Mexican food is always a good choice for an easy weeknight meal the whole family will enjoy. These Shrimp Enchiladas are spicy, cheesy, and delicious.
If I lived near the coast I think I’d cook shrimp nearly everyday. Not only do I love how they taste and how versatile they are, I love that they only need a few minutes to cook.
A hefty amount of cheese and some sour cream give these Shrimp Enchiladas a rich creaminess. A packet of taco seasoning for flavor and store-bought enchilada sauce really help cut down on prep time. I add some corn, a can of green chilies and red bell pepper to the filling along with onion and garlic.
Be sure not to overcook the shrimp. If anything you want to undercook them some since they will be in the oven for 30 minutes.
If you like fresh cilantro, sprinkle some on top just before serving. And be sure to add some chips and Fire-Roasted Salsa! And maybe even a Margarita.
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- 1 1/2 tablespoons olive oil
- 1 red bell pepper, diced
- 1/2 sweet onion, diced
- kernels from 1 ear of corn
- 1 jalapeno, seeded and minced
- 1 clove garlic, minced
- 1 pound medium shrimp, peeled and deveined
- 1 (1.25-ounce) package medium taco seasoning mix
- 1 (4-ounce) can chopped green chilies
- 1/2 cup sour cream
- 1 (8-ounce) package Colby Jack cheese
- 12 corn tortillas
- 2 (10-ounce) cans red enchilada sauce
- 1 cup shredded Monterey Jack cheese
- Cilantro for garnish
- Preheat oven to 350 degrees and coat a 13×9-inch baking dish with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add red pepper, onion, corn, and jalapeno. Cook, stirring constantly until tender. Add garlic and shrimp. Cook for 2 minutes. Add taco seasoning and continue to cook until shrimp are just cooked through. Remove from heat.
- Stir in green chilies, sour cream, and Colby Jack cheese.
- Heat corn tortillas in microwave on high for 30-40 seconds, until warm.
- Spoon shrimp mixture down center of each tortilla, roll tortilla up, and place seam side down in baking dish.
- Pour enchilada sauce over tortillas and top with Monterey Jack cheese.
- Bake for 30 minutes, or until hot and bubbly.
15 thoughts on “Shrimp Enchiladas Recipe”
Wow. Unusable website.
Thanks for the recipe. I will be attempting tonight for dinner.
I didn’t have a jalapeño or ear of corn but used a “hot and spicy” taco seasoning packet and used both red and yellow diced peppers. It had enough heat for me. Also used grated Havarti and some grated Cheddar on top instead of the cheeses listed because they were all I had in hand.
Made these enchiladas tonight and they were delicious! I didn’t have taco seasonings so I just used some ground cumin. Yum- alicious!
Can you make a day ahead and bake just before serving?
4/9/17 I made this recipe tonight. I had no corn so I substituted with black beans. Enchiladas came out delicious! Great recipe! Thank you!
So glad you enjoyed them Claudia!
Enchiladas are one of my favorite meals to make… they’re so easy and ALWAYS delicious! I love making huge batches because leftovers are great. These ones look awesome!
Love these enchiladas! Loving all the flavours!
Nothing beats shrimp straight off the shrimp boats. We have been trying to add more seafood in our diet (we live in Boston after all). . .and shrimp is something that regularly makes it onto our menu. I love that you wrapped it up for a little fiesta fun. The hubby loves Mexican food so I am sure this would be a big hit with him.
My husband’s can have enchiladas everyday if I made it for him but I’ve never tried one made with shrimp before. Love the flavors! Looks delicious!
I have all the ingredients for this and no idea what to make tonight! I think you just solved my problem! 🙂
I was just thinking about how I haven’t made enchiladas in far too long! This must be a sign – I need to make some stat!
These enchiladas are loaded with flavors ! They look so mouthwatering!
Homemade Enchiladas are the best! Thank you Christin for the inspiration – your melt-in-your-mouth goodness is on the agenda for the coming week 🙂