Ingredients
Scale
- 1 lb (450 g) shrimp, peeled and deveined
- 8 small flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream or Greek yogurt
- 1/2 cup cream cheese, softened
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cumin
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Rinse shrimp under cold water and pat dry. Season with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
- In the same skillet, sauté chopped onion and garlic until soft, 3–4 minutes.
- Lower heat and stir in cream cheese and sour cream until smooth. Add chili powder, cumin, paprika, salt, and pepper.
- Chop cooked shrimp into bite-sized pieces and fold into the creamy sauce. Adjust seasoning if needed.
- Preheat oven to 375°F (190°C). Lay out a tortilla, spoon shrimp mixture in the center, sprinkle with cheese, and roll tightly. Place seam-side down in a greased baking dish. Repeat for remaining tortillas.
- Pour leftover sauce over rolled enchiladas and sprinkle with remaining cheese.
- Bake 20–25 minutes until cheese is melted and slightly browned.
- Let rest 5 minutes. Garnish with fresh cilantro and serve warm.
Notes
For extra flavor, add sautéed bell peppers or spinach to the filling.
Use pre-shredded cheese to save preparation time.
Adjust spices according to your preference for mild or slightly spicy enchiladas.
- Prep Time: 15
- Cook Time: 30