I started making these enchiladas like two years ago. My first trial was in my welcome home party, I had just moved to our first house me and my husband and did a big party for family and friends.
I made a big Mexican feast from chicken burritos, beef burritos, Mexican rice, and many other dishes that feed a big crowd and I did this recipe for the first time. My guests fall in love with all the food but this one was the star of the table everyone loved it! Even the picky eaters that don’t eat anything!
And since then I have been trying and testing many versions until I was satisfied with one version that I keep on redoing since then.
There are many versions of this recipe out there, but I made mine easy with simple ingredients that you can find at any grocery stores. I added few twists here and there, so it is Mexican but in my own style 😛
I will also add for you in the recipe below some add-ins that are tested and approved by me and a lot of family member and friends through out the years 😛
This recipe is :
Comfort food
Perfect for feeding a crowd
You can easily double it and triple it
Easy to find ingredients
Creamy and rich
Perfect for all ages and tastes (if you skip the chili)
Easy meal to prepare for weekly meal packing
Simple steps to follow and you will have a hearty comforting soul-warming dish that everyone will love!
If you love this recipe you should check those similar and delicious recipes also:
Low-carb one pan shrimp dinner
Shrimp Enchiladas
Ingredients
For the shrimp filling:
- 1 kg Shrimp cleaned and shell removed
- 1 tbsp. vegetable oil preferably neutral oil
- 2 medium Onion finely chopped
- 4‐5 cloves Garlic minced
- 2 medium pepper finely chopped
- 4 tbsp. Chopped jalapeno optional if you like your food spicy
- 2 tbsp. Tomato paste
- 1 tbsp. Brown sugar
- 1 tsp salt
- 1 tbsp Mexican spice mix see notes
- 1/4 cup Water or vegetable broth
- 1 tsp. Tabasco optional if you like your food spicy
- 1 can Tomato sauce or drained tomato
- Optional add-ins I tried and turned out delicious you can use all or any of the below:
- ¼ cup carrots diced
- ¼ cup fresh mushrooms finely chopped
- ¼ cup celery sticks finely chopped
- ¼ cup fresh coriander finely chopped
For the white sauce:
- 4 tbsp. Butter
- 1/4 cup Leek finely chopped (see notes)
- 4 tbsp. Flour
- 1 1/2 cup milk
- 1/2 cup Sour cream see notes
- 1 tsp. cumin powder
- 1/2 tsp. White pepper
- 1/4 tsp. of each Black pepper nutmeg
- To taste Salt
- 1 tsp dijon mustard optional
- ½ cup shredded cheddar cheese
For assembly:
- 8 wraps tortilla
- Shredded cheddar cheese for garnish
- Chopped parsley or cilantro for garnish optional
Instructions
For the shrimp filling: Start first with the filling because it needs time to simmer while we prepare the other ingredients.
- heat oil in large pan, on medium‐high heat, once heated add garlic first and cook until you smell the garlic, add the chopped onion, jalapeno and pepper and the additional veggies if you are using and cook until tender (5 min approx.)
- Add the shrimps and cook through for 5 min until they start to turn pink.
- add the seasoning mixture, salt and sugar and mix it well with the shrimps and veggies until everything is coated with the spices.
- add the tomato and the paste, broth and tabasco mix it all together and bring to simmer over medium heat stirring occasionally for 10-15minutes until the sauce is thickened, turn off the heat and set aside to cool while we prepare the white sauce.
For the white sauce: You can start preparing the white sauce while the filling is simmering.
- On medium heat melt the butter in a skillet than add the leek and cook it for 5 minutes stirring frequently, add the flour and mix well until all the leek is covered with the flour.
- Add the milk and whisk it well until no lumps left. Stir few tbsp of the milk mixture into the sour cream and mix it to temper it so it does not curdle when we add it to the pan. Than add the sour cream to the pan while stirring constantly. Add the seasonings, Dijon mustard and salt and bring it to boil , lower the heat and simmer while keep on stirring until it is thickened (5min approx.) turn of the heat after thickened add the cheese and mix until melted and set aside.
For assembly and serving: (preheat oven on 200 C◦)
- Spread a little of the white sauce in the bottom of a deep baking tray
- open one tortilla and spread around 1/4 cup of the shrimp filling.
- roll and place seam side down on the tray. Repeat till you finish the wraps.
- Pour over the white sauce, top it with cheese and bake for 15 minutes covered with
- aluminum foil than bake for extra 5 minutes without the foil and broil for 5 min or until you have a golden cripsy top.
- Garnish with cilantro or parsley
- serve and enjoy!
Notes
2 tbsp. Sweet paprika; 1 tbsp. Grounded cumin; 2 tsp. of each Garlic powder, coriander powder; 1 tsp. of each Hot chili powder, salt, oregano; 1/2 tsp. Black pepper; 1 tsp cocoa powder Leek: you can substitute the leek with celery sticks finely chopped. If you happen to have celery instead of leek no need to buy. and if you don’t have both you can skip it, it is a delicious extra flavor, but the recipe is doable without it. Sour cream: I tried substituting the sour cream with plain yoghurt or Lebanese laban and both worked perfectly. So, if you don’t happen to have sour cream you can replace it with the same quantity of yoghurt or laban. Storing: this meal is perfect for meal prepping you can prepare it bake it and store it after it cooled down covered in the fridge for up to 5 days.
You can even prepare the filling and store it in the freezer for up to 3 months. I sometimes cheat and use the filling also with some cooked penne or spaghetti when I m too lazy or busy to cook.