Shrimp Enchilada Recipe
Shrimp enchilada with flour tortilla topped with grilled corn and poblano, chile con queso, cilantro rice, charro beans
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Ingredients
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Shrimp Filling
Tortillas
Grilled Corn and Poblano
Chile Con Queso
Cilantro Rice
Charro Beans
Method
Shrimp Filling
- 1
Cook the Shrimp
In a large skillet over medium heat, add olive oil. Once hot, add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, cumin, chili powder, salt, and black pepper. Cook until shrimp are pink and opaque, about 3-4 minutes. Remove from heat and stir in lime juice and chopped cilantro.
Grilled Corn and Poblano
- 2
Prepare the Vegetables
Grill the corn on the cob until charred, about 10 minutes. Let cool, then cut the kernels off the cob. Roast the poblano pepper over an open flame or under a broiler until charred, then let cool, peel, and dice.
Chile Con Queso
- 3
Make the Cheese Sauce
In a medium saucepan over low heat, combine shredded cheddar cheese, softened cream cheese, and milk. Stir continuously until the cheese is melted and the mixture is smooth. Add diced jalapeño for extra heat and mix well.
Cilantro Rice
- 4
Charro Beans
- 5
Prepare the Charro Beans
In a large skillet, cook crumbled bacon over medium heat until crispy. Add diced onion and minced garlic, sautéing until the onion is translucent. Stir in cooked pinto beans, diced tomato, chopped cilantro, and salt. Cook for about 5-7 minutes until heated through.
Assemble the Enchiladas
- 6
Fill and Roll the Tortillas
Preheat your oven to 350°F (175°C). Take a flour tortilla, add a portion of the shrimp filling, grilled corn, and poblano. Roll tightly and place seam-side down in a baking dish. Repeat for all tortillas.
- 7
Top with Cheese Sauce
Pour the prepared chile con queso over the rolled enchiladas in the baking dish. Bake in the preheated oven for about 20 minutes until bubbly and golden.