Figuring out how to feed your family more seafood can be challenging, especially during the busy work week. Seafood is essential to incorporate into your family's diet; it's full of essential vitamins and brain-healthy omega-3 fatty acids. These creamy shrimp enchiladas are perfect for a mid-week meal.
Easy shrimp enchiladas are quick to prepare and a filling meal full of protein and flavor. You can even sneak in some veggies by adding spinach for some shrimp and spinach enchiladas, and your kids won't even know.
We know it can be hard to figure out how to feed your family night after night. We want to make it easier on you, so we've created some delicious and healthy recipes using fresh ingredients. Try this recipe for seafood enchiladas next time you're craving a creamy and tasty twist on enchiladas with shrimp and crab enchiladas.
Learn How to Make Shrimp Enchiladas with Global Seafoods:
We've taken our favorite and classic recipes for chicken enchiladas and added our delicious and creamy seafood flair. The poblano peppers and optional spinach add flavor, texture, and color to these seafood enchiladas. We elevate the recipe for shrimp enchiladas with cream cheese to add a creamy taste and texture that will trick your family into eating healthy without even knowing it.
The next time you're craving Mexican cuisine, reach for our Wild Mexican Jump Shrimps and create this crowd-pleasing recipe for shrimp enchiladas.
This recipe starts on the stovetop and finishes in the oven resulting in creamy and flavorful roasted shrimp enchiladas.
Shrimp Enchiladas Recipe:
Ingredients:
Shrimp filling:
Two tablespoons of butter
1/2 poblano pepper, finely diced. Poblanos are mildly spicy yet full of flavor. If you're afraid, your kids won't eat them, substitute in green bell pepper.
One medium yellow onion, diced. Use a fine dice if you need to sneak the veggies in for your kids.
3-4 cloves of garlic, minced.
One lb. of our Wild Mexican Blue Shrimps chopped into 1-inch pieces.
One Teaspoon of salt
One Teaspoon of chili powder
Juice of one lime
One bunch of fresh cilantro, chopped. Reserve 1/2 as a garnish.
** For a seafood combo, reduce the shrimp to 1/2 a pound and add 1/2 lb. of lump Dungeness crab meat for Shrimp and Crab Enchiladas. **
How many shrimps you use depends. Our Mexican blue shrimps are large-sized shrimps. You want to calculate 2-3 shrimp per person, so you want to have at least 12-15 shrimps if you are serving four people. Our Jumbo Mexican Blue saltwater shrimps will have 16-20 shrimps per lb.
Ingredients Continued:
For Enchilada sauce
Two tablespoons of butter
Two tablespoons of all-purpose flour
1-2 cups of chicken broth. We like to start with one cup and increase from there if you want a thinner enchilada sauce.
One cup of your favorite salsa verde. Use the salsa verde to sneak in extra vegetables by blending your salsa with fresh spinach for an added nutrition boost.
One cup of shredded Monterey Jack Cheese
1/2 cup of sour cream
4oz of softened cream cheese.
8-10 6 in tortillas.
Directions for Making Seafood Enchiladas:
In a large non-stick skillet, add your butter and cook over medium heat until melted.
Add in the poblano pepper and onion and sauté until the onion is just starting to soften.
Add in your garlic and sauté for 30 more seconds.
Add in your chopped shrimp and optional crab meat and cook until the shrimp just starts to turn pink, stirring the entire time.
Remove the pan from the heat and toss in your salt, lime juice, chili powder, and half of your chopped cilantro. Stir until just combined and set aside while you prepare the enchilada sauce. Wipe your skillet out with a paper towel to use for making the sauce.
Make the Sauce:
Over medium heat melt two tablespoons of butter in your skillet.
Add your two tablespoons of flour and continuously stir for 1 minute until your flour mixture is slightly golden brown.
Whisk in your chicken broth slowly. Whisk over medium heat for 2-3 minutes until your broth mixture begins to thicken.
Reduce your heat to low and stir in your cheeses. Stirring slowly until the cream cheese is combined and your Monterey Jack cheese melts into the sauce.
Remove the pan from the heat and stir in the salsa verde and the sour cream.
Combine one cup of your enchilada sauce with your shrimp enchilada filling and stir until combined.
Directions for Putting Together Your Shrimp Enchiladas:
Preheat your oven to 350 degrees
Spray a 9x13in baking dish with non-stick cooking spray
Place 1/3 cup of your enchilada filling into a tortilla and roll up tightly.
Place the tortilla down on its seam in the baking dish.
Continue doing this until you use up all of your tortillas and enchilada filling. IF you have extra enchilada filling, you can use freeze for later use, or sprinkle over your enchiladas in the baking dish.
Pour the enchilada sauce over the tortillas in the baking dish smooth the sauce over the tortillas with a spatula.
Bake the shrimp enchiladas in the oven for 35-40 minutes or until the tops of the enchiladas start to brown.
Remove from the oven and garnish your shrimp enchiladas with the remaining chopped cilantro. Serve with a side of cilantro lime rice and your favorite hot sauce.
Making Healthy Shrimp Enchiladas:
While enchiladas are not known for their low-calories, using shrimp and cutting the cheese in half with sour cream helps us create healthier shrimp enchiladas that are still rich and delicious.
Shrimp Nutrition Info
Shrimp are low in calorie and high in protein, making them a delicious and healthy option for your family. We love using shrimp in place of other meats when looking for a high-protein, low calories, and filling protein choice (plus they taste amazing!).
Frequently Asked Questions:
How long to cook enchiladas?
These shrimp (and crab) enchiladas cook up in as little as 45 minutes. When making your enchilada filling, be sure not to overcook your shrimps since you still have to bake them in the oven.
What to serve with enchiladas?
We love to serve our shrimp enchiladas with a side of cilantro lime rice. If you're looking to reduce calories or carbs in your meal, you can serve your enchiladas with tangy Mexican coleslaw.
How many calories in enchiladas?
This recipe is approximately 170 calories per enchilada.
