Description
Creamy shrimp enchiladas with a flavorful blend of shrimp, vegetables, cheese, and a creamy Rotel sauce. An easy and satisfying Mexican-inspired dish!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 8–10 flour tortillas (6-inch size)
- 1/2 cup milk
- Cooking spray
Instructions
- In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Ensure the shrimp are evenly coated with the spices.
- Heat a large skillet over medium heat. Add the seasoned shrimp and cook for about 2-3 minutes per side, or until they turn pink and are cooked through. Remove from skillet and set aside to cool slightly.
- Add the chopped onion and bell pepper to the same skillet. Cook over medium heat until softened, about 5-7 minutes, stirring occasionally.
- Add the minced garlic to the skillet and cook for another minute, until fragrant.
- Stir in the diced tomatoes and green chilies (Rotel) and cook for a few minutes, allowing the flavors to meld together.
- Add the condensed cream of mushroom soup and sour cream to the skillet. Stir well to combine. Reduce the heat to low and simmer for about 5 minutes, stirring occasionally.
- Chop the cooked shrimp into smaller pieces and add them to the skillet with the sauce. Stir in the chopped cilantro and 1/2 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese. Mix everything together until the cheese is melted and the filling is well combined. Taste and adjust the seasoning if needed.
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray.
- In a shallow dish, pour the milk.
- Dip one tortilla into the milk for a few seconds on each side.
- Place the softened tortilla on a flat surface. Spoon about 1/3 cup of the shrimp filling onto the center of the tortilla.
- Carefully roll up the tortilla and place it seam-side down in the prepared baking dish.
- Repeat steps 3-5 with the remaining tortillas and filling, arranging them snugly in the baking dish.
- Pour any remaining sauce from the skillet over the top of the enchiladas.
- Sprinkle the remaining 1/2 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese over the top of the enchiladas.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Remove the enchiladas from the oven and let them cool for a few minutes before serving.
Notes
- Be careful not to overcook the shrimp, or they will become rubbery.
- Don’t soak the tortillas in milk for too long, or they will become too soggy.
- Adjust the seasoning to your liking.
- Garnish with extra cilantro, sour cream, or your favorite toppings.
- Serve with a side of rice and beans.
- Prep Time: 20 minutes
- Cook Time: 45 minutes