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Salsa Verde Shrimp Enchiladas
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2 tablespoons Land O Lakes® Butter

1/2 teaspoon finely chopped fresh garlic

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 pound medium uncooked shrimp, peeled, deveined, tails removed

1 large (1 1/2 cups) tomato, seeded, chopped

1/4 cup sour cream

2 cups Tomatillo Salsa  

8 (8-inch) flour tortillas

2 cups shredded Mexican blend cheese


Sour cream, if desired

 *Substitute 2 cups purchased salsa verde.

How to make

  1. STEP 1

    Heat oven to 375°F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.

  2. STEP 2

    Melt butter in 10-inch nonstick skillet until sizzling. Add garlic, sauté 1 minute. Stir in chili powder, cumin and salt. Add shrimp; cook over medium-high heat 2-3 minutes or until shrimp turn pink. Remove from heat; stir in tomato and sour cream.

  3. STEP 3

    Spread 1/2 cup salsa onto bottom of prepared baking dish. Place about 1/3 cup shrimp mixture onto center of each tortilla. Top each with 2 tablespoons cheese. Roll tortilla around filling; place seam-side down into baking dish. Top with remaining salsa. Sprinkle with remaining cheese.

  4. STEP 4

    Cover pan with aluminum foil. Bake 20 minutes. Uncover; bake 12-15 minutes or until cheese is melted and edges are bubbly.

  5. STEP 5

    Serve with sour cream, if desired.

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