Description
These creamy shrimp enchiladas are rich, savory, and packed with flavor. Juicy shrimp are sautéed with peppers, onions, and spices, then wrapped in soft tortillas and smothered in a smooth, cheesy salsa verde sauce. Perfect for a satisfying dinner any night of the week.
Ingredients
Shrimp Mixture
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2 tablespoons butter
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1/2 cup red bell pepper, finely diced
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1/2 cup white onion, finely diced
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2 cloves garlic, minced
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1 pound shrimp, peeled, deveined, and chopped into 1-inch pieces
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1/2 teaspoon salt
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1 teaspoon chili powder
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1/4 cup chopped fresh cilantro
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2 tablespoons lime juice
Sauce
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4 tablespoons butter
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4 tablespoons all-purpose flour
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1 1/2 cups chicken broth
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1/2 cup salsa verde
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1 1/2 cups shredded Monterey Jack cheese (or Pepper Jack for extra spice)
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1 cup sour cream
Assembly
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8 (6-inch) flour tortillas
Instructions
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Preheat oven to 350°F (175°C).
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In a large skillet, melt 2 tablespoons of butter over medium heat. Add red bell pepper and onion; sauté for 3–5 minutes until softened. Add garlic and cook for 1 minute.
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Stir in the shrimp, salt, and chili powder. Cook for 2–3 minutes until the shrimp turn pink and are just cooked through. Remove from heat.
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Add cilantro and lime juice to the shrimp mixture. Stir well and set aside.
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In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually add the chicken broth, whisking constantly until the sauce thickens.
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Stir in the cheese until melted, then reduce the heat and mix in the salsa verde and sour cream until smooth.
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Add about 1 cup of the sauce to the shrimp mixture and stir to combine.
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Lightly grease a 9×13-inch baking dish. Spoon shrimp mixture evenly into each tortilla, roll tightly, and place seam-side down in the dish.
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Pour the remaining sauce evenly over the top of the enchiladas.
- Bake uncovered for 30–35 minutes, until bubbly and lightly golden. Let rest for 5–10 minutes before serving.
Notes
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Warming tortillas briefly before filling makes them easier to roll.
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You can substitute corn tortillas for a gluten-free option.
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Add jalapeños or hot sauce for extra heat.
- These enchiladas can be made ahead and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired