Shrimp Enchiladas

Shrimp Enchiladas

34
terrij 0

"Tasty and ready in 20 minutes. Serve with salad, rice and black beans."
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Ingredients

2 h 20 m servings 444 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 26.3 g
  • 41%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1234 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a mixing bowl, combine 4 tablespoons olive oil, garlic, ginger, hot sauce, and shrimp. Coat shrimp well with mixture, and marinate 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Grease a 9 inch glass pie dish with the remaining 1 tablespoon of olive oil. Fill flour tortillas with marinated shrimp, cheese blend and salsa. Fold tortillas into a roll and place in the greased pie dish. Spread a thin layer of salsa on top of the tortillas.
  4. Bake in a preheated oven for 20 minutes or until shrimp are pink.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews

34
  1. 41 Ratings

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Most helpful positive review

It was good but I made a lot of changes. I used cooked shrimp instead of raw. I used corn tortillas instead of flour. I added black beans and corn to the filling. I used enchilada sauce instead ...

Most helpful critical review

Very good recipe. I Sprinkled 1 cup of Cheddar cheese on top and used 1 pkg of the pre-cooked, small shrimp which made this very easy. This was very good and hope to make it again, soon! Thanks ...

Very good recipe. I Sprinkled 1 cup of Cheddar cheese on top and used 1 pkg of the pre-cooked, small shrimp which made this very easy. This was very good and hope to make it again, soon! Thanks ...

It was good but I made a lot of changes. I used cooked shrimp instead of raw. I used corn tortillas instead of flour. I added black beans and corn to the filling. I used enchilada sauce instead ...

Way Yummy! I fixed this for family that came into town and heard several times that these were the best enchiladas they'd ever eaten. These enchiladas rock!!! Thanks for the recipe.

Very good. I only made 2 modifications to the recipe: 1) used pre-cooked shrimp diced up in the food processor 2) topped with slices of cream cheese before baking, then broiled at the end (yum!)...

Turned out really good! We used taco sauce along with the salsa, and added cheese on the top to melt before serving! It needs some thing else in the middle, like peppers or onions. But over all ...

Very tasty--it was dinner tonight and I already have a request to make it again. Thank you, good cook Terri!

i used homemade salsa with black beans in it, sliced peppers (red, yellow & green) and added quacamole once it was all cooked. tasy, simple. i think next time i'll use precooked shrimp meat

boring and flavorless. i just wanted to throw something together and wanted it to be something new. so i found this and thought what the heck? although, i knew the olive oil in the same pan cook...

I only marinated the shrimp for 30 minutes and they turned out really tasty. If you buy the shrimp that are already deveined, peeled and that already tails off, this recipe can be very quick to ...