Shrimp Enchiladas in Salsa Verde

5 from 3 votes

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These delicious shrimp enchiladas are stuffed full of sautéed onions, peppers, and garlic and covered with creamy Oaxaca cheese before they’re baked in a zesty salsa verde. The combination of tender veggies, plump shrimp, and crispy flour tortillas is downright mouthwatering!

closeup: shrimp enchiladas on a ceramic plate with fresh cilantro on top

Enchiladas de camarones en salsa verde, or shrimp enchiladas in green sauce, is a Mexican meal with plenty of sauce, vegetables, and seafood — not to mention flavor! The zesty salsa smothers the plump, tender shrimp and complements the sautéed vegetables like you wouldn’t believe.

The “Easy Button” in this shrimp enchiladas recipe is pre-made salsa verde. I use my own roasted tomatillo salsa. It’s the same salsa I use in my tacos al pastor and beer-battered fish tacos — it’s amazing with seafood!

overhead: ingredients needed for my shrimp enchiladas recipe

But if you’re a fan of softer enchiladas in a thicker sauce, you might prefer my green enchilada sauce.

My recipe is also very customizable. You can make it with any protein, double the salsa for a saucier enchilada, and stuff it with any vegetables you like. See the tortillas below? I made those! I’ve been working on sharing my recipe for them, coming soon!

Tip From Kevin

Salsa Verde

For these you can use any salsa verde you prefer, but I have two here on the site that I think are so much better in flavor than store bought. I have a Roasted Salsa Verde (Green Chile Salsa) recipe that really brings out the flavors of the vegetables and chiles and a second, Salsa Verde (Green Chile Salsa), where the ingredients are boiled and then blended. Both incredible salsas!

overhead closeup: baked shrimp enchiladas (enchiladas de camarones en salsa verde)

Ingredient Notes and Substitutions

(Be sure to check the recipe card for a full list of ingredients and quantities)

  • Raw Shrimp – Peel and devein before cutting into ½-inch pieces. Feel free to use frozen — just thaw and pat dry before using. 
  • Salsa Verde This versatile tomatillo salsa makes a great enchilada sauce… among other things
  • Oaxaca Make truly authentic enchiladas de camarones en salsa verde with queso Oaxaca. The next-best choice is Monterey Jack. 
  • Peppers A mix of spicy and mild, we’re going with one bell pepper and some Hatch green chiles. Use any color bell pepper you like — or a combination of colors — and feel free to substitute the green chiles with roasted Anaheims if you want to keep your shrimp enchiladas recipe on the milder side.
  • Cilantro – Fresh herbs add a whole new dimension to homemade shrimp enchiladas! 
  • Yellow Onion Substitute with white onion if preferred.
  • Garlic – The 2 cloves of garlic can be substituted with ½ tablespoon of minced, jarred garlic. Don’t use powdered — the flavor will cook away long before the enchiladas make it to your plate!
  • Uncooked Flour Tortillas – Cooking your own tortillas is an easy way to improve the flavor and texture of your enchiladas de camarones en salsa verde.
overhead: shrimp enchiladas on a ceramic plate with fresh cilantro on top

How to Make Shrimp Enchiladas

  1. Prepare Salsa & Cheese. Warm the salsa in a saucepan over medium heat. Shred the cheese into a bowl. Set both aside.
  2. Cook Tortillas. Cook the raw tortillas — see the recipe card for step-by-step instructions.
  3. Sauté Vegetables & Shrimp. Add oil to a medium sauté pan and sauté the onions for 3 minutes over high heat. Add the garlic and chiles and sauté for another minute. Then, add the bell peppers and chopped shrimp and sauté for 3 more minutes. Season with salt and pepper, stir, and set aside to cool.
  4. Fill Tortillas. Grease a baking dish and spread half of the salsa verde onto the bottom. Fill tortillas with the sautéed shrimp and veggies, laying the filling widthwise and topping with some shredded cheese. Fold one side of the tortilla toward the center, then take the edge closest to you and roll up and over the filling. Place seam-down in the dish and repeat, placing the shrimp enchiladas side by side.
  5. Add Salsa & Bake. Pour remaining salsa over the dish, top with remaining cheese, and cover with aluminum foil. Bake at 375 degrees F for 15 minutes, remove the foil, and bake for 5 minutes longer.
  6. Garnish & Serve. Top the dish with the fresh cilantro and serve right away.
  • 9×13” Baking Dish – You’ll need a dish with tall sides to hold the salsa, rolled tortillas, and more salsa. 
  • Medium Sauté Pan – To soften the veggies and cook the shrimp for the enchiladas.
  • Non-stick Skillet – This is the best pan for making tortillas, naan, pita, and any other flatbread at home. 

