Shrimp Enchiladas

Get ready to dive into a culinary adventure with these tantalizing Shrimp Enchiladas! Packed with juicy shrimp, flavorful veggies, and aromatic spices, they promise a fiesta of flavors in every bite.

Whether you’re a seafood enthusiast or simply seeking a comforting dish, these enchiladas are sure to satisfy your cravings.

Ingredients

• 3 cups cooked peeled deveined shrimp
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 2 jalapeños chopped (optional)
• 1 can (15 ounces) black beans drained rinsed
• 1 can (15 ounces) corn drained
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• Salt pepper to taste
• 9 corn tortillas
• 2 cups shredded cheese
• 2 cups sour cream
• 2 tablespoons chopped fresh cilantro

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). In a large bowl, combine the cooked shrimp, chopped red onion, green bell pepper, jalapeños (if desired), black beans, corn, chili powder, cumin, oregano, salt, and pepper to taste.

Mix well until combined.

Place a few spoonfuls of the shrimp mixture down the center of each tortilla. Sprinkle with shredded cheese, then roll up the tortillas tightly.

Place the enchiladas in a greased 9×13 inch baking dish.

Bake for 20-25 minutes, or until the cheese is melted and bubbly. While the enchiladas are baking, heat the sour cream in a small saucepan over medium heat.

Stir in the chopped cilantro and salt and pepper to taste.

Once the enchiladas are cooked, top with the warm sour cream sauce. Serve immediately.

Nutrional Value

• Calories: 350
• Fat: 15g (23%)
• Saturated Fat: 5g (25%)
• Cholesterol: 120mg (40%)
• Sodium: 600mg (25%)
• Carbohydrates: 30g (10%)
• Fiber: 5g (20%)
• Sugar: 7g
• Protein: 20g
• Vitamin A: 10%
• Vitamin C: 15%
• Calcium: 20%
• Iron: 15%