Ingredients
1 lb (450 g) medium shrimp, peeled and deveined
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder (adjust spice level to taste)
Salt and pepper, to taste
8 corn tortillas (6‑8″)
2 cups shredded Monterey Jack or cheddar cheese
1 (15 oz) can enchilada sauce (red) or homemade equivalent
1/2 cup sour cream or Mexican crema
1/4 cup chopped fresh cilantro
Optional garnish: diced avocado, sliced green onion, lime wedges
Instructions
Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish.
Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Stir in garlic, cumin, chili powder, salt, and pepper; cook for 30 seconds until fragrant.
Add shrimp and cook just until they turn pink and opaque, about 2–3 minutes—avoid overcooking. Remove from heat.
Warm tortillas briefly in a skillet or microwave to make them pliable.
Pour about ½ cup enchilada sauce evenly into the bottom of the baking dish.
Place a few shrimp and a sprinkle of cheese along the center of each tortilla, then roll up and place seam‑side down in the dish.
Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Bake for 15–20 minutes, until cheese is melted and sauce is bubbling.
Remove from oven and let rest for a few minutes. Drizzle with sour cream or crema, sprinkle with cilantro, and garnish with avocado, green onion, and lime wedges as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main course
