Rating: 4.61 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This recipe came about the night I realized I forgot to buy chicken for the enchilada recipe on the back of the enchilada sauce can. Luckily, I had some shrimp in the freezer.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 enchiladas
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.

  • Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish.

  • Pour enchilada sauce over tortillas.

  • Bake in preheated oven until bubbly, about 20 minutes.

Nutrition Facts

325 calories; protein 22.4g; carbohydrates 30.6g; fat 12g; cholesterol 168.3mg; sodium 715.4mg. Full Nutrition
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Reviews (14)

Most helpful positive review

Rating: 4 stars
04/29/2013
I enjoyed trying this recipe last night. It is quick and easy and very versitile. I used two 6oz bags of cooked salad shrimp and did add a 6oz can of white crab meat drained. I also added a 4oz can of diced green chilis and a tablespoon or so of Penzey's Bold taco Seasoning to spice it up a bit. The filling was a bit wet my fault I'm sure with the additions so I had to cook it down quite a bit. But the result was rich and tasty. Thanks for sharing your recipe with AR! Read More
(6)

Most helpful critical review

Rating: 2 stars
07/13/2015
Quick for sure but missing a great deal in flavor complexity perhaps a creamy homemade sauce. The enchilada sauce on its own just wasn t enough to carry this. I pretty much just tasted enchilada sauce. In a last minute attempt to improve this once it came out of the oven I quickly made a sauce of chicken broth salsa verde and sour cream. It was only a marginal improvement. Read More
(7)
18 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
07/13/2015
Quick for sure but missing a great deal in flavor complexity perhaps a creamy homemade sauce. The enchilada sauce on its own just wasn t enough to carry this. I pretty much just tasted enchilada sauce. In a last minute attempt to improve this once it came out of the oven I quickly made a sauce of chicken broth salsa verde and sour cream. It was only a marginal improvement. Read More
(7)
Rating: 4 stars
04/29/2013
I enjoyed trying this recipe last night. It is quick and easy and very versitile. I used two 6oz bags of cooked salad shrimp and did add a 6oz can of white crab meat drained. I also added a 4oz can of diced green chilis and a tablespoon or so of Penzey's Bold taco Seasoning to spice it up a bit. The filling was a bit wet my fault I'm sure with the additions so I had to cook it down quite a bit. But the result was rich and tasty. Thanks for sharing your recipe with AR! Read More
(6)
Rating: 5 stars
05/01/2013
My family loved this recipe. I doubled the "filling" since I have teenagers and they love to eat. I couldn't find green enchilada sauce at the store I went to so I got regular enchilada sauce and salsa verde and used 1/2 can of the regular and a whole can of the salsa verde. I thought the enchiladas would be bland because of the cream cheese and shrimp but these were really great. Everyone in my family could not say enough good things about them. Thanks for a great recipe! Read More
(4)
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Rating: 5 stars
09/03/2016
I was looking for something to do with pre-cooked shrimp that I bought by accident. This was awesome! Hubby says make again anytime. I didn't have cilantro so used parsley and used lemon juice instead of lime but I think the original ingredients would be even better. I put about 1/2 cup of shredded Mexican cheese on top before baking as directed. Garnished with sour cream and next time will add olives chopped tomatoes and green onions on top. Yum! Read More
(3)
Rating: 5 stars
10/21/2013
The shrimp was a fun change from regular enchiladas. I used red sauce instead of green and they still turned out good. Read More
(3)
Rating: 5 stars
10/01/2013
I also thought these would be bland but they had a lot of flavor. I used 12 oz small shrimp and 1 can crab meat. I got 4 small enchiladas out of it. Read More
(2)
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Rating: 5 stars
05/05/2015
very tasty. i used corn tortillas canned red enchilada sauce otherwise kept rest of recipe the same. quick to make. i would say this is for 4 people max maybe double it for 6 people. Read More
(1)
Rating: 5 stars
06/19/2015
Super simple and delicious! Read More
Rating: 4 stars
11/17/2017
Really was easy and quite good but I also think it needs tarting up. Perhaps adding some green peppers. Read More