Shrimp Enchilada Casserole Recipes

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OVER-THE-BORDER SHRIMP ENCHILADAS



Over-the-Border Shrimp Enchiladas image

These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. -Beverly O'Ferrall, Linkwood, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chiles
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
1-1/2 cups chunky salsa
1-1/2 cups shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 23g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 809mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

CREAMY SHRIMP ENCHILADAS



Creamy Shrimp Enchiladas image

This is an amazing recipe for shrimp enchiladas. So good!

Provided by Mark

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 6

Number Of Ingredients 18

cooking spray
2 tablespoons butter
½ cup finely diced red bell pepper
½ cup finely diced white onion
2 cloves garlic, minced
1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon salt
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ¾ cups shredded Monterey Jack cheese, divided
1 cup sour cream
½ cup fresh green salsa (salsa verde)
8 (6 inch) flour tortillas
1 jalapeno pepper, seeded and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
  • Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
  • Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
  • Stir 1 cup of cheese sauce into the shrimp mixture.
  • Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
  • Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
  • Remove from the oven and let sit for 10 minutes before serving.

Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g

QUICK SHRIMP ENCHILADA BAKE



Quick Shrimp Enchilada Bake image

Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving, plus we use precooked peeled shrimp so you can get the dish on your table fast enough for a weeknight supper. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.

Provided by EatingWell Test Kitchen

Categories     Healthy Mexican Casserole Recipes

Time 45m

Number Of Ingredients 9

1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles, (not drained)
2 cups canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
½ cup chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
  • Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
  • Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
  • Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 36.4 g, Cholesterol 127.1 mg, Fat 6.2 g, Fiber 5.8 g, Protein 24.5 g, SaturatedFat 2.2 g, Sodium 1162.2 mg, Sugar 2.1 g

SHRIMP ENCHILADAS WITH GREEN SAUCE



Shrimp Enchiladas with Green Sauce image

I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.-Mari Acedo, Chandler, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings

Number Of Ingredients 11

1/2 cup plus 1 tablespoon olive oil, divided
16 corn tortillas (6 inches)
2 medium tomatoes, chopped
2 medium onions, finely chopped
4 garlic cloves, minced
1/2 teaspoon ground cumin
1-1/2 pounds uncooked small shrimp, peeled and deveined
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese, divided
2 cans (10 ounces each) green enchilada sauce
Chopped fresh cilantro, optional

Steps:

  • Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook until shrimp turn pink, stirring occasionally, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 479 calories, Fat 24g fat (5g saturated fat), Cholesterol 120mg cholesterol, Sodium 810mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 27g protein.

WW SHRIMP ENCHILADA CASSEROLE RECIPE RECIPE - (4.1/5)



WW Shrimp Enchilada Casserole Recipe Recipe - (4.1/5) image

Provided by Pattywak

Number Of Ingredients 11

Ingredients
1 lb peeled cooked shrimp, tails removed, diced
12 corn tortillas
2 4-ounce cans chopped green chiles, (not drained)
2 cups canned green enchilada sauce
1 cup red onion, diced
1 cup fresh tomatoes, seeded and diced
1 cup zucchini, diced
1 15-ounce can black beans
1 cup reduced-fat Mexican-style cheese blend, shredded
1/2 cup chopped fresh cilantro

Steps:

  • 1.Preheat oven to 425°F. 2.Spray a 9-by-13-inch glass baking dish with non-fat cooking spray. 3.Combine shrimp, zucchini, tomatoes, chiles, onions, and 1/2 cup enchilada sauce in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes. 4.Spread 1/4 cup enchilada sauce in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread black beans evenly over the tortillas. 5.Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Cover with foil. 6.Bake the casserole until it begins to bubble on the sides, about 20 minutes. 7.Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. 8.Top with cilantro, cut into 6 equally sized portions, and serve. Preparation time: 15 minute(s) Entire recipe makes 6 servings Serving size is 1/6th of casserole Each serving = 7 Points +

10 BEST SHRIMP CASSEROLES



10 Best Shrimp Casseroles image

These shrimp casserole recipes will be the star of your meal! From shrimp scampi to pasta to enchiladas, take a break from chicken casseroles and serve up shrimp instead.

