Shrimp Enchiladas

about 18 enchiladas



  • 12 ounces Contessa medium Uncooked Tail-off Shrimp

  • 1 white onion, chopped

  • 16 ounce can red enchilada sauce

  • 1 1/2 cups monterey jack or pepper jack cheese, shredded

  • 1 1/2 cups cheddar cheese, shredded

  • 6 ounces sliced olives

  • 1/4 cup fresh chives, chopped

  • 1 bag corn tortillas

  • 1 teaspoon butter


  • Heat oven to 325º F.

  • Grease an 8″x 11″ pan.

  • In a large skillet melt butter over medium heat, stir in onions and saute.

  • Once the onions are soft add the shrimp.

  • Cook for 2 minutes and then add 1/2 of the large can of enchilada sauce, 1/2 cup jack cheese and 1/2 cup cheddar cheese.

  • Stir frequently for 3-4 minutes or until cheese is semi-melted and shrimp are done.

  • In another large deep skillet cook remainder of sauce over low heat.

  • Take the tortillas and dip them in the skillet of sauce completely covering the tortilla for 20 seconds or until tortilla is soft.

  • Spoon 1/4 cup of the shrimp mixture on tortilla and roll the tortilla.

  • Place in a pan.

  • Repeat until pan is full.

  • When the pan is filled pour the remaining enchilada sauce over the tortillas.

  • Finally, add cheese, olives, and chives.

  • Bake for 15-20 minutes.