Description
A delightful fusion of flavors with succulent shrimp, aromatic spices, and melted cheese, perfect for any occasion.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1 cup salsa
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Add shrimp, cumin, chili powder, salt, and pepper. Cook until shrimp are pink, about 4-5 minutes.
- In a bowl, combine cooked shrimp mixture with 1 cup of shredded cheese and half of the salsa.
- Fill each tortilla with the shrimp mixture, roll them up, and place seam-side down in a baking dish.
- Spread remaining salsa over enchiladas and sprinkle with remaining cheese.
- Bake for 20 minutes, until cheese is melted and bubbly.
- Serve hot with sour cream and garnish with fresh cilantro.
Notes
For added spice, consider incorporating chopped jalapeños into the shrimp mixture. These enchiladas are also great for make-ahead meals.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg