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I’m thrilled to share my favorite seafood enchiladas recipe with you! These shrimp enchiladas are a Tex-Mex dream come true. They are wrapped in soft tortillas and covered in a creamy sauce. This makes them the perfect mix of Mexican dish tradition and coastal flavors.
In just over an hour, you can make this delicious meal for eight people. The tender shrimp, zesty poblano peppers, and savory onions make every bite burst with flavor. This dish is fancy enough for special occasions but easy enough for weeknight dinners.
Get ready to dive into a world of Tex-Mex flavors that’ll make your taste buds dance! Let’s get cooking!
5 Reasons You’ll Love This Recipe
I’m excited to share this shrimp enchiladas recipe with you! It’s a favorite in my kitchen, and I think you’ll like it too. Here’s why it’s so popular.
These enchiladas are super tasty. The shrimp and zesty sauce make a flavor burst. It’s like eating at a fancy seafood place at home.
This recipe is also super easy. You only need 20 minutes to get ready. It’s great for busy nights when you want a tasty meal fast.
This dish is also very flexible. You can change it up with different ingredients. Use chicken or tofu if you don’t have shrimp. Add jalapeños for extra spice. You can make it your own!
- Bursting with flavor
- Quick and easy to prepare
- Versatile – customize to your liking
- Crowd-pleaser for all occasions
- Restaurant-quality meal at home
These shrimp enchiladas are a hit with everyone. They’re perfect for family dinners or parties. And the best part? You can enjoy a fancy meal at home without spending a lot. Try it out – I think you’ll love it!
Exact Ingredients List (+ Possible Substitutes)
I love making shrimp enchiladas with tasty ingredients. I use 32 extra-large raw shrimp, flour tortillas, and cheese. Poblano peppers and onions add crunch and flavor.
My secret sauce is made with lobster bisque soup, tomato paste, and cilantro. I add spices to make it taste great. Here are some substitutes if you’re missing something:
- Corn tortillas instead of flour
- Green chili peppers in place of poblanos
- Different cheese varieties
- Chicken broth as a substitute for lobster bisque
- Green enchilada sauce or salsa verde for extra zip
You can mix and match these ingredients for your shrimp enchiladas. This recipe is flexible. Adjust the spices, change the vegetables, or try different cheese to please your taste.
“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne
Finding the right balance of flavors is key to great enchiladas. Don’t be afraid to try new ingredients. Experiment with shrimp, cheese, vegetables, and spices to find what you like best!
Instructions
Let’s make these tasty shrimp enchiladas! First, I season the shrimp with salt, pepper, and chili powder. Then, I sear them in a hot skillet until they’re pink. After that, I set them aside.
Next, I make the sauce. I use creamy lobster bisque as the base. I add sautéed onions, garlic, and diced bell peppers for flavor. The sauce smells so good!
To make the enchiladas, I lay out tortillas. I fill each with shrimp and some vegetable mixture. Then, I roll them up and put them in a baking dish.
After that, I pour the sauce over the enchiladas. I also sprinkle shredded cheese on top. Then, I bake them at 450°F for 20-25 minutes. The cheese gets bubbly and golden.
Tip: For extra crispy edges, broil the enchiladas for the last 2-3 minutes of baking time.
Once baked, I garnish the enchiladas with jalapeños, radishes, and cilantro. The mix of flavors and textures is amazing!
Tips, Tricks & Storing
I love making shrimp enchiladas as a make-ahead freezer meal. I prepare the dish without the sauce and freeze it. When I’m ready to eat, I thaw it overnight and add fresh sauce before baking. This trick saves me time on busy weeknights.
For leftovers, I store them in the fridge for up to two days. I wrap them tightly in foil or use an airtight container. When it’s time for reheating, I pop them in the oven. This keeps the tortillas crispy and prevents them from getting soggy.
To keep my enchiladas from getting too wet, I lightly coat the tortillas with oil before filling them. I’m careful not to oversauce before baking too. If the sauce thickens during reheating, I add a splash of broth or water to thin it out.
These tips help me enjoy perfect shrimp enchiladas every time, whether I’m making them fresh or enjoying leftovers. It’s a versatile dish that’s great for meal prep or quick dinners!