If you want a flavorful, fuss-free dinner, these Shrimp Enchiladas with Salsa Verde are a must. Tender shrimp are sautéed with onions, bell pepper, and garlic, then tucked into lightly fried corn tortillas with melty queso Oaxaca or muenster. The enchiladas are smothered in a bright, homemade salsa verde and baked until the cheese is golden and bubbly. Shrimp cooks in minutes, so this recipe is a quick, satisfying weeknight option.
Shrimp is my go-to protein for quick meals — it stores well in the freezer and cooks fast. Use it for tacos, pastas, or these enchiladas for an easy, delicious dinner everyone will enjoy.
These enchiladas combine zesty salsa verde with creamy cheese and succulent shrimp for a balanced, fresh-tasting dish that works for family dinners, meal prep, or entertaining.
Why You’ll Love This Recipe
Family friendly: Baked until golden and bubbly, these enchiladas are a crowd-pleaser.
Fast to prepare: Shrimp cooks in a few minutes, so the filling comes together quickly.
Bright, fresh flavors: Homemade salsa verde adds lively acidity that balances the cheese and shrimp.
Great for meal prep: Make the salsa and cook the shrimp ahead to speed assembly on the day you bake them.
Flexible: Swap shrimp for chicken, mushrooms, or black beans for a different version.
What are Shrimp Enchiladas with Salsa Verde?
Shrimp Enchiladas with Salsa Verde are corn tortillas filled with a savory shrimp mixture, topped with a tangy green sauce and melted cheese. The salsa verde—made from tomatillos, peppers, onion, garlic, and cilantro—adds a bright, slightly tart note that complements the richness of the shrimp and cheese. Compared with traditional red enchiladas, these feel lighter and fresher, with a lively citrusy tang.
Ingredients & Substitutions
The full list of quantities and step-by-step instructions are in the recipe card below.
Shrimp Filling
- Butter: Adds richness while sautéing vegetables and shrimp.
- Onion: Any sweet or white onion works as a savory base.
- Bell pepper: Adds color and a touch of sweetness.
- Garlic: Brings aromatic depth.
- Shrimp: Peeled, deveined, and chopped; you can substitute cooked shrimp, chicken, or mushrooms if desired.
Salsa Verde
- Tomatillos: The tart base of the sauce.
- Garlic: Adds savory nuance.
- Serrano & Jalapeño: Provide heat — adjust to taste.
- Onion: Balances acidity.
- Cilantro: Fresh and fragrant, brightens the salsa.
Enchilada Ingredients
- Salsa verde: Homemade or store-bought for a shortcut.
- Canola oil: For lightly frying tortillas; vegetable or avocado oil also work.
- Corn tortillas: Traditional choice; flour tortillas change the texture.
- Cheese: Queso Oaxaca or muenster melt beautifully; Monterey Jack or mozzarella are fine substitutes.
How to Make Shrimp Enchiladas with Green Sauce
Step 1: Make the salsa verde. You can use store-bought salsa verde or make it from scratch by boiling tomatillos, roasting garlic if desired, and blending with peppers, onion, cilantro, and salt until chunky.
Step 2: Cook the shrimp mixture. Season shrimp with salt and pepper. Heat butter in a sauté pan over high heat. Add onion and bell pepper and cook about 3 minutes, add garlic and cook 1 minute, then add shrimp and cook until opaque, roughly 3 minutes. Remove from heat and let cool slightly.
Step 3: Preheat the oven. Set oven to 375°F (190°C).
Step 4: Warm the salsa verde. Heat salsa in a saucepan over medium heat and spread one cup of the warm salsa in an ungreased 9″ x 13″ baking dish.
Step 5: Fry the tortillas. In a skillet heat enough oil to come 1 inch up the pan. Fry each tortilla briefly until soft and pliable, then drain on paper towels.
Step 6: Assemble. Place a portion of the shrimp mixture and about 1 tablespoon shredded cheese on each tortilla, roll, and place seam-side down in the baking dish.
