These Shrimp Enchiladas are filled with tender, flavorful prawn then topped with a delightful homemade creamy sauce. It ’ s the perfect flying, easy weeknight meal if you love runt and Tex-Mex !
Reading: Shrimp Enchiladas
I ’ ve got the best prawn recipe for you nowadays ! I ’ ve been making these shrimp enchilada for a long time, and they might be one of my favorite enchilada recipes. I mean, I love all of my recipes equally, but this one is truly limited .
I beginning made these for a ally several years ago, and we LOVED them. fat seasoned prawn wrapped up in tortillas and topped with a creamy sauce is a match made in eden. You decidedly need to add this to your dinner rotation !
Why This Recipe Works
- These enchiladas are loaded with Tex-Mex flavors!
- The ingredient list might look long, but I promise it’s easy to make. You make the filling, roll it up in tortillas, make the sauce, and then bake everything until the enchiladas are bubbly hot.
- I think these are better than any restaurant shrimp enchiladas – add some chips, salsa, and guacamole for the best experience! Oh, and a cold margarita is always good, too!
Make this for dinner and everyone will think you ordered take out from a Tex-Mex restaurant. It will be a hit !
What people are saying about this recipe
“ absolutely delightful ! decidedly added to our dinner rotation. ”
“ I ’ ve made this recipe three times and it has become my absolute favorite seafood enchilada dish … nothing is close to the taste of these. ”
“ Julie I precisely have to tell you how much I love this recipe. I made it survive night. I didn ’ t have any prawn in the deep-freeze though and didn ’ triiodothyronine want to run to the storehouse so I used shredded chicken rather. It was still fantastic. ”
How to Make the Shrimp Filling
You will want to make the occupy first base. here are the ingredients you ’ ll need :
- Butter
- Finely chopped bell peppers and onions
- Minced garlic
- Chopped peeled and deveined raw shrimp
- Chopped cilantro
- Chili powder and ground cumin
- Salt
- Flour or corn tortillas
Cook the veggies: Melt the butter in a large frying pan. Add the bell peppers and onions and cook them until they are softened, about 3-5 minutes. Add the garlic and cook extra 30 seconds .
Cook the shrimp: Add the chop shrimp and cook it with vegetables for two to three minutes. You don ’ t need to cook it all the manner through because it will finish fudge in the oven once you assemble the enchilada .
Season: Take the pan off the heat and add the coriander, salt, cumin, and chili powder. Stir to coat the runt and vegetables and then set the frying pan aside while you make the sauce .
How to Make Enchilada Cream Sauce
once you ’ ve made the fill up you can leave it aside while you make the sauce. here are the ingredients you ’ ll need :
- Butter
- Flour
- Chicken broth
- Sour cream
- Garlic powder
- Canned diced chilies
- Salt and pepper
- Green enchilada sauce or salsa verde
- Shredded Monterey Jack cheese
Melt the butter in a bombastic frying pan over metier heat. Add the flour and stir to combine it with the butter. Cook the assortment for one to two minutes .
Add the chicken slowly, stirring continuously. Doing this slowly will prevent the sauce from being lumpy. once you ’ ve added all of the chicken broth, the sauce should be smooth. Cook the sauce, constantly stirring, for about three to five minutes or until it ’ south thickened .
once the sauce has thickened, lower the estrus and touch in the sour cream, garlic powder, chilies, and enchilada sauce. Taste the sauce and add strategic arms limitation talks and capsicum, if needed .
Assemble the Shrimp Enchiladas
Add one cup of the cream sauce to the shrimp concoction and stir to combine .
position 1/3 of the filling on a tortilla. Roll it up and place it seam-side down in a disposed bake cup of tea. Repeat this process with the rest of the fill up and tortilla .
Pour the rest of the sauce over the acme of the enchilada. Sprinkle the shredded over the top of the sauce. Bake the enchilada for 20 to 30 minutes at 350°F .
Garnishes! Once the enchiladas come out of the oven, garnish them with slice jalapenos, chopped coriander, and a squeeze of calcium oxide juice !
Recipe FAQs!
Can you use precooked shrimp for this recipe? I don ’ t commend using precooked prawn because they will end up overcook and rubbery. You can normally buy natural shrimp that is already peeled and deveined at the seafood counter in the grocery store store. Do you need to cook tortillas for enchiladas? I don ’ t precook the tortilla for this recipe, but warming them up before you fill them helps to keep them from tearing when you roll them with the fill. How long do the leftovers keep? I think prawn enchiladas are best hot out of the oven, but leftovers will keep in the refrigerator for two days or so. The sauce will thicken up when it ’ s chilled and won ’ metric ton be as creamy. I love this runt enchilada recipe because it ’ south easy enough for a weeknight, but fondness adequate for guests or special occasions ! It ’ s a recipe I turn to again and again – I think you will, besides, once you try it. Enjoy !
