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
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 }
My husband and I would both love this recipe! It reminds me of our honeymoon! Thanks for sharing, Jenna!
love this! Looks amazing
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!
Gorgeous and delicious!
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!
Well I know what’s going on my grocery list this week. Thank you for sharing.
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!
Shrimpers! Thanks for sharing.
Love it! Can’t wait to make this!
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.
I should do the same!
I could bathe in salsa verde.
This is a total must-try for dinner! Love it!
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
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!
These look A-MAZING! Can’t wait to try them.
This looks like the most fabulous thing ever. Thanks for sharing!
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!
Yum! I was just trying to decide what to use my green enchilada sauce on. Thanks!
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?
I just may set up a dang cot inside those things and never ever come out.
These look really good. I’m also loving the verde sauce right now. Thanks for recreating part of your trip for us!
I had a bad experience with some shrimp enchiladas years ago, and have been scared ever since. Maybe these would get me past that!!
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.
i live for these dinners!! this looks amazing!
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.
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.
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!
I’m down with any enchiladas! Except ground beef. These would totally hit the spot though. YUM!
I never think to make enchiladas….I must try this! I, too, love verde sauce. Mmm.
I neeeeed these in my life!
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!
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.
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).
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!
YUM! Salsa verde is my absolute favourite!
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!
looks so good–i love salsa verde!
Yum. Yum. And yum. I love enchiladas and I love shrimp. The green sauce is my favorite!
These look so yummy! All I need is a margarita now.
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!
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!
These look amazing! Can’t wait to try.
We can get you that tequila shot!!!
-From all your fans at BevMo!
Wow this looks amazing!! Salsa verde is the best, I will definitely be making this!
perfecto!! I hear ya…done and done, that is how to get a meal on the table, right!
I love enchiladas. My go to is roast chicken, spinach, creamed corn, and green sauce/sour cream. Oh its heaven, but these look amazing.
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! : )
You tell the funniest stories here on ELR. Thanks for making me smile and laugh each day Jenna. Cheers!
Hi jenna, just had to share…I ordered my Baron Baptiste Power Yoga today!! So excited to try it!
yay!!
Just checking out your blog for the first time, and all your recipes look incredible. This shrimp dish looks delicious
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.
These look and sound amazing, I love how quick they are and how great they would be with those tequila shots
These look amazing! Lovely pics. I’m drooling over here
yumm so delicious. I am always in the mood for enchiladas!
Enchiladas always hit the spot! Mmm!
Las Palmas is the best brand for canned enchilada sauce, period!
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.
gah these look sooo good! I’m drooling.
Holy guacamole! Yum
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.
thank you, erin!! I’m so glad you enjoyed them and I’ll keep that in mind next time I’m in Houston
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.
These look delicious! I can’t wait to give them a try.
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!
SO YUMMY. love it!
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.
Hmmm…next time try spraying the pan with cooking spray! I’m sorry!
Made these tonight – delicious!! Thank you!
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
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!
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.
These enchiladas look amazing! Love the idea of shrimp in green enchiladas…never had that combo but it sounds super delicious!
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
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
Easy!!! And Yummy
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!!!
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!!!
I want to use fresh shrimp… so how should I prepare my shrimpers to fit this recipe?
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.
The recipe says add cooked shrimp. I’m curious, wouldn’t raw shrimp cook completely after 30 minutes in the oven?
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?
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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