Easy Shrimp Enchiladas Recipe
Okay, so, listen up! These Easy Shrimp Enchiladas Recipe are seriously the answer to all your “what the heck am I making for dinner?” prayers. They’re cheesy, they’re shrimp-y (duh), and they have just enough spice to wake up your taste buds without setting your face on fire. Plus, they’re secretly way easier than they look. Seriously, you gotta try ’em.
My husband, bless his heart, is the pickiest eater on the planet. But these enchiladas? He inhales them. One time, I made a double batch for a potluck and he ate half the pan before I could even wrap it up! Now, they’re a standing Tuesday night thing – unless I’m feeling particularly lazy, then we’re ordering pizza. But even he admits, these are better than pizza. That’s saying something.
Why You’ll Love This Easy Shrimp Enchiladas Recipe
- They’re fast! Like, “I forgot to thaw the chicken” fast.
- You get to use that weird can of chipotle peppers you bought on a whim and never knew what to do with.
- Cheese. Enough said.
- Sneaking in some veggies makes you feel like a responsible adult, even if you also ate three cookies for breakfast.
- Leftovers are AMAZING. Seriously, cold enchiladas for breakfast? Don’t knock it ’til you try it.
How to Make It
Okay, so first things first, get your shrimp going. You can use frozen (I usually do, because #reallife), just make sure they’re thawed and patted dry. Nobody likes soggy enchiladas. Then, sauté them in a pan with some olive oil, garlic, and a pinch of chili powder until they’re pink and cooked through. Don’t overcook them, or they’ll be rubbery – nobody wants that either!
While the shrimp are cooking, you can get your sauce ready. In a separate saucepan, melt some butter (or, let’s be real, whatever oil you have on hand) and whisk in some flour. This is the tricky part, so pay attention! You want to cook the flour for a minute or two to get rid of that raw flour taste, but don’t let it burn. Then, slowly whisk in the chicken broth until you have a nice, smooth sauce. Stir in your sour cream, cheese, and chipotle peppers. Now, here’s my little secret: add a splash of lime juice. It brightens everything up and adds a little zing.
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Now, the fun part: assembling the enchiladas! Dip each tortilla in the sauce (this keeps them from getting all dry and cracking), then fill it with the shrimp mixture, some cheese, and maybe some chopped bell peppers if you’re feeling fancy. Roll them up and place them seam-down in a baking dish. Pour the remaining sauce over the top, sprinkle with more cheese (duh), and bake until bubbly and golden brown. Boom! Dinner is served.
Ingredient Notes
- Shrimp: Fresh or frozen, your call. Just don’t use that pre-cooked stuff that comes in a jar. It’s just… sad.
- Chipotle Peppers in Adobo Sauce: These are the key to the smoky, spicy flavor. You can find them in the international aisle of most grocery stores. Start with one pepper and add more to taste. Careful, they pack a punch! I once added three… I regretted it.
- Chicken Broth: Low-sodium is your friend. Otherwise, your enchiladas will be way too salty. Ask me how I know…
- Sour Cream: Full-fat is best, but you can use light if you must. Just don’t use fat-free – it’ll make the sauce all weird and watery.
- Cheddar Cheese: I like sharp cheddar, but you can use whatever kind of cheese you like. Monterey Jack, pepper jack, even a Mexican blend will work. Pro-tip: grate your own cheese, it melts better than the pre-shredded stuff.
- Tortillas: Corn or flour, again, your choice. Flour tortillas are easier to roll, but corn tortillas have a more authentic flavor. If you’re using corn tortillas, warm them up in a skillet before filling them – this will make them more pliable and less likely to crack.
Recipe Steps:
- Sauté shrimp with olive oil, garlic, and chili powder until pink.
- Melt butter, whisk in flour, cook for 1-2 minutes.
- Whisk in chicken broth slowly until smooth.
- Stir in sour cream, cheese, and chipotle peppers. Add lime juice.
- Dip tortillas in sauce.
- Fill tortillas with shrimp, cheese, and bell peppers (optional).
- Roll tortillas and place seam-down in a baking dish.
- Pour remaining sauce over tortillas.
- Sprinkle with more cheese.
- Bake until bubbly and golden brown.
What to Serve It With
- Rice and beans (duh!)
- Guacamole and chips
- A simple salad
- Margaritas (also duh!)
- Honestly, just a fork. They’re that good.
Tips & Mistakes
- Don’t overcook the shrimp! Rubber shrimp = sad enchiladas.
- Taste the sauce as you go and adjust the seasonings as needed.
- If your sauce is too thick, add a little more chicken broth.
- If your sauce is too thin, simmer it for a few more minutes to let it thicken up.
- Don’t be afraid to experiment with different fillings. Black beans, corn, spinach – go wild!
- I once tried to use salsa verde instead of the chipotle sauce… it was interesting. Not bad, but not the same. Stick with the chipotle.
Storage Tips
Leftovers can be stored in the fridge for up to three days. Just cover them tightly with plastic wrap or foil. Reheat them in the microwave or oven until heated through. Or, you know, just eat them cold straight from the fridge. No judgment here. I’ve even been known to eat them for breakfast. It’s basically just cheesy shrimp and tortillas, right? Totally acceptable breakfast food.
Variations and Substitutions
- No shrimp? Use chicken, black beans, or even just veggies.
- Out of chipotle peppers? A tablespoon of chili powder and a dash of smoked paprika will do in a pinch. It won’t be the same, but it’ll be close.
- Don’t have sour cream? Plain Greek yogurt works pretty well.
- Want to make it vegetarian? Skip the shrimp and add some black beans, corn, and zucchini.
- I once tried to use cream cheese instead of sour cream because I was out… don’t do it. Just don’t. It was… weird.
Frequently Asked Questions
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Easy Shrimp Enchiladas Recipe
Ingredients
Main Ingredients
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 8 pcs corn tortillas
- 1 cup sour cream
- 1 cup shredded cheese Mexican blend
- 1 cup enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 cloves garlic minced
- 1 small onion chopped
- 2 tbsp cilantro chopped, for garnish
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until onions are transparent.
- Add shrimp, cumin, and chili powder. Cook until shrimp are pink and cooked through, about 5 minutes.
- Warm tortillas in microwave for 30 seconds to make them soft.
- Spread a spoonful of sour cream on each tortilla, add shrimp mixture, then roll the tortillas and place them seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake in the preheated oven until cheese is melted and bubbly, about 15-20 minutes.
- Garnish with chopped cilantro and serve hot.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
