Shrimp Enchiladas

Kitchen Tested
  • Yield 6 to 8 servings

Serve these creamy, cheesy shrimp enchiladas with your favorite salsa.


1 cup chopped onion
1 tablespoon chopped garlic
2 tablespoons all-purpose flour
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
dash of cayenne pepper
3 tablespoons chopped cilantro
2 teaspoons ground cumin
1 slice jalapeno pepper, optional
Salt and pepper to taste
1 cup evaporated skimmed milk
1 pound medium peeled shrimp, cooked
1 1/4 cups shredded reduced-fat Monterey Jack cheese, divided
8 (10-inch) flour or wheat tortillas, room temperature


  1. Preheat oven to 350F.
  2. In a skillet coated with nonstick cooking spray, saute onion and garlic over medium heat for several minutes.  Add flour and stir well; add oregano, basil, thyme, cayenne, cilantro, cumin, jalapeno, salt and pepper and gradually add milk.  Reduce heat and cook until very thick; remove from heat; cool slightly.  Fold in shrimp and 3/4 cup cheese.
  3. Place 2 tablespoons of the filling on each tortilla and roll up.  Place rolled tortillas side by side in a 2-quart baking dish coated with nonstick cooking spray and top with remaining 1/2 cup cheese.  Bake for 5 minutes or until cheese is melted and dish is well heated.



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