Spicy 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

SPICY CREAMY SHRIMP ENCHILADAS



Spicy Creamy Shrimp Enchiladas image

Cheesy seafood enchiladas packed with large shrimp, jalapenos, onions, tomatoes and all baked in spicy, creamy sauce.

Provided by Lyuba Brooke

Categories     dinner     Main Course

Time 40m

Number Of Ingredients 14

12 oz large shrimp
1 small yellow onion
2 large jalapenos (seeded)
2 medium tomatoes "on a vine'
1-2 Tbsp vegetable oil for cooking
1 1/2 cups heavy cream
1/2 cup sour cream
2 garlic cloves
1/4 tsp cayenne pepper
1/4 tsp chipotle chili powder
1/4 tsp cumin
Salt
4 medium tortillas (flour tortillas recommended)
5 oz Monterrey Jack cheese (grated)

Steps:

  • Preheat oven to 350 and grease a 9-inch baking dish.
  • Preheat oil in a large cooking pan over medium heat.
  • Slice onions and seeded jalapenos thinly and dice tomatoes.
  • Saute veggies with some salt until softened.
  • Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well.
  • Add shrimp and cook, still over medium heat, until shrimp is almost done.
  • Add some cheese in the center of each tortilla.
  • Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.
  • Pour sauce over enchiladas and spread remaining cheese on top.
  • Bake for 15-18 minutes.
  • Serve right away.

Nutrition Facts : Calories 722 kcal, Carbohydrate 23 g, Protein 31 g, Fat 56 g, SaturatedFat 34 g, Cholesterol 383 mg, Sodium 1121 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

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.

SPICY SHRIMP ENCHILADAS



Spicy Shrimp Enchiladas image

A family favorite. My husband took these to work and they were a huge hit. Now I send them about once a month. Enjoy!

Provided by cklruby

Categories     Southwestern U.S.

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs shrimp, cooked and chopped lightly
2 green onions, chopped
3 cups colby-monterey jack cheese, shredded
1/2 cup salsa (I prefer to use fresh)
4 ounces green chili peppers (I use Hatch brand)
1/2 cup sour cream
16 ounces red enchilada sauce (I use Macayo's brand)
1 small fresh jalapeno, chopped fine
12 -16 corn tortillas
1 teaspoon fresh cilantro, chopped fine
1/4 cup vegetable oil
1 pinch salt & fresh ground pepper

Steps:

  • Mix together shrimp, onion, jalapeno, cilantro, green chili, salsa and half of the cheese.
  • Mix 1/2 cup enchilada sauce and sour cream and fold into shrimp mixture.
  • Heat tortillas in hot vegetable oil, just to make them pliable, not crisp.
  • Coat bottom of baking pan with enchilada sauce and lay tortilla in pan and spread 2 to 3 tablespoons of the shrimp mixture in the center of each tortilla and then roll up the tortillas with the mixture inside. Continue to roll them until mixture or tortillas are all used up. Lining the rolled tortillas up crossways in the pan.
  • Top with remaining Enchilada sauce and top with remaining cheese.
  • Bake in a 350' oven for 45 minutes.

Nutrition Facts : Calories 639.8, Fat 34.8, SaturatedFat 15.3, Cholesterol 353.2, Sodium 999.6, Carbohydrate 31.4, Fiber 4.6, Sugar 3, Protein 50.7

SHRIMP AND CRAB ENCHILADAS



Shrimp and Crab Enchiladas image

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.

Provided by CHRISTYJ

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 7

12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
  • Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
  • Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Nutrition Facts : Calories 570.8 calories, Carbohydrate 65 g, Cholesterol 120.1 mg, Fat 22.3 g, Fiber 4.9 g, Protein 26.8 g, SaturatedFat 10.1 g, Sodium 995.8 mg, Sugar 2.8 g

SHRIMP ENCHILADAS VERDE



Shrimp Enchiladas Verde image

Shrimp with spicy tomatillo and cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. To make ahead: prepare through step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in oven. The recipe is courtesy Eating Well.

Provided by Barb G.

