A delightful option that combines the succulent taste of shrimp with the zesty freshness of salsa verde, creating a mouthwatering experience that brings the essence of Mexican cuisine right to your table.
Ingredients
Scale:
1 pound raw shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
8-10 corn tortillas
1 cup shredded cheese (cheddar or Monterey Jack)
2 cups homemade salsa verde
Fresh cilantro, chopped
Sour cream or Greek yogurt
Avocado, sliced
Instructions
In a large skillet over medium heat, add olive oil. Once hot, sauté minced garlic until fragrant, about 1 minute.
Add shrimp to the skillet, followed by ground cumin, smoked paprika, salt, and pepper. Cook until shrimp are pink and opaque, about 3-5 minutes. Remove from heat and set aside.
Preheat your oven to 375°F (190°C).
Warm the corn tortillas slightly in a dry skillet. Spoon shrimp mixture into each tortilla and roll them up tightly.
Spread a thin layer of salsa verde at the bottom of a baking dish. Place rolled enchiladas seam-side down in the dish.
Cover the enchiladas with the remaining salsa verde.
Sprinkle shredded cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
Once done, let the enchiladas cool for a few minutes before serving. Top with fresh cilantro, sour cream, and sliced avocado.
