Skillet Enchiladas with Shrimp
and zucchini
Green enchilada sauce complements the flavors of shrimp and zucchini in this super fast one-pan Tex-Mex meal.
Ingredients
- Shrimp, peeled and deveined - 1 lb (use smaller shrimp if available)
- Tortillas, taco-sized corn or flour - 8, chopped
- Cheese, Monterey Jack - 4 oz, shredded (look for pre-shredded; sub white cheddar)
- Zucchini - 12 oz, diced
- Garlic - 3 cloves, chopped
- Corn, frozen or canned - 1 cup
- Limes - 1, wedges
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Green enchilada sauce, store-bought - 1 1/2 cups
- Sour cream - for serving
Nutrition Facts
Prep
- Shrimp - Defrost shrimp.
- Tortillas / Cheese (if not pre-shredded) / Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Corn / Limes - Defrost corn. Slice limes into wedges.
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Make
- Turn on the oven’s broiler.
- Heat a large oven-safe skillet with oil over medium-high heat. Add zucchini and saute until very tender and reduced in size, 7 to 8 minutes. (Note: If the pan starts to look dry while the zucchini is cooking, add some water as needed.)
- To zucchini, add garlic, cumin, and some salt and saute until fragrant ~1 minute more.
- Move zucchini off to one side of the pan and add shrimp to the other side. Cook shrimp on one side for ~2 minutes to get it started cooking. Stir everything together and continue cooking until shrimp are nearly cooked through, ~2 minutes more.
- Pour sauce and corn into the pan and stir to combine.
- When sauce begins to simmer, gently fold in tortillas. Top enchiladas with cheese.
- Transfer pan to broiler and broil until cheese is melted, 4 to 5 minutes. (Be careful when removing the pan - the handle will be very hot.)
- Let enchiladas cool slightly and then serve with sour cream on top and lime wedges for squeezing over top. Enjoy!
Nutrition Facts
Reviews
Ratings
70 reviews
I used boneless skinless chicken thighs and really loved this! I think I would add more veggies next time, but I everything came together super well. I just wish my skillet was bigger to hold more goodness :)
0 HelpfulKinda goopy but good flavor. Next time I would serve with rice. If I did a next time. But more likely to try a different kind of enchilada.
0 HelpfulUsed red enchilada sauce because I couldn’t find green, and didn’t use the broiler but just covered the skillet for a few minutes to melt the cheese. Otherwise made as written. It was delicious, and so easy! Will definitely make again.
0 HelpfulSuper tasty and easy! Used bell peppers instead of zucchini to use up some of our CSA share. Next time I might add some onions too. The frozen shrimp I got was already cooked, so we just reduced the cooking time. Added some extra cheese. :) The skillet looked picture-perfect after we pulled it out from the broiler.
0 HelpfulWe had some leftover salsa and a ripe avocado, and I thought those made great additions here, especially a hint of the salsa for a little kick. Also appreciated how quickly this came together!
0 Helpful