Ingredients with Measurements:
- 1 lb. cooked shrimp, peeled and deveined
- 1 tbsp. olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, drained
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- Salt and pepper, to taste
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
3. Add diced tomatoes, black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Cook for 5 minutes.
4. Add cooked shrimp to the skillet and stir to combine.
5. Place a spoonful of the shrimp mixture onto each flour tortilla and roll up tightly.
6. Place the rolled tortillas seam-side down in a baking dish.
7. Sprinkle shredded cheddar cheese over the top of the tortillas.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped cilantro before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Shrimp can be substituted with cooked chicken or ground beef.
- Black beans can be substituted with pinto beans or kidney beans.
- Cheddar cheese can be substituted with Monterey Jack cheese or queso fresco.
Variations:
- Add diced bell peppers or jalapeños to the shrimp mixture for extra flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Top with sour cream or guacamole before serving.
Tips and tricks:
- To save time, use pre-cooked shrimp.
- Warm the tortillas in the microwave for a few seconds before rolling them up to prevent them from cracking.
- If the tortillas are too big for the baking dish, cut them in half before rolling them up.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the shrimp enchiladas on a bed of shredded lettuce or with a side of Spanish rice.
Garnishes:
Chopped cilantro, diced tomatoes, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Spanish rice, refried beans, or a side salad.
Troubleshooting advice:
If the tortillas are cracking when rolling them up, try warming them up in the microwave for a few seconds.
Food safety advice:
Make sure the shrimp is fully cooked before adding it to the skillet.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine.
Flavor profiles:
Savory, spicy, and cheesy.
Serving suggestions:
Serve the shrimp enchiladas hot and garnished with chopped cilantro.
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Region: Mexican