We love Mexican food. In fact we love it so much, we eat it at least twice a week in our house. It’s always fairly cheap, quick, and always delicious and filling. While we love my notorious chicken enchiladas, or beef tacos in a crispy fried shell, sometimes you just want something a little lighter and different. Which, can be hard to come by in Mexican cuisine. Enter these shrimp enchiladas. Now, I’m always a fan of anything shrimp – because we can get them so fresh, for a great price. But, to then cover them cheese sauce an wrap it in a tortilla? Sign me up!

These have become my new favorite meal. We’ve already had it twice in two weeks, and that’s not like us. They come together so quickly, with minimal effort. The most painstaking part was peeling and deveining the shrimp, which I’ve become pretty proficient with in all these years of practice. I used Pepper Jack, and I liked the hint of spice that it lent to the dish. I’ll admin, I was a little bit hesitant that the enchiladas had no sauce on the top. Believe me when I say this, you won’t miss it! The filling is so gooey and delicious, I think that sauce on the top would just be overkill. I did have some leftover cheese that I sprinkled on before baking. If you’re looking at a few blanks on your menu plan next week, fill one of them in with these delicious enchiladas. I’d bet they’ll become a new favorite for you too!

7 Comments

  1. Posted February 15, 2012 at 3:33 PM | Permalink

    I love these enchiladas so much. It has been way too long since I’ve made them though, and I need to remedy that stat!

  2. Posted February 16, 2012 at 5:56 AM | Permalink

    I love alllllll dishes shrimp so this is perfect for me. And I am also a black bean lover so this entire plate is calling my name. Looks super delicious and flavorful.

  3. Katie
    Posted February 17, 2012 at 2:48 PM | Permalink

    Any suggestions on making these ahead of time? Should I do the shrimp mixture ahead of time but wait to assemble? I’m worried about sogginess if I make and assemble the entire dish the night before. Thanks!

    • Laura
      Posted February 17, 2012 at 3:04 PM | Permalink

      I’d make the filling ahead of time, then just roll up and assemble right before baking! Although, where there isn’t sauce on the top, they probably wouldn’t get that soggy if you did it the night before. Let me know what you decided on!

  4. Posted February 23, 2012 at 11:28 AM | Permalink

    These look delicious!

  5. Mollie
    Posted April 29, 2012 at 7:49 PM | Permalink

    Made these tonight and they were delicious! Didn’t change a thing except to exclude the oregano. Thanks for sharing the recipe!

  6. Posted May 1, 2012 at 6:23 PM | Permalink

    wow, great recipe. I just put them in the oven, but not before sneaking a taste of the filling leftover. I’m going to serve these with some nice ripe avocado. yum!

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