Gourmet Shrimp Enchiladas Recipes

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CREAMY SHRIMP ENCHILADAS



Creamy Shrimp Enchiladas image

This is an amazing recipe for shrimp enchiladas. So good!

Provided by Mark

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 6

Number Of Ingredients 18

cooking spray
2 tablespoons butter
½ cup finely diced red bell pepper
½ cup finely diced white onion
2 cloves garlic, minced
1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon salt
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ¾ cups shredded Monterey Jack cheese, divided
1 cup sour cream
½ cup fresh green salsa (salsa verde)
8 (6 inch) flour tortillas
1 jalapeno pepper, seeded and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
  • Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
  • Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
  • Stir 1 cup of cheese sauce into the shrimp mixture.
  • Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
  • Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
  • Remove from the oven and let sit for 10 minutes before serving.

Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g

GOURMET SHRIMP ENCHILADAS



Gourmet Shrimp Enchiladas image

This recipe was given to me a few years ago. It is absolutely mouth watering. The fontina cheese is a must, though a little more expensive. I wouldn't recommend trying to make these without it. Light cream cheese and sour cream can be used in place of regular. Enjoy.

Provided by Jekase

Categories     Mexican

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

8 soft taco-size flour tortillas
4 tablespoons soft cream cheese
1/4 cup sour cream
1/2 lb cooked baby shrimp
1/2 cup grated Fontina cheese
1/4 cup grated sharp cheddar cheese
3 tablespoons finely chopped white onions
3 tablespoons finely chopped red peppers
fresh ground pepper, to taste
1/4 teaspoon chili powder
1/4 teaspoon dill weed
1/3 lemon, juice of
1/3 cup half-and-half
3 tablespoons cream cheese
4 medium roma tomatoes, chopped coarsley
1/4 cup white onion, chopped coarsley
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup grated Fontina cheese

Steps:

  • Filling:
  • Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.
  • Sauce:.
  • Heat half and half with cream cheese until melted and smooth (I use the microwave).
  • In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.
  • To assemble:.
  • Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 Tbls. filling mixture. Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.

SHRIMP ENCHILADAS SUIZAS



Shrimp Enchiladas Suizas image

These enchiladas are a rich, tangy spin on more common red chile enchiladas. Don't be shy about experimenting with fillings and the spice level.

Provided by cheeziekt

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h5m

Yield 5

Number Of Ingredients 16

3 fresh jalapeno peppers, stems removed
1 ½ pounds fresh tomatillos, husks removed
3 green onions
1 small onion, quartered
1 bunch fresh cilantro, stems trimmed
1 cup heavy cream
1 cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound frozen fully cooked salad shrimp, thawed
1 (9 ounce) bag baby spinach leaves
2 teaspoons vegetable oil, divided
10 (6 inch) corn tortillas
8 ounces shredded Monterey Jack cheese
½ cup sour cream
1 tablespoon green pepper sauce (e.g., Tabasco®)

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Lightly oil a 9x13 inch baking dish.
  • Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.
  • Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.
  • Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in skillet about 10 seconds; turn and heat on second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.
  • Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream and some green pepper sauce, if desired.
  • Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.

Nutrition Facts : Calories 681.4 calories, Carbohydrate 39.7 g, Cholesterol 254.9 mg, Fat 42.9 g, Fiber 8 g, Protein 37.9 g, SaturatedFat 23.7 g, Sodium 963.3 mg, Sugar 7.8 g

OVER-THE-BORDER SHRIMP ENCHILADAS



Over-the-Border Shrimp Enchiladas image

These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. -Beverly O'Ferrall, Linkwood, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chiles
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
1-1/2 cups chunky salsa
1-1/2 cups shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 23g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 809mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

SHRIMP ENCHILADAS WITH GREEN SAUCE



Shrimp Enchiladas with Green Sauce image

I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.-Mari Acedo, Chandler, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/2 cup plus 1 tablespoon olive oil, divided
16 corn tortillas (6 inches)
2 medium tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1-1/2 pounds uncooked small shrimp, peeled and deveined
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
2 cans (10 ounces each) green enchilada sauce
Chopped fresh cilantro, optional

Steps:

  • Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 479 calories, Fat 24g fat (5g saturated fat), Cholesterol 120mg cholesterol, Sodium 810mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 27g protein.

