Indulging in Creamy Baked Shrimp Enchiladas is like taking a flavorful trip to Mexico without leaving your kitchen. This dish combines the beloved traditions of Mexican comfort food with the delicate ocean flavors of shrimp, making it an irresistible option for both seafood lovers and enchilada enthusiasts. The creamy shrimp filling infused with spices, topped with a rich, homemade enchilada sauce, creates a perfect harmony of flavors. Not only is this dish delightfully satisfying, but it also presents beautifully, making it an ideal choice for weeknight dinners or special occasions.
Ingredients
Scale:
1 lb medium shrimp, peeled and deveined
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh cilantro, chopped
Salt and pepper to taste
1 can (15 oz) red enchilada sauce
1 teaspoon chili powder
1 teaspoon cumin
8 corn tortillas
1 cup shredded Monterey Jack cheese
Instructions
Preheat your oven to 350°F (175°C).
In a skillet over medium heat, add the shrimp and sauté for about 3-4 minutes, or until they turn pink and opaque. Remove from heat.
In a large bowl, combine the sautéed shrimp, cream cheese, cheddar cheese, sour cream, garlic powder, onion powder, cilantro, salt, and pepper. Mix until well combined.
Lightly warm the corn tortillas in a dry skillet for about 30 seconds on each side.
Spoon about 1/4 cup of the shrimp mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.
In a small bowl, mix the enchilada sauce with chili powder and cumin. Pour half of the sauce over the assembled enchiladas.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil, sprinkle Monterey Jack cheese on top, and bake for an additional 10 minutes.
Let cool slightly, then garnish with additional cilantro before serving.
