Grammy's Kitchen · Enchiladas · Shrimp Enchiladas
One of 122 enchiladas recipes we measured
3 cooks on spicysouthernkitchen.com 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 | 3% | 0% |
| protein add | 100% | 100% |
| aromatics | 10% | 6% |
| vegetables and beans | 15% | 1% |
| liquid | 86% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 20 g | 1 1/2 tablespoons olive oil |
| 120 g | 1 red bell pepper, (diced) |
| 75 g | 1/2 sweet onion, (diced) |
| kernels from 1 ear of corn | |
| 15 g | 1 jalapeno, (seeded and minced) |
| 3 g | 1 clove garlic, (minced) |
| 454 g | 1 pound medium shrimp, (peeled and deveined) |
| 35 g | 1 (1.25-ounce) package medium taco seasoning mix |
| 113 g | 1 (4-ounce) can chopped green chilies |
| 115 g | 1/2 cup sour cream |
| 227 g | 1 (8-ounce) package Colby Jack cheese |
| 12 corn tortillas | |
| 567 g | 2 (10-ounce) cans red enchilada sauce |
| 113 g | 1 cup shredded Monterey Jack cheese |
| Cilantro for garnish |
Method: 7 steps, published by spicysouthernkitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I didn’t have a jalapeño or ear of corn but used a “hot and spicy” taco seasoning packet and used both red and yellow diced peppers. It had enough heat for me. Also used grated Havarti and some grated Cheddar on top instead of the cheeses listed because the” — a cook, 5.0★
“4/9/17 I made this recipe tonight. I had no corn so I substituted with black beans. Enchiladas came out delicious! Great recipe! Thank you!” — a cook, 5.0★