Grammy's Kitchen · Enchiladas · Creamy Shrimp Enchiladas
One of 122 enchiladas recipes we measured
It ranks #1 of 122 for seasoning depth among the enchiladas recipes we compared. 6 cooks on www.thecountrycook.net rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 14% | 0% |
| protein add | 100% | 100% |
| aromatics | 1% | 6% |
| vegetables and beans | 0% | 1% |
| liquid | 115% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 8 6-inch flour tortillas | |
| 432 g | 1 box Zatarain’s Cilantro Lime Rice, (prepared as directed on box) |
| 1 1/2 cups pico de gallo, (store-bought or homemade) | |
| 28 g | 2 Tablespoons salted butter |
| 454 g | 1 pound fresh shrimp - tails removed, peeled & deveined, (chopped into 1-inch pieces) |
| 6 g | 2 cloves garlic (minced) |
| 1 teaspoon Zatarian’s Creole Seasoning | |
| 57 g | 4 Tablespoons salted butter |
| 30 g | 4 Tablespoons all-purpose flour |
| 360 g | 1 1/2 cups vegetable broth |
| 1 teaspoon Zatarain's Creole Seasoning | |
| 168 g | 1 1/2 cups shredded mozzarella cheese (plus more for topping) |
| 122 g | 1/2 cup salsa verde |
| 230 g | 1 cup sour cream |
Method: 16 steps, published by www.thecountrycook.net — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks for the recipe. It really looks great. I loved to prepare this dish, but can instead of lime cilantro rice can use regular white rice?” — a cook, 5.0★
“I made this last weekend, and it was phenomenal!! I'm making it again this weekend to divvy up for lunches. YUM! I love your site. :)” — a cook, 5.0★