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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: Hamburger 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
A delicious and easy shrimp enchilada casserole that's perfect for a weeknight dinner.
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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:
Feel free to add more veggies or adjust the spices to your liking.
Read more: Enchilada Suiza Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 50mgCalcium: 200mgIron: 3mg
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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.
Frequently Asked Questions
FAQ:
Can I use pre-cooked shrimp?
Yes, but reduce the baking time to avoid overcooking.
Can I substitute flour tortillas for corn tortillas?
Absolutely, but the texture will be slightly different.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I make this dish ahead of time?
Yes, assemble it and refrigerate. Bake when ready to serve.
Is it possible to make this dish spicier?
Add extra chili powder or diced jalapeños to the shrimp mixture.
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