🍤 What Makes This Recipe So Good
When you think of “enchiladas”, you probably picture shredded chicken or seasoned ground beef fillings. And sure, chicken enchiladas and beef enchiladas are delicious. But you tell your friends and family you’re making enchiladas for dinner, and they show up to shrimp enchiladas? Talk about impressive. This is a great way to mix things up, especially if most of your meals center around poultry.The ingredients list might look a little involved, but I swear, this is honestly a super easy recipe to throw together. It’s totally worth the effort, too. Rich, homemade cheese sauce. Tender, seasoned shrimp. Sautéed onion and bell pepper. One bite and you’ll forget all the prep.Not only are they delicious, these shrimp enchiladas are also super satisfying. With a decent amount of protein, carbs, and healthy fats in each enchilada, this one dish that won’t leave you hungry again right after dinner.
🍤 Chef’s Tips
I used flour tortillas here (I think they’re easier to roll) but corn tortillas would totally work instead. You can also use gluten-free tortillas or low-carb tortillas. If you’re having trouble rolling your tortillas without them tearing, warm them lightly in a skillet or between damp paper towels in the microwave first.Shrimp enchiladas can be made with both fresh and frozen shrimp. Obviously, if you’re using frozen shrimp you’ll want to thaw them first. Just put them in a sealable food-safe plastic bag with as much air as possible squeezed out, and submerge the bag in cold water. They should be ready to go in 10-15 minutes. If you’ve got the time, though, and you don’t forget, you can thaw them in the fridge overnight instead.Regardless of the type of shrimp you use, it’s important that you make sure the shells and tails are completely removed, and the shrimp are cleaned out well. When you chop them up, make sure they’re all roughly the same size so they cook evenly. That’ll reduce the chances some of the pieces overcooking.
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