Description

Shrimp Enchiladas are a flavorful twist on traditional enchiladas, featuring tender shrimp, sautéed vegetables, and a creamy jalapeño sauce that adds a zesty kick. Wrapped in soft corn tortillas and baked to perfection, these enchiladas are a perfect balance of heat and richness. Ideal for any meal, this recipe is sure to impress guests or satisfy your cravings for something unique and delicious!

Ingredients

For the Shrimp Filling:

1 pound raw shrimp, peeled, deveined, and chopped into bite-sized pieces

1 cup chopped mushrooms

¼ cup diced onions

½ cup diced red bell pepper

¼–½ cup pickled jalapeños, diced

2 cloves garlic, chopped

1 tablespoon olive oil, divided

¾ teaspoon salt

¾ teaspoon ground cumin

1 teaspoon chili powder

For the Jalapeño Cream Sauce:

2 tablespoons unsalted butter

2 tablespoons flour

1¾ cups chicken broth

¼–½ cup pickled jalapeños, diced

¼ cup pickled jalapeño brine

1 cup Monterey Jack cheese, shredded

Sea salt and freshly ground black pepper to taste

¼ cup fresh cilantro, chopped

Remaining Ingredients:

10 corn tortillas

Cooking spray

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Instructions

Prepare the Shrimp Filling: Heat ½ tablespoon olive oil in a skillet over medium heat. Add onions, bell peppers, and garlic, sautéing for 3-4 minutes until softened. Add mushrooms and cook for 3 more minutes. Add shrimp, cumin, chili powder, salt, and pickled jalapeños. Stir well and cook for 3-4 minutes until shrimp turns pink and is cooked through. Remove from heat and set aside.
Make the Jalapeño Cream Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute. Gradually add chicken broth while whisking to avoid lumps. Stir in pickled jalapeños and brine, then bring to a simmer for 3-5 minutes until thickened. Stir in Monterey Jack cheese until melted and smooth. Season with salt and pepper to taste.
Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray. Warm the tortillas to make them pliable, then fill each with shrimp mixture and roll tightly. Place seam-side down in the baking dish.
Top and Bake: Pour the jalapeño cream sauce evenly over the enchiladas. Sprinkle with cilantro and bake for 20-25 minutes or until the sauce is bubbling and tortillas are slightly crispy.
Serve: Let the enchiladas cool for a few minutes before serving. Garnish with extra cilantro, lime wedges, or sour cream if desired.

Notes

Vegetarian Option: Substitute shrimp with black beans or sautéed vegetables for a hearty vegetarian alternative.

Spicy Version: Add more pickled jalapeños or fresh chili peppers to the filling or sauce for extra heat.

Gluten-Free: Use gluten-free flour or alternatives to thicken the sauce and ensure tortillas are gluten-free.

Cheese Options: Swap Monterey Jack with cheddar, queso fresco, or pepper jack for different flavor profiles.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican