Shrimp Enchiladas
Tender shrimp wrapped in soft tortillas, topped with zesty salsa verde and cheese, creating a comforting and flavorful dish.
Equipment
- Skillet
- Baking Dish
- Cooking spray
Ingredients
- 2 Tbsp olive oil
- 1 cup onion, diced
- 2 large garlic cloves, minced
- 1 (12 oz) medium shrimp, uncooked, defrosted, tails removed
- 1 tsp cumin
- 1/2 tsp chili powder
- to taste salt and pepper
- 2 Tbsp chopped cilantro plus more for topping
- 1/2 cup frozen corn
- 1/2 cup black beans
- 2 cups salsa verde
- 14 corn tortillas
- 2 cups Mexican blend cheese
Instructions
- Preheat your oven to 325°F (163°C).
- In a large skillet, heat the olive oil over medium heat. Sauté the diced onion for about 5 minutes until softened.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Introduce the shrimp and season with cumin, chili powder, salt, and pepper. Stir until the shrimp turn pink, about 3–4 minutes.
- Stir in the corn, black beans, and cilantro, cooking until heated through.
- Spray a 9x13 baking dish with cooking spray. Warm the tortillas in the microwave for about 30 seconds to make them pliable.
- Assemble the enchiladas by placing a generous amount of the shrimp filling in the center of each tortilla and rolling them up. Place seam-side down in the baking dish.
- Pour salsa verde over the rolled enchiladas and sprinkle with Mexican blend cheese.
- Bake for 20 to 25 minutes, until the cheese is bubbly and golden.
- Let cool for a few minutes before serving. Garnish with additional chopped cilantro.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.