Spicy Shrimp Enchiladas

Dive into a flavor-packed fiesta with these Spicy Shrimp Enchiladas, a zesty twist on a classic Mexican comfort food! Succulent shrimp are sautéed with aromatic garlic and a bold blend of chili powder, cumin, and smoked paprika for a smoky, spicy kick. Wrapped in soft corn tortillas and layered with creamy Monterey Jack cheese, these enchiladas are baked to perfection in a rich, tangy red enchilada sauce. Topped with fresh cilantro, creamy avocado slices, and a dollop of sour cream, they offer a vibrant explosion of textures and flavors in every bite. This easy, oven-baked recipe is perfect for weeknight dinners or any time you're craving Mexican-inspired cuisine. Ready in under an hour and customizable to your spice level, these enchiladas are sure to impress your family and guests. Don’t forget the lime wedges for a refreshing squeeze of citrus to balance every savory bite!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Cooked shrimp (peeled and deveined)
• 2 tablespoons Olive oil
• 3 cloves Garlic (minced)
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 8 pieces Corn tortillas
• 1.5 cups Shredded Monterey Jack cheese
• 4 ounces Diced green chiles (canned)
• 2 cups Enchilada sauce (red)
• 0.25 cup Fresh cilantro (chopped)
• 0.5 cup Sour cream (for topping)
• 1 large Avocado (sliced, for garnish)
• 4 pieces Lime wedges (for serving)

Directions

Step 1

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

Step 2

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.

Step 3

Add the cooked shrimp to the skillet. Sprinkle with chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to coat and cook for 2-3 minutes until the spices are fragrant and shrimp is heated through. Remove from heat.

Step 4

Warm the corn tortillas in a microwave or skillet to make them pliable.

Step 5

Lay each tortilla flat and fill with about 2-3 tablespoons of the shrimp mixture, a small amount of diced green chiles, and a sprinkle of shredded Monterey Jack cheese. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.

Step 6

Pour the enchilada sauce evenly over the rolled tortillas, making sure they are completely covered. Sprinkle the remaining shredded cheese on top.

Step 7

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

Step 8

Remove the enchiladas from the oven and let them cool slightly. Sprinkle with freshly chopped cilantro.

Step 9

Serve the enchiladas warm, topped with sour cream, sliced avocado, and lime wedges on the side.

Nutrition Facts

Serving size	(2114.5g)

Amount per serving	% Daily Value*
Calories	3086.7

Total Fat 159.2g	0%
Saturated Fat 55.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1095.8mg	0%
Sodium 6519.7mg	0%
Total Carbohydrate 251.3g	0%
Dietary Fiber 55.6g	0%
Total Sugars 19.2g
Protein 190.1g	0%

Vitamin D 36IU	0%
Calcium 1919.2mg	0%
Iron 16.8mg	0%
Potassium 4466.6mg	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: 44.8%

Protein: 23.8%

Carbs: 31.4%