Shrimp Enchiladas Verde

by jenna on March 15, 2012

Remember yesterday when I was talking about that Mexican fiesta that may or may not have involved a poolside dancing competition, tequila shots and the best tortilla soup of my life?

Well, it also involved shrimp enchiladas verde and let’s just say it was love at first bite (I promise that wasn’t just the tequila talking!). I couldn’t wait to get home and play around with ingredients in my own kitchen to recreate that deliciousness.

Think creamy, spicy stuffed corn tortillas with tangy verde sauce and melted cheese on top. You could cover a shoe with melted cheese and verde sauce and I might try it. Just kidding! Sorta…

I spent all afternoon playing in my kitchen and this is what I had to show for it—not too shabby! Especially since it’s been cold and rainy every day this week and there’s no place I would rather be (well, except maybe poolside…but the kitchen is a close second). I brought a pan of these enchiladas over to my sweet neighbor slash hair stylist who watched my furry baby all weekend while I was away and her family loved them as well—-can’t wait to know what y’all think!

And guess what? They are super quick cause you use cooked shrimp! Cocktail shrimp will work fine…just make sure to defrost before you use. Using cooked shrimp means these yummy enchiladas will be on your table in 45 minutes flat.

Done and done.

The filling is just chopped shrimpers, canned green chilies, green enchilada sauce, spices and a bit of sour cream.

Top with a handful little cheese then roll up and stick in the oven. Easy peasy.

Oh! This is the green enchilada sauce that I used. It tastes delicious.

You just pour it on…

Add MORE cheese….(sparkly nail polish recommended but not mandatory)

And bake for thirty. I served my enchiladas with salsa verde and chopped cilantro—they were fabulous!! This recipe is probably totally a gringo version compared to what I ate at the fiesta, but I’m not complaining. There’s something about coming home to a hot plate of creamy enchiladas when it’s freezing and raining outside that cheers you right up.

Now where’s my tequila shot?

Shrimp Enchiladas Verde

serves 4-6

Print this recipe!

Ingredients:

1 lb frozen cooked shrimp (cocktail shrimp are great for this!), defrosted

1 tsp cumin

1 tsp chili powder

28 oz green enchilada sauce

1/4 tsp salt

1/2 cup sour cream (reduced fat is fine)

1/4 tsp cayenne pepper

1 4-oz can diced fire roasted green chilies

8 oz shredded “Mexican Blend” cheese (or Monterey Jack)

12-14 corn tortillas

verde salsa for serving

fresh cilantro for serving

Directions:

Preheat oven to 350 degrees.

Roughly chop your cooked shrimp and place in a large bowl with 1/4 cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and sour cream. Mix well until everything is well combined.

Pour about 2/3 cup enchilada sauce into the bottom of a 9 x 13 inch pan. Soften your corn tortillas by placing each in a hot skillet for about 10-20 seconds each side. Then, place about 1/4 cup shrimp filling into each hot tortilla along with a sprinkle of cheese. Roll up tortilla and place seam-side down in the pan. Repeat until you have used up all your shrimp filling. (You might have a few extra enchiladas that don’t fit—place them in a small pan).

Pour remaining enchilada sauce over the pan and sprinkle cheese on top. Cover with tin foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, until cheese is melted and bubbly.

Serve with extra salsa, hot sauce and fresh cilantro.

Time:

45 minutes

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{ 85 comments… read them below or add one }

Kristen @ notsodomesticated March 15, 2012 at 3:47 am

My husband and I would both love this recipe! It reminds me of our honeymoon! Thanks for sharing, Jenna! :)

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Lauren @ What Lauren Likes March 15, 2012 at 3:53 am

love this! Looks amazing :)

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Erika - The Teenage Taste March 15, 2012 at 4:11 am

My family has a thing that, during Lent, we all try to eat 3-4 servings of seafood a week. Needless to say, I’m pretty much hoarding seafood recipes! These enchiladas look fabulous, Jenna! :-)

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Blog is the New Black March 15, 2012 at 4:13 am

Gorgeous and delicious!

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Molly@RDexposed March 15, 2012 at 4:15 am

Hope you took these to the neighbor with a note saying “thank you from Dexter” but the D backwards because that’s a common cat spelling mistake!
I’m book marking this recipe though!

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Serena March 15, 2012 at 4:20 am

Well I know what’s going on my grocery list this week. Thank you for sharing.

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Angela @ Eat Spin Run Repeat March 15, 2012 at 4:42 am

I’m sitting at my computer with thunder and lightning crashing all around my house, and I’m pretty sure the power is going to go out any second but this looks SO delicious and makes me feel like I’m at your resort in Mexico!! Food like this just screams summer to me, and it can’t get here fast enough!

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Cait H. March 15, 2012 at 5:24 am

Shrimpers! Thanks for sharing. :)

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The Mrs @ Success Along the Weigh March 15, 2012 at 5:28 am

Love it! Can’t wait to make this!

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Tracey March 15, 2012 at 5:40 am

Yes, yes, yes! I will be making these this very weekend. Thank you, Jenna!

Also, last night I ordered a Baron Baptiste power yoga DVD from Amazon. That picture of your back while kayaking was all I needed to convince me to try it. You look so powerful! I cannot wait to get started.

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Margarita March 15, 2012 at 6:47 am

I should do the same!

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Lauren @ roasted&toasted March 15, 2012 at 5:46 am

I could bathe in salsa verde.

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Lori @ RecipeGirl March 15, 2012 at 6:34 am

This is a total must-try for dinner! Love it!

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Cait's Plate March 15, 2012 at 6:45 am

I saw your tweet about making these on twitter and I’ve been DYING for this post ever since! It’s even better than I imagined it to be :)

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Margarita March 15, 2012 at 6:46 am

Love how easy and delicious this recipe looks. I trust you when it comes to food… Especially after I made your delicious arroz con pollo!

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Heather Michelle @ A Sweet Simple Life March 15, 2012 at 6:48 am

These look A-MAZING! Can’t wait to try them.

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Christina March 15, 2012 at 6:54 am

This looks like the most fabulous thing ever. Thanks for sharing!

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Julia {The Roasted Root} March 15, 2012 at 7:01 am

Simply, hearty and healthy. Making Mexican-inspired food with seafood is something I want to get better at, so this looks like the perfect start. Thanks for the step-by-step!

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The Many Thoughts of a Reader March 15, 2012 at 7:03 am

Yum! I was just trying to decide what to use my green enchilada sauce on. Thanks! ;)

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Lesley March 15, 2012 at 7:10 am

We don’t have cans of enchilada sauce where I live.. Can anyone tell me what’s in it/what it tastes like/how I can make my own?

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Bev Weidner March 15, 2012 at 7:13 am

I just may set up a dang cot inside those things and never ever come out.

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Annie @ What's Annie Making? March 15, 2012 at 7:18 am

These look really good. I’m also loving the verde sauce right now. Thanks for recreating part of your trip for us!

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Deborah March 15, 2012 at 7:55 am

I had a bad experience with some shrimp enchiladas years ago, and have been scared ever since. Maybe these would get me past that!!

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Mikaela Cowles March 15, 2012 at 7:59 am

That’s my favorite green chile sauce as well. At one point and time, I thought about trying to make my own. And then decided, TOO MUCH WORK. Maybe someday. Lovely Enchiladas. Hope you got that tequila.

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jenna March 15, 2012 at 8:06 am

i live for these dinners!! this looks amazing!

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Andrea @ The Skinny Chronicles March 15, 2012 at 8:07 am

Lovely. I adore that it’s a quick recipe. Plus I have a bunch of verde enchilada sauce waiting for me in the freezer…leftover from last summer’s garden tomatillos.

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Urban Wife March 15, 2012 at 8:08 am

Even as enchilada fiends that we are, we never made them before with green chile sauce until this past weekend. Then I understood why. #notafan
Husband on the other hand, really enjoyed it with the green sauce. I may just need to use red sauce on my half of the pan. ;)

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Hilliary @Happily Ever Healthy March 15, 2012 at 8:09 am

These look delicious! I am so glad that you came home and recreated them! I am going to have to try these, and love that they only take 45 min!

