Aimee Fortney's Easy Shrimp Enchiladas - WSMV News 4

Aimee Fortney's Easy Shrimp Enchiladas

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Spicy shrimp enchiladas do not have to be ordered at a restaurant! Nope, make them yourself easily at home!


  • 8 corn tortillas
  • 1 pound shrimp, peeled and deveined
  • 1 cup fat free sour cream
  • 1 cup blender salsa (recipe below)
  • 1 cup shredded cheese
  • Cilantro for topping
  • Avocado for topping

Chop shrimp and set aside. Mix together 1/4 cup sour cream and 1/4 cup blender salsa in a shallow bowl or pie plate. In a separate bowl, mix together 3/4 cup sour cream and 3/4 cup blender salsa, along with the chopped shrimp. Stir well to combine the shrimp with the mixture. Coat corn tortillas in the shallow mixture of salsa and sour cream, then add shrimp filling to the center. Roll up and place in sprayed casserole dish. Repeat with other tortillas. Top mixture with shredded cheese and bake for 30 minutes at 375. Top with cilantro and avocado.


  • 2 cans tomatoes with chilies
  • 1 onion, quartered
  • 1 handful of cilantro
  • Salt and pepper (to taste; just a pinch)
  • Juice from 1 lime

Place all ingredients in a blender and mix well! Store any leftover salsa in an airtight container or mason jar in the refrigerator. This is extra spicy, so if you want to tone down the heat, use one can of tomatoes with chilies and one can of plain, diced tomatoes.

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