Introduction
Welcome to your new favorite comfort dish! These Creamy Shrimp Enchiladas are a delightful twist on traditional enchiladas, marrying the richness of shrimp with a velvety sauce that wraps it all together. Each bite offers a tasty burst of flavor, complemented by the warmth of spices and topped with gooey melted cheese. Perfect for a cozy weeknight dinner or a special occasion, these enchiladas are sure to impress your family and friends!
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 cups sour cream
- 1 cup cream of mushroom soup
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 8 corn tortillas
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C), filling your kitchen with the warmth of anticipation.
- In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté until they are translucent and aromatic, which usually takes about 3-4 minutes. Toss in the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Add the peeled and deveined shrimp to the pan. Cook until they turn a lovely pink color, which should take about 3-5 minutes. Season with chili powder, cumin, salt, and pepper to taste, then remove the mixture from heat.
- In a mixing bowl, combine the sour cream and cream of mushroom soup until smooth and creamy.
- Spread a thin layer of this mixture at the bottom of a baking dish; this will help keep the enchiladas moist as they bake.
- Take each corn tortilla and fill it with a generous amount of the shrimp mixture. Roll them up tightly and place them seam side down in the prepared baking dish.
- Pour the remaining sour cream mixture over the top of your enchiladas, ensuring every roll is covered. Sprinkle the shredded cheese generously on top for that gooey finish.
- Bake in your preheated oven for 25-30 minutes, until the cheese is bubbly and golden brown, and the entire dish is warmed through.
- Once baked, remove from the oven and let it cool for a few minutes. Garnish with freshly chopped cilantro to add a pop of color and freshness before serving.
Notes or Tips
For an extra layer of flavor, consider adding some diced green chilies to the shrimp mixture. If you’re feeling adventurous, you can also top the enchiladas with sliced jalapeños for some added heat! Don’t hesitate to switch the cheese based on what you have available – both Monterey Jack and Pepper Jack work wonderfully should you want a bit of a kick.
Cooking Techniques
When sautéing the onions and garlic, be careful not to overcook them. You’re looking for a fragrant and slightly translucent onion to enhance the overall taste of your dish. Cooking shrimp is also quick; remember, they are done when they turn pink and opaque. Overcooking will lead to rubbery shrimp, so keep an eye on them!
FAQ
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Just add a few minutes to the cooking time if baking straight from the fridge.
Can I freeze shrimp enchiladas?
Yes, these enchiladas freeze beautifully! Just be sure to tightly wrap them before placing them in the freezer. Thaw in the refrigerator overnight before baking.
What can I serve with these enchiladas?
These creamy enchiladas pair wonderfully with a simple side salad, Mexican rice, or even some black beans for a heartier meal.
Conclusion
Digging into a plate of Creamy Shrimp Enchiladas is like wrapping yourself in a warm blanket on a chilly evening. The combination of the creamy sauce and tender shrimp creates a dish that’s comforting and satisfying. Whether it’s a casual family dinner or a gathering with friends, these enchiladas are sure to be a hit at your table. Enjoy every bite and happy cooking!