Shrimp Enchiladas Recipe

Shrimp Enchiladas Recipe

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!

Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes



  • 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


  1. Heat the oven to 250 degrees F. Cover a baking sheet with paper towels.

  2. In a large heavy frying pan, heat 1 tablespoon of oil over moderately high heat.

  3. 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.

  4. 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.

  5. 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.

  6. Put on the baking sheet and keep warm in the oven. Repeat with the remaining enchiladas.

  7. 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.

  8. 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.

  9. Serve the enchiladas topped with dollops of sour cream and chives.


  • 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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