Description
Creamy, cheesy, and loaded with succulent shrimp, these Over-the-Border Shrimp Enchiladas are a Tex-Mex favorite that’s perfect for any night of the week. Wrapped in soft tortillas and baked until bubbly, they’re a total crowd-pleaser.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 8 medium-sized flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 can (14.5 ounces) diced tomatoes, drained
- 3 garlic cloves, minced
- 1/2 cup green onions, sliced
- 1 cup sour cream
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add garlic, cumin, and chili powder. Cook for 30 seconds.
- Add shrimp and cook for 3–4 minutes until just pink. Remove from heat.
- Transfer shrimp to a bowl and mix with green onions, half of the cheese, drained tomatoes, and a few spoonfuls of sour cream.
- Fill each tortilla with shrimp mixture, roll tightly, and place seam-side down in the baking dish.
- Mix remaining sour cream with a splash of water and pour over enchiladas. Top with remaining cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake 5–10 minutes more until cheese is golden and bubbly.
- Garnish with fresh cilantro and serve hot.
Notes
- Use raw shrimp for best texture and flavor.
- Warm tortillas before rolling to prevent cracking.
- Add a squeeze of lime juice for a zesty boost.
- Cover with foil while baking to keep enchiladas soft.