I love making a big pan of enchiladas. Everyone in my family loves them, and they make great leftovers. Enchiladas keep well in the fridge or freezer and they reheat nicely. Easy re-heating means I get to spend some time relaxing instead of in the kitchen.
When the weather gets cold and gray, comfort food is on the menu.
These creamy shrimp enchiladas definitely fit the bill.
These creamy shrimp enchiladas are easy to make and really delicious.
They have a ton of flavor with just the right amount of creamy delicious sauce. Bonus: Shrimp is a great source of lean protein. Even though I make this recipe with shrimp you could easily swap in lobster, crab, or even chicken.
Sometimes that means eating something creamy and delicious that makes you feel all warm and fuzzy inside.
That's what comfort food is all about. We subscribe to the philosophy that all things in moderation can be good.
Permission granted to indulge and find a happy relationship with the comfort foods in your life.
Take some time this week to make a big batch of our easily reheat-able comfort food - then kick back the rest of the week.
Let the chilly weather roll on in while you enjoy your warm, creamy, delicious shrimp enchiladas.
Take heart – Spring will be here before you know it. We will be back outside with the sun on our faces again soon!
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Shrimp Verde Enchiladas
- 2 lbs Shrimp cleaned and roughly chopped
- ½ cup Onion diced
- 5 cloves Garlic pressed
- ¼ tsp Cayenne Pepper
- ½ tsp Chili Pepper
- ⅓ cup Sour Cream
- ⅓ cup Creme Fraiche
- 1 cup Fresh Corn
- 2 lbs Mexican Blend Shredded Cheese or Monterey Jack
- 1 can Diced Green Chilis drained
- 2 cans Green Hatch Chili Sauce
- 16 Corn Tortillas plus a little oil for warming.
- 1 bunch Fresh Cilantro finely chopped, divided
- Sauté diced onion and garlic in a pan, on med-high, for a few minutes. Onions should be soft and translucent.
- Add diced shrimp and sauté until pink throughout. (I usually use frozen tail on shrimp. It's already cleaned and I just remove the tails and dice it.)
- Remove from heat and fold in sour cream, creme fraiché, cayenne, chili powder, diced green chilis, and chopped cilantro. Add about 1 cup os shredded cheese. Set aside.
- Preheat oven here to 400℉.
- Warm tortillas in a skillet with a little bit of oil. (This step helps to keep them from getting too soggy when baked.) Set aside, cool slightly so you can handle them.
- Add a about ½ a can of green enchiladas sauce to the bottom of a glass 9x13 inch baking dish.
- Start rolling enchiladas. Add a few spoonfuls of fulling to each enchilada and set them in the pan seam side down.
- Pour over the remaining enchilada sauce and then top with the remaining shredded cheese.
- Place on a large baking sheet and bake for about 25 minutes. Keep an eye on the cheese – if it starts to get too dark you can cover the enchiladas with a little foil.
- Remove from oven and let rest for about 10 minutes before serving.
- Serve with extra sour cream or creme fraiché and a little chopped cilantro.