Shrimp Enchilada
December 13, 2015

Enchiladas are stuffed tortillas topped with sauce and cheese and then baked.

Cuisine Latin
Course Main Course
Serves 5
Method Bake
Difficulty Hard
Cook Time 1   hour(s)
  • Cuisine Latin
  • Course Main Course
  • Serves 5
  • Method Bake
  • Difficulty Hard
  • Cook Time 1   hour(s)
stock cubes
2   tablespoon
4   tablespoon
4   tablespoon
1   teaspoon
taco seasoning
4   tablespoon
cayenne pepper powder/ kashmiri chili powder
1   tablespoon
cumin powder
1/2   tablespoon
can black beans
15   ounce
1   cup
flour/ corn starch
2   tablespoon
shrimp chopped
avocado chopped
juice of 1/2 lime
2   cup
2   cup
chopped green chilies

1. Sauce: Heat 2 tablespoons of oil in a sauce pan. Add garlic and saute till brown. Add in the flour or corn starch. Keep stirring so the flour doesn't burn. Let it turn slightly brown.

2. Add the cayenne pepper and cumin powder. Next add in the finely chopped tomatoes along with the stock cubes. Add in the water.

3. Add tomato ketchup and 2 tablespoons of taco seasoning. Stir well. At this point check for salt. My sauce did not need any extra salt.

4. Let the sauce cook on a slow simmer till most of the tomatoes dissolve to form a creamy thick gravy. Filling: Heat 2 tablespoon oil. Add the green chilies and saute for a minute.

5. Now add in the corn and chopped zucchini. Saute for a minute. Then add the beans. I used canned beans and feel they work better then if you soak and make them. Remember to wash the beans multiple times before using to remove excess sodium. You can add any vegetables of your choice in the same amount.

6. Add in salt and remaining taco seasoning. Add in the shrimp at this point and saute for no more than 1 minute.

7. The shrimp will be slightly raw and that is okay. Because it will cook once you bake it. Turn the heat off and set the stuffing aside. Chop 1 avocado and squeeze juice of half a lemon in it. The lemon prevents the avocado from browning.

8. At this point, preheat the oven to 350 degrees. Now take the tortillas and lay them on a clean working surface. Add in the stuffing and top with avocado. You can also apply sauce to the tortillas before placing the stuffing on them to make them more moist. Close as shown and place in a large 22x33 inch baking bowl. I used corn tortillas which are gluten free, so you will see that my enchiladas have some cracks. But you can use any tortilla of your choice. These enchiladas are easier to fold and are tastier if you use flour tortillas.

9. Top generously with the sauce. Add the cheese. You can use any kind, I used the mexican blend.

10. Place the bowl in an oven preheated at 360 degrees. Bake for 10-15 minutes until the cheese has melted. Enjoy hot with a dollop of sour cream!