 cups red enchilada sauce
- 1 cup shredded cheese
- 1/2 teaspoon cumin
- salt
Instructions
- Heat the oven to 375°F (190°C). Cook onion in oil, add garlic, cumin, and shrimp, and cook until the shrimp turn pink.
- Soften the tortillas in a dry pan. Roll them around the shrimp with a spoon of sauce.
- Lay them in a dish, cover with the rest of the sauce and the cheese, and bake 20 minutes.
Notes
Do not overcook the shrimp in the pan. They finish in the oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Shrimp
Medium, peeled. Large ones need chopping.
Tortillas
Corn, warmed so they roll.
Sauce
A red chile sauce, not a tomato pasta sauce.
Cheese
Just enough to cover.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Chicken?
Shredded cooked chicken, same sauce.
Storage
Fridge, 2 days.
Top
A spoon of sour cream and cilantro after baking.
Spice
The sauce sets the heat. Taste it first.