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Kelli H (Made in Sonoma) March 15, 2012 at 8:12 am

I’m down with any enchiladas! Except ground beef. These would totally hit the spot though. YUM!

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Laura @ She Eats Well March 15, 2012 at 8:15 am

I never think to make enchiladas….I must try this! I, too, love verde sauce. Mmm.

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Jessica @ The Process of Healing March 15, 2012 at 8:16 am

I neeeeed these in my life!

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Averie @ Averie Cooks March 15, 2012 at 8:32 am

Oh that cheese IS so thick you could cover a shoe with it…love that analogy and yes, perfect description. What a fun way to play on a cold afternoon. It’s dreary and icky in San Diego, too. I need something like this for today!

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Tiffany March 15, 2012 at 10:23 am

This is how I make my enchiladas as well. Sometimes I use shredded chicken instead of shrimp and when i do i throw in a can of condensed cream of chicken into the green sauce and boil it for a bit. It adds so much flavor! Also, another tip that works really well for me is lightly frying the tortillas in vegetable oil before rolling them. It makes the tortillas a little more pliable and easier to roll.

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jl March 15, 2012 at 10:25 am

I like anything with cheese and large tortillas (just bought a package of large-flour tortillas and I’m eating them 3 or 4 at a time spread with anything and everything for snacks…I have issues).

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Angela @ Happy Fit Mama March 15, 2012 at 10:43 am

Three things remind me of beach vacations in Mexico – Margaritas, fish tacos and shrimp enchiladas. Mmmm! If I can’t be on the beach, I’ll settle for eating like I am!

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Sabrina @ Radioactive Runner March 15, 2012 at 11:08 am

YUM! Salsa verde is my absolute favourite!

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Laurel March 15, 2012 at 11:28 am

Always in search for a great, new enchilada recipe…these look fabulous! Haven’t tried a seafood version yet, but definitely would like to give it a try.
And, yes, perfect for curling up on the couch with a large plateful in this chilly weather!

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Aylin @ Glow Kitchen March 15, 2012 at 11:29 am

looks so good–i love salsa verde!

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Michelle March 15, 2012 at 11:33 am

Yum. Yum. And yum. I love enchiladas and I love shrimp. The green sauce is my favorite!

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Jewel at Eat.Drink.Shop.Love. March 15, 2012 at 11:35 am

These look so yummy! All I need is a margarita now.

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Danielle March 15, 2012 at 12:20 pm

Oh wow (drool), my mom made something similar to this when I was growing up and I haven’t thought about it in years! She would make a few casserole dishes of these for family reunions, church functions etc. To make everyone happy the varieties included shrimp, shredded chicken, crab, and a vegetable stuffing. Sometimes the topping included a white mexican cheese sauce :-). Speaking of enchiladas I love that you went with verde sauce. I never took a liking to red enchilada sauce.

It’s time to start with this recipe and do my own verde enchilada experiments!

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Gina @ Running to the Kitchen March 15, 2012 at 1:34 pm

These look so delicious! For some reason that green enchilada sauce is impossible to find around me. I need to find myself a Spanish specialty store or something!

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The Defunct Curator March 15, 2012 at 1:40 pm

These look amazing! Can’t wait to try.

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Kris March 15, 2012 at 1:58 pm

We can get you that tequila shot!!!
-From all your fans at BevMo!

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Jackie @ That Deep Breath March 15, 2012 at 6:28 pm

Wow this looks amazing!! Salsa verde is the best, I will definitely be making this!

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Moni'sMeals March 15, 2012 at 6:53 pm

perfecto!! I hear ya…done and done, that is how to get a meal on the table, right!

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Deanna B. March 15, 2012 at 7:19 pm

I love enchiladas. My go to is roast chicken, spinach, creamed corn, and green sauce/sour cream. Oh its heaven, but these look amazing.

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Ashley March 15, 2012 at 9:20 pm

Hi! Great recipe! Thanks! I love your recipes! I have a question – I’m a grad student and eat the same thing over again. CHEAP and easy (I come home starving and sooo tired!) recipes for a post would be appreciated! Regardless I want to try this on the weekend! Love your energy on the blog! : )

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amy walters, aDESIGNdock March 16, 2012 at 4:05 am

You tell the funniest stories here on ELR. Thanks for making me smile and laugh each day Jenna. Cheers!

