Description
Creamy Shrimp Enchiladas combine tender shrimp sautéed with aromatic onions and garlic, rolled in corn tortillas, and baked with a luscious sour cream and mushroom sauce topped with melted cheese. This comforting and flavorful dish is perfect for a family dinner and offers a delightful twist on traditional enchiladas.
Ingredients
Scale
Shrimp Filling
- 1 pound shrimp, peeled and deveined
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt to taste
Enchilada Sauce
- 1 cup sour cream
- 1 cup cream of mushroom soup
Assembly
- 8 corn tortillas
- 2 cups cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking your enchiladas.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat and sauté the chopped onions and minced garlic until they become soft and fragrant.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet along with chili powder and salt. Cook until the shrimp turn pink, indicating they are done.
- Prepare Sauce: In a separate bowl, combine the sour cream and cream of mushroom soup, mixing well to create a creamy sauce.
- Fill Tortillas: Take each corn tortilla and fill it with the cooked shrimp mixture, then roll it up tightly.
- Arrange in Dish: Place the rolled tortillas seam side down in a baking dish, fitting them snugly together.
- Add Sauce: Pour the sour cream and mushroom sauce evenly over the rolled tortillas in the baking dish.
- Top with Cheese: Sprinkle shredded cheese generously over the sauce-covered enchiladas.
- Bake: Bake in the preheated oven for 20 minutes or until the cheese is melted, bubbly, and slightly golden.
Notes
- For extra spice, add jalapeños or a pinch of cayenne pepper to the shrimp mixture.
- You can substitute cream of mushroom soup with cream of chicken soup for a different flavor.
- To make ahead, assemble the enchiladas, cover, and refrigerate; bake just before serving.
- Use any type of shredded cheese you prefer, such as Monterey Jack or cheddar.
