Tomatillo Shrimp Enchiladas Recipe

Name: Tomatillo Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/2 medium red onion, peeled and thinly sliced; 1/2 medium green bell pepper, seeded and thinly sliced; 1 1/4 lbs medium shrimp, shelled, deveined and cut in half crossways; 1 cup frozen corn, thawed; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 8 corn tortillas; 1 (16 ounce) bottle tomatillo salsa (such as La Victoria); 3 tablespoons half-and-half; 1 cup shredded reduced-fat monterey jack cheese

Servings: persons

2 tablespoons olive oil
1/2 medium red onion, peeled and thinly sliced
1/2 medium green bell pepper, seeded and thinly sliced
1 1/4 lbs medium shrimp, shelled, deveined and cut in half crossways
1 cup frozen corn, thawed
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 corn tortillas
1 (16 ounce) bottle tomatillo salsa (such as La Victoria)
3 tablespoons half-and-half
1 cup shredded reduced-fat monterey jack cheese

1
Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.
2
Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
3
Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.
4
Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly.

553

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

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: 2 tablespoons olive oil, 1/2 medium red onion, peeled and thinly sliced, 1/2 medium green bell pepper, seeded and thinly sliced, 1 1/4 lbs medium shrimp, shelled, deveined and cut in half crossways, and more.

Yes, Tomatillo 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!

Tomatillo Shrimp Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions