Shrimp enchiladas recipe

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Enchiladas is one of the most well known and favorite Mexican dishes. They come in many variations such as chicken enchiladas, beef enchiladas, shrimp enchiladas or vegetable enchiladas. This recipe is for shrimp enchiladas. Corn tortillas are filled with shrimp, corn, green chiles and refried beans, topped with an enchilada sauce and shredded cheese and baked in the oven. The enchiladas are served together with cilantro, sour cream and lime wedges and make a great main dish.
Preparation time: 15 minutes, Cooking time: 25 minutes, Serves: 4 - 6 


1 lb fresh shrimp
1 cup corn
4 to 6 green chiles, chopped
1/2 cup enchilada sauce

1 1/2 cups enchilada sauce
12 corn tortillas
2 cups refried beans
1 cup shredded mild Cheddar or Jack cheese

To serve
Sour cream
Chopped fresh cilantro
1 or 2 limes, cut into wedges


Preheat oven to 425 F.

Prepare the shrimp
Remove the heads and tails of the shrimps and peel the shell off. Cook the shrimp in boiling salted water for 2 to 3 minutes, or until they become firm on the outside. Remove from the hot water, rinse under cold water and chop in 1/2 inch pieces. Add the chopped shrimp in a bowl together with the corn, green chiles and 1/2 cup of enchilada sauce. Toss wel to combine and set aside.

Assemble the enchiladas
Spread 1/2 cup of the enchilada sauce on the bottom of a 9 x 13 inch baking dish. Top with 6 of the tortillas (the tortillas will overlap). Spread a layer of the refried beans evenly over the tortillas. Top the refried beans with the shrimp, corn and chile mixture and then the remaining 6 tortillas. Pour the remaining enchilada sauce over the tortillas, cover with foil and bake for about 20 minutes, until the enchiladas start bubbling on the sides of the baking dish.

Remove the foil and sprinkle the shredded cheese on top. Bake for about 5 minutes more, untl the cheese is bubbly.

Serve topped with fresh coriander, sour cream and lime wedges on the side.
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