Shrimp Enchiladas (2) Recipe
Make Shrimp Enchiladas (2) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Enchilada Filling
Enchilada Sauce
Method
Prepare the Enchilada Filling
- 1
Cook the Shrimp
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Then, add the shrimp and cook for 3-5 minutes until they turn pink and opaque. Remove from heat.
- 2
Add Vegetables and Spices
To the same skillet, add diced red bell pepper, onion, chili powder, cumin, salt, and black pepper. Stir well and cook for another 4-5 minutes until the vegetables are tender. Combine with the cooked shrimp and set aside.
Prepare the Enchilada Sauce
- 3
Mix Sauce Ingredients
In a medium saucepan, combine tomato sauce, chicken broth, lime juice, chili powder, garlic powder, and salt. Bring the mixture to a simmer over medium heat, stirring occasionally. Let simmer for 5-7 minutes until slightly thickened.
Assemble the Enchiladas
- 4
Fill the Tortillas
Preheat your oven to 375°F (190°C). Take a corn tortilla and spoon 1/4 cup of the shrimp filling onto the center. Sprinkle with a little shredded cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with remaining tortillas.
- 5
Top with Sauce and Cheese
Once all tortillas are rolled and placed in the dish, pour the enchilada sauce over the top, covering all the enchiladas. Sprinkle the remaining shredded cheese evenly over the sauce.
Bake the Enchiladas
- 6
Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- 7
Garnish and Serve
Remove from the oven, let cool for a few minutes, then garnish with chopped cilantro before serving.