These Shrimp Enchiladas are the perfect example of a restaurant-style dish you can make at home- and it's so easy! The best shortcut here is to use shrimp that are already cleaned and peeled- that way you can just throw them into the skillet. And this is another win for that often overlooked but so delicious condensed cream of shrimp soup. It makes an enchilada filling that's flavorful and creamy with just a little spice (don't forget the jalapeños- the balance of cream and heat is perfect!). You can make these Shrimp Enchiladas look dinner out-worthy by sprinkling some additional green onion on top (just cut up a little extra while you prep!).
cost per recipe: $23.13
Heat the oven to 325°F. While the oven is heating, heat the butter in a 12-inch skillet over medium heat. Add the onions and 1/2 cup red pepper and cook until tender. Season the shrimp with salt. Add the shrimp and cook until done (you can tell they're done when they turn pink and opaque).
Add the jalapeño peppers, soup, cream cheese, white pepper and lime zest. Cook and stir until the cream cheese is melted.
Remove the skillet from the heat. Divide half the shrimp mixture among the tortillas. Roll the tortillas around the filling and place seam-side down into a 13x9x2-inch baking dish. Spoon the remaining shrimp mixture over the filled tortillas. Sprinkle with the remaining 1/2 cup red pepper and the Monterey Jack cheese.
Bake for 30 minutes or until the enchiladas are hot.
Good, not great.
Always looking for the perfect easy recipe. This was good, but will try something else next time. The quest continues...
Also to those who said they put this together in 10 minutes? It took me that long to wash and slice up the green onions and saute them in butter.....Easy recipe, but 10 minutes?
Thanks for your review! If you’re looking for a creamy enchilada, here are two additional recipes you might like to try that are very easy to prepare, and could be made with cooked shrimp instead of chicken:
Cheesy Poblano Chicken Enchiladas
I made this recipe over the weekend and it was so delicious! The only change I made was 1/2 can cream of mushroom instead of the whole can. I also added a drained can of crabmeat. I put two medium shrimp per enchilada and chopped up the remainder for the sauce. Also, using the Fiesta Blend cheese works well too. My husband and I cannot wait to eat the leftovers!
I made this the other night and like other reviewers I found that this has way too much cream in it. The cream of shrimp works great in here. But the cream of mushroom was not
necessary. I say maybe 4 oz. of cream cheese instead of 8 oz.
If you make it the way this recipe states you don't taste the shrimp. All you taste is a lot of cream. I think cut back on the cream and add more shrimp.
You hate getting too full to eat more
This recipe is so delicious, you just don't want to stop eating them. My husband loves them. I love how easy they are to cook.
Great recipe, however I made some substitutions. I did not use the chilies or pimentos. I used green enchilada sauce instead of the Cream of Shrimp and next time I would use chicken instead of the seafood. LOVED it!!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.