Shrimp and Pepper Enchiladas with Pico De Gallo and Lime Crema

These shrimp and pepper enchiladas are a saucy, smothered and hearty dinner that’s sure to become a favorite. You’ll wrap tortillas around a filling of sautéed bell pepper and seasoned shrimp, then coat them with a zesty tomato sauce and a sprinkle of Mexican cheese. Bake until bubbly and golden, then finish with a fresh pico de gallo and a drizzle of lime crema.

Every bite is packed with flavor-from the tangy tomato sauce to the creamy lime crema. This recipe is perfect for a weeknight meal that feels special but comes together quickly. Serve with extra lime wedges on the side for a bright, refreshing finish.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 475°F. Wash and dry produce. Dice tomato. Trim and thinly slice scallions. Quarter lime. Core, deseed and dice bell pepper into ½-inch pieces. Rinse shrimp under cold water; pat dry with paper towels.
2. In a small bowl, combine tomato, scallions, a drizzle of oil and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper. In a separate small bowl, combine sour cream with lime juice to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper, salt and pepper; cook until just softened, 4-5 minutes. Add another drizzle of oil to pan. Add shrimp, half the Tex-Mex paste, half the Southwest Spice Blend, salt and pepper. Cook, stirring frequently, until shrimp is cooked through, 3-5 minutes. Turn off heat.
4. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place, seam sides down, in an 8-by-8-inch baking dish (or 9-by-13-inch for 4 servings) or an ovenproof pan.
5. In a liquid measuring cup or bowl, combine ½ cup water (¾ cup for 4 servings), tomato paste, remaining Tex-Mex paste and remaining Southwest Spice Blend. Pour sauce over enchiladas to thoroughly coat. Sprinkle with Mexican cheese blend. Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
6. Top enchiladas with lime crema and pico de gallo. Divide between plates and serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be more prone to cracking. Warm them briefly in the microwave or on a skillet to make them pliable before rolling.

How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas (without baking) up to a day in advance. Cover and refrigerate, then bake just before serving, adding a few extra minutes if needed.