Shrimp Enchiladas With Smoky Red Sauce: A Mexican Delight in 60 Minutes

These Shrimp Enchiladas with Red Sauce combine the bold flavors of smoky peppers, creamy cheese, and tender shrimp, creating a meal that feels both indulgent and satisfying. Every bite tells a story of tradition, warmth, and comfort.

The rich, homemade red sauce elevates simple ingredients into a dish that’s restaurant-worthy yet easy enough to make at home.

Ingredients for Shrimp Enchiladas with Red Sauce

Creating a flavorful dish like Shrimp Enchiladas with Red Sauce starts with choosing the right ingredients. Each item plays a vital role in building the bold and rich flavors that make this recipe unforgettable. Below is a detailed breakdown of what you’ll need and why each ingredient matters:

For the Red Sauce:

1. 6 large ripe tomatoes – Provide the base of the sauce with their natural sweetness and acidity, creating a rich and vibrant flavor.
2. 2 guajillo peppers (seeded and deveined) – Add a mild heat and a smoky undertone to the sauce, giving it depth and character.
3. 2 ancho peppers (seeded and deveined) – Infuse the sauce with a slightly sweet, earthy flavor that complements the shrimp perfectly.
4. 1⁄4 of a medium onion – Adds aromatic depth and balances the peppers and tomatoes with a subtle sweetness.
5. 1⁄4 cup chopped cilantro (plus more for garnish) – Brings freshness and a herbaceous note to the sauce, tying all the flavors together.
6. 1 clove garlic (minced) – Enhances the sauce with its robust, savory flavor.
7. 1 tablespoon chicken bouillon powder – Provides a savory, umami-rich backbone to the sauce, intensifying its taste.
8. Salt and pepper to taste – Essential for seasoning and bringing out the best in every ingredient.

For the Tortillas:

9. 18 corn tortillas – The perfect choice for enchiladas, offering an authentic, slightly nutty flavor that holds up well to frying and rolling.
10. Oil for frying – Makes the tortillas pliable, preventing cracks and adding a touch of crispness.

For the Filling:

11. 2 cups small shrimp (peeled and deveined) – The star of the dish, offering a tender, juicy bite that pairs beautifully with the smoky red sauce.
12. 3⁄4 of a medium onion (cut into medium chunks) – Adds texture and a mild sweetness to the shrimp filling.
13. 1 cup media crema (Mexican-style table cream) – Adds richness to the sauce, creating a creamy, velvety texture that enhances the overall dish.

For the Topping:

14. Shredded mozzarella or Oaxaca cheese (to taste) – Melts beautifully over the enchiladas, creating a gooey, indulgent layer of flavor.

Pro Tip:

Use the freshest ingredients possible for the best results, and don’t be afraid to experiment with the amount of cheese or heat in the sauce to suit your family’s preferences! This thoughtful combination of ingredients ensures every bite is packed with authentic Mexican flavor. 🌟

Instructions for Shrimp Enchiladas with Red Sauce

Follow these detailed instructions to create Shrimp Enchiladas with Red Sauce that are packed with bold, authentic Mexican flavors. Each step ensures a perfect balance of texture, taste, and presentation.

1. Prepare the Sauce

• Toast the peppers: Place the guajillo and ancho peppers in a dry skillet over medium heat. Toast each side for about 1 minute until they release a smoky aroma.
• Soften the peppers: Transfer the toasted peppers to a bowl and cover them with hot water. Soak for 10 minutes to rehydrate and soften them.
• Blend the sauce: In a blender, combine the softened peppers, tomatoes, 1⁄4 onion, minced garlic, chicken bouillon powder, salt, and pepper. Add 1⁄2 cup of the soaking liquid to help blend the ingredients into a smooth, rich consistency.

2. Cook the Sauce

• Heat the oil: Warm 2 tablespoons of oil in a saucepan over medium heat.
• Strain and cook: Strain the blended sauce directly into the pan to remove any solids, creating a silky texture. Bring it to a boil, then lower the heat to simmer for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
• Add the cream: Stir in the media crema for a velvety finish and cook for an additional 2 minutes. Taste and adjust the seasoning if needed.

3. Fry the Tortillas

• Heat the oil: In a separate skillet, add enough oil to coat the bottom and heat over medium heat.
• Fry the tortillas: Quickly fry each tortilla for a few seconds on each side, just until pliable. Avoid frying them until crispy.
• Drain excess oil: Place the fried tortillas on a plate lined with paper towels to absorb any excess oil.

4. Cook the Shrimp Filling

• Sauté the onions: Heat 1 tablespoon of oil in a skillet over medium heat. Add the onion chunks and cook for 3-4 minutes, or until translucent.
• Cook the shrimp: Add the shrimp to the skillet, season with salt and pepper, and stir well. Cook for 5-7 minutes, or until the shrimp turn pink and are fully cooked. Remove from heat.

5. Assemble the Enchiladas

• Fill the tortillas: Take each tortilla and place a generous portion of the shrimp mixture in the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
• Add the sauce: Pour the prepared red sauce generously over the rolled enchiladas, ensuring they are fully covered for maximum flavor.
• Sprinkle with cheese: Top the enchiladas with shredded mozzarella or Oaxaca cheese for a gooey, cheesy finish.

6. Bake and Serve

• Preheat the oven: Set your oven to 350°F (175°C).
• Bake the enchiladas: Place the baking dish in the oven and bake for 10-15 minutes, or until the cheese is fully melted and bubbling.
• Garnish and serve: Remove from the oven and garnish with chopped cilantro. For an extra touch of creaminess, drizzle with additional media crema. Serve warm and enjoy!

Pro Tip:

For a more dramatic presentation, serve the enchiladas on a large platter and let guests help themselves. These enchiladas are perfect for family gatherings, celebrations, or a cozy dinner at home! 🌟