Step 7: Bake. Pour remaining salsa verde over the enchiladas, top with the rest of the cheese, cover loosely with foil, and bake 15–20 minutes until the cheese is bubbly and lightly golden.
Step 8: Garnish & serve. Sprinkle chopped cilantro and a drizzle of crema if desired. Serve with avocado slices and your favorite sides.
Expert Tips & Shortcuts
Thaw shrimp safely: Defrost overnight in the fridge or rinse in a strainer under cold water for about 15 minutes for a quick thaw.
Don’t overcook shrimp: Shrimp cooks quickly — chopped shrimp will be done in about 3 minutes. Remove from heat as soon as it turns opaque.
Shortcuts: Use cooked leftover shrimp, pre-cooked garlic shrimp, or frozen peeled and deveined shrimp to save prep time. Store-bought salsa verde is a convenient option, or make the salsa 1–3 days ahead.
Storage & Reheating
Store enchiladas in the refrigerator for up to 3 days. Reheat portions in the microwave or in a 350°F oven until warmed through. Freezing is not recommended, as the texture of the tortillas and sauce can change.
Frequently Asked Questions
Thaw overnight in the refrigerator, or for a quick method remove shrimp from the package, place in a strainer, and rinse under cold water; they should be ready to cook in about 15 minutes.
Yes. If using cooked shrimp, add it at the end and heat just until warmed through, about 1 minute, to avoid overcooking.
Absolutely—swap the salsa verde for your favorite red enchilada sauce for a different flavor profile.
More Popular Enchilada Recipes
Stacked Red Enchiladas (Enchiladas Rojas)
Chicken Enchilada Recipe
Enchiladas Verdes (Green Enchiladas)
Pulled Pork Enchiladas in Salsa Verde
If you try these Shrimp Enchiladas, please leave a star rating and share how they turned out in the comments.
Shrimp Enchiladas with Salsa Verde
Ingredients
- 1 tablespoon butter
- 1 cup chopped onion
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 pound raw shrimp, peeled, deveined, tails off and chopped to 1/2-inch pieces
- Kosher salt and ground black pepper, to taste
- 2 cups salsa verde (recipe below)
- Canola oil, for frying
- 12 corn tortillas
- 10 ounces shredded muenster or queso Oaxaca
- Cilantro for garnish
Salsa Verde
- 8 tomatillos, husks removed and rinsed
- 3 cups water
- 2 garlic cloves
- 2 serrano peppers, stemmed and roughly chopped
- 1 jalapeño, stemmed and roughly chopped
- 1/4 onion, chopped
- 1 handful cilantro
- 1/2 teaspoon salt
Instructions
Salsa Verde
- Boil tomatillos in 3 cups water for about 15 minutes. Remove and let cool.
- Roast the garlic cloves in their skins in a dry pan until charred, about 10 minutes. Cool and remove skins.
- Blend the cooled tomatillos, peppers, garlic, onion, cilantro, and salt until chunky. Adjust salt to taste.
Enchiladas
- Preheat the oven to 375°F (190°C).
- Heat butter in a sauté pan over high heat. Add onion and bell pepper and sauté 3 minutes. Add garlic and cook 1 minute. Add shrimp and sauté until cooked through, about 3 minutes. Season with salt and pepper and let cool slightly.
- Heat the salsa verde in a saucepan until warm. Spread 1 cup of salsa in an ungreased 9″ x 13″ baking dish.
- In a separate skillet, heat canola oil to a depth of about 1 inch. Fry tortillas briefly until softened, then drain on paper towels.
- Fill each tortilla with the shrimp mixture and about 1 tablespoon shredded cheese. Roll and place seam-side down in the baking dish.
- Pour remaining salsa over the enchiladas, top with remaining cheese, and lightly cover with foil.
- Bake 15–20 minutes until the cheese is bubbly and slightly golden. Garnish with chopped cilantro and serve.
Notes
- Double the salsa verde if you prefer extra sauce.
- Make salsa verde 1–3 days ahead or use store-bought to save time.
- Refrigerate leftovers up to 3 days and reheat in the microwave or oven.
Nutrition
Nutrition information is an approximation.
Photography by Jenna Sparks