I’ve often ordered Shrimp Enchiladas in Mexican restaurants, and have usually been disappointed. Either they are made with flour tortillas and are soggy, or the shrimp filling is overcooked or even worse, there isn’t much shrimp. I found several recipes online for shrimp enchiladas, and all of them seemed lacking. I worked on a few recipes, combined a few ideas, and came up with what I think are The Best Creamy Shrimp Enchiladas. To make them easy, I have used the versatile Basic Cream Soup Mix, as well as a can of green enchilada sauce; using these two ingredients saves time.

This luscious version of shrimp enchiladas is suitable for serving company. The filling is mostly shrimp, so it will be a hit with shrimp lovers, and they are mildly spicy with Mexican flavors.

12 Enchiladas

Filling:
1 tablespoon butter
1/2 red onion, chopped
2 to 4 fresh jalapeno peppers, chopped
1 6 1/2 oz. can diced mild green chilies
1 pound raw shrimp, peeled, deveined, tails off - chopped into large chunks
1 teaspoon salt free fajita seasoning
1 8 oz. package softened cream cheese
1 1/2 cups Mexican blend cheese
1 large Roma tomato, cored and diced

Sauce:
2 cups cold water
1 cup Basic Cream Soup Mix
1 10 oz. can green enchilada sauce

12 corn tortillas
1/4 cup vegetable oil (more or less as needed)

2 cups Mexican blend cheese

1. Preheat oven to 400°.
2. Make the filling: melt the butter in a large skillet; stir in the onion and jalapeno peppers.
3. Stir over medium heat until the onions are softened.
4. Stir in the green chiles and shrimp; stir fry until the shrimp just begin to turn pink (don't let them cook through; they will continue to cook after assembly).
5. Sprinkle with the seasoning.
6. Turn the heat to low and stir in the cream cheese until melted.
7. Stir in the 1 1/2 cups Mexican blend cheese and tomatoes.
8. Remove from the heat and let cool a bit.
9. Make the sauce: whisk together the water and cream soup mix; microwave 2 minutes.
10. Whisk until smooth and microwave until boiling, 1-2 minutes.
11. Remove from the microwave and stir in the enchilada sauce.
12. Tortillas: Heat the vegetable oil in a skillet.
13. Soften each of the tortillas, one at a time, in the oil, turning on each side and transfer them to paper towels to drain.
14. Assembly: Cover the bottom of a 9' x 13" shallow baking dish with a small amount of the sauce.
15. Lay the softened tortillas on a counter and place about 1/4 cup filling down the middle of each.
16. Roll up tightly and arrange in the pan; repeat until all of the tortillas are filled.
17. Pour the remaining sauce evenly over all and top with the cheese.
18. Bake 30-35 minutes or until bubbly and golden. Let set 10 minutes before serving.

Amount Per Serving
Calories 450 Calories from Fat 250
Percent Total Calories From:
Fat 56% Protein 21% Carb. 24%

Nutrient Amount per Serving
Total Fat 28 g
Saturated Fat 14 g
Cholesterol 140 mg
Sodium 718 mg
Total Carbohydrate 27 g
Dietary Fiber 2 g
Sugars 0 g
Protein 23 g

Vitamin A 33% Vitamin C 48% Calcium 0% Iron 21%