Shrimp Enchiladas Recipe

Prep Shrimp

Pat the shrimp dry with paper towels and cut into 1/2-inch pieces if large. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin.

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and chopped jalapeño and cook 30-45 seconds until fragrant, stirring constantly so the garlic doesn't brown.

Add the seasoned shrimp to the skillet and cook, stirring, just until opaque and cooked through, about 2-3 minutes. Do not overcook. Remove from heat.

Stir in 2 tbs lime juice and 1/4 cup chopped cilantro. Adjust seasoning with remaining salt and pepper if needed. Set filling aside to cool slightly.

In a medium saucepan over medium heat combine 1 cup tomato sauce, 1/2 cup chicken or seafood broth, 1 tbs tomato paste, 1/2 cup sour cream, and 1 tsp minced chipotle (if using). Whisk until smooth.

Add 1/2 tsp ground cumin, 1/2 tsp salt, and 1/2 tsp sugar. Simmer gently for 5-7 minutes, stirring occasionally, until slightly thickened and well combined. Taste and adjust salt or heat.

If you prefer a smoother sauce, blend briefly with an immersion blender or in a regular blender, then return to pan and keep warm off the heat.

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Softening tortillas: To prevent cracking, warm each corn tortilla briefly. Heat a small skillet over medium heat and brush one side of each tortilla with a little butter or oil (about 2 tsp total). Warm tortillas 15-20 seconds per side until pliable, stacking them on a plate covered with a towel to keep warm.

Pour about 1/3 cup of the prepared sauce into the bottom of the greased baking dish and spread to make a thin layer.

Assemble enchiladas: Place about 2-3 tbs of the cooked shrimp filling down the center of each softened tortilla, sprinkle roughly 2 tbs shredded monterey jack cheese over the filling, then roll the tortilla snugly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling (you should have 8-10 enchiladas depending on tortilla count and filling distribution).

When all enchiladas are arranged in the dish, pour the remaining sauce evenly over the top, making sure to cover edges. Sprinkle the remaining shredded cheese (reserve a small amount for garnish) over the sauce and then crumble the queso fresco or cotija on top.

Bake in preheated oven for 15-20 minutes, until cheese is melted and sauce is bubbling. For a lightly browned top, broil 1-2 minutes watching closely.

Remove from oven and let rest 5 minutes. Sprinkle with remaining chopped cilantro, add lime wedges, and top with sliced avocado if using. Serve hot.