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.
Course Main Course
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Christin Mahrlig
1 1/2tablespoonsolive oil
1red bell pepper,diced
kernels from 1 ear of corn
1jalapeno,seeded and minced
1poundmedium shrimp,peeled and deveined
1(1.25-ounce)package medium taco seasoning mix
1(4-ounce)can chopped green chilies
1(8-ounce)package Colby Jack cheese
2(10-ounce)cans red enchilada sauce
1cupshredded 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.
This recipe originally appeared on spicysouthernkitchen.com