Description
Creamy shrimp enchiladas are a mouthwatering delight that transforms any meal into a festive occasion. Tender shrimp wrapped in soft corn tortillas are smothered in a rich, creamy sauce, creating a flavor explosion that will leave everyone asking for more. Perfect for busy weeknights or entertaining guests, this dish is not only delicious but visually stunning too. Serve with your favorite sides for a complete experience that delights the senses and warms the heart!
Ingredients
- Medium shrimp
- Corn tortillas
- Heavy cream
- Shredded cheese (Monterey Jack and cheddar)
- Green onions
- Garlic
- Fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
- In a skillet, sauté peeled and deveined shrimp in olive oil over medium heat until pink, about 3 minutes. Add minced garlic during the last minute.
- In a bowl, combine heavy cream, chopped cilantro, salt, and pepper. Mix well and pour half over the shrimp; stir gently.
- Warm corn tortillas until pliable. Fill each tortilla with the shrimp mixture, sprinkle with cheese, roll up tightly, and place seam-side down in the baking dish.
- Pour remaining cream sauce over enchiladas, sprinkle with more cheese, and bake uncovered for 20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 130mg