2 cups shredded cheese (any white, cheddar or blend)
Toppings: Sour Cream or Mexican crema, & Fresh Cilantro
Directions
Preheat oven to 350 degrees.
In a skillet over medium heat with 1 tablespoon of olive oil, add diced onion and cook until translucent.
Add minced garlic and diced green chilies and cook for an additional 2-3 minutes.
Add thawed shrimp and cook for an additional minute. Remove from heat.
In a small bowl combine enchilada sauce with salsa and stir until combined. Add 3-4 tablespoons of sauce to the bottom of a 9×13 pan that has been sprayed with nonstick spray.
Make enchiladas by putting 3 tablespoons of shrimp mixture onto each tortilla with a slotted spoon. Top mixture with shredded cheese and roll tightly. Put enchilada seam side down into the prepared pan and continue to make enchiladas until you have a dozen.
Cover top of prepared enchiladas with remaining sauce and top with a good helping of shredded cheese, about 1 cup. Bake for 30-35 minutes or until the enchiladas are hot and bubbly. Remove from oven and serve warm with sour cream or Mexican crema, and fresh cilantro.
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Easy Shrimp Enchiladas with Red Sauce
By Terrie Lewis | January 23, 2024
Prep: 10 min, Cook 35 min Serves 6
Ingredients
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced (2-3 teaspoons)
1 small can diced green chilies
1 lb small shrimp, peeled & deveined
1 28 oz. can red enchilada sauce
1/4 cup salsa
12 fajita sized tortillas
2 cups shredded cheese (any white, cheddar or blend)
Toppings: Sour Cream or Mexican crema, & Fresh Cilantro
Directions
Preheat oven to 350 degrees.
In a skillet over medium heat with 1 tablespoon of olive oil, add diced onion and cook until translucent.
Add minced garlic and diced green chilies and cook for an additional 2-3 minutes.
Add thawed shrimp and cook for an additional minute. Remove from heat.
In a small bowl combine enchilada sauce with salsa and stir until combined. Add 3-4 tablespoons of sauce to the bottom of a 9×13 pan that has been sprayed with nonstick spray.
Make enchiladas by putting 3 tablespoons of shrimp mixture onto each tortilla with a slotted spoon. Top mixture with shredded cheese and roll tightly. Put enchilada seam side down into the prepared pan and continue to make enchiladas until you have a dozen.
Cover top of prepared enchiladas with remaining sauce and top with a good helping of shredded cheese, about 1 cup. Bake for 30-35 minutes or until the enchiladas are hot and bubbly. Remove from oven and serve warm with sour cream or Mexican crema, and fresh cilantro.
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