Shrimp Enchiladas – a delicious recipe with shrimp, shredded cheese, green chillies, hearts, green onions, corn tortillas. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat the Oven to 400*.
2
Lightly grease a 2 quart square or rectangular baking dish
3
In a Medium bowl combine shrimp, 2 cups of the cheese, green chillies, artichoke hearts, green onions, and two tablespoons of the enchilada sauce. Steam your tortillas ( I normally just poke a hole is the tortilla bag and throw them i the microwave for 45 sec to a minute). Spoon two to three heaping tablespoons of the mixture into each tortilla, wrap up and place seam side down into the greased baking dish. Spread remaining cheese over the enchiladas, and pour the remaining green chili over the cheese. If some of your Corn Tortillas tear, don't sweat it. The Cheese and Chili hide any cracks or tears. Bake at 400* for 30 minutes or until the top cheese is melted. Top with Chopped Tomato, and serve with a side of sour cream.
659
kcal
Calories
30
g
Fat
47
g
Carbs
55
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1lb package cooked small shrimp (or any other cooked meat), 3 cups Mexican shredded cheese (I always use low fat), 1 4oz can green chillies (chopped), 1 small jar artichoke hearts (chopped), 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.
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