Shrimp Enchiladas with Chipotle


  • 1 kilo of shrimp without a head and without a shell
  • 2 teaspoons of salt
  • 1 teaspoon pepper
  • 1 finely chopped onion
  • 1 teaspoon cumin
  • 3 finely chopped tomatoes
  • 3 garlic cloves finely chopped
  • 1 cup of vegetable oil
  • 1 tin girl from chipotle chile marinated
  • 1 ½ cup grated Manchego cheese
  • ½ cup of sour cream



  • Cut the shrimp in half and remove the dark strip.
  • Fry the onion with the garlic; cook for 2 minutes and add the tomato, salt, pepper, cumin and chipotle peppers.
  • Add the cream and the shrimp; cook on medium heat for 7 minutes, moving constantly.
  • Remove the filling from the fire and reserve.
  • Lightly fry the tortillas in oil, refill them with the shrimp preparation and arrange them in an oven refractory.
  • Serve a little more of the sauce on top and sprinkle the cheese.
  • Bake at 210 ° C for 15 minutes or until the cheese has gratinated.
  • Sirvey enjoys