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Easy Shrimp and Mushroom Enchiladas Recipe

Easy Shrimp and Mushroom Enchiladas

Tender shrimp and mushrooms are folded into a creamy green-chile filling, rolled in flour tortillas, topped with green enchilada sauce and cheese, and baked until bubbling. This recipe makes 8 enchiladas, serving about 4 people.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Shrimp and Mushroom Filling
  • 1 pound Medium shrimp, peeled, deveined, and coarsely chopped
  • 8 ounces White mushrooms, thinly sliced
  • 1/2 cup Finely chopped onion
  • 2 cloves Garlic cloves, minced
  • 1 tablespoon Vegetable oil or butter
Creamy Filling
  • 1 4-ounce can Chopped green chiles, drained
  • 1 8-ounce package Cream cheese, softened
  • 1/2 cup Sour cream
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Assembly
  • 8 8-inch tortillas Flour tortillas
  • 1 10-ounce can Green enchilada sauce
  • 1 1/2 cups Shredded Monterey Jack or Mexican-blend cheese
Garnish
  • 2 tablespoons Fresh cilantro, chopped

Method
 

Step-by-Step
  1. Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
  2. Heat the oil or butter in a large skillet over medium-high heat. Add the onion and sliced mushrooms, then sauté for 5 to 7 minutes, until the onion is tender and most of the mushroom moisture has evaporated.
  3. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir in the chopped shrimp and cook for 2 to 3 minutes, until opaque, taking care not to fully overcook them.
  4. Remove the skillet from the heat. Stir in the drained green chiles, softened cream cheese, sour cream, cumin, salt, pepper, and 1/2 cup of the shredded cheese.
  5. Warm the tortillas briefly in the microwave while covered with a damp paper towel, or soften them one at a time in a dry skillet. Warm tortillas are flexible and much less likely to crack while rolling.
  6. Spread about 1/2 cup of the shrimp mixture down the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
  7. Pour the green enchilada sauce evenly over all of the rolled tortillas. Sprinkle the remaining 1 cup of shredded cheese over the top.
  8. Bake the enchiladas uncovered for 20 to 25 minutes, until hot and bubbling. Let them rest for 5 minutes, then garnish with chopped cilantro if desired and serve.

Notes

Cook the mushrooms until their moisture has evaporated so the filling does not make the tortillas soggy. Add the shrimp near the end of the skillet cooking time because they continue cooking in the oven. Store leftovers covered in the refrigerator and reheat gently until hot.