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Shrimp and Veggie Enchiladas

Shrimp and Veggies Enchiladas

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 4 people


  • 8 whole wheat tortilla or corn tortilla
  • ¼ cup chopped fresh cilantro leaves

To make the sauce:

  • 1.5 tablespoon butter
  • 1.5 tablespoon flour
  • 1 cup chicken or vegetable broth
  • ½ cup heavy whipping cream or crème fraiche
  • 1-2 jalapeno, completely or partially seeded, and minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • salt, pepper, to taste

To make the filling:

  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • salt, pepper
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 medium zucchini, grated
  • 1 carrot, peeled and grated
  • 3 cup spinach
  • 1 - 2 tablespoon chipotle pepper, in adobo sauce
  • ½ teaspoon oregano
  • 1 cup or more Mexican cheese or Monterey Jack Cheese


To make the sauce:

  • In a medium saucepan, melt the butter. Mix in flour, cooking until lightly golden, 1-2 minutes. Add the broth and whisk continuously until very smooth. Bring to a boil to thicken the sauce. Reduce to low heat and let simmer 5 min (stirring occasionally). Add the cream, cumin, paprika, garlic, salt, and pepper, to taste. Remove from the heat.

To make the filling:

  • In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion, garlic and cook until onion is tender 2-3 minutes. Then, add zucchini, carrot, spinach, chipotle pepper, and oregano. Cook the vegetables until slightly soft.

To cook the shrimps:

  • Season shrimps with salt, and pepper. Heat a pan with 1 tablespoon olive oil, add the shrimp and cook them until pink and just cooked through. Set aside.

To assemble enchiladas:

  • Preheat oven at 375 F. Lightly oil a 9x13 baking dish. In each tortilla, put ⅓ cup of vegetables, add 3 shrimps on top, sprinkle some cheese, and roll it. Place them seam side down in the baking dish and top with the jalapeno cream sauce. Add a little cheese on top. Cover the dish with foil.
  • Place into the oven and bake in the oven about 20 minutes. Sprinkle some fresh cilantro.


Recipe adapted from Gimme Some Oven.
Keyword enchiladas, Mexican, shrimp
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