El Chaya Shrimp Enchiladas Recipe

Name: El Chaya Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; ½ cup diced onion; 1 cup diced roma tomato (seeds removed); 40 medium shrimp, deveined, peeled and halved; 1 bunch cilantro, leaves only; 4 jalapeno chiles, chopped (use only 2 if you don't want it spicy); 2 shallots, minced; 3 garlic cloves, minced; 1 cup heavy whipped cream; 1 ½ cups shredded monterey jack cheese (can use less but I like it cheesy); 8 flour tortillas

Servings: persons

2 tablespoons olive oil
½ cup diced onion
1 cup diced roma tomato (seeds removed)
40 medium shrimp, deveined, peeled and halved
1 bunch cilantro, leaves only
4 jalapeno chiles, chopped (use only 2 if you don't want it spicy)
2 shallots, minced
3 garlic cloves, minced
1 cup heavy whipped cream
1 ½ cups shredded monterey jack cheese (can use less but I like it cheesy)
8 flour tortillas

1
Heat olive oil in skillet over medium-high heat.
2
Add and saute onion until barely tender.
3
Stir in shrimp and cook just until they turn pink.
4
Remove from heat and add diced tomatoes.
5
In blender or food processor, combine cilantro, jalapenos, shallots and garlic.
6
Whir into a pasty sauce.
7
Add 1 tablespoon of water if needed so ingredients will blend.
8
Set aside.
9
Combine heavy cream and 1 cup shredded Jack cheese in saucepan and place over low heat.
10
Heat just until cheese melts.
11
Set aside.
12
Evenly spread sprimp mixture on each tortilla with small amount of remaining jack cheese and roll into enchiladas.
13
In baking dish spread 1/2 cilantro sauce on bottom to cover.
14
Line with rolled tortillas and pour over remaining cilantro sauce.
15
Bake at 350 degrees about 10 minutes to heat through.
16
Pour cheese sauce over tortillas and bake about 5 minutes longer, then broil until lightly browned.

2102

kcal

Calories

Fat

185

Carbs

230

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, ½ cup diced onion, 1 cup diced roma tomato (seeds removed), 40 medium shrimp, deveined, peeled and halved, and more.

Yes, El Chaya Shrimp Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

El Chaya Shrimp Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions