Shrimp Enchiladas

Name: Shrimp Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 tbsp cooking oil; 1 lb medium shrimp, peeled and deveined; ¼ tsp salt; ⅛ tsp fresh-ground black pepper; 8 flour tortillas; 1 can canned black beans, drained and rinsed; ¼ lb Monterey Jack cheese, shredded; 2 c chunky tomato salsa; ½ c sour cream; 2 tsp fresh chives or scallion tops, chopped

Recipe GLPRb5759bd2543622

Mexican

Main Course

50 min

812 cal

Servings: 4

Oven

Stovetop

SNAP eligible

Tender shrimp combined with black beans and melted Monterey Jack cheese, rolled in soft flour tortillas and baked in a savory tomato salsa sauce. A delicious seafood take on a Mexican classic, finished with creamy sour cream and fresh chives.

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Ingredients

4 tbsp cooking oil

1 lb medium shrimp, peeled and deveined

¼ tsp salt

⅛ tsp fresh-ground black pepper

8 flour tortillas

1 can canned black beans, drained and rinsed

¼ lb Monterey Jack cheese, shredded

2 c chunky tomato salsa

½ c sour cream

2 tsp fresh chives or scallion tops, chopped

Directions

Preheat your oven to 350°F. Heat the cooking oil in a large skillet over medium-high heat.
Add the shrimp to the hot oil and cook, stirring frequently, until they turn pink and opaque throughout, about 4 to 5 minutes. Season with salt and black pepper. Remove the shrimp to a plate and let cool slightly, then chop into bite-sized pieces.
In a medium bowl, combine the chopped shrimp with the drained black beans and about three-quarters of the shredded Monterey Jack cheese. Set this filling mixture aside.
Spread a thin layer of the chunky tomato salsa across the bottom of a 13" x 9" baking dish.
Warm the flour tortillas to make them pliable. Spoon about 2/3 cup of the shrimp-bean mixture into the center of each tortilla, roll it up firmly, and place it seam-side down in the baking dish, arranging the enchiladas in a row.
Pour the remaining tomato salsa over the rolled enchiladas, spreading it evenly to coat them well.
Sprinkle the remaining Monterey Jack cheese over the top of the enchiladas.
Bake uncovered for 20 to 25 minutes, until the cheese is melted and bubbling and the edges are heated through.
Remove from the oven and let rest for a few minutes. Top each enchilada with a dollop of sour cream and a sprinkle of fresh chives before serving.

Comments

Grocery List Plus Editorial Staff4

Shrimp enchiladas work well for a Charlotte weeknight: shrimp is readily available at all major chains, and every other ingredient is standard grocery fare with no special stops required. Cost per serving runs around $4–$5 depending on shrimp quality, which is reasonable for a protein-forward dish. The stated 50 minutes is honest if you buy pre-cooked shrimp and don't hand-peel; raw shrimp adds 10–15 minutes and should be called out. The recipe feeds four generously and requires moderate attention during assembly and baking, making it family-friendly without being fussy, though it's best eaten fresh—reheating can make tortillas soggy and shrimp rubbery.