Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 8 tortillas (corn or flour)
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup heavy cream
- 1 can diced green chilies
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped cilantro (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add shrimp and cook until translucent, about 3-4 minutes.
- In a bowl, mix heavy cream, garlic powder, onion powder, cumin, salt, and pepper.
- Pour a thin layer of the cream mixture into the bottom of a baking dish.
- Fill tortillas with cooked shrimp and cheese, roll them up, and place seam-side down in the dish.
- Pour the remaining cream mixture over the filled enchiladas and sprinkle with remaining cheese.
- Bake for 25-30 minutes, or until bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
- For extra heat, add jalapeños to the filling.
- Serve with sour cream or guacamole on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg