Over-the-Border Shrimp Enchiladas

Total Time

Prep: 20 min. Bake: 20 min.


8 servings

Updated: Feb. 01, 2023
These enchiladas have a bit of a kick, thanks to chili powder and green chiles, but the deliciously creamy sauce balances it all. —Beverly O'Ferrall, Linkwood, Maryland
Over-the-Border Shrimp Enchiladas Recipe photo by Taste of Home


  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 3/4 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 can (4 ounces) chopped green chiles
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, cubed
  • 8 flour tortillas (8 inches), warmed
  • 1-1/2 cups chunky salsa
  • 1-1/2 cups shredded Monterey Jack cheese
  • Minced fresh parsley, optional


  1. In a large skillet, saute onion in oil until tender. Add the shrimp, green chiles, chili powder, salt, cumin and pepper. Cook for 2-3 minutes or until shrimp turn pink. Stir in cream cheese until melted.
  2. Place 1/3 cup shrimp mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour salsa over the top; sprinkle with Monterey Jack cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with parsley if desired.

Nutrition Facts

1 enchilada: 417 calories, 23g fat (11g saturated fat), 102mg cholesterol, 809mg sodium, 32g carbohydrate (3g sugars, 1g fiber), 19g protein.