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Shrimp Enchiladas

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.

a casserole dish filled with 6 shrimp enchiladas.
Cheesy Enchiladas

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How to make Cheesy Enchiladas:

Preheat the oven to 350 degrees F.

On a cutting board, chop the tomato and finely dice the onion.

diced tomato and onion on a cutting board.

Dice the shrimp into bite-sized pieces.

diced raw shrimp on a cutting board.

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.

a corn tortilla frying in a pan.

Drain on paper towels. Cover to keep warm and soft. (If using flour tortillas there is no need to pre-cook them)

a corn tortilla draining on paper towe.

In the same skillet, over medium-high heat add the tomatoes, onions, garlic and cumin. Cook and stir for 3 – 4 minutes.

tomatoes, onions, garlic, and cumin cooking in a pan.

Add the shrimp. Cook about 2 – 4 minutes, stirring occasionally.

tomatoes, onions, garlic, shrimp and cumin cooking in a pan.

Stir in the spinach leaves and cook until wilted.

tomatoes, onions, garlic, shrimp, spinach leaves and cumin cooking in a pan.

Place 1/4 cup shrimp mixture off center on each tortilla.

tomatoes, onions, garlic, shrimp, spinach leaves and cumin on a corn tortilla.

Top each with 1 tablespoon shredded cheese.

Roll up the enchiladas and place in a greased 8×8 baking dish, seam side down.

6 corn tortilla shrimp enchiladas rolled in a casserole dish.

Top with the green enchilada sauce and sprinkle with the remaining cheese.

6 corn tortilla shrimp enchiladas topped with green sauce and cheese in a casserole dish.

Bake, uncovered about 20 minutes until heated through.

If desired, sprinkle with cilantro or parsley for garnish.

a casserole dish filled with shrimp enchiladas for two.
Shrimp Enchiladas

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a casserole dish filled with shrimp enchiladas for two.
Yield: Makes 6

Shrimp Enchiladas

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

These easy Shrimp Enchiladas are rolled in corn or flour tortillas and filled with shrimp, sautéed onion, tomato, spinach, garlic, and shredded cheese.

Ingredients

  • 1 Tablespoon cooking oil
  • 6 corn tortillas, or flour (6 inches)
  • 1 small tomato
  • 1 small onion
  • 1 teaspoon jarred minced garlic
  • 1/4 teaspoon ground cumin
  • 1/2 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

  1. Preheat the oven to 350 degrees F.
  2. On a cutting board, chop the tomato and finely dice the onion.
  3. Dice the shrimp into bite-sized pieces.
  4. In a large skillet, heat the oil over medium-high heat.
  5. 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)
  6. In the same skillet, over medium-high heat add the tomatoes, onions, garlic and cumin. Cook and stir for 3 - 4 minutes.
  7. Add the shrimp. Cook about 2 – 4 minutes, stirring occasionally.
  8. Stir in the spinach leaves and cook until wilted.
  9. Place 1/4 cup shrimp mixture off center on each tortilla.
  10. Top each with 1 tablespoon shredded cheese.
  11. Roll up the enchiladas and place in a greased 8x8 baking dish, seam side down.
  12. Top with the green enchilada sauce and sprinkle with the remaining cheese.
  13. Bake, uncovered about 20 minutes until heated through.
  14. If desired, sprinkle with cilantro or parsley for garnish.

Notes

  • Serves 2 - 3 people.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 279Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 645mgCarbohydrates: 33gFiber: 4gSugar: 3gProtein: 15g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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a casserole dish filled with 6 cheesy shrimp enchiladas.
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