Ingredients:
For the Shrimp:
1 pound frozen Gulf shrimp (peeled and deveined)
Olive oil
Salt and pepper, to taste
Optional: Homemade taco seasoning
For the Creamy Sauce:
8 ounces cream cheese, softened
½ cup sour cream
Pepper, to taste
For the Enchiladas:
Corn tortillas
Shredded cheddar cheese
Green onions (for garnish)
Green hot sauce (for drizzling)
Instructions:
Preheat the Oven:
Set your oven to 350°F (175°C).
Cook the Shrimp:
Heat a skillet over medium heat with a drizzle of olive oil.
Season the shrimp with salt, pepper, and optional taco seasoning.
Cook for 2-3 minutes until pink and fully cooked. Set aside.
Prepare the Creamy Sauce:
In a mixing bowl, whisk together the softened cream cheese and sour cream until smooth.
Season with pepper to taste.
Warm the Tortillas:
Heat the corn tortillas in a dry pan or microwave until pliable.
Assemble the Enchiladas:
Spoon a few shrimp into the center of each tortilla, followed by a dollop of the creamy sauce.
Roll tightly and place seam-side down in a baking dish. Repeat until all tortillas are filled.
Add the Toppings:
Spread any remaining creamy sauce over the enchiladas.
Sprinkle shredded cheddar cheese evenly on top.
Bake:
Bake for about 25 minutes, or until the cheese is melted and everything is heated through.
Garnish & Serve:
Top with chopped green onions and a drizzle of green hot sauce.
Serve warm and enjoy!
Notes:
A quick and easy dish, perfect for busy weeknights.
Feel free to customize with extra toppings or side dishes.