Creamy Shrimp Enchiladas

Recipe by Daily Disher

Creamy Shrimp Enchiladas are rich, cheesy, and packed with tender shrimp, all wrapped in warm tortillas and smothered in a luscious sauce.

Course: Main

Cuisine: Mexican

Difficulty: Medium

Servings

Prep time

20 minutes

Cooking time

30 minutes

Calories

480 kcal

50 minutes

Ingredients

1 ½ pounds shrimp, peeled and deveined

8 ounces cream cheese, softened

1 cup shredded Monterey Jack cheese

1 cup sour cream

½ cup chicken broth

2 tablespoons butter

1 teaspoon cumin

½ teaspoon garlic powder

8 pieces flour tortillas

2 tablespoons fresh cilantro, chopped

1 medium onion, chopped

½ teaspoon salt

¼ teaspoon black pepper

Directions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a baking dish with a light coating of butter or cooking spray.

In a skillet, melt butter over medium heat and sauté chopped onions until they are soft and translucent, which should take about 5 minutes.

Add shrimp to the skillet, and season with salt, pepper, cumin, and garlic powder. Stir frequently until the shrimp is pink and cooked through.

Remove the shrimp and onions from the heat. In a large bowl, mix together softened cream cheese, sour cream, and chicken broth until smooth.

Fill each tortilla with a portion of the shrimp mixture and a sprinkle of Monterey Jack cheese. Roll them up and place them seam-side down in the prepared baking dish.

Pour the cream cheese mixture over the tortillas, ensuring they are well coated. Sprinkle the remaining cheese on top evenly.

Cover the dish with aluminum foil and bake in the oven for 20 to 25 minutes, or until the cheese is bubbly and golden brown.

Garnish the baked enchiladas with chopped cilantro before serving. Serve warm and enjoy your creamy shrimp enchiladas.

Nutrition Facts

Total number of serves:

4 servings

Calories:

480kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Creamy Shrimp Enchiladas

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