Rolled Shrimp Enchiladas
Rolled Shrimp Enchiladas bring together juicy shrimp, soft tortillas, and a creamy cheese sauce for a baked dish that’s rich, comforting, and easy to prepare ahead.
Ingredients
Scale
- 1 lb large shrimp, peeled, deveined, and chopped
- 8 flour tortillas (soft)
- 2 cups shredded Monterey Jack or cheddar cheese, divided
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup chicken or seafood broth
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat your oven to 375 °F (190 °C).
- In a large skillet over medium-high heat, add olive oil then sauté the chopped onion until translucent, about 3 minutes. Add garlic and cook another minute.
- Add the chopped shrimp, season with chili powder, cumin, smoked paprika, salt and pepper, and cook 2–3 minutes until the shrimp are just opaque. Remove from heat.
- In a mixing bowl, whisk together sour cream, heavy cream, and chicken or seafood broth. Add one cup of the shredded cheese and stir until well combined.
- Pour a ladle of the sauce into the bottom of your baking dish to lightly coat it.
- Lay a tortilla on a clean surface, spoon a portion of the shrimp mixture onto one end, roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining sauce over the rolled enchiladas and sprinkle the remaining shredded cheese on top.
- Bake uncovered for 20–25 minutes until the cheese is melted and golden at the edges.
- Let rest 5 minutes, then garnish with chopped fresh cilantro and serve hot.
Notes
- Warm tortillas before rolling to prevent cracking.
- Use fresh shrimp for best flavor and texture.
- Let baked enchiladas rest before slicing to allow sauce to settle.
Find it online: https://tastyze.com/rolled-shrimp-enchiladas/