Nov 29, 2011

Shrimp Verde Enchiladas Recipe

My family loves Mexican food! I thank my Texan roots for my love affair with Mexican food. Thankfully my love for spicy food was passed on to my kids who can eat salsa hotter than most adults. And while my kids love spicy food and love enchiladas, they are not shrimp fans so I didn't make this meal for the whole family. But if your kids are shrimp fans, I think they would love this dish too.

Shrimp Verde Enchiladas

2 lbs raw shrimp-peeled and deveined
2-7oz cans of diced green chilies undrained. (I use hatch chilies that I buy in the summer and freeze)
3 cups of green enchilada sauce
12 corn tortillas
1-15oz can refried beans
2 cups pepper jack cheese
1/2 cup cilantro
2 garlic cloves
1/4 onion-diced
1 T olive oil

1. Heat olive oil in a large skillet. Saute shrimp with onion and garlic. Add in cilantro and green chilies when the shrimp is 3/4 done.

2. Meanwhile, spread a thin layer of enchilada sauce on the bottom of a 9X13 pan. Cover the pan with one layer of corn tortillas.
3. Spread refried beans on the corn tortillas.
I cut the recipe in half so this is a 9X9

4. Pour the shrimp mixture over the beans.

5. Top with corn tortillas.

6. Top with remaining enchilada sauce.

7. Cover with foil and bake for 20 mins in a 425 degree oven.
8. Remove foil and top with cheese and return to oven and bake for 5 mins

9. Let stand for 10 minutes before serving.

Let me tell you these enchiladas are delicious but not exactly pretty plated food. Personally I think food that is a little messy and gooey is necessary from time to time. I hope you like them as much as we do!


  1. Ooohhh...those look tasty and easy. I am allergic to shrimp but I bet I could use beef or

    I love your recipes!

  2. Yum!! that sounds really good..

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  3. This looks yummy! Hubby loves Mexican so he would love this. I am a new Twitter and FB follower visiting from Milk and Cuddles. Vicky from Mess For Less


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