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If you're craving something comforting yet packed with flavor, this Shrimp Enchilada Casserole is your answer. Layers of corn tortillas, succulent shrimp, and melty cheese come together in a dish that's both hearty and satisfying. The enchilada sauce ties everything together with a spicy kick, making each bite a fiesta in your mouth. Perfect for a weeknight dinner or a casual get-together, this casserole is sure to become a favorite in your household.
The name of the recipe: Shrimp Enchilada Casserole Recipe
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 12 pieces corn tortillas
- 1 cup diced onions
- 1 cup diced bell peppers
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shrimp, diced onions, bell peppers, ground cumin, chili powder, salt, and black pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 tortillas over the sauce, followed by a layer of the shrimp mixture, and a layer of shredded cheese. Repeat layers, ending with cheese on top.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Beef Enchilada Casserole Recipe
What you will need to make shrimp enchilada casserole
- Shrimp: Provides a succulent, seafood flavor and protein, making the dish hearty and satisfying.
- Enchilada sauce: Adds a rich, tangy, and slightly spicy base that ties all the ingredients together.
- Shredded cheese: Melts to create a gooey, creamy layer that enhances the overall texture and taste.
- Corn tortillas: Serve as the foundation, giving structure and a slight corn flavor to the casserole.
- Diced onions: Bring a sweet, aromatic element that complements the shrimp and spices.
- Diced bell peppers: Add color, crunch, and a mild sweetness, balancing the dish's flavors.
- Ground cumin: Infuses a warm, earthy note that deepens the overall flavor profile.
- Chili powder: Provides a mild heat and smoky undertone, enhancing the enchilada sauce.
Essential Tools and Instruments
What tools/instruments will be needed to make Shrimp Enchilada Casserole Recipe
- Baking dish: Holds the layers of tortillas, shrimp mixture, and cheese, ensuring even cooking and a cohesive casserole.
- Mixing bowl: Combines shrimp, onions, bell peppers, and spices, ensuring even distribution of flavors.
- Oven: Bakes the casserole, melting the cheese and cooking the shrimp mixture to perfection.
- Measuring spoons: Accurately measures spices, ensuring consistent flavor throughout the dish.
- Knife: Dices onions and bell peppers, providing uniform pieces for even cooking and flavor distribution.
Shrimp Enchilada Casserole
Ingredients:
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups enchilada sauce
- 1 cup shredded cheese
- 12 pieces corn tortillas
- 1 cup diced onions
- 1 cup diced bell peppers
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shrimp, diced onions, bell peppers, ground cumin, chili powder, salt, and black pepper.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Layer 4 tortillas over the sauce, followed by a layer of the shrimp mixture, and a layer of shredded cheese. Repeat layers, ending with cheese on top.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Read more: Beef and Bean Enchilada Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook shrimp mixture as directed.
- Assemble casserole without baking.
- Cover tightly with plastic wrap and foil.
- Refrigerate up to 24 hours.
Freezing Instructions
- Assemble casserole without baking.
- Wrap tightly with plastic wrap and foil.
- Freeze up to 3 months.
- Thaw in fridge overnight before baking.
- Bake as directed, adding 10-15 minutes if needed.
Using corn tortillas instead of flour ones helps the casserole hold its shape better and adds a slightly nutty flavor.
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