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shrimp and cheese with cilantro on a plate

Shrimp Enchiladas

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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!
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 14 enchiladas
Calories 194


  • 2 Tablespoons olive oil
  • 1 cup onion diced
  • 2 large garlic cloves minced
  • 1 (12 oz) package medium shrimp uncooked, defrosted, tails removed
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  • 2 Tablespoon chopped cilantro plus more for topping
  • 1/2 cup frozen corn
  • 1/2 cup black beans
  • 2 cups salsa verde
  • 14 corn tortillas
  • 2 cups Mexican blend cheese


  • 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 garlic and cook until fragrant, about 30 seconds more.
  • 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, according to directions on package. I've read that shrimp are perfectly cooked when they curl into a C-shape, but once they curl into a tight O-shape, they are overcooked.
  • 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. I heat about 3 or 4 together at a time.
  • 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. Sprinkle with cheese.
  • Bake in the preheated oven for 20-25 minutes until cheese is bubbly. Enjoy!


  • What type of shrimp to use: I used medium sized frozen shrimp, but you can use large shrimp as well. You can also use fresh shrimp, just be sure to remove the tail and devein your shrimp before cooking.
  • Types of Salsa Verde: Salsa verde is a green salsa made from tomatillos, and pairs really nicely with the shrimp in these shrimp enchiladas. I use a mild version but if you prefer more spice, feel free to choose a spicy kind. I use a jarred version from HEB or from the brand Herdez.
  • For easier assembly, warm up your tortillas in the microwave before filling. This will make them more pliable when rolling up. Simply place 3-4 tortillas at a time in between two damp paper towels and heat on high in the microwave for 30-45 seconds, then continue with the filling.
  • The best kind of cheese for enchiladas is a good melting cheese like Monterrey Jack, pepper jack, cheddar, or a Mexican blend.
  • Don’t forget the toppings! Feel free to add plenty of chopped cilantro, green onions, tomatoes, sliced avocado, and sour cream to the top of your finished enchiladas!


Calories: 194kcal | Carbohydrates: 18g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 605mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 3.8mg | Calcium: 167mg | Iron: 1.2mg