I love this shrimp enchiladas recipe so much. It’s succulent, tasty and so satisfying!!! And when you slather them with sour cream sauce? Delicious! Everyone who eats these shrimp enchiladas asks me for the recipe.
Ooo-la-la, saucy shrimp enchiladas! This is a meal that makes me want to do cartwheels! No lie and I can actually do a cartwheel! Or several! All in a line! At my age!
I have to watch myself when I eat these shrimp enchiladas because every time I take a bite, chew and swallow these succulent delish beauties, I want to exclaim, “YUM”!! The only reason I don’t is because I don’t want to annoy dear ol’ hub. I mean, come on, who can listen to someone else say, “Yum,” after every forkful without wanting to pierce that person’s flesh with their own fork? And I prefer not to say, “Yeowch!” interspersed with my yums; it makes the meal so much more pleasant! 😉
I’m in love with these shrimp enchiladas! I mean, seriously. What is not to love? Succulent shrimp sautéed to perfection with some onions, red bell peppers and garlic; stuffed in a tortilla smeared with refried beans and topped with a delectable sour cream sauce. And I didn’t even mention the cheese that’s sprinkled both inside and out. Although, I just did, didn’t I?
On to the Shrimp Enchiladas recipe
This first thing I do is shell and clean the raw shrimp. I suppose you could use pre-cooked shrimp but cooking it yourself gives you more control over how succulent it is. I find pre-cooked shrimp to be a tad overdone and a little watery. But that is up to you. Do you want a good meal or a great one? Hehe. Just kidding. I’m not here to judge. Just to eat.
Next, I dice a good sized onion, half of a red bell pepper and some garlic. You could also use a green bell pepper but I prefer the colorfulness of the red ones.
I heat up my trusty sauté pan and put in 2 – 3 tablespoons of olive oil. I almost always use extra virgin olive oil. I love the deep color and peppery taste! What kind of oil do you use when you sauté? Inquiring minds would like to know!
I add the onion and bell pepper and sauté it all for around 8 minutes. Then I add the garlic and salt and sauté it for another 2 minutes.
This photo is of the veggies after they’ve been sautéed for 10 minutes. Aren’t the colors glorious?
I transfer the veggies out of the pan so I can cook the shrimp.
If you’ve never cooked shrimp before, be aware that it cooks quickly. I always stand over it and I stir it every 15 seconds or so. I find that it takes around 5 minutes to cook fully. You don’t want any translucency; the finished shrimp should be pink and opaque.
Doesn’t that look delish? Mmmmm.
Time to cut the shrimp into chunks. I used my spatula and cut each shrimp in 3 pieces.
On to making the Shrimp enchiladas
Preheat oven to 350 degrees Fahrenheit. I also get my large baking dish and dollop a little sour cream sauce on the bottom to prevent the shrimp enchiladas from sticking.
Gather the refried beans and Mexican cheese.
I smear a nice amount of the beans on a tortilla.
Next I dollop some cooked vegetables, the shrimp and a sprinkling of Mexican cheese mix.
I then roll the tortilla up and place it seam side down in the baking dish. I repeat those steps until all the shrimp mixture is used or the tortillas run out. Whichever comes first.
They look so cozy nestled in that baking dish, don’t they?
Now it’s time to pour on the sour cream sauce. Sprinkle a little more cheese on top of the enchiladas.
I place the dish of shrimp enchiladas uncovered in the oven and bake it for 25 minutes.
All that is left is to plate the shrimp enchiladas and serve them!
I hope you enjoyed this shrimp enchiladas recipe. Please feel free to leave me a comment or pin any photo to Pinterest and Yum the recipe to Yummly!
And as always, may all your dishes be delish!
- 1 lb raw shrimp de-veined and shelled
- 1 onion large, diced
- 1/2 red bell pepper diced
- 3 cloves garlic diced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 8 6 inch flour tortillas
- 1 can refried beans
- 1 cup Mexican cheese
- 2.5 cups sour cream enchilada sauce
- De-vein and shell the shrimp, put aside
- Heat up sauté pan
- Add oil
- Add onion and red bell pepper
- Sauté for 8 minutes
- Add garlic and salt and sauté for 2 minutes
- Add shrimp, stand there and stir frequently while cooking, which takes approx. 5 minutes
- Remove shrimp mixture from pan and, once cooled enough to work with, cut each shrimp into 3 pieces
- Preheat oven to 350 degrees Fahrenheit
- Smear a spoonful of beans on a tortilla
- Place a tablespoon or more of shrimp on beans - you want it to be full but not overstuffed
- Add a sprinkle of cheese
- Roll up tortilla and place seam side down in baking dish
- Repeat until tortillas are gone or shrimp mixture runs out
- Pour a good amount of sour cream sauce on enchiladas
- Top with sprinkling of cheese
- Place uncovered in oven
- Bake for 30 minutes
- Remove from oven