Provided by insanelygood

Categories     Recipe Roundup     Seafood

Number Of Ingredients 10

Baked Shrimp Scampi Casserole
Honey-Garlic Shrimp Stovetop Rice Casserole
Dump-and-Bake Creamy Shrimp Pasta
Easy Shrimp and Rice Casserole
EASY Jalapeño Shrimp Veggie Bake
Low-Carb Shrimp Enchiladas
{Keto} Spaghetti Squash Shrimp Alfredo
Shrimp and Wild Rice Casserole
One-Pot Lemon Orzo Shrimp
Shrimp u0026amp; Macaroni Casserole

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a shrimp casserole in 30 minutes or less!

Nutrition Facts :

SHRIMP ENCHILADAS



Shrimp Enchiladas image

Make and share this Shrimp Enchiladas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Weeknight

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

6 cups water
1 1/2 lbs unpeeled fresh shrimp (medium-size)
1 (10 3/4 ounce) can cream of shrimp soup
1 (10 3/4 ounce) can cream of onion soup
1 cup picante sauce
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 cups shredded monterey jack cheese
9 green onions, chopped
1 (4 1/2 ounce) can chopped green chilies, drained
10 (6 inch) flour tortillas

Steps:

  • Bring 6 cups water to a boil; add shrimp and cook 3-5 minutes or just until shrimp turn pink; drain and rinse with cold water.
  • Peel shrimp and devein; coarsely chop shrimp, and set aside.
  • Combine soups and picante sauce in a saucepan over medium-high heat, stirring often until thoroughly heated.
  • Spoon 1 cup mixture into bottom of a lightly greased 13x9-inch baking dish.
  • Reserve remaining mixture; keep warm.
  • Beat cream cheese and sour cream at medium speed with an electric mixer until smooth; stir in shrimp, 1 cup Monterey Jack cheese, green onions, and chilies.
  • Heat tortillas according to package directions.
  • Spoon 3-4 tbsp shrimp mixture down center of each tortilla.
  • Roll up tortillas, and place, seam side down, in baking dish.
  • Pour remaining soup mixture over enchiladas; top with remaining cheese.
  • Bake at 350°F for 30 minutes.

Nutrition Facts : Calories 765, Fat 40.6, SaturatedFat 21.8, Cholesterol 269.8, Sodium 2029.9, Carbohydrate 54.4, Fiber 4.1, Sugar 6.4, Protein 45.4

SHRIMP ENCHILADAS



Shrimp Enchiladas image

These super easy to make Shrimp Enchiladas combine all of the flavors you love in enchiladas with tender shrimp! This tasty Mexican food dinner is filled with corn, tomatoes, onion, and diced shrimp then rolled in tortillas and topped with red sauce! Add more veggies, or swap some of your favorites in! You're going to love these shrimp enchiladas!

Provided by Angela

Categories     Dinner Recipes     Entrees     Main Course     Seafood

Time 40m

Number Of Ingredients 13

1/2 Tbsp olive oil ((extra virgin))
1/2 small white onion ((diced))
1/2 Tbsp garlic ((minced or crushed))
1 4 oz can green chiles ((Ortega brand fire roasted chiles are best - or use 1 diced jalapeno))
1 lb shrimp ((small or medium shrimp, thawed, peeled and deveined, chopped))
1 cup sweet corn ((Flav R Pac roasted super sweet corn is best))
1 cup tomato ((diced))
each, salt & pepper ((to taste))
1 cup cilantro ((chopped, reserve some for garnish))
1 enchilada sauce ((or use a 19 oz can of red enchilada sauce))
8 flour tortillas ((8 - 10 soft taco or fajita size tortillas))
1/2 cup Monterey Jack cheese ((grated))
1/2 cup cheddar cheese ((grated))

