![Shrimp Enchiladas with Creamy Chipotle Sauce](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/shrimp-enchiladas-with-creamy-chipotle-sauce--a9a4f027-970d-4169-abf0-e27f308c9c01.png)
Recipe
Shrimp Enchiladas with Creamy Chipotle Sauce
Spicy and Creamy Shrimp Enchiladas: A Mexican Delight
4.6 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.
Metadata
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
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1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
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12 corn tortillas 12 corn tortillas
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1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
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2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 cup (100g) shredded Monterey Jack cheese 1 cup (100g) shredded Monterey Jack cheese
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Fresh cilantro, for garnish Fresh cilantro, for garnish
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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
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1.Preheat the oven to 350°F (175°C).
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2.In a skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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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.
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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.
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5.Warm the corn tortillas in a dry skillet or microwave until pliable.
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6.Spoon a portion of the shrimp mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas in a baking dish.
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7.Pour the creamy chipotle sauce over the enchiladas, making sure they are fully covered. Sprinkle the shredded Monterey Jack cheese on top.
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8.Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
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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.
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