Red Shrimp Enchiladas Plate Recipe
Make Red Shrimp Enchiladas Plate Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Shrimp Filling
For the Enchiladas
For Garnish
Method
Prepare the Shrimp Filling
- 1
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté for about 5 minutes until the vegetables are tender and the onion is translucent.
- 2
Cook the Shrimp
Add the peeled and deveined shrimp to the skillet. Sprinkle with ground cumin, salt, and black pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque. Remove from heat and stir in the chopped cilantro.
Assemble the Enchiladas
- 3
Prepare the Tortillas
Preheat your oven to 350°F (175°C). Heat the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
- 4
Fill the Tortillas
Spread a few tablespoons of the shrimp filling onto each tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.
- 5
Add Sauce and Cheese
Pour the red enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese over the top.
Bake and Serve
- 6
Bake the Enchiladas
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 minutes until the cheese is bubbly and golden.
- 7
Garnish and Serve
Remove the enchiladas from the oven and let them cool for a few minutes. Serve hot, garnished with sour cream, sliced avocado, and lime wedges.
