Ingredients
Scale
Seafood
- 1 pound of shrimp, peeled and deveined
Tortillas
- 8 small corn tortillas
Dairy
- 1 cup of sour cream
- 1 cup of shredded cheese (cheddar or a Mexican blend)
Canned Goods
- 1 can (10 oz) of green enchilada sauce
Vegetables & Aromatics
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
Oils & Spices
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
Garnish
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Shrimp Filling: Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic until translucent. Add shrimp, cumin, chili powder, salt, and pepper. Cook until shrimp are pink and opaque, about 3-5 minutes. Remove from heat.
- Make the Creamy Sauce: In a bowl, mix sour cream with half of the shredded cheese and a splash of the green enchilada sauce to create a creamy sauce.
- Assemble the Enchiladas: Preheat oven to 350°F (175°C). Lay a tortilla flat, add a spoonful of shrimp filling, and drizzle with some creamy sauce. Roll tightly and place seam-side down in a greased baking dish. Repeat for all tortillas.
- Add the Sauce and Cheese: Pour the remaining green enchilada sauce over the enchiladas. Drizzle any leftover creamy sauce and sprinkle the rest of the cheese on top.
- Bake the Enchiladas: Bake in the preheated oven for about 20 minutes until the cheese is melted and bubbly. Let cool for a few minutes before serving. Garnish with fresh cilantro if desired.
Notes
- Warm the tortillas before rolling to prevent cracking.
- You can use flour tortillas if preferred.
- Adjust spice levels by increasing or reducing the chili powder.
- Top with diced avocado or a squeeze of lime for added freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal