Shrimp Enchiladas



Serving size

3 enchiladas
30 Minutes

This recipe can easily be multiplied and leftover enchilada filling is great. Reheat gently.

Shrimp Enchiladas


1 tsp. Olive oil
1 medium White onions (sliced)
1/2 small Green bell peppers (diced)
1/2 small Red bell peppers (diced)
1 to taste Black pepper
1/4 tsp. no salt added chili powder
1/4 tsp.. Ground cumin
1/2 tsp., leaves Dried oregano
1 tsp.. Smoked paprika
1/8 tsp. Cayenne pepper
8 Ounces Shrimp, raw (peeled, deveined, and cut into 1/2 inch pieces)
1 cup No salt added vegetable stock (or shrimp stock)
6 tortilla, medium (approx 6 inch dia) Corn tortillas
1/2 cup Coriander (cilantro) leaves, raw
3 Tbsp. Reduced fat sour cream
3 Ounces Reduced fat monterey jack cheese (shredded)


Place a medium skillet over medium heat.

Add the oil and add the onion.

Cook for 4 minutes and add the diced peppers. Stir frequently.

Cook for 4 minutes. Stir frequently.

Add the pepper, chili powder, cumin, oregano, smoked paprika, cayenne pepper, and shrimp.

Toss and cook for about a minute and add the stock.

Cook for about 3 minutes and remove the pan from the heat.

Using a slotted spoon, fill each corn tortilla with 1/6th of the shrimp mixture.

Add the cilantro to each tortilla as you go.

Let the liquid drain before putting the shrimp into the tortillas.

Roll or fold the tortillas and place 3 enchiladas on each plate.

Add the sour cream and the jack cheese to the remaining liquid in the bottom of the pan. Mix the sauce well until the cheese has melted, and spread the sauce over the enchiladas.


Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream and flour or modified food starch in pre-shredded cheese.


This is a low sodium recipe.

Recipe Notes

Corn tortillas are great for enchiladas. Look carefully at the package and you’ll find that most are low in fat and sodium. They’re high in fiber and full of great corn flavor. These enchiladas make a great weeknight meal and take only about 30 minutes to put together.

"Cooking is one of the oldest arts and one which has rendered us the most important service in civic life."

Jean-Anthelme Brillat-Savarin, Gastronome