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.
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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.