Description
A delightful spin on traditional enchiladas with tender shrimp, vibrant vegetables, and a cheesy topping wrapped in warm corn tortillas.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, sauté the diced onions and bell peppers for 3-5 minutes until softened. Add the shrimp, garlic powder, cumin, salt, and pepper, cooking until the shrimp turn pink and opaque.
- Warm the corn tortillas in a dry skillet for about 30 seconds per side until pliable.
- Spoon the shrimp mixture onto each tortilla and roll them tightly. Place seam-side down in a baking dish. Pour the enchilada sauce over the enchiladas and sprinkle with shredded cheese. Bake for 20 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.
Notes
Leftover enchiladas can be stored in the refrigerator for up to 3 days or frozen for about 2 months. Marinate shrimp in lime juice for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 200mg