The best and most easy shrimp street corn enchiladas made with just a handful of Trader Joe’s delicious yet simple ingredients!
Enchiladas are one of my favorite things to make. They’re so quick to throw together. Also, they’re filled with flavor. I love how you can make them a number of ways. You can load them up with different types of protein: chicken, shrimp, beef, beans, ground turkey, and list goes on! My chicken harissa enchiladas or one of my favorites.
Ingredients you need for this recipe:
Everything can be found at Trader Joe’s
Shrimp – I use the frozen red Argentine shrimp! Hands down my favorite frozen shrimp. I cut them in half for the enchiladas.
A bag of fire roasted peppers and onions – if you don’t have a Trader Joe’s check your grocery store’s freezer section to see if they have something similar. If not just sauté bell pepper slices from 1-2 bell peppers and some sliced yellow onion. Then season them with chili powder and a pinch of cayenne for some flavor.
A bag of frozen Mexican style street corn – if you don’t have a Trader Joe’s, make your own! It’s really easy. Here’s a recipe for it. I only use half the bag and don’t use the cotija because I smother the enchiladas in pepper jack cheese. However, this is totally up to you.
Red enchilada sauce – I really like Trader Joe’s enchilada sauce. However, for a healthier option, Siete’s enchilada sauce is great and made with clean ingredients. Every store has pre-made enchilada sauce so no need to stress about finding this one! You could also make your own if you have the time. There’s tons of recipes for homemade enchilada sauce all over the internet.
Shredded pepper jack cheese – my favorite cheese for enchiladas! Always melts well and has a kick to it.
Tortillas – I got Trader Joe’s wheat and corn flour tortillas because I like the size. You want tortillas that will HOLD UP WELL! I’d stay away from 100% corn tortillas. Flour holds up best. To be honest, I’d use different tortillas next time. I really like these ones from Mission. Trader Joe’s doesn’t carry these but I found them at HEB and Target I believe! So, just look for any flour tortillas, the medium size ones are best.
Cumin – for seasoning the shrimp! And of course some salt and pepper.
Optional toppings – sliced green onion or chopped cilantro, sliced avocado, and/or sour cream. Also, lime wedges for serving.
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These shrimp street corn enchiladas would be perfect for celebrating Cinco de Mayo! It’s coming up soon. But, looks like we won’t be able to go out to eat and celebrate. So, we might as well make the best out of it at home. I’ll definitely be cooking up some of my favorite Mexican inspired recipes. Also, can’t forget to make some margaritas. I’m hoping to get more recipes up before then to help celebrate! Since it is on taco Tuesday this year 🌮Print
1 lb. red Argentine shrimp, defrosted if frozen, cut in half
1 (14 oz.) bag of Trader Joe’s frozen fire roasted peppers and onions
about 1/2 a (14 oz.) bag of Trader Joe’s frozen Mexican style street corn
6-8 tortillas, get ones that hold up well, I suggest flour tortillas
1 tsp cumin
1 & 1/2 cup shredded pepper jack, or more/less to taste
1 & 1/3 cup red enchilada sauce
salt and pepper
2 tbsp olive oil, divided
sliced green onion
Preheat the oven to 400 degrees F and spray a rectangular baking dish with non-stick cooking spray and set aside.
Pat dry your shrimp and season both sides with cumin, salt and pepper.
Heat a large skillet over medium heat and add 1 tbsp oil and shrimp in a single layer.
Let shrimp cook for about 2 minutes per side or until they’re cooked through. Set aside.
Wipe skillet clean and add another tbsp olive oil to the skillet over medium heat.
Add about 1/2 the bag of frozen style Mexican street corn to the skillet. I save the small bag of cotija cheese and the other half to use another time.
Let the street corn cook for about 4-5 minutes or until almost melted, stirring around occasionally.
Next add the fire roasted peppers and onions to the skillet. Cook for another 2-3 minutes or until the peppers and onions are softened and no longer frozen.
Remove from heat.
Evenly distribute the Mexican style corn, peppers/onions and shrimp in each tortilla one by one. I use a slotted spoon to get rid of some of the liquid, this helps the tortillas hold up better. You don’t want them to be too heavy.
Roll up each stuffed tortilla place it in the prepared baking dish with the fold facing down.
Pour enchilada sauce over everything then top with pepper jack.
Bake for 18-20 minutes.
Top with optional toppings and enjoy!