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Shrimp Enchiladas Recipe

Our shrimp enchiladas recipe is a great restaurant-quality dish that can be easily made at home in just 40 minutes.
  • cook TIME 25 mins
  • prep TIME 15 mins
  • total TIME 40 mins
Course: Main CourseCuisine: Mexican
Servings: 4 servings
Calories: 464 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (21)

  • 14 oz peeled and deveined shrimp equal to 28 oz raw shrimp
  • 4 oz onion chopped
  • 4 oz red bell pepper cubed
  • 4 oz carrots cubed
  • 4 oz cabbage shredded
  • 1 oz radish julienned
  • 1/2 cup milk
  • 1/2 cup unsalted chicken broth
  • 2 tbsp all-purpose flour
  • 3 tbsp unsalted butter
  • 1/2 tbsp olive oil
  • 1 tbsp garlic chopped
  • 1/2 tsp black pepper
  • 1 tsp paprika divided
  • 1/2 tsp oregano
  • 1/2 tsp cayenne
  • 1/2 tsp salt divided
  • 1/2 tsp lemon juice
  • 1/2 tsp garlic powder
  • 8 6-inch corn tortillas
  • 2 tbsp coriander chopped

INSTRUCTIONS

1

Chop 14 oz shrimp into small 0.5-inch pieces.

2

Heat 1/2 tbsp olive oil in a skillet over medium heat. Add 1 tbsp garlic and sauté for 30 seconds until fragrant.

3

Add 4 oz onion and sauté for another 1 minute.

4

Stir in 4 oz red bell pepper and 4 oz carrots and sauté for 2 minutes.

5

Add the chopped shrimp to the skillet. Season the mixture with 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp oregano, 1/2 tsp cayenne, 1/4 tsp salt, and 1/2 tsp lemon juice. Cook and stir occasionally for 3 minutes until the shrimp and veggies are cooked through. Remove the skillet from the heat.

6

Heat a saucepan over medium-low heat. Add 3 tbsp butter and 2 tbsp flour and cook for 1 minute. Then pour in 1/2 cup milk, 1/2 cup chicken broth, 1/4 tsp salt, 1/2 tsp paprika, and 1/2 tsp garlic powder. Gradually whisk and simmer until the sauce has thickened. Once the sauce boils, remove the pan from the heat.

7

To assemble the enchiladas, use 8 tortillas and about 2/3 of the shrimp mixture as filling. Lay a tortilla on a flat surface and spoon the filling into the center. Roll the tortilla and place it seam-side down on a casserole dish. Repeat with the remaining tortillas.

8

Pour the cream sauce evenly over the rolled tortillas and add the remaining shrimp mixture on top.

9

Place the baking sheet in the oven. Bake at 400 ℉ for 15 minutes.

10

Garnish with 2 tbsp coriander. Serve immediately with 4 oz cabbage and 1 oz radish.

Nutrition

Serving: 1 serving | Calories: 464kcal | Fat 15g | Saturated Fat 6g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Cholesterol 346mg | Sodium 587mg | Potassium 872mg | Carbohydrate 41g | Fiber 5g | Sugar 7g | Protein 45g | Vitamin A 6072IU | Vitamin C 53mg | Calcium 208mg | Iron 2mg