Shrimp Enchiladas

These succulent shrimp enchiladas are so easy and will impress everyone! They are so delicious.

Course Dinner

Cuisine Mexican

Keyword shrimp enchiladas

Prep Time 10

Cook Time 40

Total Time 50

Servings enchiladas

Calories 300kcal

De-vein and shell the shrimp, put aside.
1 lb large shrimp
Heat up sauté pan and add oil and once the oil heats up, Add onion and red bell pepper and sauté for 8 minutes.
2 tablespoons olive oil, 1 onion, 1/2 red bell pepper
Add garlic and salt and sauté for 2 minutes. Remove vegetables and set aside.
3 cloves garlic, 1/2 teaspoon salt
Add 2 tablespoons of butter and once it melts add shrimp. Stand there and stir frequently while cooking, which takes approx. 5 minutes.
2 tablespoons butter, 1 lb large shrimp
Remove shrimp mixture from pan and, once cooled enough to work with, cut each shrimp into three pieces.
Preheat oven to 350 degrees Fahrenheit.
Ladle a little sour cream sauce in the bottom of the baking dish.
2.5 cups sour cream enchilada sauce
Smear a spoonful of beans on a tortilla. Place a tablespoon or more of shrimp and vegetables on beans - you want it to be full but not overstuffed. Add a sprinkle of cheese.
8 6 inch flour tortillas, 1 can refried beans, 1 cup Mexican cheese
Roll up the tortilla and place seam-side down in the baking dish. Repeat until either the tortillas are gone or shrimp mixture runs out.
Pour a good amount of sour cream sauce on enchiladas and top with some cheese. Place uncovered in oven and bake for 25 minutes.
Plate
Serve
Enjoy

Tips for making shrimp enchiladas:

You can use homemade refried beans or canned, but just know that homemade is so much better
You can use fresh large shrimp or frozen. If you use frozen like I do, take out at least 1/2 hour before starting the recipe to thaw
Place your frozen shrimp in a colander and run cold water over them to hasten the thawing process
Do not use already cooked shrimp as you want to control the cooking so the shrimp stays succulent
Shrimp takes about 5 minute to cook. Never leave it sautéing unattended. Once the shrimp turns opaque, it is done. Remove promptly for the pan to stop it from cooking further
Make sour cream sauce when you are sautéing the vegetables
Use extra virgin olive oil as the peppery taste really complements the dish
Use the same pan to sauté the veggies and shrimp. Just remove the veggies and set them aside before starting on the shrimp
You will probably have more shrimp and vegetable mix than tortillas. But that is a good thing, it's great to just eat plain