Spicy Shrimp Enchiladas with Red Chili Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 50 minutes blends medium shrimp, peeled and deveined, olive oil, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 20 min Cook: 30 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Spicy Shrimp Enchiladas with Red Chili Sauce take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spicy Shrimp Enchiladas with Red Chili Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spicy Shrimp Enchiladas with Red Chili Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Shrimp Enchiladas with Red Chili Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Shrimp Enchiladas with Red Chili Sauce?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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