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Tortillas filled with seasoned shrimp and topped with a creamy chipotle or tomato sauce. These protein-rich seafood enchiladas bring coastal Mexican flavors to an elegant family dinner.
Preheat your oven to 375°F (190°C) and lightly oil a medium baking dish.
In a large skillet over medium heat, add 1 tbsp olive oil and butter; when melted, sauté the chopped onion and garlic for 2 minutes until aromatic.
Add the shrimp, 0.5 tsp salt, and pepper. Sauté, stirring occasionally, for 3–4 minutes until shrimp just turn pink. Do not overcook. Remove shrimp to a plate and roughly chop.
Warm tortillas in a dry skillet for 30 seconds each side or microwave wrapped in a damp towel for 45 seconds—just enough to make them flexible.
In a bowl, mix the cooked shrimp with half the sour cream and 3 tbsp shredded cheese. Divide among tortillas, roll tightly, and arrange seam-side down in the baking dish.
For the sauce: In the skillet, add the remaining olive oil. Sauté chipotle and tomato sauce for 2 minutes over medium-low heat. Stir in remaining sour cream and 0.5 tsp salt. Heat until just warmed through, not boiling.
Pour the sauce evenly over the assembled enchiladas and sprinkle the remaining cheese on top.
Bake uncovered for 18–20 minutes or until the cheese is melted and bubbly. Let rest for 5 minutes before serving for best texture.
