Spicy Shrimp Enchiladas with Red Chili Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Corn tortillas filled with sautéed shrimp and cheese, baked under a rich, smoky red chili sauce for a festive Cinco de Mayo feast. This Mexican-inspired Cinco de Mayo recipe, ready in about 50 minutes, pairs medium shrimp, peeled and deveined, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 3 garlic cloves minced
• 10 corn tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 2 tbsp dried ancho chili powder
• 1 tbsp dried guajillo chili powder
• 1 cup tomato sauce
• 1/2 cup chicken broth
• 1/2 cup onion chopped
• 1 tsp ground cumin
• 1 tsp salt

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and 1/2 cup chopped onion, sauté until fragrant and translucent, about 3 minutes.
2. Step 2: Stir in 1 tsp smoked paprika, 2 tbsp dried ancho chili powder, 1 tbsp dried guajillo chili powder, 1 tsp ground cumin, and 1 tsp salt; cook for 1 minute until spices are aromatic.
3. Step 3: Add 1 cup tomato sauce and 1/2 cup chicken broth; simmer for 10 minutes until sauce thickens slightly.
4. Step 4: In another skillet over medium-high heat, sauté 1 lb peeled and deveined medium shrimp for 2 minutes per side until pink and opaque. Remove from heat.
5. Step 5: Preheat oven to 375°F. Lightly oil a 9x13 inch baking dish.
6. Step 6: Warm 10 corn tortillas briefly in a dry skillet until pliable. Spoon some shrimp and 1 1/2 cups shredded Monterey Jack cheese onto each tortilla, roll tightly, and place seam-side down in the baking dish.
7. Step 7: Pour the red chili sauce evenly over the enchiladas, sprinkle with remaining cheese if any. Bake uncovered for 15 minutes until bubbly and cheese is melted. Serve hot.