Description
Delicious and creamy shrimp enchiladas, perfect for a quick yet satisfying dinner with rich flavors and textures.
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 small tortillas
- 2 cups sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 1/2 cup chopped green onions
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, cumin, salt, and pepper. Cook until shrimp turns pink and is fully cooked.
- In a large bowl, mix 1 cup of sour cream, half of the shredded cheese, and green onions.
- Assemble the dish by placing the shrimp filling on each tortilla. Roll them up and position them seam-side down in a baking dish.
- Pour enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake in the oven for 20-25 minutes, or until bubbly and golden.
- Serve hot and enjoy your creamy shrimp enchiladas!
Notes
Consider adding more sauce if enchiladas seem dry after baking. Experiment with different types of cheese for added flavor.