Creamy Shrimp Enchiladas
Delightful shrimp enchiladas with a rich and creamy filling, perfect for quick meals and cozy nights.
Ingredients
Main Ingredients
- 1 lb shrimp, peeled and deveined Wild-caught shrimp preferred.
- 8 small flour or corn tortillas Both work well; use thinner wrappings for easier rolling.
- 1 cup cream cheese, softened Essential for creamy texture.
- 1 cup shredded cheese (cheddar or Monterey Jack) Adds gooey goodness.
- 1 cup enchilada sauce Use store-bought or homemade; spicy is preferred.
- 1/2 cup sour cream Enhances creaminess.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste Minimal as cheese and sauce provide seasoning.
- Chopped cilantro for garnish Optional but adds freshness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium skillet over medium heat, add a drizzle of oil and cook shrimp until they turn pink, about 3-4 minutes. Remove from heat and let cool.
- In a mixing bowl, combine cream cheese, half of the shredded cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Gently fold in the cooked shrimp.
- Take a tortilla, spoon the shrimp mixture in the center, roll up tightly and place seam-side down in a greased baking dish. Repeat until all are filled.
- Pour the enchilada sauce over the top of the tortillas and sprinkle with the remaining cheese.
Baking
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Garnish with chopped cilantro and serve.
Notes
Allow enchiladas to rest for about 5 minutes before cutting. Store leftovers in the fridge for 3-4 days; reheat at 350°F for 15 minutes.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 22gFat: 18gSaturated Fat: 10gSodium: 700mgFiber: 2gSugar: 1g
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