Daily Dish

Daily Dish

Shrimp Enchiladas

Healthy Fact of the Day

Shrimp Enchiladas are a delicious and seafood-inspired twist on traditional enchiladas, providing a lean source of protein and a burst of Mexican flavors.




For the Enchilada Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 cups vegetable or chicken broth
  • 1 can (15 oz) diced tomatoes, undrained
  • Salt and black pepper to taste


For the Shrimp Filling:

  • 1 lb large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste


For the Enchiladas:

  • 8 small flour or corn tortillas
  • 2 cups shredded Monterey Jack or Mexican blend cheese
  • Chopped fresh cilantro for garnish
  • Sliced jalapeños for garnish (optional)
  • Lime wedges for serving





  1. Preheat your oven to 375°F (190°C).

  2. In a saucepan, heat olive oil over medium heat. Stir in flour, chili powder, ground cumin, garlic powder, and dried oregano to create a roux.

  3. Gradually whisk in vegetable or chicken broth, ensuring the mixture is smooth.

  4. Add diced tomatoes with their juices and bring the sauce to a simmer. Cook for about 10 minutes until the flavors meld. Season with salt and black pepper to taste.

  5. In a skillet, heat olive oil over medium-high heat. Add chopped onion, diced bell pepper, and minced garlic. Sauté until the vegetables are softened.

  6. Add shrimp to the skillet and cook until they turn pink and opaque. Season with ground cumin, chili powder, salt, and black pepper.

  7. Assemble the enchiladas by spooning a portion of the shrimp filling onto each tortilla, rolling it up, and placing it seam side down in a baking dish.

  8. Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered.

  9. Sprinkle shredded cheese over the top.

  10. Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.

  11. Remove from the oven and let it cool for a few minutes.

  12. Garnish with chopped fresh cilantro and sliced jalapeños if desired.

  13. Serve the Shrimp Enchiladas with lime wedges on the side.



Enjoy these flavorful and seafood-filled enchiladas for a delightful Mexican-inspired meal!

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