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.
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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.
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 1/4 cup shrimp mixture off center on each tortilla.
Top each with 1 tablespoon shredded cheese.
Roll up the enchiladas and place in a greased 8×8 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.
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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.
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
- 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 1/4 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.
Notes
- Serves 2 - 3 people.
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Nutrition Information:
Yield:
6Serving Size:
1Amount 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.
