I hope you all enjoy this dish as much as we do!
This recipe makes about 24 shrimp enchiladas. Helpful tip, make your green enchilada sauce ahead of time.
Ingredients:
(Filling)
2 lbs peel and deveined shrimp
1 jalapeño (seeded)
1/2 Italian zucchini
1 Roma tomato
1 red bell pepper
1 cup diced onion
24 tortillas
Mexican blend shredded cheese
Queso fresco
Cilantro
Green Enchilada sauce from previous post!
Begin by cleaning, peeling and deveining shrimp. I used medium shrimp to leave them whole.
Dice all vegetables set aside.
In a large sauté pan, add 2 tbsp oil and shrimp. Season shrimp with 1 tsp salt and 1/4 tsp old bay seasoning. Cook about 4 minutes until shrimp turn pink. Remove from pan.
Set cooked shrimp aside.
Add in 1 tbsp oil and vegetables, season with salt and pepper.
Cook about 5-7 minutes until bell pepper slightly softens.
Add cooked shrimp back in, turning heat off and tasting for seasoning. Adjust if needed. Set aside.
Now that your filling is made, green sauce is warmed through, combine Shredded Mexican cheese blend with 1/2 of the queso fresco in a bowl.
Fry the tortillas, about 30 to 1 minute per side.
Pre heat oven at 350.
Now to assemble the enchiladas, dip tortilla into green sauce, place on a clean plate, spoon in shrimp mixture (I used about 6-7 shrimp per tortilla) add cheese blend and roll up. Place rolled enchiladas in a oven dish.
To your baking dish full of delicious enchiladas, add remaining queso fresco on top. I personally do not like my enchiladas covered in melted cheese. Especially seafood enchiladas, I want to taste the filling and queso fresco really compliments it without overpowering.
Bake in the oven for 15 mins until cheese melts and enchiladas warm through. Remove and garnish with fresh cilantro.
Serve immediately. I top each with any leftover shrimp so your guest know what’s inside.
Enjoy!!
