Description
A delightful recipe for shrimp enchiladas with vibrant Mexican flavors, perfect for busy weeknights or casual dinner parties.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C).
- 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.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- 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.
- Pour the enchilada sauce over the rolled tortillas and sprinkle any remaining cheese on top.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- 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