Get ready to set your taste buds on fire with the most mouthwatering Mexican dish that will make your dinner guests beg for seconds! These Spicy Creamy Shrimp Enchiladas are not just a meal, they're a flavor explosion that combines the succulence of perfectly cooked shrimp with a creamy, zesty sauce that will transport you straight to culinary heaven. Whether you're a seasoned home chef or a cooking novice, this recipe promises to deliver restaurant-quality enchiladas right in the comfort of your own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 cup cream cheese
- 1/2 cup sour cream
- 1 cup salsa verde
- 8 corn tortillas
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray.
- Pat the shrimp dry with paper towels and season with salt, pepper, and a pinch of cayenne pepper for extra heat.
- In a medium skillet, sauté the shrimp over medium-high heat for 2-3 minutes until they turn pink and are just cooked through. Remove from heat and let cool slightly.
- In a mixing bowl, combine cream cheese, sour cream, and half of the chopped cilantro. Mix until smooth and creamy.
- Chop the cooked shrimp into bite-sized pieces and fold them into the cream cheese mixture.
- Warm the corn tortillas in the microwave for 30 seconds or briefly in a skillet to make them more pliable.
- Spread a thin layer of salsa verde on the bottom of the prepared baking dish.
- Fill each tortilla with the shrimp and cream cheese mixture, rolling tightly and placing seam-side down in the baking dish.
- Pour the remaining salsa verde over the enchiladas, ensuring they are evenly covered.
- Sprinkle shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with remaining fresh cilantro and serve hot with additional sour cream if desired.
Tips
- Make sure to pat the shrimp dry before seasoning to ensure they sauté properly and develop a nice, slightly crisp exterior.
- Use fresh, high-quality shrimp for the best flavor. If possible, choose wild-caught shrimp for a more robust taste.
- Warm the tortillas before filling to prevent cracking and make them easier to roll. A quick 30-second microwave session or a brief skillet warm-up works perfectly.
- Don't overcook the shrimp - they should be just pink and slightly firm. Overcooked shrimp can become tough and rubbery.
- For extra heat, adjust the cayenne pepper to your preference. Start with a small amount and add more if you like a spicier kick.
- Let the enchiladas rest for 5 minutes after baking to allow the filling to set and make serving easier.
- For a lighter version, you can substitute Greek yogurt for some of the cream cheese and sour cream to reduce calories.
- Fresh cilantro is key - don't skip the garnish, as it adds a bright, fresh flavor that complements the creamy, spicy filling.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 250mg