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup frozen corn, thawed
1 lb peeled cooked shrimp, tails removed and diced (21-25 per pound, thawed if frozen)
2 (4 ounce) cans chopped green chilies (not drained)
2 cups canned green enchilada sauce or 2 cups green chili salsa, divided
12 corn tortillas
1 (15 ounce) can fat-free refried beans
1 cup shredded cheese, such as Mexican-style, Monterey Jack, cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Preheat oven to 425°F; coat a 9-by-13-inch glass baking dish with cooking spray.
  • Combine corn, shrimp, chilies, 1/2 cup enchilada sauce (or salsa) in a safe microwave-safe medium bowl. Cover and microwave on HIGH until heated through, 2 1/2 minutes.
  • Spread 1/4 cup enchilada sauce or salsa in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour remaining sauce or salsa over the tortillas. Cover with foil.
  • Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top and continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Nutrition Facts : Calories 243.5, Fat 6.5, SaturatedFat 2.7, Cholesterol 119.5, Sodium 437.6, Carbohydrate 29.2, Fiber 4, Sugar 2.3, Protein 18.8

VINCENT'S SHRIMP ENCHILADAS



Vincent's Shrimp Enchiladas image

Seafood enchiladas with a chipotle cream sauce. This recipe comes from Vincent's on Camelback Restaurant. Corn Tortillas can be used instead of flour and heavy cream can be used instead of half and half.I've made a few changes and am posting for ZWT5.

Provided by BakinBaby

Categories     Mexican

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup onion (chopped)
2 tablespoons oil
4 ounces chevre cheese (goat cheese)
1/2 cup half-and-half
salt and pepper
1 teaspoon olive oil
12 shrimp (peeled-deveined-cut in 1/3s)
4 flour tortillas (8-inch size)
1 cup half-and-half
1 1/2 tablespoons chipotle chiles in adobo
1 avocado (peeled and sliced-optional)
1/4 cup cilantro (chopped-optional)

Steps:

  • Saute onion in oil until translucent.
  • Combine onion,cheese,half and half and salt and pepper in a small saucepan, cook over low heat 2 minutes.
  • Saute shrimp in olive oil for 1 minute, spoon about 1/3 cup of shrimp and 1/4 of the previously prepared cream sauce in the middle of each tortilla. Fold tortillas to enclose the filling, secure with a wooden pick.
  • Combine half and half and chopped chipotle in a small saucepan over med. heat, cook until slightly thickened, stirring frequently.
  • Simmer the tortllas in chipotle cream for 5 minutes, remove picks place on individual serving plates garnished with remaining shrimp,chipotle cream, cilantro and avocado slices.

PINEAPPLE-SHRIMP ENCHILADAS



Pineapple-Shrimp Enchiladas image

If you want a slightly sweet seafood variation on enchiladas, this is a quick and easy version using pineapple and shrimp! You can play with the seasonings in the sauce to make it as spicy (or not!) as you'd like. Serve with sour cream, lettuce, or tomato as toppings if desired!

Provided by Rebekah Rose Hills

Time 1h15m

Yield 8

Number Of Ingredients 16

nonstick cooking spray
1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
1 chipotle pepper in adobo sauce, minced
1 tablespoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
½ teaspoon dried Mexican oregano
2 (14 ounce) cans tomato sauce
1 (14 ounce) can pineapple chunks, drained with juice reserved
½ (8 ounce) package fresh baby spinach, or to taste
salt and freshly ground black pepper to taste
1 pound uncooked shrimp - peeled, deveined, and chopped
4 (8 inch) flour tortillas
1 cup freshly shredded sharp Cheddar cheese, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it's cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.
  • Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.
  • Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
  • Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
  • Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.
  • Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 29.6 g, Cholesterol 101.1 mg, Fat 9.2 g, Fiber 3.7 g, Protein 17.2 g, SaturatedFat 3.9 g, Sodium 854.7 mg, Sugar 11.7 g

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Oct 3, 2015 - Delicious seafood dish that is easy to prepare and ready in under 45 minutes. Cheesy seafood enchiladas packed with large shrimp, jalapenos, onions, tomatoes and all baked in spicy, creamy sauce.
From pinterest.com


SPICY SHRIMP ENCHILADAS WITH AN JALAPENO GARLIC SAUCE - KITSCHEN …
Sep 17, 2016 - I slept through the night last night!! That’s big news, seeing as how we’ve been living in Austin for 52 days and every single one of those nights I’ve been woken up somewhere between 1:30am and 5:30am by a certain cat who thinks he needs to go battle the creatures of the dark. I’m not […]
From pinterest.ca


CREAMY SHRIMP ENCHILADAS - HAPPILY UNPROCESSED
Preheat the oven to 350°F and spray a 9×13 pan with cooking spray – set aside. Melt the butter in a large skillet over medium heat. Sauté the onions and peppers until translucent and soft, approximately 4 minutes, stirring often. Add the spices and stir to combine. Add the shrimp and cook for approximately 3-4 minutes or until they just ...
From happilyunprocessed.com


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