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) and grease or spray your baking dish or 9 x 13 pan with non-stick cooking spray. Cover the bottom of the dish with a portion of your enchilada sauce (roughly 1/4 of the recipe or canned sauce).
  • Bring a large skillet or frying pan to medium heat with the olive oil. Heat until the olive oil is shimmering, then add the diced onion. Cook for about one minute, until becoming translucent.
  • Add the garlic and green chiles (or jalapeno) and cook for about 2 more minutes, or until fragrant. Add the shrimp, corn, and tomato. Season with salt and pepper, then cook for one more minute.
  • Remove from heat and stir in the cilantro. Use a slotted spoon to portion approximately 1/3 - 1/2 cup portions into the center of each flour tortilla (enough so that it is used up in 8-10 tortillas).
  • Sprinkle each shrimp filling portion with a bit of mixed cheeses. Roll up the tortillas and place them seam side down in the baking dish until all of the tortillas have been filled.
  • Pour the remaining enchilada sauce over the enchiladas and sprinkle the remaining cheese over the top. Top the enchiladas with additional tomatoes, jalapeno slices, cilantro, if desired.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the cheese is melted and the sauce is bubbly around edges.
  • Remove from oven and serve with sour cream and pico de gallo. Garnish with reserved chopped cilantro.

Nutrition Facts : Calories 468 kcal, Carbohydrate 42 g, Protein 37 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 313 mg, Sodium 1462 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

CREAMY SHRIMP ENCHILADAS



Creamy Shrimp Enchiladas image

These Creamy Shrimp Enchiladas are a delicious Mexican recipe filled with veggies and shrimp and covered with a rich, creamy sauce. Don't like shrimp? Make this a Creamy Chicken Enchilada recipe and it will be just as good.

Provided by Christy Denney

Categories     Main Course

Time 55m

Number Of Ingredients 16

8 6-inch flour tortillas
2 tablespoons butter
1/2 cup red bell pepper, diced finely
1/2 cup white onion, diced finely
2 cloves garlic, minced
1 pound shrimp, peeled and deveined and chopped into 1 inch pieces
1/2 teaspoon salt
1 teaspoon chili powder
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
4 tablespoons butter
4 tablespoons flour
1 1/2 cups chicken broth
1/2 cup salsa verde
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.
  • For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
  • Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.
  • Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.
  • For the Sauce: In a large skillet melt the butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.
  • Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until melted. You can remove mixture from the heat and stir in the green salsa and sour cream.
  • Add 1 cup of the sauce to the reserved shrimp mixture and stir.
  • Fill a tortilla with 1/3 cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
  • Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.
  • Remove from the oven and let the enchiladas sit for 10 minutes before serving.

SHRIMP ENCHILADAS



Shrimp Enchiladas image

Enchiladas that are filled with tender, flavorful shrimp then topped with a delicious homemade creamy sauce.

Provided by Julie Evink

Categories     Main Course

Time 1h

Number Of Ingredients 20

2-3 tablespoon butter
½ cup red and green bell pepper (finely chopped)
½ cup onion finely diced
2 cloves garlic (minced)
1- pound shrimp (peeled and deveined, chopped into pieces)
¼ cup cilantro (chopped)
½ tsp salt
½ tsp cumin
1 tsp chili powder
8 9 inch flour or corn tortillas
2 tablespoon butter
2 tablespoon flour
1 1/2 cup chicken broth
¾ - 1 cup sour cream
½ tsp garlic powder
½ cup diced canned chilies
salt and pepper to taste
¼ cup green enchilada sauce or salsa Verde sauce
2 cups Monterey Jack cheese
garnish: sour cream (cilantro, jalapenos, and limes)

Steps:

  • Preheat oven to 350° F. Spray a 9x13 baking dish with non-stick cooking spray; set aside.
  • Shrimp mixture: Using a large skillet melt butter. Sauté the bell peppers and onions until lightly softened, about 3-5 minutes. Add the garlic and cook additional 30 seconds.
  • Add shrimp and cook 2-3 minutes, or until shrimp starts to turn pink. (You don't want to overcook the shrimp. Remember it will cook more in the oven). Remove from heat and add in cilantro, salt, cumin and chili powder. Stir and set aside.
  • Cream Sauce: In a large skillet melt butter over medium high heat. Add flour and cook 1-2 minutes. Slowly whisk in the chicken broth (1/2 cup at a time). Continue to cook, stirring constantly, about 3-5 minutes until thickened.
  • Lower heat, stir in the sour cream, garlic powder, chilies, and enchilada sauce. Add salt and pepper to taste. Add 1 cup of sauce to shrimp mixture, stir to combine.
  • Assemble enchiladas: Add 1/3 cup shrimp mixture to a flour tortilla, roll tightly and place seam side down in the baking dish. Repeat with remaining tortillas.
  • Pour the remaining sauce over the rolled tortillas. Sprinkle the cheese over enchiladas.
  • Bake 20 -30 minutes.
  • Serve immediately, garnish and enjoy!!

Nutrition Facts : ServingSize 2, Calories 585 kcal, Carbohydrate 33 g, Protein 41 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 366 mg, Sodium 2126 mg, Fiber 5 g, Sugar 3 g

SEAFOOD ENCHILADAS



Seafood Enchiladas image

Delight the family with our Seafood Enchiladas tonight. This fantastic Seafood Enchiladas recipe is an easy casserole that uses both shrimp and crabmeat.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 10 servings

Number Of Ingredients 9

1/2 lb. uncooked small shrimp, peeled, deveined, chopped
1 can (6 oz.) crabmeat, drained, flaked
1 can (7 oz.) corn, drained
4 green onions, chopped
1/2 tsp. ground red pepper (cayenne), divided
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided
10 flour tortillas (8 inch)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup milk

Steps:

  • Heat oven to 350°F.
  • Cook and stir shrimp in medium nonstick skillet on medium heat 2 min. Add crabmeat, corn, onions and 1/4 tsp. pepper; cook and stir 2 min. or until shrimp turn pink. Remove from heat. Stir in 1 cup shredded cheese.
  • Spoon 1/3 cup of the seafood mixture onto each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Cook cream cheese and milk in saucepan on medium-low heat 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over enchiladas.
  • Bake 5 min. Sprinkle with remaining shredded cheese; bake 5 min. or until melted. Sprinkle with remaining pepper.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 780 mg, Carbohydrate 30 g, Fiber 4 g, Sugar 3 g, Protein 45 g

SHRIMP ENCHILADA (CASSEROLE)



Shrimp Enchilada (Casserole) image

A favorite in my house, plates are licked clean! its best with my homemade enchilada sauce, by far! but can be made with 2 cans enchilada sauce with 1/8 tsp cinnamon, 2 tbs cilantro, and 1 tsp onion powder, added.

Provided by Laurenhanna

Categories     Meat

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9

10 (6 inch) corn tortillas
1 (16 ounce) can refried beans
1 lb shrimp (I use cooked frozen, defrosted)
2 cups enchilada sauce
1 (4 1/2 ounce) can green chilies
1 cup mushroom (chopped) (optional)
1 1/2 cups red peppers (half green half red, sliced, you can use frozen)
1 1/2 cups cheddar cheese (shredded)
1/2 cup green onion (sperated in half)

Steps:

  • Heat oven to 425, spray oil in 9x13in pan.
  • In med sauce pan, heat and mix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and peppers over med-high for about 5 minutes or until pretty hot, stirring occationally. if you dont use my encilada sauce recipe, add spiceyness to taste. (red pepper flakes, jalapenos ect.).
  • while shrimp mix is heating, place 1/2 cup enchilada sauce in bottom of baking pan and place 4 tortillas (I cut a couple in half and place against edges to cover more of the surface area!) spread the can of beans over the tortillas.
  • spoon 1/2 of the shrimp mix over the beans in the baking dish, sprinkle half of the green onion over the shrimp mix, cover with or 4 more torillas (they will overlap) and spoon rest of the shrimp mix over the tortillas.
  • top with remaining tortillas (I cut them into quarters and just lay them out evenly) and pour remaining enchilada sauce over entire dish! cover with foil and bake 20 minute.
  • after 20 min, uncover, top with cheese and sprinkle remaining onion over cheese and bake 5 more minute Enjoy!

Nutrition Facts : Calories 449.3, Fat 15.3, SaturatedFat 8.1, Cholesterol 219.5, Sodium 868.6, Carbohydrate 42.9, Fiber 9.5, Sugar 4.5, Protein 36.3

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From allrecipes.com


SHRIMP ENCHILADAS - KIM'S CRAVINGS
2021-05-04 Preheat oven to 400°F and spray a 9x13" baking dish with nonstick cooking spray; set aside. Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and …
From kimscravings.com
5/5 (1)
Total Time 50 mins
Category Main Course
Calories 704 per serving
  • Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and jalapeño and cook until softened, 5-6 minutes. Then, add garlic and cook for 1 additional minute. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, about 5 minutes.
  • To make the sauce, melt butter over medium heat in a medium saucepan. Then, whisk in flour and cook for about 1 minute. Whisk in milk and sour cream until no lumps remain. Add green chiles, cumin, and season with salt and pepper. Simmer until mixture gets a bit thick, about 5 minutes.
  • To assemble enchiladas, spread a thin layer of sauce into baking dish. Spoon about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle with cheese. Roll tortilla and place seam side down in baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas then top with remaining cheese. Bake until cheese is melted and sauce is bubbly, 30 minutes. Garnish with cilantro and serve with Pico de Gallo and/or salsa.


SHRIMP ENCHILADAS WITH SALSA VERDE - MUY BUENO COOKBOOK
2020-06-16 These Shrimp Enchiladas are rolled in lightly fried corn tortillas and filled with buttery shrimp and a mixture of sautéed onion, bell pepper, garlic, and shredded queso …
From muybuenocookbook.com
5/5 (11)
Calories 285 per serving
Category Entrees
  • Boil tomatillos in 3 cups water for about 15 minutes. Remove tomatillos from the water and allow them to cool before blending.


SHRIMP ENCHILADAS - MY KITCHEN CRAZE
2016-10-17 Next time your craving some good old enchilada and shrimp, think of this recipe. You’ll be happy you made it. Enjoy! THIS POST FIRST APPEARED OVER AT JULIE’S EATS …
From mykitchencraze.com
Estimated Reading Time 4 mins
Total Time 44 mins
  • Shrimp mixture: Using a large skillet melt butter. Sauté the bell peppers and onions until lightly softened, about 3-5 minutes. Add the garlic and cook additional 30 seconds.
  • Add shrimp and cook 2-3 minutes, or until shrimp starts to turn pink. (You don’t want to overcook the shrimp. Remember it will cook more in the oven). Remove from heat and add in cilantro, salt, cumin and chili powder. Stir and set aside.
  • Cream Sauce: In a large skillet melt butter over medium high heat. Add flour and cook 1-2 minutes. Slowly whisk in the chicken broth (1/2 cup at a time). Continue to cook, stirring constantly, about 3-5 minutes until thickened.


SHRIMP AND SPINACH ENCHILADAS - DELISHABLY
2021-02-19 Preheat oven to 350-375 degrees. Spray shallow casserole dish that will fit 5 or 6 enchiladas with cooking spray and set aside. Spray skillet with cooking spray. Cook shrimp in a skillet until it just turns brown a little bit, flipping once to …
From delishably.com
Author Audrey Kirchner
Estimated Reading Time 5 mins


SHRIMP ENCHILADA CASSEROLE RECIPES
Shrimp Enchilada (Casserole) Recipe - Food.com new www.food.com. Shrimp Enchilada (Casserole) Be the first to review this recipe. Recipe by Laurenhanna. A favorite in my house, plates are licked clean! its best with my homemade enchilada sauce, by far! but can be made with 2 cans enchilada sauce with 1/8 tsp cinnamon, 2 tbs cilantro, and 1 tsp ...
From tfrecipes.com


PAULA DEENS BAKED BEEF ENCHILADA CASSEROLE RECIPES
Cheesy Shrimp & Wild Rice Casserole Recipe - Paula Deen hot www.pauladeen.com. In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11 by 7 inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. …
From wiki-recipes.info


SHRIMP ENCHILADA (CASSEROLE) RECIPE - FOOD NEWS
Shrimp Enchilada (Casserole) Recipe. So get those casserole plates out, folks. In a med saucepan, warm and mix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and peppers over med-high for around 5 minutes or until pretty hot, stirring occasionally. If you don’t use my enchilada sauce recipe, add spiciness to taste. INGREDIENTS . Using an 8" x 8" …
From foodnewsnews.com


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