Creamy Shrimp Enchiladas Recipe

Creamy Shrimp Enchiladas Recipe

How To Make Creamy Shrimp Enchiladas

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Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1 lb shrimp, peeled and deveined
  • 8 flour tortillas
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup frozen corn
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup enchilada sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste


  1. Preheat oven to 350°F (175°C).

  2. In a skillet, cook the shrimp until pink and opaque. Remove from skillet and set aside.

  3. In the same skillet, sauté onion, garlic, and red bell pepper until softened.

  4. Add corn, cumin, and chili powder. Cook for 2-3 minutes.

  5. Remove from heat and stir in cooked shrimp, sour cream, and half of the shredded cheese.

  6. Spread 1/4 cup of enchilada sauce on the bottom of a baking dish.

  7. Fill each tortilla with shrimp mixture, roll up, and place seam-side down in the baking dish.

  8. Pour remaining enchilada sauce over the top and sprinkle with remaining shredded cheese.

  9. Bake for 25-30 minutes, or until cheese is melted and bubbly.

  10. Serve hot and enjoy!


  • Calories : 378kcal
  • Total Fat : 15g
  • Saturated Fat : 8g
  • Cholesterol : 218mg
  • Sodium : 937mg
  • Total Carbohydrates : 28g
  • Dietary Fiber : 3g
  • Sugar : 5g
  • Protein : 33g
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