Shrimp Enchiladas Recipe

Name: Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 1 1/2 pounds unpeeled, medium-size fresh shrimp*; 1 (10 3/4-ounce) can cream of shrimp soup, undiluted; 1 (10 3/4-ounce) can cream of onion soup, undiluted; 1 cup picante sauce; 1 (8-ounce) package cream cheese, softened*; 1/2 cup sour cream; 2 cups (8 ounces) shredded Monterey Jack cheese, divided*; 9 green onions, chopped; 1 (4.5-ounce) can chopped green chiles; 10 (6-inch) flour tortillas*; Garnish: chopped fresh cilantro

Servings: persons

6 cups water
1 1/2 pounds unpeeled, medium-size fresh shrimp*
1 (10 3/4-ounce) can cream of shrimp soup, undiluted
1 (10 3/4-ounce) can cream of onion soup, undiluted
1 cup picante sauce
1 (8-ounce) package cream cheese, softened*
1/2 cup sour cream
2 cups (8 ounces) shredded Monterey Jack cheese, divided*
9 green onions, chopped
1 (4.5-ounce) can chopped green chiles
10 (6-inch) flour tortillas*
Garnish: chopped fresh cilantro

1
Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.
2
Peel shrimp, and devein, if desired. Coarsely chop shrimp, and set aside.
3
Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated. Spoon 1 cup mixture into bottom of a lightly greased 13- x 9-inch baking dish; reserve remaining mixture, and keep warm.
4
Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack, green onions, and chiles.
5
Heat tortillas according to package directions. Spoon 3 to 4 tablespoons shrimp mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in baking dish.
6
Pour remaining soup mixture over enchiladas; top with remaining 1 cup Monterey Jack cheese.
7
Bake at 350u00b0 for 30 minutes. Garnish, if desired.
8
* Substitute 2 cups chopped, cooked chicken for shrimp, if desired. Substitute reduced-fat cream cheese, Monterey Jack cheese, and flour tortillas for regular cream cheese, Monterey Jack cheese, and flour tirtillas.

1650

kcal

Calories

Fat

214

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 12 ingredients. The key ingredients include: 6 cups water, 1 1/2 pounds unpeeled, medium-size fresh shrimp*, 1 (10 3/4-ounce) can cream of shrimp soup, undiluted, 1 (10 3/4-ounce) can cream of onion soup, undiluted, 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