Storing and Reheating

Cooked enchiladas are on a time limit until they get soggy from all of that salsa verde! I recommend eating them right away, but if you have any leftovers, then you can wrap the whole dish in aluminum foil and refrigerate for up to 2 days.

To reheat, pop the dish back in the oven and reheat at 375 degrees F. Uncovered, top with more cheese, and bake for a few more minutes until the cheese melts.

closeup: my shrimp enchiladas recipe on a ceramic plate

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Frequently Asked Questions

Is it better to make enchiladas with corn or flour tortillas?

Corn tortillas are the traditional choice, but you can use either. I prefer flour tortillas because they tend to withstand the sauce and baking better than corn tortillas, which tend to crack and break.

Should I fry tortillas before making enchiladas?

Yes! Frying corn tortillas makes them softer and more flexible for rolling. This also brings out their flavor and a slightly crisped texture, which prevents them from getting too soggy.

Should enchiladas be covered while baking?

For a portion of the time, yes. Cover the dish while the shrimp enchiladas cook and warm through. However, in the final 5 minutes, you want to bake them uncovered so that the cheese gets bubbly and golden brown.

Can you make shrimp enchiladas ahead of time to bake later?

Yes, you could assemble the majority of this shrimp enchiladas recipe a day before baking. However, I would recommend storing the filled tortillas separate from the salsa so that the tortillas don’t get too soggy.

They’ll also need a little more time in the oven since they’ll be cold from the fridge.

closeup: shrimp enchiladas (enchiladas de camarones en salsa verde) on a ceramic plate
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Shrimp Enchiladas in Salsa Verde

5 from 3 votes
Shrimp enchiladas are a veggie-and-seafood-filled meal wrapped in a soft, baked flour tortilla — and easy enough to make on any weeknight!
Servings: 8
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes



  • Preheat the oven to 375°F. Coat a 9×13” baking dish with cooking spray.
  • In a medium saucepan, heat the Salsa Verde over medium heat until warm. Shred the cheese and set aside.
  • Heat a large non-stick skillet over medium-high heat and add raw tortilla. Cook until bubbles start to form and flip. Cook until it puffs up and flip once more and cook 30 seconds. Repeat with remaining raw tortillas and keep warm in kitchen towel.
  • Heat the oil in a heavy medium sauté pan over high heat. Add onion and sauté for 3 minutes, add the garlic, green chiles and sauté 1 minute. Add the bell peppers, chopped shrimp and sauté about 3 minutes. Season with salt and pepper and set aside to cool slightly.
  • Spread half of the warm salsa verde in prepared baking dish. Fill each tortilla across the center with shrimp mixture widthwise and top with a few tablespoons of the shredded cheese. Fold side towards center and then roll from edge closet to you up and over filling. Place seam side down in baking dish side by side. Repeat with remaining.
  • Pour remaining salsa verde over enchiladas. Top with the remaining cheese, and cover dish with aluminum foil.
  • Bake for 15 minutes. Remove foil and continue baking until the cheese is bubbly and starts to turn golden in color, 5 minutes. Garnish with chopped cilantro and serve with your favorite side dish.


Calories: 349kcal | Carbohydrates: 26g | Protein: 15g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 1531mg | Potassium: 267mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1042IU | Vitamin C: 25mg | Calcium: 81mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinners
Cuisine: Mexican
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image (and shown): salsa verde shrimp enchiladas


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    I made these last night and they were fantastic! I used a combo of regular chile verde and Hatch chile verde which gave it a little heat, but not too much. I also baked them covered with foil for 30 minutes and removed the foil for another 10 minutes. Total goodness! Thanks Kevin.

    1. Oh, so happy you enjoyed these Colleen. Appreciate you taking the time to come back and let me know.