Shrimp Enchiladas
Indulge in a warm plate of Shrimp Enchiladas, where succulent shrimp and rich spices are wrapped in soft tortillas and topped with melted cheese. This dish offers a flavor-packed experience that elevates any dinner to a celebration.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumi
- 8 tortillas (corn or flour)
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Monterey Jack)
- Cilantro, chopped (optional for garnish)
- Lime wedges (for serving)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until tender, about 3-5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the shrimp and cook until they turn pink, approximately 3-4 minutes.
- Add chili powder and cumin, mixing well to coat the shrimp. Remove from heat.
- Take a tortilla, fill it with a spoonful of the shrimp mixture, roll it up tightly, and place it seam-side down in a greased baking dish.
- Repeat for remaining tortillas, then pour enchilada sauce over the rolled tortillas and top with shredded cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with cilantro if desired and serve with lime wedges.
Notes
Always thaw shrimp completely before cooking. Use store-bought enchilada sauce for convenience or make your own for added flavor. Don't overstuff tortillas. Bake covered with foil for faster cooking, removing it for the last 5 minutes.