Shrimp Enchiladas Recipe
Delicate Seafood Dish
Melted and Gooney Cheese
Ingredients
-
11/2 tbsp Olive Oil
-
1 Red Bell Pepper
-
1/2 Sweet Onion
-
1/2 cups corn
-
1 seeded and minced Jalapeño
-
1 Cloves Garlic
-
1 pound medium sized ShrimpPeeled and dissected
-
1 package medium taco seasoning mixture
-
1 Red Chilies
-
1/2 cups Soured cream
-
1 (8-ounce) package Colby Jack Cheese
-
12 Corn Tortillas
-
2 (10-ounce) cans Red Enchilada Sauce
-
1 cup Monterey Jack Cheese
-
for garnish Cilantro
Directions
What is the Shrimp Enchiladas Recipe and how to make it?
This shrimp enchilada is perfect to make your crowd pleased and satisfied. This is a delicate seafood dish that will be ready in 45 minutes. The melted and gooney cheese of this dish will make hard to stop eating. Do you love spicy foods? Then add some extra jalapeno and cayenne pepper which will make Enchiladas dish spicier.
Tips to make Shrimp Enchiladas Recipe:
- You can substitute Monterey Jack cheese with pepper Jack cheese.
- You can also try seafood combo here and make crab and shrimp enchiladas by adding a little jumbo lump crab or scallop to the shrimp filling)
Preheat the oven to 355 degrees and coat the baking dish or tray with oil or cooking spray.
Take 2-3 tbsp oil in a large nonstick pan and put it on medium heat. Combine red chili powder, chopped onion, corn and jalapeno to it. Keep stirring occasionally and cook until the onions become translucent and soft. Combine chopped garlic and shrimp in the mixture and cook for another 2-3 minutes.
Once shrimps get tender, add taco seasoning to the pan and let the shrimps be cooked properly on low-medium flame. Once done, remove the pan from heat.
Add chopped green chili, sour cream and cheese in the cooked shrimp mixture. Warm up the corn tortillas in the microwave and fill ⅓ cup of shrimp mixture in the middle of each tortilla carefully and sprinkle some cheese on it. Once all the tortillas are filled with shrimp, roll them and cover one end of each tortilla. Place them on the baking dish with seam side down.
Add the remaining sauce and cheese on the tortillas and place the baking dish in the oven. Bake them for 30 minutes until cheese is melted and the sauce becomes bubbly. Garnish your Shrimp Enchiladas with coriander leaves and serve hot.
Ingredients
| 11/2 tbsp Olive Oil | |
| 1 Red Bell Pepper | |
| 1/2 Sweet Onion | |
| 1/2 cups corn | |
| 1 seeded and minced Jalapeño | |
| 1 Cloves Garlic | |
| 1 pound medium sized Shrimp | |
| 1 package medium taco seasoning mixture | |
| 1 Red Chilies | |
| 1/2 cups Soured cream | |
| 1 (8-ounce) package Colby Jack Cheese | |
| 12 Corn Tortillas | |
| 2 (10-ounce) cans Red Enchilada Sauce | |
| 1 cup Monterey Jack Cheese | |
| for garnish Cilantro |
