Shrimp and Pepper Jack Enchiladas


  • 1 lb of medium shrimp, peeled, deveined and chopped
  • 1 small onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 lb pepper jack cheese, shredded
  • 1 cup tomato sauce
  • 2 cloves garlic, chopped
  • 2 tsp cumin
  • 1 tbs chili powder
  • kosher salt and black pepper to taste
  • 8 corn tortillas
  • 1 tbs vegetable oil
  • Add the vegetable oil to a saute pan  and add the onions and garlic and saute for about 3 minutes.
  • Season with salt and pepper.
  • Add the shrimp and cook for another 3 minutes, stirring constantly. Remove from pan and allow to cool slightly.
  • In a bowl add the tomato sauce, cumin, chili powder, salt and pepper and mix well.
  • Warm the tortillas in a microwave or over a gas flame, just to make pliable.
  • Divide the shrimp evenly on top of the tortillas along with 1/2 of the shredded cheese.
  • Roll up the tortillas tightly.
  • Add some of the tomato sauce to the bottom of a glass baking dish, then add the rolled tortillas.
  • Top with the remaining tomato sauce and cheese.
  • Bake in a preheated 350 degree oven for about 15 minutes or until the cheese is melted and bubbly.
  • Remove from the oven and garnish with the chopped cilantro.

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