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Shrimp Enchiladas Recipe

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.

Cheesy, spicy and delicious Shrimp Enchiladas


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.

Cheesy, spicy, and delicous Shrimp Enchiladas

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.

Cheesy, spicy, and delicious Shrimp Enchiladas

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Cheesy, spicy and delicious Shrimp Enchiladas

Shrimp Enchiladas

Cheesy, creamy, and spicy Shrimp Enchiladas make a great weeknight meal. A packet of taco seasoning and canned enchilada sauce really cut down on prep time.
PREP: 15 minutes
COOK: 30 minutes
TOTAL: 45 minutes


  • 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.


Calories: 215kcal
Author: Christin Mahrlig
Course: Main Course
Cuisine: Mexican

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14 thoughts on “Shrimp Enchiladas Recipe”

  1. 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.

  2. Made these enchiladas tonight and they were delicious! I didn’t have taco seasonings so I just used some ground cumin. Yum- alicious!

  3. 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!

  4. Jess @ Flying on Jess Fuel

    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!

  5. Lynn | The Road to Honey

    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.

  6. 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!

  7. Annie @Maebells

    I have all the ingredients for this and no idea what to make tonight! I think you just solved my problem! 🙂

  8. 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!

  9. Judit + Corina @Glamorous Bite

    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 🙂

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