More Enchilada Recipes!
Try it and love it ? Rate it, please ! seriously, though, a five-star rating below will make my day !
If you snap a photograph, please be certain tag me on Instagram at @ julieseatsandtreats or # julieseatsandtreats so I can see your delectable dish ! !
Did you make this? If you snap a photograph, please be surely tag me on Instagram at @ julieseatsandtreats or # julieseatsandtreats thus I can see your delectable treat !
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Shrimp Enchiladas
Enchiladas that are filled with tender, flavorful shrimp then topped with a delicious homemade creamy sauce.
Prep:
20
mins
Cook:
40
mins
Total:
1
hr
Print Recipe
Save RecipeSaved!
4
servings
Ingredients
Shrimp mixture:
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▢
2-3 tablespoon butter
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½ cup red and green bell pepper finely chopped
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½ cup onion finely diced
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2 cloves garlic minced
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1- impound shrimp peeled and deveined, chopped into pieces
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¼ cup coriander chop
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½ tsp salt
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½ tsp cumin
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1 tsp chili powder
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8 9 column inch flour or corn tortillas
Cream Sauce:
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2 tablespoon butter
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▢
2 tablespoon flour
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▢
1 1/2 cup chicken broth
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▢
¾ – 1 cup sour cream
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½ tsp garlic powderize
Read more: Fetal Duck Egg
-
▢
½ cup diced displace chilies
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salt and pepper to taste
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¼ cup green enchilada sauce or salsa Verde sauce
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2 cups Monterey Jack cheese
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garnish : sour cream coriander, cayenne, and limes
Cook Mode
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Instructions
- Preheat oven to 350° F. Spray a 9×13 baking serve with non-stick cook spray ; set aside .
- runt mixture : Using a big frying pan thaw butter. Sauté the bell peppers and onions until lightly softened, about 3-5 minutes. Add the garlic and cook extra 30 seconds .
- Add runt and cook 2-3 minutes, or until shrimp starts to turn pink. ( You don ’ thyroxine want to overcook the shrimp. Remember it will cook more in the oven ). Remove from heat and add in coriander, salt, cumin and chili powder. Stir and set digression .
- cream sauce : In a large frying pan dissolve butter over medium high heating system. Add flour and cook 1-2 minutes. Slowly whisk in the chicken broth ( 1/2 cup at a clock ). Continue to cook, stirring constantly, about 3-5 minutes until thickened .
- Lower hotness, touch in the sour cream, garlic powderize, chilies, and enchilada sauce. Add salt and pepper to taste. Add 1 cup of sauce to shrimp mix, stir to combine .
- assemble enchiladas : Add 1/3 cup shrimp mix to a flour tortilla, roll tightly and put seam side down in the baking dish. repeat with remaining tortillas .
- Pour the remaining sauce over the roll tortilla. Sprinkle the tall mallow over enchiladas .
- Bake 20 -30 minutes .
- Serve immediately, garnish and delight ! !
Tips
Can you use precooked shrimp for this recipe?
I don ’ triiodothyronine recommend using precooked shrimp because they will end up overcook and rubbery. You can normally buy raw shrimp that is already peeled and deveined at the seafood counter in the grocery store store .
Do you need to cook tortillas for enchiladas?
I don ’ deoxythymidine monophosphate precook the tortilla for this recipe, but warming them up before you fill them helps to keep them from tearing when you roll them with the woof .
How long do the leftovers keep?
I think runt enchiladas are best hot out of the oven, but leftovers will keep in the refrigerator for two days or so. The sauce will thicken up when it ’ sulfur chilled and won ’ thymine be as creamy .
Video
Nutrition Information
Serving:
2
,
Calories:
585
kcal
(29%)
,
Carbohydrates:
33
g
(11%)
,
Protein:
41
g
(82%)
,
Fat:
31
g
(48%)
,
Saturated Fat:
18
g
(113%)
,
Cholesterol:
366
mg
(122%)
,
Sodium:
2126
mg
(92%)
,
Potassium:
378
mg
(11%)
,
Fiber:
5
g
(21%)
,
Sugar:
3
g
(3%)
,
Vitamin A:
1220
IU
(24%)
,
Vitamin C:
30.5
mg
(37%)
,
Calcium:
641
mg
(64%)
,
Iron:
4.2
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mg
(23%)
© Julie’s Eats & Treats™
We are not dietitians and recommend you seek a dietician for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favored nutriment calculator .
