Spicy Shrimp Enchiladas with Red Chili Sauce

By AislePrompt Test Kitchen · 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 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.

★ 4.3 (8 ratings) 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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

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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