Shrimp Enchiladas
Posted On 30 August 2020
Having a vegetarian daughter has its challenges when it comes to family meals, so I started playing around with enchiladas.
Shrimp or Fish Enchiladas
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- ½ small white onion, diced
- 1 tbsp minced garlic
- 4 oz can of roasted green chiles
- ½ red bell pepper, diced
- 1 jalapeno, minced (optional)
- 1 pound shrimp, thawed, peeled, deveined, and chopped (or firm fish like haddock)
- ½ cup corn, drained
- ½ cup black beans, drained
- 1 cup diced tomato (can of petite diced is good)
- 1 cup cilantro, destemmed and chopped, some reserved for garnish
- 20 oz red enchilada sauce (2 10oz cans)
- 8-10 flour tortillas, ~9" diameter
- 1 cup Monterey Jack cheese, grated
- 1/2 cup Cheddar cheese, grated
- Salt and Pepper
Topping
- 1 Jalapeno, sliced (optional)
- Cherry tomatoes, sliced (optional)
For Serving
- Sour cream
- Salsa
Instructions
- Preheat oven to 350°F
- Grease a 9×13" baking dish
- In a large skillet over medium heat add the olive oil. Heat until shimmering.
- Add the diced onion. Cook for about one minute until translucent
- Add the garlic, green chiles, and jalapeno. Cook for ~2 more minutes.
- Add the shrimp, corn, and tomato. Season with salt and pepper and cook another minute.
- Remove from heat and let cool a bit.
- Stir in most of the cilantro and about 1/3 of each of the cheeses.
- Spread about ¼ of the enchilada sauce on the bottom of the baking dish.
- Add ⅓ to ½ cup of the filling to a tortilla.
- Roll up and place seam side down in the baking dish until all the tortillas and filling have been used.
- Pour the remaining sauce evenly over the enchiladas. Sprinkle the remaining cheese over the top.
- Top with additional tomato slices, jalapeno slices, and/or cilantro if desired.
- Bake at 350°F (175°C) for 30 minutes or until the cheese is all melted and sauce is bubbly around the edges.
- Remove from oven and serve with sour cream and salsa.
Notes
I’m going to try this one time with a firm fish like halibut.