Shrimp Enchiladas Recipe

Name: Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp. Cooking oil; 1 lb. medium shrimp; 1/4 tsp. salt; .⅓ tsp. fresh-ground black pepper; 8 flour tortillas; 1 can black beans; 1/4 lb. Monterey Jack cheese; 2 c. chunky tomato salsa; 1/2 c. sour cream; 2 tsp. fresh chives or scallion tops

Servings: persons

1
Heat the oven to 250 degrees F. Cover a baking sheet with paper towels.
2
In a large heavy frying pan, heat 1 tablespoon of the oil over moderately high heat.
3
Sprinkle the shrimp with the salt and pepper.
4
Put the shrimp in the pan and cook, stirring, until just done, about 4 minutes.
5
Remove the shrimp from the pan.
6
Lay the tortillas on a work surface.
7
Cover half of each with the beans.
8
Top with the cheese and then the shrimp.
9
Fold the tortillas in half.
10
In the frying pan, heat the remaining 3 tablespoons oil over moderately high heat.
11
Add four enchiladas and brown, about 30 seconds per side.
12
Put on the baking sheet and keep warm in the oven.
13
Repeat with the remaining enchiladas.
14
Drain the oil from the frying pan and then return four of the enchiladas to the pan.
15
Put the rest in a second frying pan.
16
Over moderate heat, add half the salsa to each pan and cook until the tortillas are slightly softened, turning once, about 2 minutes in all.
17
Serve the enchiladas topped with dollops of sour cream and the chives.
18
Looking for more dinner options?
19
Check out our pork chop recipes, chicken recipes, and potato recipes.

1298

kcal

Calories

Fat

183

Carbs

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 10 ingredients. The key ingredients include: 4 tbsp. Cooking oil, 1 lb. medium shrimp, 1/4 tsp. salt, .⅓ tsp. fresh-ground black pepper, and more.

Yes, 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!

Shrimp Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions