Description
Creamy shrimp enchiladas embody a perfect blend of flavors with succulent shrimp, creamy filling, and zesty enchilada sauce, making it an ultimate comfort dish.
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 small tortillas
- 2 cups sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 1/2 cup chopped green onions
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, cumin, salt, and pepper. Cook until shrimp turns pink and fully cooked.
- In a large bowl, mix 1 cup of sour cream, half of the shredded cheese, and green onions.
- Assemble by placing shrimp filling on each tortilla. Roll them up and position seam-side down in a baking dish.
- Pour enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the oven for 20-25 minutes, or until bubbly and golden.
- Serve hot and enjoy your creamy shrimp enchiladas!
Notes
Allow the cooked shrimp to cool slightly before mixing with the sour cream and cheese to prevent curdling. Experiment with toppings or sides for added freshness.
