Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cups flour tortillas
- 1 cup sour cream
- 1 cup shredded cheese
- 1 can cream of mushroom soup
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine shrimp, sour cream, lime juice, garlic powder, onion powder, and cayenne pepper.
- Place some shrimp mixture in each tortilla, roll them up, and place seam side down in a baking dish.
- In a separate bowl, mix cream of mushroom soup with shredded cheese.
- Pour the soup mixture over the enchiladas.
- Bake for 20-25 minutes until bubbly.
- Garnish with cilantro before serving.
Notes
- For extra flavor, add jalapeños to the shrimp mixture.
- These enchiladas can be made ahead of time and frozen before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg