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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Shrimp Enchiladas
Enchiladas are an easy and delicious weeknight meal that many families likely have in their everyday dinner rotation.
To keep your mealtime crew excited, why not shake things up with shrimp? Added to a filling of spicy poblano peppers, Adobo seasoning, Siete enchilada sauce and Heinen’s Mexican blend shredded cheese, this Mexican-inspired shellfish dish from @ChefBillyParisi is a fiesta of flavor!
Shrimp Enchiladas
Serves 8
Ingredients
2 Tbsp. olive oil
1 yellow onion, peeled and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 poblano pepper, seeded and thinly sliced
2 garlic cloves, finely minced
1 lb. Heinen's peeled and cooked shrimp
2 tsp. Heinen’s adobo seasoning
1 1/3 cup Siete green enchilada sauce
8 8-inch flour tortillas
1 cup Siete red enchilada sauce
1 ½ cups Heinen’s Mexican blend shredded cheese
Sour cream, jalapeños and cilantro, for optional garnish
Instructions
1. Preheat the oven to 350°F.
2. Add the oil to a large frying pan over high heat and cook the onions and peppers for 4-6 minutes or until lightly browned and tender.
3. Stir in the garlic and cook for about 1 minute.
4. Add the shrimp and adobo seasoning and mix just until combined.
5. Pour in 1 cup of the green enchilada sauce and stir until combined. Set aside.
6. Add some of the shrimp and peppers mixture into the center of a tortilla shell and roll it up right from back to front. Repeat with the remaining tortilla shells.
7.Place the rolled tortillas into a 13×9 casserole dish that’s been sprayed with nonstick spray.
8. Pour the 1 cup of red enchilada sauce all over, then pour on the remaining 1/3 cup of green enchilada sauce.
9. Evenly sprinkle the cheese overtop, then place the casserole dish into the 350°F oven for 30-35 minutes, or until the cheese is completely melted and slightly crispy.
10. Garnish with optional sour cream, sliced jalapeños and chopped cilantro.
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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