SHRIMP AND COTIJA ENCHILADAS WITH SALSA VERDE AND CREMA MEXICANA



Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana image

If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

Provided by Lena Cederham Birnbaum

Categories     Food Processor     Cheese     High Fiber     Cinco de Mayo     Dinner     Shrimp     Avocado     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

4 tablespoons olive oil, divided
2 1/2 pounds tomatillos,* husked, rinsed
4 large fresh poblano chiles,* halved lengthwise, cored, seeded
4 unpeeled garlic cloves
2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
plus additional for garnish
1 cup (packed) chopped green onions
1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish
plus thinly sliced red onion rounds for garnish
48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
2 tablespoons chopped fresh oregano
1 teaspoon ground cumin
12 5 1/2-to 6-inch-diameter corn tortillas
12 ounces crumbled Cotija or feta cheese, divided

Steps:

  • Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.
  • Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 31/2 minutes. Remove shrimp mixture from heat.
  • Preheat oven to 350°F. Brush 15x10x2- inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.
  • Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.
  • Available in the produce section of some supermarkets and at Latin markets.

GOURMET ENCHILADAS



Gourmet Enchiladas image

Not quite traditional, but equally delicious, these enchiladas substitute rice for beans. Choose your own chile to control the "heat"! Guaranteed authentically New Mexican! High altitude tested.

Provided by Elizabeth H.

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 corn tortillas
1 1/2 cups cubed cooked chicken breasts
2 cups cooked white rice, cooled
1/2 cup shredded colby or 1/2 cup shredded colby-monterey jack cheese
1 (15 ounce) can black beans, undrained (plain or with jalapeno peppers)
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chilies or 1 (4 ounce) can chopped fresh roasted green chili peppers
1/4 cup chicken broth or 1/4 cup water

Steps:

  • Preheat oven to 425 degrees.
  • Wrap tortillas between 2 damp paper towels and microwave on High for 30 seconds.
  • Carefully remove them from the microwave (they will be hot).
  • Place one tortilla in a 13x9x2 pan that has been sprayed lightly with non-stick cooking spray.
  • Place about 2 Tbl. of chicken and 3 Tbl. of rice along the center of the tortilla, then roll it and leave it in the pan seam-side down.
  • Repeat for all 7 remaining tortillas.
  • (The enchiladas should nicely fill the pan from end-to-end, with open space on each side.) Pour the black beans evenly over the top of the enchiladas.
  • Repeat with the corn.
  • Sprinkle the cheese over all.
  • Top with green chiles.
  • Pour the chicken broth or water over all.
  • Bake for 15-20 minutes, or until cheese is melted and liquid in pan is absorbed.
  • Serving suggestion: On the table, offer non-fat sour cream, shredded cheese, shredded lettuce, chopped tomatoes, and chopped onion as additional toppings.

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From willcookforsmiles.com


SHRIMP AND SPINACH ENCHILADAS - DELISHABLY
Preheat oven to 350-375 degrees. Spray shallow casserole dish that will fit 5 or 6 enchiladas with cooking spray and set aside. Spray skillet with cooking spray. Cook shrimp in a skillet until it just turns brown a little bit, flipping once to brown both sides. Sprinkle with salt if desired.
From delishably.com


SHRIMP ENCHILADAS IN A RICH TOMATO SAUCE - PATI JINICH
2022-05-02 Cut each one into 3 or 4 bite-size pieces. In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon of the salt. Cover with water, place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 20 minutes. Strain the broth into a large measuring cup or heat-proof bowl.
From patijinich.com


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