Recipe

Shrimp Enchiladas with Creamy Chipotle Sauce

Spicy and Creamy Shrimp Enchiladas: A Mexican Delight

4.5 out of 5

Indulge in the flavors of Mexico with these delicious Shrimp Enchiladas. This recipe combines succulent shrimp, a creamy chipotle sauce, and traditional Mexican spices to create a mouthwatering dish that will transport you to the vibrant streets of Mexico.

Sandwich/Wrap› Wrap› Enchiladas de camaron

Cuisine of the Americas› North American cuisine› Mexican cuisine

Preparation time

25 minutes

Cooking time

20 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Dairy-free (if using dairy-free cheese substitute), Low-carb (if using lettuce wraps instead of tortillas), Keto-friendly (if using lettuce wraps instead of tortillas and dairy-free cheese substitute)

Allergens

Shellfish, Dairy

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

Ingredients

1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
12 corn tortillas 12 corn tortillas
1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
1 onion, finely chopped 1 onion, finely chopped
2 cloves of garlic, minced 2 cloves of garlic, minced
1 teaspoon ground cumin 1 teaspoon ground cumin
1 teaspoon paprika 1 teaspoon paprika
1 teaspoon dried oregano 1 teaspoon dried oregano
1 cup (100g) shredded Monterey Jack cheese 1 cup (100g) shredded Monterey Jack cheese
Fresh cilantro, for garnish Fresh cilantro, for garnish
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories: 380 kcal / 1590 KJ
Fat: 22g (Saturated Fat: 12g)
Carbohydrates: 25g (Sugar: 2g)
Protein: 23g
Fiber: 3g
Salt: 1.5g

Preparation

1.
Preheat the oven to 350°F (175°C).
2.
In a skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3.
Add the shrimp to the skillet and cook until they turn pink and opaque. Season with salt, pepper, cumin, paprika, and dried oregano. Remove from heat and set aside.
4.
In a separate saucepan, combine the heavy cream and minced chipotle peppers. Heat over low heat until the sauce begins to simmer. Remove from heat and set aside.
5.
Warm the corn tortillas in a dry skillet or microwave until pliable.
6.
Spoon a portion of the shrimp mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas in a baking dish.
7.
Pour the creamy chipotle sauce over the enchiladas, making sure they are fully covered. Sprinkle the shredded Monterey Jack cheese on top.
8.
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
9.
Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

Shrimp — Make sure to properly devein and remove the shells before cooking to ensure a clean and enjoyable eating experience.

Tips & Tricks

To save time, you can use pre-cooked shrimp instead of raw shrimp. Just make sure to adjust the cooking time accordingly.
For an extra kick of heat, add a pinch of cayenne pepper to the chipotle sauce.
If you prefer a milder flavor, remove the seeds from the chipotle peppers before mincing them.
Serve the enchiladas with a side of Mexican rice and refried beans for a complete meal.
If you're not a fan of shrimp, you can substitute it with cooked chicken or vegetables for a vegetarian version.

Serving advice

Serve the Shrimp Enchiladas hot, garnished with fresh cilantro. Accompany them with a side of Mexican rice, refried beans, and a dollop of sour cream for a satisfying and authentic Mexican meal.

Presentation advice

Arrange the enchiladas on a platter, drizzle some extra chipotle sauce on top, and sprinkle with chopped cilantro for an appetizing presentation. Serve with a side of vibrant green salad to add a pop of color to the plate.