Description
Delightful shrimp enchiladas bursting with fresh flavors, vibrant vegetables, and gooey cheese.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 1/2 cup chopped onion
- 1/2 cup bell pepper, diced
- 1 clove garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the chopped onions, diced bell peppers, and minced garlic in a skillet over medium heat until softened, about 5 minutes.
- Add the shrimp along with cumin, chili powder, salt, and pepper. Cook for another 5-7 minutes until shrimp turn pink.
- Warm the corn tortillas and fill each with the shrimp mixture, rolling them up and placing seam side down in a baking dish. Pour enchilada sauce over the top and sprinkle with cheese.
- Bake for 20 minutes until cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
For added flavor, marinate shrimp before cooking. Adjust chili powder for milder taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 160mg