Chipotle Shrimp Enchiladas Recipe
Simple and delicious, smoky chipotle sauce shrimp enchiladas…
Enchiladas – rolled corn tortillas stuffed with something or other and baked a in a spicy tomato based sauce, sometimes with a little sour cream and always with lots of melted cheese over the top. This is what we tend to think of when we hear the word enchilada, but enchiladas can be much different from this, and as good as the above model is, I think that a simpler presentation is even better.
An enchilada is simply defined as a tortilla that is covered in a chili based sauce and folded or rolled over a filling; often a very simple one. This definition really very well describes these shrimp enchiladas – the preparation is quick and easy and the filling is very simple, but when eaten with a little spicy salsa and sour cream and fresh slivered onions and cilantro – these are about as good as it gets.
Shrimp Enchiladas (for 4)
- 12 corn tortillas
- 1 ¼ pound of shelled and deveined uncooked shrimp. Any size is fine here, but since you often pay more for bigger shrimp, I like to use the smaller cheaper shrimp for this recipe.
- 3 cloves of garlic, minced
- About 2 cups of a tomato based chipotle sauce (follow the link for a recipe) either homemade or store bought
- Toppings for the enchiladas, which can include any or all of – cilantro, slivered onions, spicy salsa, guacamole, sour cream, cut radishes and any other Mexican add-ons that you like
- A little oil for sautéing the tortillas and the shrimp
- Sprinkle a little salt all over the shrimp, and let them sit on the counter for a few minutes as you fry the tortillas
- Spread the chipotle sauce on a plate and then dip the tortillas in the sauce one at a time, smearing the sauce over each tortilla so as to cover it completely. Repeat until all tortillas are completely covered in sauce.
- Get a non-stick frying pan, preferably a large one and heat it to medium high. Add in about 1 Tbls of oil and once hot, add in as many tortillas as can fit in the pan without crowding (this may only be one, depending). Fry each tortilla for about 45 seconds on each side, or until completely softened and starting to brown a little bit. Repeat with the remaining tortillas. Keep the already fried tortillas in the microwave set to hold warm, or a very low oven to keep them hot and ready for serving as you finish the rest of the frying.
- Once you have fried all of the tortillas, take another large frying pan and heat 1-2 Tbls of vegetable oil over high. When hot, add in the shrimp and then about a minute later add in the garlic and cook, stirring occasionally, until they are cooked through. (the timing will depend on the size of the shrimp, and can be as quick as a couple of minutes or as long as 5 or 6.)
- Divide the shrimp evenly between the 12 tortillas and then simply fold the tortillas in half over the shrimp filling. Arrange three of these shrimp enchiladas on each serving plate and top with the sour cream, spicy salsa, onions, etc. These are good with refried beans and or Mexican rice on the side.
Quick, easy and delicious!
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