Spicy Shrimp Enchiladas Recipe

Name: Spicy Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs shrimp, cooked and chopped lightly; 2 green onions, chopped; 3 cups colby-monterey jack cheese, shredded; 1/2 cup salsa (I prefer to use fresh); 4 ounces green chili peppers (I use Hatch brand); 1/2 cup sour cream; 16 ounces red enchilada sauce (I use Macayo's brand); 1 small fresh jalapeno, chopped fine; 12 -16 corn tortillas; 1 teaspoon fresh cilantro, chopped fine; 1/4 cup vegetable oil; 1 pinch salt & fresh ground pepper

Servings: persons

2 lbs shrimp, cooked and chopped lightly
2 green onions, chopped
3 cups colby-monterey jack cheese, shredded
1/2 cup salsa (I prefer to use fresh)
4 ounces green chili peppers (I use Hatch brand)
1/2 cup sour cream
16 ounces red enchilada sauce (I use Macayo's brand)
1 small fresh jalapeno, chopped fine
12 -16 corn tortillas
1 teaspoon fresh cilantro, chopped fine
1/4 cup vegetable oil
1 pinch salt & fresh ground pepper

1
Mix together shrimp, onion, jalapeno, cilantro, green chili, salsa and half of the cheese.
2
Mix 1/2 cup enchilada sauce and sour cream and fold into shrimp mixture.
3
Heat tortillas in hot vegetable oil, just to make them pliable, not crisp.
4
Coat bottom of baking pan with enchilada sauce and lay tortilla in pan and spread 2 to 3 tablespoons of the shrimp mixture in the center of each tortilla and then roll up the tortillas with the mixture inside. Continue to roll them until mixture or tortillas are all used up. Lining the rolled tortillas up crossways in the pan.
5
Top with remaining Enchilada sauce and top with remaining cheese.
6
Bake in a 350' oven for 45 minutes.

1051

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 2 lbs shrimp, cooked and chopped lightly, 2 green onions, chopped, 3 cups colby-monterey jack cheese, shredded, 1/2 cup salsa (I prefer to use fresh), and more.

Yes, Spicy 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.

Spicy Shrimp Enchiladas

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