Green Chile Shrimp Enchiladas
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Cost
- $20.00
- Nutrition
- 520 cal · 34g protein
- comfort-food
- make-ahead
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Green Chile Shrimp Enchiladas is a Mexican weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $20 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Quick slaw (5 min)
Contains: Dairy · Shellfish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 9x13 baking dishDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1¼ lb medium shrimp
- 1 can green enchilada sauce
- 10 count corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 can diced green chiles
- ½ cup sour cream
- ½ count onion
- 1 bunch cilantro
- 1 tbsp olive oil
Steps
- Heat the oven to 400°F. Chop the shrimp into bite-size pieces and sauté with the diced onion in oil for 3 minutes until just pink.
- Stir in the green chiles, sour cream, and 1 cup of the cheese.
- Warm the tortillas so they bend. Spread 1/2 cup sauce in a 9x13 dish, fill each tortilla with the shrimp mixture, roll, and place seam side down.
- Pour the remaining sauce over the top and sprinkle with the rest of the cheese.
- Bake 15 to 20 minutes until bubbly and the shrimp filling reaches 145°F. Top with cilantro.
- Make ahead: assemble the enchiladas up to a day ahead, cover and chill, then bake a few minutes longer. Leftovers keep 3 days in the fridge.
- Picky eaters can have a plain cheese-and-shrimp enchilada, or just warm tortillas with cheese, and skip the cilantro.
On the side: Quick slaw (5 min)
1 bag coleslaw mix, 1 bottle coleslaw dressing
- Toss the coleslaw mix with the dressing. Let it sit a few minutes before serving.
Nutrition per serving
- Protein
- 34 g
- Carbohydrates
- 38 g
- Fiber
- 2 g
- Sugar
- 2 g
- Fat
- 24 g
- Saturated fat
- 12 g
- Sodium
- 890 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop