Shrimp and Green Chile Enchiladas

Dive into bold flavors with these creamy and zesty Shrimp and Green Chile Enchiladas, a delicious twist on a Tex-Mex classic. Juicy, sautéed shrimp are combined with roasted green chiles, lime juice, and Monterey Jack cheese to create a mouthwatering filling wrapped in tender corn tortillas. A luscious sour cream and cream cheese sauce blankets the enchiladas, delivering a rich and velvety finish. Topped with melted cheese and garnished with fresh cilantro, this dish brings restaurant-quality taste to your dinner table with just 45 minutes of prep and cook time. Perfect for seafood lovers and spice enthusiasts alike, these enchiladas are a crowd-pleasing option for weeknight meals or special occasions.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound medium shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup roasted green chiles, diced
• 1 cup sour cream
• 4 ounces cream cheese, softened
• 2 cups monterey jack cheese, shredded
• 1 tablespoon lime juice
• 8 pieces corn tortillas
• 2 tablespoons cilantro, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 3

Add the shrimp to the skillet. Season with salt and black pepper and cook for 3-4 minutes, or until the shrimp are pink and fully cooked. Remove from the heat and let cool slightly.

Step 4

Chop the cooked shrimp into bite-sized pieces and place them in a mixing bowl. Add the diced green chiles, 1 cup of shredded Monterey Jack cheese, and lime juice. Stir to combine.

Step 5

In a separate bowl, whisk together the sour cream and softened cream cheese until smooth. Spread a thin layer of this mixture on the bottom of the prepared baking dish.

Step 6

Warm the corn tortillas slightly (in a skillet or microwave) to make them pliable. Fill each tortilla with a few spoonfuls of the shrimp mixture, roll it tightly, and place it seam-side down in the baking dish.

Step 7

Once all the tortillas are filled and arranged in the dish, spread the remaining sour cream mixture evenly over the enchiladas.

Step 8

Sprinkle the remaining 1 cup of Monterey Jack cheese on top.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(1729.7g)

Amount per serving	% Daily Value*
Calories	3403.5

Total Fat 202.9g	0%
Saturated Fat 101.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1326.4mg	0%
Sodium 5973.9mg	0%
Total Carbohydrate 226.0g	0%
Dietary Fiber 30.9g	0%
Total Sugars 32.8g
Protein 207.2g	0%

Vitamin D 859.1IU	0%
Calcium 2447.4mg	0%
Iron 9.4mg	0%
Potassium 2595.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 23.3%

Carbs: 25.4%