Enchiladas and tacos are some of my favorite foods. I also love shrimp so this shrimp enchilada recipe is right up my alley. They are delicious, flavorful, and incredibly easy.
Like most people, our weeknights are busy. Though my kids are still little with no sports, it’s a hectic time finishing work, cleaning up from the day, and getting dinner on the table. Recipes like these shrimp enchiladas are perfect because they only call for 5 ingredients and come together so easily. Cook a frozen bag of roasted peppers (I love the ones from Trader Joe’s), and add some raw cut-up shrimp. Cook then roll into tortillas and top with green enchilada sauce and cheese. Bake, it’s that easy.
Shrimp Enchiladas
Ingredients
- 1 bag of frozen roasted peppers
- 1 lb raw shrimp, diced into bite sized pieces
- 1 1/2 cups green enchilada sauce
- 2 cups shredded jack cheese
- 6 flour tortillas I use 8 inch low carb but if you use smaller ones, you may need more
Instructions
- Preheat oven to 350.
- In a large, oven safe skillet, start cooking the peppers on. medium until cooked, about 5 minutes. Add the shrimp, a little salt and pepper, and cook until the shrimp is pink. About 3 minutes. Place in a bowl and stir in 1/2 cup enchilada sauce and 1/2 cup cheese.
- Layer another 1/2 cup on the bottom of the skillet. You can also use a baking dish. Take a few tablespoons of filling and place on ine side of the tortilla. Roll and place seem side down in the dish or skillet. Repeat until filling is used up.
- Spread the reamining up of sauce over the rolled enchiladas and then top with a cup of cheese. Bake 20 minutes. Top with sour cream, cilantro, avoacdo, whatever you like!
Tried this recipe?Let us know how it was!
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