Shrimp Enchiladas with Fire Roasted Salsa

Tender shrimp wrapped in soft tortillas and baked with rich cheese and smoky fire-roasted salsa for a vibrant take on a coastal classic. Bright citrus, warm spices, and roasted chile flavors come together in a dish that is savory, slightly smoky, and deeply satisfying.

RECIPE VIDEO

Ingredients

• 6 (10in.) Corn Tortillas  ·   
• 8 ounce bag Mexican Cheese Blend  ·   
• 1 (6oz.) can Tomato Paste  ·   
• 1 (28oz.) can Crushed Tomatoes  ·   
• 1 tablespoon Herbie's Oregano Leaves  ·   
• 1 teaspoon Herbie's Mexican Spice Blend  ·   
• 2 tablespoons Vegetable or Canola Oil  ·   
• 1/4 cup Herbie's Pasilla Chilli Powder  ·   
• Salt, to taste  ·   
• 3 tablespoons Herbie's Cumin Seed (ground)  ·   
•  ·   
• For the Filling:  ·   
• 3 Pasilla Peppers  ·   
• 2 pounds Shrimp, peeled, deveined, and chopped  ·   
• 1 tablespoon Vegetable or Canola Oil  ·   
• 4 cloves Garlic, minced  ·   
• 1 Yellow Onion, diced  ·   
• Salt, to taste  ·   
• 2 tablespoons Herbie's Catch of the Day  ·   

Instructions

This dish leans into bold, layered flavors while keeping the shrimp tender and fresh. Shrimp are lightly seasoned and quickly cooked so they stay juicy, then folded into tortillas— with sautéed onions, peppers, cheese, or a creamy element for richness.

The enchiladas are arranged in a baking dish and generously covered with a fire-roasted salsa, bringing smoky depth from charred tomatoes and chiles along with a little brightness and heat.

As the enchiladas bake, the tortillas soften and absorb the sauce while the cheese melts into the filling. The goal is a balance of textures and flavors: sweet shrimp against smoky salsa, creamy richness balanced by spice and acidity.

1. Start by pre heating your oven to 350 degrees.
2. Fire Roasting the Peppers - Using a gas burner with on open flame. Place a wire rack over the open flame and create a nice char all the way around both the bell peppers and the jalapeno using a long pair of tongs to rotate them.
3. As soon as the peppers are charred on all sides, immediately place them in a stainless steel bow and cover tightly with plastic wrap. This will create a steaming effect and help in the peeling process.
4. Let them "steam" for at least 10 minutes. Then remove the stems, seeds, and skins. Roughly chop them and set aside.
5. Next, heat a large saute pan over med. high heat. Add 1 tablespoon of oil to the pan, once the oil begins to shimmer add shrimp and cook for 2 minutes then add the garlic, onion, salt, both roasted peppers mix and cook for another 3 minutes. Remove from the heat and set aside.
6. Heat the other 2 tablespoons of vegetable oil in a medium sized pot. Once it begins to shimmer add the tomato paste, Herbie's Mexican Spice Mix, Cumin Seed, Oregano, pasilla chilli powder and let the tomato paste brown and the spices toast for about 2 minutes. Then add the crushed tomatoes and season with salt to taste. Let the sauce cook for about 5 minutes, then remove from the heat.
7. To Assemble - Lay out all 6 tortillas and evenly distribute the shrimp filling among all of them. Then begin to roll each once as tightly as possible and place them in a baking dish. Once they are all arranged inside the baking dish pour all of the sauce over them and cover with foil.
8. Bake in the oven at 350 degrees for 15-20min.
9. Remove the dish from the oven. Take the foil off and top with lots of cheese. Return the dish back to the oven and bake for another 5min. or until the cheese is melted.

Jenny's Tip: - Finish with cilantro, lime, avocado, or crema for freshness, and serve with rice, black beans, or a crisp slaw for contrast and always with a glass of Williamson wine.

Chef's Tips: - The ingredients for this recipe would also make a great fajita recipe. Simply follow the first few steps and serve open faced with the corn tortillas. - As an option you can also include Herbie's Catch of the Day Spice to the saute pan which will take your soft spice to a higher level.