Spicy Shrimp Enchiladas with Roja Sauce and Pico De Gallo

These shrimp enchiladas are a fiesta of flavors and textures. Tender shrimp and sautéed green peppers are rolled in flour tortillas, then smothered in a tangy salsa roja and melted Mexican cheese. Baked until bubbly, they’re topped with fresh pico de gallo and a dollop of sour cream for a creamy, refreshing finish.

This recipe is perfect for a quick and satisfying dinner. The combination of spicy, savory and fresh elements will have everyone coming back for seconds. Serve with lime wedges for an extra burst of citrus.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView 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

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

4 teaspoon (tsp) 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, peel and thinly slice half the onion (whole onion for 4 servings); mince a few slices until you have 1 tablespoon (2 tablespoons for 4). Quarter lime. Halve, deseed and dice green pepper.
2. In a small bowl, combine tomato, minced onion, a drizzle of oil and a squeeze of lime juice. Season with salt and pepper. Set aside as pico de gallo.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, salt and pepper. Cook until softened, 4-6 minutes. Transfer to a medium bowl. Heat another drizzle of oil in the same pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until browned, 3-5 minutes. Return veggies to pan. Stir in half the Tex-Mex paste, half the Southwest Spice Blend and ¼ cup water (⅓ cup for 4 servings). Cook until coated and shrimp is cooked through, 2-3 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 8×8-inch baking dish (9×13-inch for 4 servings).
5. In a second small bowl, combine tomato paste, remaining Tex-Mex paste, remaining Southwest Spice Blend and ½ cup water (¾ cup for 4 servings). Pour sauce over enchiladas. Sprinkle with Mexican cheese blend. Bake on top rack until sauce is bubbly and cheese is melted, 3-5 minutes.
6. Top enchiladas with pico de gallo. Divide between plates. Dollop with sour cream and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them first to prevent cracking and note that they may absorb more sauce.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this recipe ahead of time?

Yes, assemble the enchiladas without baking, cover and refrigerate. Bake just before serving, adding a few extra minutes if needed.