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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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: how to make shrimp enchiladas, shrimp enchiladas, shrimp enchiladas recipe
Servings: 4 servings
Calories: 464kcal
Author: Luna Regina

Ingredients

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

Instructions

  • Chop 14 oz shrimp into small 0.5-inch pieces.
    Step 1: Chop the shrimp.
  • Heat 1/2 tbsp olive oil in a skillet over medium heat. Add 1 tbsp garlic and sauté for 30 seconds until fragrant.
    Step 2: Sauté the garlic.
  • Add 4 oz onion and sauté for another 1 minute.
    Step 3: Add the onions.
  • Stir in 4 oz red bell pepper and 4 oz carrots and sauté for 2 minutes.
    Step 4: Stir in the bell peppers and carrots.
  • 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.
    Step 5: Season the shrimp mixture.
  • 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.
    Step 6: Make the sauce.
  • 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.
    Step 7: Assemble the enchiladas in a baking tray.
  • Pour the cream sauce evenly over the rolled tortillas and add the remaining shrimp mixture on top.
    Step 8: Pour the sauce and top the filling.
  • Place the baking sheet in the oven. Bake at 400 ℉ for 15 minutes.
    Step 9: Bake.
  • Garnish with 2 tbsp coriander. Serve immediately with 4 oz cabbage and 1 oz radish.
    Step 10: Garnish and serve with shredded veggies.

Nutrition

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