Shrimp Enchiladas Verde Recipe

Name: Shrimp Enchiladas Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb peeled and cooked shrimp (I used medium shrimp); 1 white onion (chopped); 1 tablespoon oil; 1 cup frozen corn; 2 (4 ounce) cans chopped green chilies (undrained); 2 (10 ounce) cans green enchilada sauce, divided; 18 corn tortillas; 1 (15 ounce) can fat-free refried beans; 1 1/2 cups cheddar cheese (shredded); 1/2 cup chopped fresh cilantro; sour cream

Servings: persons

1 lb peeled and cooked shrimp (I used medium shrimp)
1 white onion (chopped)
1 tablespoon oil
1 cup frozen corn
2 (4 ounce) cans chopped green chilies (undrained)
2 (10 ounce) cans green enchilada sauce, divided
18 corn tortillas
1 (15 ounce) can fat-free refried beans
1 1/2 cups cheddar cheese (shredded)
1/2 cup chopped fresh cilantro
sour cream

1
Preheat oven to 425u00b0F Coat a 9 X 13 glass baking dish with oil.
2
Saute onion with fajita seasoning and oil.
3
Combine corn, chiles and 1/2 cup sauce in a microwavable-safe bowl. Cover and microwave on high until heated through. About 2 1/2 minutes.
4
Spread 1/4 cup sauce in the prepared baking dish. Top with an overlapping layer of 9 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the corn and chile mixture, add onions and spread the shrimp evenly, followed by the remaining tortillas. Pour in remaining sauce to cover tortillas. Cover with foil.
5
Bake the enchiladas until they begin to bubble on the sides, about 30 minutes. Remove the foil; sprinkle cheese on top. Continue baking about 5 minutes or until cheese is melted.
6
Top with sour cream, salsa and cilantro.

803

kcal

Calories

Fat

107

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

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: 1 lb peeled and cooked shrimp (I used medium shrimp), 1 white onion (chopped), 1 tablespoon oil, 1 cup frozen corn, and more.

Yes, Shrimp Enchiladas Verde 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 Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions