These easy Shrimp Enchiladas are rolled in corn or flour tortillas and filled with shrimp, sautéed onion, tomato, spinach, garlic, and shredded cheese.
They are topped with green enchilada sauce and more shredded cheese, then baked until heated through.
These cheesy enchiladas make a great lunch, dinner, or impressive date night meal for two. Makes 2 - 3 servings.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two - by Zona Cooks features 60 main dish recipes giving you two months' worth of simple homemade food that will impress any night of the week. NEW LOWER PRICE Check Cookbook Price
How to make Cheesy Enchiladas
Preheat the oven to 350 degrees F.
On a cutting board, chop the tomato and finely dice the onion.
Dice the shrimp into bite-sized pieces.
In a large skillet, heat the oil over medium-high heat.
If using corn tortillas, one at a time, fry the tortillas for about 20 - 30 seconds on each side.
Drain on paper towels. Cover to keep warm and soft. (If using flour tortillas there is no need to pre-cook them)
In the same skillet, over medium-high heat add the tomatoes, onions, garlic, and cumin. Cook and stir for 3 - 4 minutes.
Add the shrimp. Cook about 2 – 4 minutes, stirring occasionally.
Stir in the spinach leaves and cook until wilted.
Place ¼ cup shrimp mixture off-center on each tortilla.
Top each with 1 tablespoon shredded cheese.
Roll up the enchiladas and place them in a greased 8x8 baking dish, seam side down.
Top with the green enchilada sauce and sprinkle with the remaining cheese.
Bake, uncovered for about 20 minutes until heated through.
If desired, sprinkle with cilantro or parsley for garnish.
You may also enjoy
- Beef Enchilada Pizza
- Chicken and Black Bean Enchiladas
- Beer Battered Shrimp Tacos
- Shrimp Chimichanga
Shrimp Enchiladas
Ingredients
- 1 Tablespoon cooking oil
- 6 corn tortillas, or flour (6 inches)
- 1 small tomato
- 1 small onion
- 1 teaspoon jarred minced garlic
- ¼ teaspoon ground cumin
- ½ pound uncooked shrimp (I buy peeled, deveined and tails removed)
- 1 cup fresh baby spinach leaves
- 1 cup shredded Monterey Jack cheese, divided (or Mexican blend)
- 10 ounce green enchilada sauce
- Chopped fresh cilantro or parsley (optional)
Instructions
- Preheat the oven to 350 degrees F.
- On a cutting board, chop the tomato and finely dice the onion.
- Dice the shrimp into bite-sized pieces.
- In a large skillet, heat the oil over medium-high heat.
- If using corn tortillas, one at a time, fry the tortillas about 20 - 30 seconds on each side. Drain on paper towels. Cover to keep warm and soft. (If using flour tortillas there is no need to pre-cook them)
- In the same skillet, over medium-high heat add the tomatoes, onions, garlic and cumin. Cook and stir for 3 - 4 minutes.
- Add the shrimp. Cook about 2 – 4 minutes, stirring occasionally.
- Stir in the spinach leaves and cook until wilted.
- Place ¼ cup shrimp mixture off center on each tortilla.
- Top each with 1 tablespoon shredded cheese.
- Roll up the enchiladas and place in a greased 8x8 baking dish, seam side down.
- Top with the green enchilada sauce and sprinkle with the remaining cheese.
- Bake, uncovered about 20 minutes until heated through.
- If desired, sprinkle with cilantro or parsley for garnish.
Video
Notes
- Serves 2 - 3 people.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
