Over-the-Border Shrimp Enchiladas

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 450
• Protein: 30 grams
• Carbohydrates: 50 grams
• Fat: 15 grams
• Fiber: 7 grams
• Sugar: 2 grams
• Sodium: 800 mg

Why Make This Over-the-Border Shrimp Enchiladas

Over-the-Border Shrimp Enchiladas bring the vibrant flavors of Mexican cuisine right to your kitchen. This dish features tender shrimp enveloped in warm, soft corn tortillas and topped with gooey melted cheese and a zesty enchilada sauce. Not only are these enchiladas bursting with fresh ingredients, but they also come together quickly, making them perfect for busy weeknights or casual dinner parties. With each bite, you’ll enjoy a delightful combination of textures and tastes that will transport you straight to the border.

How to Make Over-the-Border Shrimp Enchiladas

Making Over-the-Border Shrimp Enchiladas is a breeze. Follow the steps below for a delicious outcome that is sure to impress your family and friends.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup enchilada sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). This step ensures your oven is hot and ready for the perfect baking environment.

Step 2: Sautéing the Shrimp

In a skillet, heat olive oil over medium heat. Add the peeled and deveined shrimp along with cumin, chili powder, salt, and pepper. Sauté the mixture until the shrimp turn pink and are fully cooked through, which should take about 3-4 minutes.

Step 3: Warming the Tortillas

Warm the corn tortillas in a dry skillet or microwave until they are pliable. This step prevents the tortillas from cracking when you roll them.

Step 4: Assembling the Enchiladas

In each tortilla, place a portion of the cooked shrimp, black beans, corn, and a sprinkle of cheese. Carefully roll the tortillas tightly and place them seam-side down in a baking dish.

Step 5: Adding Sauce and Cheese

Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered. Then, sprinkle any remaining cheese on top for that delicious melted topping.

Step 6: Baking

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

Step 7: Garnishing

Once baked, garnish your enchiladas with fresh cilantro for a pop of color and added flavor before serving.

How to Serve Over-the-Border Shrimp Enchiladas

Serve your enchiladas hot from the oven, alongside a fresh garden salad or some Mexican rice for a complete meal. You can also offer toppings such as sour cream, avocado slices, or a squeeze of lime for extra flavor.

How to Store Over-the-Border Shrimp Enchiladas

If you have leftovers (which is rare but possible!), store the enchiladas in an airtight container in the fridge. They will keep well for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through. You can also freeze these enchiladas for up to 2 months—just be sure to wrap them tightly in foil or freezer-safe containers.

Expert Tips for Perfect Over-the-Border Shrimp Enchiladas

• For the best texture, make sure to sauté the shrimp just until they are pink. Overcooking them can lead to a rubbery texture.
• If you prefer a bit of heat, add diced jalapeños or a few shakes of hot sauce to the shrimp mixture.
• Feel free to customize the fillings. You can use grilled chicken or even veggies for a plant-based option.
• Make sure to cover the enchiladas well with sauce before baking to keep them moist.

Delicious Variations

• Seafood Enchiladas: Add cooked crab or lobster for a luxurious twist.
• Veggie Enchiladas: Substitute shrimp with bell peppers, zucchini, and mushrooms for a vegetarian alternative.
• Cheesy Enchiladas: Mix in additional types of cheese like Monterey Jack or pepper jack for extra cheesy goodness.

Frequently Asked Questions

• Can I use frozen shrimp?
  Yes! Just make sure to thaw them completely before cooking.

• What if I don’t have enchilada sauce?
  You can use salsa or make a simple sauce with crushed tomatoes, chili powder, and seasoning.

• Can I prepare these enchiladas ahead of time?
  Absolutely! Assemble the enchiladas, cover them, and refrigerate. Bake them right before serving.

• What side dishes pair well with shrimp enchiladas?
  Consider serving with Mexican rice, refried beans, or a fresh corn salad.

• Can I make these enchiladas gluten-free?
  Yes, just use corn tortillas that are certified gluten-free.

Conclusion

Over-the-Border Shrimp Enchiladas are a delightful way to spice up your dinner routine. They’re easy to prepare, packed with flavor, and perfect for sharing. With their combination of tender shrimp, fresh veggies, and melted cheese, they make for an irresistible dish that everyone will love. So gather your ingredients and give this recipe a try! You’ll be transported to a fiesta every time you serve it.

Over-the-Border Shrimp Enchiladas

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• Author: lydia
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Seafood

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Description

A delightful recipe for shrimp enchiladas with vibrant Mexican flavors, perfect for busy weeknights or casual dinner parties.

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Ingredients

Scale 1x2x3x

• 1 pound shrimp, peeled and deveined
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup enchilada sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add the shrimp along with cumin, chili powder, salt, and pepper. Sauté until the shrimp turn pink, about 3-4 minutes.
3. Warm the corn tortillas in a dry skillet or microwave until pliable.
4. In each tortilla, place a portion of the cooked shrimp, black beans, corn, and cheese. Roll tightly and place seam-side down in a baking dish.
5. Pour the enchilada sauce over the rolled tortillas and sprinkle any remaining cheese on top.
6. Bake for 20-25 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

Notes

For better texture, avoid overcooking the shrimp. Customize the fillings if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 150mg