Serves 4
50 min
Shrimp Enchiladas
Recipe GLPRb5759bd2543622
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.
