Shrimp Enchiladas


These Shrimp Enchiladas are stuffed with shrimp, corn, and black beans, then drenched in a delicious salsa verde, and smothered in bubbly cheese.

If you like enchiladas then you will love these!


– olive oil – onion – garlic – medium shrimp – cumin – chili powder – salt and pepper – cilantro – corn – black beans – salsa verde

Preheat oven to 325 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook until  softened, about 5 minutes.

Add in defrosted shrimp, and sprinkle with cumin, chili powder, salt, and pepper. Add in black beans, corn, and cilantro. Continue cooking until shrimp are cooked through and have turned pink.

Spray a 9x13 pan with cooking spray or olive oil. Warm tortillas by placing them between two slightly damp  paper towels and heating in the microwave for about 30 seconds.

Evenly divide shrimp filling into  tortillas, roll up, and place seam side down into prepared baking pan.  Cover with salsa verde, making sure to spread evenly.

Bake in the preheated oven for 20-25 minutes until cheese is bubbly. Enjoy!

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