Shrimp Enchiladas
These enchiladas channel the spirit of coastal Mexican cooking. Marinated shrimp are sautéed with sweet peppers, cabbage, and red onion, then tucked into corn tortillas with melty mozzarella. A creamy tomatillo sauce coats each one, finished with crumbled queso fresco and a snap of pickled red onion. On the side: spinach-studded rice, refried pinto beans, and a cooling spoonful of Lime crema bring balance, texture, and a nod to tradition.
Nutritional facts
Protein
31g
Carbs
72g
Calories
740kcal
Fat
36g
Ingredients
Whole Milk, Canola Oil, Red Bell Pepper, Red Cabbage, Green Bell Pepper, Tomatillo, Lime Juice, Chicken Base, White Vinegar, Jalapeno Peppers, Queso Fresco, Kosher Salt, Jasmine Rice, Onion, Heavy Cream, Sugar, Sweet Paprika, Sour Cream, Mozzarella Cheese, Garlic, Cilantro, Cumin, Black Pepper, Shrimp, Beetroot, Spinach, Old Bay Seasoning, Plum Tomato, Red Onion, Oregano, Butter, Corn Tortilla, Yellow Bell Pepper, Bay Leaf, Canola and Olive Oil Blend, Canned Pinto Beans
Contains crustacean shellfish (Shrimp), milk, wheat, soybeans.
Reviews
4.4
Based on 658 reviews
Flavorful.
Helen · 10/24/26
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About Santiago Lopez
Chef Santiago Lopez is a native of Mexico. He's extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To Lopez, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. His love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. Over the years he has worked in different restaurants as manager and has worked his way up to executive chef in restaurants such as Gardenia, La Casa Agave, Vida Verde, and more. After 25 years in this beautiful profession, he has realized only one thing: He doesn't cook to live, he lives to cook
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