Shrimp Enchiladas Recipe

Cook the Shrimp

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add 1 pound of shrimp. Cook for 2-3 minutes until the shrimp are pink and opaque. Remove from skillet and set aside.

Sauté Vegetables

In the same skillet, add 1 cup of diced onion and 1 cup of diced green bell pepper. Sauté for about 5 minutes until the vegetables are tender. Add 3 teaspoons of minced garlic and cook for an additional minute.

Combine Filling Ingredients

Return the cooked shrimp to the skillet with the vegetables. Sprinkle in 2 tablespoons of taco seasoning and mix well. Add 8 ounces of softened cream cheese and 1 cup of shredded cheddar cheese. Stir until the mixture is creamy and well combined. Remove from heat.

Prepare Tortillas

Warm the 8 pieces of flour tortillas in a dry skillet or microwave to make them pliable.

Fill Tortillas

Spoon the shrimp filling evenly onto each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.

Make the Enchilada Sauce

In a bowl, combine 1 cup of sour cream, 1 cup of green enchilada sauce, and 2 tablespoons of lime juice. Mix until smooth.

Top the Enchiladas

Pour the sauce evenly over the rolled enchiladas in the baking dish. Sprinkle with additional shredded cheese if desired.

Bake the Enchiladas

Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.

Garnish and Serve

Remove from oven and let cool slightly. Top with slices of avocado and garnish with fresh cilantro. Serve with lime wedges on the side.