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Lisa March 16, 2012 at 5:04 am

Hi jenna, just had to share…I ordered my Baron Baptiste Power Yoga today!! So excited to try it! :)

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jenna March 16, 2012 at 8:39 am

yay!!

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Jen @ The Scrumptious Pumpkin March 16, 2012 at 7:45 am

Just checking out your blog for the first time, and all your recipes look incredible. This shrimp dish looks delicious :)

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Amber @ The Cook's Sister March 16, 2012 at 8:06 am

These shrimp enchiladas look so tasty and easy to make! I haven’t been able to find a green chile enchilada sauce in my area. I usually make my own substitute sauce using a jar of green salsa and a few small cans of green chiles.

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Anna @ hiddenponies March 16, 2012 at 8:37 am

These look and sound amazing, I love how quick they are and how great they would be with those tequila shots :)

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Amanda March 16, 2012 at 8:49 am

These look amazing! Lovely pics. I’m drooling over here ;)

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elizabeth @ chronic venture March 16, 2012 at 8:52 am

yumm so delicious. I am always in the mood for enchiladas!

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Maria March 16, 2012 at 10:50 am

Enchiladas always hit the spot! Mmm!

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Lea March 16, 2012 at 11:21 am

Las Palmas is the best brand for canned enchilada sauce, period!

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Desiree March 16, 2012 at 5:20 pm

I recommend omitting the salt. The green enchilada sauce we bought was salty enough!!! Also, I will add shredded carrots and diced, sautéed onions and zucchini next time.

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Taylor @ Nuts for Apples March 17, 2012 at 8:50 pm

gah these look sooo good! I’m drooling.

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Lisa March 18, 2012 at 6:11 am

Holy guacamole! Yum

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Erin March 19, 2012 at 10:39 am

We are originally from San Diego but are in purgatory living in Houston. When I started reading your Mexico posts I just about died. Let’s just say your kayaking picture is posted near my computer. I giggled a little about the beans in tortilla cups – touristy Mexican restaurants in San Diego do this. It is adorable.

I was feeling very homesick by Friday night so I made these enchiladas and some Crystal Light Margarita flavored mix and we got our Baja on. We are both watching our weight and no longer drink alcohol so these light enchiladas and my mocktail addition were all around perfect. Thank you for the memories!

P.S.
No matter what anyone tells you there is not a stitch of Baja-style Mexican food in Houston. People will tell you it is a fish taco but it isn’t. They will say they are a “Baja”-style authentic restaurant but they are not. Tex Mex is great if you are in to Tex Mex but my tacos come in corn tortillas thank you.

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jenna March 19, 2012 at 10:44 am

thank you, erin!! I’m so glad you enjoyed them and I’ll keep that in mind next time I’m in Houston ;)

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Janet April 2, 2012 at 6:09 am

Erin, I grew up outside of Houston and now live in Florida so have no Tex-Mex or Baja. Booo! In Houston, you have to find the mom and pop restaurants that make their own corn tortillas and they are amazing. Dine in and take a few dozen home. Also, taco trucks and taquerias are all great if you dare. The tacos al pastor were my fave from these (corn tortillas, pork, lime, cilantro, and queso fresco). Nom nom! Regardless, sounds like you are eating healthier at home. I know what if feels like to be home sick. :)

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cluttercafe March 19, 2012 at 7:11 pm

These look delicious! I can’t wait to give them a try.

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Kristin @ Celebrate Goodness March 22, 2012 at 5:10 pm

I made these tonight for my husband and I and we loved them! So easy to prepare and such a great flavor! They had a kick to them but weren’t too spicy which we loved. Definitely a nice change from the chicken ones I usually make and I love the fact that we have lots of leftovers for the weekend!! Thanks for the great recipe!

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mollystillman March 28, 2012 at 6:30 am

SO YUMMY. love it!

