Description
These shrimp enchiladas are wrapped in soft tortillas, smothered with a tangy verde sauce and topped with a rich, creamy jalapeño sauce, offering a perfect balance of heat and comfort.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups green enchilada sauce (or salsa verde)
- 4 oz cream cheese
- 2 jalapeños, seeded and diced
- 1/4 cup heavy cream
- 2 cups Monterey Jack cheese, shredded
- 6 corn or flour tortillas
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
- Add shrimp, season with salt and pepper, and cook until pink. Remove from heat and set aside.
- In a saucepan, melt cream cheese with diced jalapeños and a splash of heavy cream. Stir until smooth.
- Stir in 1 cup of the green enchilada sauce to create the jalapeño cream sauce.
- Warm tortillas until pliable. Fill each with shrimp mixture and a sprinkle of cheese, then roll up and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas, followed by the jalapeño cream sauce.
- Top with remaining cheese and bake for 20–25 minutes, until bubbly and golden.
- Garnish with chopped cilantro and serve warm.
Notes
- Swap shrimp with crab or white fish for variety.
- Enhance filling with sautéed spinach or mushrooms.
- Mix cheddar and pepper jack for more cheesy heat.
- Top with lime juice or avocado for freshness.
- Use corn tortillas and check labels for gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 130mg