Description
Shrimp Enchiladas with Cream Sauce is a flavorful dish featuring shrimp wrapped in corn tortillas, topped with a creamy sauce and cheese.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup green enchilada sauce
- 1/2 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the shrimp, garlic powder, cumin, chili powder, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes. Remove from heat.
- In a separate bowl, mix together the sour cream, heavy cream, and half of the green enchilada sauce.
- To assemble the enchiladas, place a few shrimp in the center of each tortilla, sprinkle with a bit of Monterey Jack cheese, and roll them up tightly.
- Spread a thin layer of the remaining enchilada sauce on the bottom of a baking dish. Place the rolled enchiladas seam-side down in the dish.
- Pour the cream mixture over the enchiladas, then sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro if desired, and serve hot.
Notes
- For a spicier kick, add diced jalapeños to the shrimp mixture or use a spicy enchilada sauce.
- Substitute the shrimp with cooked chicken or black beans for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg