Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas - FamilyFreshMeals.com -

This post is brought to you by SeaPak.
In the spring, a cook’s mind lightly turns to thoughts of…seafood. There’s just something about that warmer weather that gets me in the mood for light meals with a beachy vibe, and seafood is perfect for that.

And of all the seafood choices out there, nothing’s simpler than shrimp. They’re bite-sized, easy to work with, and even picky eaters love them.

So, I started toying with ideas for new ways to use shrimp, and I thought, hey, why not put them in enchiladas? I’ve already tried them with chicken and steak, so shrimp would be a great new twist.

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Creamy Shrimp Enchiladas - familyfreshmeals.com -- YUMMY recipe for lent

For this recipe, I used my favorite SeaPak Popcorn Shrimp. They’re super easy to use – you just bake them for about 10 minutes, and they’re ready to go into anything. Throw those together with some nice sauteed veggies, some Mexican spices, a squeeze of lime…and then roll them up in tortillas and coat them in a rich, creamy, cheesy sauce with tomatoes and green chilis.

Pop that pan in the oven for 20 minutes, and you’ve got a bubbling hot, golden extravaganza with a springtimey seafood twist. Try it, you’ll like it! Oh, and if you aren’t sure where you can buy the Popcorn Shrimp in your area, just check the “product locator” on SeaPak’s website.

 

Creamy Shrimp Enchiladas

INGREDIENTS

1 package (12oz) SeaPak Popcorn Shrimp
2 Tablespoons butter
1/2 cup of chopped onion
2 cloves of garlic, minced
1/2 cup of chopped red pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
juice of 1/2 lime (about 2 Tablespoons)
1/8 teaspoon sea salt
1/4 cup chopped cilantro
1 cup heavy cream
1/2 cup sour cream
1 (10oz) can diced tomatoes with green chilies, undrained
2.5 cups of shredded Mexican blend cheese, divided
8 (6 inch) flour tortillas

 

DIRECTIONS

1. Bake SeaPak Popcorn Shrimp according to package and set aside.

Creamy Shrimp Enchiladas - Step 1

 

2 Sauté onions, garlic, and bell pepper in butter until soften. Sprinkle with cumin and chili powder.

Creamy Shrimp Enchiladas - Step 2

 

3. Stir in cooked shrimp and sauté together for 2-3 mins.  Removed from heat and sprinkle with cilantro, and squeeze lime juice over shrimp. Set aside.

Creamy Shrimp Enchiladas - Step 3

 

4. In a sauce pan, combine heavy cream, sour cream, diced tomatoes with green chilis. Stir over a low heat until well combines. Next stir in 1.5 cups of shredded Mexican blend cheese. Continue to stir until cheese is melted.

Creamy Shrimp Enchiladas - Step 4 and 5

 

5. Take 1/2 cup of cheese mixture and stir into shrimp mixture. Reserve the rest of the cheese sauce for top of enchiladas.

Creamy Shrimp Enchiladas - Step 6

 

6. Place 2 Tablespoons of shredded cheese on a tortilla and top with 1/3 a cup of shrimp mixture. Roll up tortilla and place seam side down in a 9X13 baking pan. Continue with the rest of your tortillas.

Creamy Shrimp Enchiladas - Step 7

 

7. Pour the remaining cheese sauce over enchiladas.

Creamy Shrimp Enchiladas - Step 8

 

8. Bake uncovered at 350°F  for 20-25 mins.

Creamy Shrimp Enchiladas - Yummy recipe from familyfreshmeals.com

 

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5 from 3 votes

Creamy Shrimp Enchiladas

Author Corey Valley
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
 

  • 1 package 12oz SeaPak Popcorn Shrimp
  • 2 Tablespoons butter
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped red pepper
  • 2 cloves of garlic minced
  • juice of 1/2 lime about 2 Tablespoons
  • 1/8 teaspoon sea salt
  • 1/4 cup chopped cilantro
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 10oz can diced tomatoes with green chilies, undrained
  • 2 cups of shredded Mexican blend cheese divided
  • 8 6 inch flour tortillas

Instructions

  • Bake popcorn shrimp according to package and set aside.
  • Sauté onions, garlic, and bell pepper in butter until soften. Sprinkle with cumin and chili powder.
  • Stir in cooked shrimp and sauté together for 2-3 mins. Removed from heat and sprinkle with cilantro, and squeeze lime juice over shrimp. Set aside.
  • In a sauce pan, combine heavy cream, sour cream, diced tomatoes with green chilis. Stir over a low heat until well combines. Next stir in 1.5 cups of shredded Mexican blend cheese. Continue to stir until cheese is melted.
  • Take 1/2 cup of cheese mixture and stir into shrimp mixture. Reserve the rest of the cheese sauce for top of enchiladas.
  • Place 2 Tablespoons of shredded cheese on a tortilla and top with 1/3 a cup of shrimp mixture. Roll up tortilla and place seam side down in a 9X13 baking pan. Continue with the rest of your tortillas.
  • Pour cheese sauce over enchiladas and bake at 350°F for 20-25 mins.
  • Dig in and enjoy!

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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9 Comments

  1. Thank you for the nice recipe and have a great weekend.

  2. How many calories are these?

  3. 5 stars
    These were delicious! Lots of flavor. I only cooked them for 20 minutes and they were a little soggy. Next time I will cook them for the full 25 minutes. Husband loves them!

    1. So glad your hubby loved them Adrienne!

      1. Can you tell me how many calories they are?

  4. Can I split this recipe by half?

  5. Would small salad shrimp work? I’m not a fan of breaded shrimp.

    1. Yes, I think those should work out just fine Mindy

  6. Donna Schumacher says:

    5 stars
    Such a tasty recipe for a meat free Friday night dinner, we loved this!