Description
Creamy shrimp enchiladas are a delicious twist on the classic dish, featuring tender shrimp wrapped in tortillas and smothered in a rich, creamy sauce.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 8 corn tortillas
- 1 cup sour cream
- 1 cup shredded cheese
- 1 can green enchilada sauce
- 1/2 cup chopped onions
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a pan over medium heat.
- Add onions and garlic, sauté until translucent.
- Add shrimp, season with salt and pepper, and cook until pink.
- Mix sour cream with half the green enchilada sauce.
- Fill each tortilla with shrimp mixture, roll, and place in a baking dish.
- Pour remaining enchilada sauce over the rolled tortillas.
- Sprinkle cheese on top.
- Bake for 20 minutes until cheese is bubbly.
Notes
- You can substitute shrimp with chicken or vegetables.
- Top with fresh cilantro for added flavor.
- Serve with rice and beans for a complete meal.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: creamy shrimp enchiladas, shrimp recipes, Mexican food