Shrimp Enchiladas with Green Chile Sauce

Do you ever talk to your food? I don’t.


If I did I might be inclined to tell these shrimp enchiladas how sorry I am.

Sorry for doubting them and thinking they weren’t worthy before even putting one single bite into my mouth. I should know better. Jumping to hasty conclusions never ends well for me.

I mistakenly thought the shrimp would turn into rubber bands when in fact nothing could be farther from the truth.

Instead they were so soft and tender they all but melted in my mouth.

Corn-tortilla-bundles-of-joy filled with not only shrimp but sweet, crispy corn, buttery bites of avocado and crumbled queso cheese (Because the Blonde Duck told me it’s the only kind of cheese you should put on enchiladas. It’s the law in Texas. They’ll put you in jail for using cheddar. . .  I’m never stepping foot there. . . I’m surely wanted.).

Topped with my creamy homemade sauce made of chicken broth, sour cream, green chiles and little else, these are two sides of dreamy.

Oh yeah. . . shrimp enchiladas? Are you there?

I wish I had made you sooner.

My bad.

Shrimp Enchiladas

Rating: 51

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 5 minutes

Yield: 1 (9x13) pan

Shrimp Enchiladas

Enchiladas stuffed full of succulent shrimp, corn and avocado smothered in a creamy green chile sauce.


vegetable or olive oil for sauteing
1 small onion, diced
1 cup corn
2 cloves garlic, minced
coarse salt and fresh black pepper
1 pound raw medium-sized shrimp, cleaned, tails off
1 teaspoon Mexican oregano, crushed between fingers
1 avocado, diced
1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
7-8 (8-inch) corn tortillas or about 10 (6-inch)
2 tablespoons butter
2 tablespoons flour
1 + 1/2 cups Chicken Broth
1 small can green chiles w/ juices
1 + 1/2 cups Sour Cream
fresh chopped cilantro or parsley, for serving
sour cream, for serving


  1. In a large skillet heat 2 tablespoons oil over medium heat and saute onion, garlic and corn until corn is tender, seasoning well with salt and pepper and stirring often.
  2. Add shrimp and oregano, cook until shrimp just start to curl up. Remove from heat. Mix in avocado and 3/4 cup cheese. Taste and season as needed with salt and pepper.
  3. Make sauce: In a large heavy bottomed saucepan melt butter over medium-low heat; stir in flour and cook 2-3 minutes. Whisk in broth, bring up to a simmer and cook 3 more minutes.
  4. Turn heat to low and whisk in green chiles and sour cream until fully incorporated. Remove from heat.
  5. Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
  6. Mix about 1/2 cup of the sauce into the shrimp mixture.
  7. Wrap tortillas in damp paper towels and place on a microwave safe plate and microwave 1 - 1 1/2 minutes until soft and pliable.
  8. Add about 1/2 cup filling off center to each tortilla and roll up. Place in pan. Repeat until all the filling is used.
  9. Pour the sauce over top and sprinkle with remaining 3/4 cup of cheese. Bake 25-30 minutes until bubbly all over.
  10. Garnish with fresh chopped herbs and serve with sour cream.

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