Shrimp Enchilada Casserole
This Shrimp Enchilada Casserole is a great weeknight or weekend meal that can be made ahead and then warmed up later. You can use whatever filling you want, like chicken or veggie, but I wanted to do Shrimp Enchiladas for a while now and decided to make it into a casserole. The enchilada sauce for this Shrimp Enchilada Casserole is simple because it includes ingredients you probably already have in your cupboard or pantry. I've been making this enchilada sauce for years, and it's a time saver because it incorporates jarred salsa for much of its flavor. I used Salsa Verde, but you can use red salsa as well. This Shrimp Enchilada Casserole should be in your meal-planning rotation because of its ease, flexibility, and flavor! Make it Sabroso!
ENCHILADA SAUCE INGREDIENTS
4 oz. butter (plus a drizzle of oil so butter doesn't burn)
1 tsp. minced garlic
4 oz. flour
4 cups chicken stock
Salt and pepper to taste
1 tsp cumin
1 tsp oregano
1 cup Salsa Verde
1/2 cup sour cream
Chapters
0:00 Intro
0:13 Making the Filling
1:39 Making the Sauce
4:00 Assembling the Casserole
5:57 Baking/Final Results
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Let’s Make the BEST Shrimp Enchiladas EVER.
Guaranteed, restaurant-level Shrimp Enchiladas are not as complicated as you think they are. It’s true that there are several elements at play here, but one of them is store-bought tortillas, so let’s not let our assumptions get the better of us. This whole thing comes together with just a few simple steps, and we will be there, holding your hand, every step of the way.
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You can print out the recipe here:
Now let’s talk about the experience that is biting into a Shrimp Enchilada. The savory and flavor-packed filling consists of homemade sauce, succulent shrimp, and Monterey Jack cheese. It’s all wrapped up in warm corn tortillas, which are then topped with more of that delicious sauce and freshly grated cheese. The flavors and textures meld together in a perfect harmony that is guaranteed to be a delight to your tastebuds.
How to make Shrimp Enchiladas:
Start off by preheating your oven to 350° and greasing a 13x9 inch baking dish, then we will move on to the sauce.
For the sauce, you’ll first add 2 tablespoons of oil to a large pan and bring it to temperature over medium heat. Once warmed, add in your onion and jalapeños and allow that to cook down for about 10 minutes, stirring often.
Once the veggies are softened you can add in the garlic and allow it to cook for about 1 minute more before transferring the whole mixture over to the food processor. Before you hit that start button, throw in your fresh cilantro as well. Then, make sure the lid is secure, remove the feed tube, and cover the opening with a towel to ensure nobody gets splattered. Blend it into a smooth purée and set aside for the time being.
Bring your pan back to the stovetop and heat the remaining oil over medium-high heat. Sprinkle the flour into the hot oil and whisk for about 2 minutes, then you can begin adding the half and half in big splashes, whisking all the while.
At this point, add the salt and paprika and bring the mixture to a boil. Adjust the heat as needed to keep the mixture at a simmer for about 5 minutes, or until thickened, stirring often.
Once thickened, stir in your puréed mixture and set aside.
Bring a large pot of water to a boil and add your shrimp right in. Cook for about 2 minutes, or until the shrimp are cooked through. Using a slotted spoon, transfer the shrimp from the pot to a work surface and allow them to cool a bit before dicing them up into bite-sized pieces.
In a small mixing bowl, combine the shrimp, ¾ cup of sauce, and about 1 ½ cups of freshly grated cheese.
Warm the tortillas in the microwave, four at a time, wrapping them in damp paper towels beforehand, to keep them pliable.
Add a little of the sauce to the bottom of the baking dish and then you can begin rolling up those enchiladas.
Scoop about 3 tablespoons worth of the filling into each tortilla, roll them up nice and tight, and place them in the baking dish, being sure to put the seam side on the bottom. Pour the remaining sauce over the top of the tortillas and sprinkle with the leftover cheese.
Bake your enchiladas for about 25 minutes, or until the sauce begins to bubble and the cheese is nice and melted. Enjoy!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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SEAFOOD ENCHILADAS with Roasted Tomatillo Salsa Verde
#seafoodenchiladaswithsalsaverde #seafoodenchiladas
SEAFOOD ENCHILADAS WITH ROASTED TOMATILLO SALSA VERDE: In this video: I'll show you how to make Seafood Enchiladas with Pico de Gallo and Roasted Tomatillo Salsa Verde, step by step.
INGREDIENTS YOU'LL NEED:
recipe by shereen pavlides
{serves: 6}
{for the salsa verde}
8 tomatillos - stemmed, husked
4 Cubanelle peppers
2 poblano chiles
1 Serrano chile
1/2 cup canola oil - divided
kosher salt / fresh finely ground black pepper
1/2 pound lump crab meat
1 pound large shrimp (in their shells)
8 garlic cloves - minced, divided
1 small onion - diced
1/4 cup all-purpose flour
3 cups homemade chicken stock + extra as needed
2 teaspoons ground cumin
2 teaspoons coriander
{for the pico de gallo}
2 - 3 large ripe tomatoes - diced (2 cups)
1 1/2 limes - 1/2 freshly squeezed (1 tablespoon), remaining cut into wedges
1/2 cup chopped cilantro + extra to garnish
12 (5 1/2-inch) corn tortillas
2 cups freshly shredded Monterey jack cheese
{for the garnish}
1 small red onion - thinly sliced
1 Serrano or fresco chile - thinly sliced
1/2 cup crumbled cotija or queso fresco (Mexican cheese)
FULL Recipe:
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CHI-CHI'S: Seafood Enchilada Cancun
For all the CHI-CHI'S restaurant Seafood Enchilada Lovers out there . . .this one's for you! Featuring shrimp, crab and CHI-CHI'S tortillas. This one will take you back!
How to Make Halibut Enchiladas | Fish Recipe | Allrecipes.com
Get the top-rated recipe for Savory Halibut Enchiladas at
Watch how to make simple seafood enchiladas starring fresh halibut, sour cream, and Cheddar cheese, along with cilantro, garlic powder, and peppers. A delicious change of pace, these creamy enchiladas are also great with tilapia or red snapper fillets. Top them with slices of fresh avocado.
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Creamy Chipotle SHRIMP ENCHILADAS Recipe | Falling In Love Enchiladas
Today I am cooking at home and making creamy shrimp enchiladas that I call Falling In Love enchiladas. These shrimp seafood enchiladas are smothered in a creamy chipotle enchilada sauce.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#simplymamacooks #enchiladas
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PAT THE SPATULA (In the video I said Pat The Spoon. Whoops!)
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0:00 Intro
0:28 The Shrimp Filling
3:16 Prep The Tortillas
4:52 The Enchilada Cream Sauce
6:15 Assemble And Bake
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⭐️ Authentic Enchiladas Recipe From My Abuela
⭐️ COOKWARE VIDEO
INGREDIENTS
9 x 13-inch baking dish
14 corn tortillas
cooking oil for tortillas
THE FILLING
1 1/2 lbs (681 g) large shrimp
1/2 tsp Old Bay seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp lemon pepper
8 oz (227 g) lump crab meat
1 medium bell pepper
1/2 medium red onion
3 cloves of garlic
5 to 6 scallions
pinch of salt and pepper
12 oz pepper jack cheese (shredded)
THE CREAM SAUCE
3 Tbsp butter
3 1/2 Tbsp all-purpose flour
1/4 tsp onion powder
1 Tbsp chicken bouillon powder
1 chipotle pepper in adobo sauce
1 Tbsp adobo sauce from the can of chipotle peppers
1 1/2 cup water
1 cup heavy cream
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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How To Make Enchiladas
Creamy Shrimp Enchiladas
Creamy Baked Enchiladas