Best Shrimp Enchiladas Con Queso Recipes

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OVER-THE-BORDER SHRIMP ENCHILADAS



Over-the-Border Shrimp Enchiladas image

These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. -Beverly O'Ferrall, Linkwood, Maryland

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons olive oil
3/4 pound uncooked medium shrimp, peeled and deveined
1 can (4 ounces) chopped green chiles
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
8 flour tortillas (8 inches), warmed
1-1/2 cups chunky salsa
1-1/2 cups shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted., Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 417 calories, Fat 23g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 809mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

CREAMY SHRIMP ENCHILADAS



Creamy Shrimp Enchiladas image

This is an amazing recipe for shrimp enchiladas. So good!

Provided by Mark

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 6

Number Of Ingredients 18

cooking spray
2 tablespoons butter
½ cup finely diced red bell pepper
½ cup finely diced white onion
2 cloves garlic, minced
1 pound medium shrimp - peeled, deveined, and cut into 1-inch pieces
¼ cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon chili powder
½ teaspoon salt
4 tablespoons butter
4 tablespoons all-purpose flour
1 ½ cups chicken broth
1 ¾ cups shredded Monterey Jack cheese, divided
1 cup sour cream
½ cup fresh green salsa (salsa verde)
8 (6 inch) flour tortillas
1 jalapeno pepper, seeded and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
  • Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
  • Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
  • Stir 1 cup of cheese sauce into the shrimp mixture.
  • Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
  • Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
  • Remove from the oven and let sit for 10 minutes before serving.

Nutrition Facts : Calories 544 calories, Carbohydrate 32.7 g, Cholesterol 193.3 mg, Fat 33.9 g, Fiber 2.3 g, Protein 26.6 g, SaturatedFat 19.6 g, Sodium 1241.1 mg, Sugar 3.4 g

SHRIMP ENCHILADAS WITH GUAJILLO SALSA



Shrimp Enchiladas with Guajillo Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon butter
2 cloves garlic, minced
12 ounces raw shrimp, peeled, deveined, tail off and chopped to 1/2-inch pieces
Kosher salt and freshly ground black pepper
2 cups Guajillo Salsa, recipe follows
Vegetable oil, for frying
8 corn tortillas
2 1/2 cups shredded Oaxaca cheese (or dry mozzarella)
1/4 cup Mexican crema or softened sour cream, for serving, optional
24 guajillo chiles, stemmed, seeded and deveined
4 cloves garlic, peeled
1/2 medium white onion, peeled
1 vine ripened tomato, boiled 30 seconds, peeled and seeded
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1 bay leaf

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the butter in a heavy medium saute pan over high heat. Add the garlic and saute 10 seconds. Add the shrimp and saute until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.
  • In a medium saucepan, heat the Guajillo Salsa over medium heat until warm.
  • In a separate medium saute pan over medium-high heat, pour enough vegetable oil to come 1-inch up the sides of the pan. Fry the tortillas until slightly golden but still pliable. Then transfer to the pan with the salsa, turning the tortillas in the salsa until fully coated.
  • Transfer the salsa-coated tortillas to a baking sheet (it's kind of messy so doing it on a baking sheet keeps it clean). Add a couple tablespoons of sauteed shrimp and a sprinkle of Oaxaca cheese. Roll up like a cigar and place in an 11-by-7-inch glass baking dish. Repeat with 7 or 8 tortillas, fitting snuggly into the dish.
  • Pour the remaining sauce over the prepared enchiladas (There should be some sauce left in the saucepan to top the enchiladas. If necessary, whisk in 2 tablespoons of water or chicken broth to increase the yield.) Top with the remaining Oaxaca cheese.
  • Bake in the oven until the cheese melts, about 20 minutes. Drizzle with crema and serve.
  • In a large saucepan over medium-high heat, place 4 cups water, the guajillo chilies, garlic cloves and white onion and bring to a boil. Reduce the heat to simmer until the chiles are soft and tender, about 25 minutes. Transfer the boiled vegetables, the tomato and 2 cups of the boiling liquid to a large blender and set aside to cool before blending. Process until smooth. Season with 1 teaspoon salt and a pinch of black pepper.
  • In a medium, heavy saucepan, heat the vegetable oil over medium heat. Strain the pureed guajillo salsa into the pan. Add the bay leaf and simmer until thickened, about 10 minutes. Taste for seasoning, adding additional salt and pepper as desired.
  • Reserve for enchiladas and pork.

SHRIMP ENCHILADAS WITH MOLE



Shrimp Enchiladas with Mole image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 16

1/4 cup mole sauce (recommended: Dona Maria) or your favorite prepared mole sauce
2 tablespoons olive oil
1 small piece Mexican chocolate (about 1/4 of an individual round)
18 medium shrimp, peeled, tail removed
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika
6 small jalapeno peppers
1 large white onion, peeled and sliced 1/4-inch thick
6 corn tortillas
1/2 cup shredded mozzarella
1 head romaine lettuce, sliced
1 tomato, sliced 14/-inch thick
1 cup crumbled Mexican queso fresco
Chili de arbol powder, for garnish
1 lime, quartered

Steps:

  • In an aluminum baking tray on a preheated grill, mix mole and olive oil together. Add the chocolate and cook until it melts, stirring frequently to keep the chocolate from scorching. Set aside and keep warm.
  • Toss shrimp with salt, garlic powder and paprika and grill until pink, 2 to 3 minutes per side. Remove shrimp from grill and chop into pieces. Grill jalapenos and onion slices until nicely marked and slightly softened.
  • Grill tortillas, turning, until they are warm and pliable. Dip each tortilla in the mole sauce to cover completely. Place some shrimp in each tortilla, roll up loosely, and set seam down in mole. Sprinkle the top with mozzarella cheese and grill, covered, until cheese melts.
  • Put 2 or 3 enchiladas on a serving plate, and top with sliced lettuce, grilled onions, tomatoes, and queso fresco. Sprinkle chili de arbol powder over the top, and serve with lime wedges and grilled jalapenos.

SHRIMP ENCHILADAS CON QUESO



Shrimp Enchiladas con Queso image

Mexican food from the coast!

Provided by Lynette !

Categories     Seafood

Time 1h5m

Number Of Ingredients 18

1 lb medium size fresh shrimp
1/2 c sweet red pepper
1/2 c minced onion
1 anaheim pepper, seeded and diced
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
1/8 tsp ground red pepper
1/4 c butter, melted
1 c half and half
3 c monterey jack cheese, divided
1/2 c sour cream
1 c green onions, chopped, divided
1/4 c butter, melted
2 medium tomatoes, peeled, seeded, and chopped, divided
12 flour tortillas (8 inch)

Steps:

  • 1. Peel and devein the shrimp. Set aside and keep cold.
  • 2. Saute the sweet red pepper and the next 8 ingredients in 1/4 cup butter in a large saucepan over medium heat until tender. Add the half and half; bring to a boil. Reduce the heat, and simmer, uncovered, for 3 minutes. Add 1 cup of the cheese, stirring until the cheese melts. Remove from the heat, stir in the sour cream. Set aside.
  • 3. Saute the reserved shrimp and 1/2 cup green onions in 1/4 cup butter in a large skillet over medium heat until the shrimp turn pink and the green onions are tender. Stir in half of the chopped tomato and half of the reserved cheese sauce. Remove from heat.
  • 4. Spoon about 1/3 cup of the shrimp mixture onto each tortilla. Roll up the tortillas tightly, and place, seam side down, in a lightly greased 13 x 9 x 2 inch baking dish.
  • 5. Pour the remaining cheese sauce over the tortillas. Cover and bake at 350° for 30 minutes or until thoroughly heated. Sprinkle with the remaining 2 cups of cheese, 1/2 cup green onions, and remaining chopped tomatoes. Enjoy!

SHRIMP CON QUESO



Shrimp con Queso image

Chile con Queso made with Shrimp!! This is a winner at our house! I sometimes use the smaller salad shrimp (purchased frozen at Sam's club) and don't chop. Add more jalapeno or hot sauce, to taste.

Provided by Ms B.

Categories     Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, chopped
1 jalapeno, seeded and minced
2 cloves garlic, minced
1 (16 ounce) can peeled tomatoes with juice, drained and finely chopped
3/4 cup milk
2 cups shredded monterey jack cheese
2 cups shredded extra-sharp cheddar cheese
1 tablespoon cornstarch
1 lb medium shrimp, cooked,peeled,deveined and finely chopped
hot mexican hot pepper sauce, to taste
tortilla chips, for dipping

Steps:

  • In a medium saucepan, heat the oil over medium heat.
  • Add the onion and jalapeno and cook, stirring often, until the onion is translucent, about 4 minutes.
  • Add the garlic and cook until fragrant, about 1 minute.
  • Add the tomatoes and cook, stirring often, until they give off their juices and they evaporate, about 5 minutes.
  • (The mixture should look somewhat dry.) Add the milk and bring to a simmer.
  • In a medium bowl, toss the Monterey Jack and Cheddar with the cornstarch.
  • Stir the cheese into the milk mixture, a handful at a time, stirring with the hot sauce.
  • Transfer to a mini crockpot or fondue pot.
  • Serve warm, with the tortilla chips for dipping.

CRAWFISH ENCHILADA CON QUESO



Crawfish Enchilada con Queso image

Provided by Greg Sonnier

Categories     Cheese     Shellfish     Appetizer     Bake     Mardi Gras     Cheddar     Monterey Jack     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 (appetizer) servings

Number Of Ingredients 16

2 tablespoons lard or bacon fat
1 teaspoon chili powder
1 cup small diced onion
1/4 cup small diced red pepper
1/2 cup small diced celery
1 tablespoon yellow corn flour
2 cups heavy cream
1/4 cup seafood stock
1/4 cup grated cheddar cheese
1/2 pound fresh crawfish tails
1/8 cup green onions
Salt and freshly ground pepper
Vegetable oil, for softening tortillas
4 blue corn tortillas
1/2 cup grated Monterey Jack cheese
Salsa, for serving

Steps:

  • 1. Heat oven to 350°F. Heat lard and chili powder in a 10-inch skillet. Add onion, red pepper, and celery. Cook, stirring frequently, until soft, about 5 minutes. Add corn flour and stir to combine. Add cream and stock. Bring to a boil, and reduce heat to simmer. Add cheddar cheese and stir to combine. Add crawfish and green onions. Season with salt and pepper.
  • 2. Meanwhile, heat vegetable oil in a large skillet. Add tortillas, one at a time, to soften. Remove to a plate lined with paper towels to drain.
  • 3. Place tortilla in shallow baking dish. Using a slotted spoon, fill tortilla with crawfish mixture and roll to seal. Repeat with remaining ingredients. Pour over cream mixture. Top with grated Monterey Jack. Transfer to oven and cook until cheese is melted and bubbly, 15 to 20 minutes.
  • 4. Remove from oven. Place on a rack to cool and set, about 5 minutes. Serve immediately with salsa.

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