Shrimp Enchilada Recipe
Make Shrimp Enchilada Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Prep and preheat
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- 2
Sauté aromatics
In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until translucent and fragrant, about 3-4 minutes.
- 3
Cook shrimp filling
Add shrimp to the skillet and cook until pink, 2-3 minutes. Stir in green chiles, corn, cumin, chili powder, and paprika; cook 1-2 minutes to bloom spices.
- 4
Creamy filling
Remove from heat. Stir in sour cream and cream cheese until smooth and creamy. Fold in half of the Monterey Jack cheese. Season with salt and pepper to taste.
- 5
Prepare tortillas
Wrap tortillas in a damp paper towel and microwave 30-45 seconds to soften for easy rolling.
- 6
Assemble enchiladas
Dip each tortilla into the warm enchilada sauce, spoon a generous amount of filling and a pinch of cheese onto the center, then roll tightly. Place seam-side down in the prepared dish.
- 7
Top with sauce and cheese
Pour remaining enchilada sauce over the rolled tortillas. Sprinkle remaining Monterey Jack and cheddar cheese on top.
- 8
Bake
Bake 20-25 minutes, until sauce is bubbling and cheese is melted. If desired, broil for 1-2 minutes to brown the tops.
- 9
Serve
Let rest 5 minutes, garnish with fresh cilantro if desired, and serve hot with lime wedges or crema on the side.
