Easy Shrimp Enchiladas
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
Easy Shrimp Enchiladas are made with fresh large shrimp, tomatoes, green chilies, cream sauce and Mexican cheese.
  • 12 oz. large shrimp (I used 12 - 15 per pound)
  • 1 can tomatoes with green chilies
  • 1 cup heavy cream or fat free half and half
  • ½ cup low fat sour cream
  • ¼ teaspoon garlic powder
  • 4 medium tortillas
  • About 5 oz. low fat Mexican cheese, grated
  • cilantro - optional for garnish
  1. Preheat oven to 400 degrees and grease a 9-inch baking dish.
  2. Drain the can of tomatoes and reserve the juice.
  3. Add the tomatoes to a saute pan with the garlic. Heat over medium heat.
  4. Stir in the heavy cream and sour cream. Bring to a boil.
  5. Add the shrimp and remove from the heat. Do not cook the shrimp.
  6. Place some of the cheese on the center of each tortilla.
  7. Using a slotted spoon put a quarter of the shrimp mixture in each tortilla. Roll tortilla and place in dish seam side down.
  8. Pour remaining sauce over the tortillas.
  9. Bake for 15 - 18 minutes or until hot and bubbly.
  10. Top with chopped cilantro.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2017/07/30/easy-shrimp-enchiladas-2/