How To Make Shrimp Enchiladas
Baked with chunky tomato sauce, these shrimp enchiladas are packed with cheese and beans, plus sour cream topping for a filling, savory dish!
Serves:
Ingredients
- 4tbspcooking oil
- 1lbmedium shrimp
- ¼tspsalt
- 1tspfresh-ground black pepper
- 8flour tortillas,(6-inch)
- 1canblack beans
- ¼lbMonterey Jack cheese
- 1jarchunky tomato salsa
- ½cupsour cream
- 2tspfresh chives,chopped, or scallion tops
Instructions
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Heat the oven to 250 degrees F. Cover a baking sheet with paper towels.
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In a large heavy frying pan, heat 1 tablespoon of oil over moderately high heat.
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Sprinkle the shrimp with salt and pepper. Put the shrimp in the pan and cook for about 4 minutes, stirring, until just done. Remove the shrimp from the pan.
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Lay the tortillas on a work surface. Cover half of each with the beans. Top with the cheese and then the shrimp. Fold the tortillas in half.
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In the frying pan, heat the remaining 3 tablespoons of oil over moderately high heat. Add 4 enchiladas and brown for about 30 seconds per side.
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Put on the baking sheet and keep warm in the oven. Repeat with the remaining enchiladas.
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Drain the oil from the frying pan and then return four of the enchiladas to the pan. Put the rest in a second frying pan.
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Over moderate heat, add half the salsa to each pan and cook for about 2 minutes in all until the tortillas are slightly softened, turning once.
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Serve the enchiladas topped with dollops of sour cream and chives.
Nutrition
- Calories: 791.48kcal
- Fat: 37.37g
- Saturated Fat: 11.37g
- Trans Fat: 0.09g
- Monounsaturated Fat: 16.79g
- Polyunsaturated Fat: 7.16g
- Carbohydrates: 76.64g
- Fiber: 12.18g
- Sugar: 8.31g
- Protein: 39.29g
- Cholesterol: 183.06mg
- Sodium: 2502.98mg
- Calcium: 540.23mg
- Potassium: 994.66mg
- Iron: 6.37mg
- Vitamin A: 196.43µg
- Vitamin C: 5.67mg
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