Go Back
+ servings

Shrimp Enchiladas

Marla Hingley
With a light cheesy sauce, this is a nice change from the original version.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients
  

Filling

  • ½ lb shrimp peeled & deveined
  • 2 Tbsp olive oil divided
  • 14 oz canned whole tomatoes drained, crushed by hand
  • 1 cup GF Monterey jack cheese shredded
  • ¼ cup fresh cilantro chopped
  • Salt and pepper to taste

Sauce

  • 1 small onion quartered
  • 1 jalapeno seeded
  • 1/3 cup GF chicken stock or white wine or lemon juice
  • ¼ cup fresh cilantro chopped
  • Salt and pepper to taste

Instructions
 

  • Saute shrimp in 1 Tbsp oil until fully cooked. Chop then place in a bowl along with tomatoes, cheese, and cilantro. Season to taste with salt and pepper.
  • Divide mixture into 8 and roll up into tortillas. Place seam side down into a greased baking dish, and brush tortilla tops with remaining oil. Bake at 375°F for 20 minutes, or until golden.
  • For sauce, in a dry hot skillet, heat onion and jalapeno until charred on all sides, and tender. Place into a blender along with the remaining sauce ingredients and puree until smooth. Season to taste with salt and pepper.
  • To serve, drizzle sauce over enchiladas.
Tried this recipe?Let us know how it was!