Creamy Shrimp Enchiladas

A delicious one-pan dish featuring flour tortillas filled with shrimp and drenched in a creamy sauce, ready in under an hour.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

For the Enchiladas

8 pieces flour tortillas
1 pound shrimp, peeled and deveined Fresh shrimp is preferred for flavor.
2 cups shredded cheese (cheddar or Monterey Jack) Can substitute with other cheese varieties.
1 cup sour cream
1 can cream of mushroom soup Can be substituted with a lighter soup.
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
for garnish chopped cilantro

Preparation

Preheat your oven to 350°F (175°C).
In a bowl, mix the cream of mushroom soup, sour cream, and milk until smooth.
In a skillet, cook the shrimp with garlic powder, onion powder, salt, and pepper until pink and cooked through.
In each tortilla, place a portion of shrimp and sprinkle with cheese, then roll them up tightly.
Place the rolled tortillas in a baking dish and pour the cream mixture over the top.
Sprinkle the remaining cheese on top.
Bake for 25-30 minutes or until bubbly and golden.
Garnish with chopped cilantro before serving.

Serve with a side of crunchy green salad or zesty Mexican rice. Garnish with guacamole or fresh salsa.