Ingredients
Scale
- 1 pound large shrimp
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
- 8–10 flour tortillas (6-inch size)
- 1/2 cup milk
- Cooking spray
Instructions
- In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Heat a large skillet over medium heat. Add the seasoned shrimp and cook for about 2-3 minutes per side until they turn pink. Remove from skillet and set aside to cool slightly.
- In the same skillet, add chopped onion and bell pepper. Cook over medium heat until softened (about 5-7 minutes), stirring occasionally. Add minced garlic; cook for another minute until fragrant.
- Stir in diced tomatoes and green chilies; cook for a few minutes. Add condensed cream of mushroom soup and sour cream; stir well to combine. Reduce heat to low; simmer for about 5 minutes.
- Chop cooked shrimp into smaller pieces; add them to the skillet with the sauce. Stir in chopped cilantro along with 1/2 cup each of Monterey Jack cheese and cheddar cheese until melted.
- Preheat your oven to 350°F (175°C). Lightly grease your baking dish with cooking spray. Pour milk into a shallow dish; dip each tortilla briefly on both sides. Spoon about 1/3 cup of filling onto each tortilla; roll up tightly seam-side down in the baking dish.
- Pour remaining sauce from skillet over enchiladas. Sprinkle remaining cheeses on top; cover with aluminum foil. Bake for 20 minutes; remove foil and bake an additional 10-15 minutes until cheese is bubbly.
- Allow enchiladas to cool for a few minutes before serving warm.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (180g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg