Description
Soft tortillas filled with tender shrimp, baked in a rich enchilada sauce and topped with melted cheese for a comforting and flavorful dish.
Ingredients
Scale
- 500 grams raw shrimp, peeled and deveined
- 8 medium flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 180°C and lightly grease a baking dish.
- Heat olive oil in a skillet, sauté garlic until fragrant, add shrimp, salt, and pepper, cook until just pink, then remove from heat and mix with a portion of the cheese.
- Spread a thin layer of enchilada sauce in the baking dish.
- Fill each tortilla with the shrimp mixture, roll tightly, and place seam side down in the dish.
- Pour remaining sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
- Let rest briefly, then top with sour cream and chopped cilantro before serving.
Notes
- Do not overcook the shrimp before baking to keep them tender.
- Warm tortillas slightly before rolling to prevent cracking.
- Add a squeeze of lime for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 190mg
Keywords: shrimp enchiladas, seafood enchiladas, baked shrimp recipe, easy dinner, Mexican inspired dish