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.
Servings: 12
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 215kcal