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Janet April 2, 2012 at 6:03 am

I made these last night and they tasted AMAZING, but I had a big soggy mess and couldn’t even get them out of the pan without them falling apart. Do you have any tips? I was thinking to fry the tortillas in oil to thicken them instead of placing them in a skillet.

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jenna April 2, 2012 at 7:31 am

Hmmm…next time try spraying the pan with cooking spray! I’m sorry!

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Jillian April 15, 2012 at 8:54 pm

Made these tonight – delicious!! Thank you!

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Rachel April 16, 2012 at 10:47 am

Hi Jenna,

I’m not a huge “commenter” but just have to say I (finally!) made these Friday night and they were soooooooo delicious–I added some diced sauteed jalapeno to the shrimp mixture to spice them up & my boyfriend licked his plate/the pan they were cooked in… this recipe is a keeper :)

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Chelsea April 27, 2012 at 3:31 pm

These look delicious! Quick question though- since the shrimp is already cooked when you fill the tortillas, will it get rubbery or overcooked when it’s in the oven? Thanks!

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Samantha Andersen May 21, 2012 at 1:06 pm

These look so delish. I had them in my pinterest file for some time. Waiting for the right moment for me to use the recipe. I linked your recipe to my blog. Here is a link to my site. http://www.samanthaandersenphotography.com/2012/05/last-week-of-school.html I cannot wait to try them. Thanks for the pinspiration.

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sara June 22, 2012 at 6:13 am

These enchiladas look amazing! Love the idea of shrimp in green enchiladas…never had that combo but it sounds super delicious!

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Allison July 8, 2012 at 6:44 pm

Wow these were AMAZING! I was skeptical about the shrimp but they were fantastic. I ate them as the recipe was written and prepared black beans on the side. So good!! Thank you Jenna!! I LOVE YOUR RECIPES and I cannot WAIT for your cookbook to come out! I’m counting down the days :)

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Angela July 16, 2012 at 1:12 pm

these look awesome! so much so that I included one of your photos on a post I did (linking back to you and giving you all the credit in the caption) with other enchilada recipes, including my own Pork and Veggies Enchiladas recipe. thanks for sharing! here’s the link – http://wp.me/p1cn3Q-xg

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Araceli August 23, 2012 at 8:33 pm

Easy!!! And Yummy :)

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Donna Ward September 1, 2012 at 8:03 pm

I made this sauce for shrimp enchiladas… It is amazing… I added a little more jalepeno for dip. The next time I make this (very soon) I will triple the recipe!!! My family thinks I am wonderrful for serving this tonight for supper!!! Thank you for an easy awesome recipe!!!

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Donna Ward September 1, 2012 at 8:06 pm

i was thinking I was on the salsa verde website…. the enchiladas were absolutely to die for!!!!!! thank you, we will have this again soon!!!

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Lisa September 26, 2012 at 1:40 pm

I want to use fresh shrimp… so how should I prepare my shrimpers to fit this recipe?

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Kat October 27, 2012 at 1:53 pm

Thank you for posting this recipe, I can’t wait to try these. I’ve been tinkering with a shrimp and lobster enchilada recipe and now I don’t have too! I love that you use Las Palmas, it’s the only canned enchilada sauce to be used.

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Cliff January 5, 2013 at 4:12 pm

The recipe says add cooked shrimp. I’m curious, wouldn’t raw shrimp cook completely after 30 minutes in the oven?

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Shanna March 11, 2013 at 1:48 am

Can anyone comment on how “spicy” this is with the cayenne pepper and the green chilies? My 5 year old will do Mexican food, but doesn’t like it too spicy. I also can’t get green sauce here in Beijing, so I’m going to try it with a red sauce. Anyone comment to the difference? I’ve always been bias to the red sauce living in the US, and always afraid to try green sauce…am I missing out?

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Brittany @ Brittany Cooks April 13, 2013 at 8:28 am

Hi Shanna!

I lived in Beijing last year. Have you tried Jenny Lou’s for the green sauce? Carrefour would also surprise me with some of the random exported items they’d have. I’m looking forward to trying this recipe myself, and it seems like green sauce may be better with fish then a red sauce..but that’s just me! :)

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