Buffalo Shrimp Enchiladas
Enchiladas are seriously one of the most satisfying weeknight meals. These ones are extra delicious because they use breaded Buffalo shrimp as the filling. Learn how to make enchiladas and get this amazing recipe. This post is sponsored by Gorton’s. With a tried and true history of feeding families for generations, there’s no doubt that you can trust the Gorton’s Fisherman. For more information head over to the Gortons.com.
Enchiladas are one of my favorite things for weeknights. They’re easy to make and everyone loves them. That’s always a good thing.
There are three main components to enchiladas. Once you have these components down, you can do all kinds of variations.
The Tortillas. This part is pretty simple. You’re either going with flour tortillas or soft corn tortillas. remember that these are going to have sauce on them so they do get softened quite a bit. The flour ones end up soft and slightly spongy. The corn ones puff up a bit and get a slight cornbread texture to them. Whichever kind you choose, get small ones (approximately 6 inches in diameter).
The Filling. This is what you put into the tortillas. You can go with any number of things. Leftovers are a great bet – think chunks of roasted chicken and refried beans. Another amazing option is found in your freezer, frozen fish or shrimp. For today’s recipe I went with Gorton’s Go Saucy Wild-Caught Tail-Off Shrimp. These are lightly breaded and cook up in just 14 minutes. They’re really versatile and so easy to use in all kinds of recipes.
Recipes, I say? I know most of the time when we buy frozen food like this, the idea is to just cook it and eat it. But the Go Saucy shrimp from Gorton’s are so easy to use in recipes on any weeknight. What’s really cool about them is that they come with a sachet of Buffalo sauce and instructions on different ways to use the sauce.
You can use it as a dip for the shrimp, you can toss them together after the shrimp are cooked, or you can glaze the shrimp with the sauce midway through cooking. For this recipe, I tossed the shrimp with the sauce after they were cooked.
Then I put 4-5 shrimp into a tortilla and rolled it up around them. Repeat until all shrimp are used. You’ll get about 6-7 tortillas worth.
The Sauce. So you have some delicious saucy breaded shrimp (mmmhhmm) rolled up into soft tortillas. Now what do you do? Get them even saucier, I’d say! You can buy enchilada sauce at the grocery store. I never do, mostly because I don’t think of it, not because I have anything against it. And it is pretty easy to make a good, tasty sauce at home.For this recipe, I figured that we have a really easy filling so we should have a really easy sauce too. This one couldn’t be easier. Truly. Into a blender, pour some basic tomato sauce, two avocados (peeled and pitted, of course) and some ranch dressing. The ranch goes so so well with the Buffalo shrimp. Blend it up until it’s smooth. That’s it!
Putting the Enchiladas Together
Now that you have the three components, you’re good to go. Preheat the oven to 400°F. Pour 1 cup of the sauce into the bottom of a 9×13 inch cake pan. Line up your filled tortillas side by side. Spoon more sauce over each one. You may not need all of the sauce – you just want a good thick drizzle over each tortilla. But go crazy is you want more. Then top it all with shredded mozzarella cheese. Bake until the cheese is melted and everything is heated through, about 20 minutes. Top with chopped green onions and tomatoes. Eat!
You know you want it. Hehe!
Buffalo Shrimp Enchiladas
- 1 (11 oz.) box Gorton's Go Saucy Wild-Caught Tail Off Shrimp with Buffalo Sauce
- 1 (24 oz.) can tomato sauce
- 2 avocados, pitted and peeled
- 1 cup ranch dressing
- 1/2 teaspoon salt
- 6 flour tortillas
- 1 and 1/2 cup shredded mozzarella cheese
- 2 spring onions, chopped
- 1 medium tomato, chopped
- Cook shrimp according to package instructions using the "Toss It" method whereby you cook the shrimp and then toss them with the Buffalo sauce that is included in the box. After they're finished cooking, turn oven down to 400F.
- Meanwhile, In a blender puree together the tomato sauce, avocados, ranch dressing and salt.
- Pour 1 cup of the tomato sauce mixture into a 9x13 inch cake pan. Spread it around.
- Put 4-5 shrimp into a tortilla and roll the tortilla around it, burrito style. Put the filled tortilla into the cake pan, seam side down. Repeat with remaining tortillas and shrimp.
- Top each tortilla with about 3/4 cup of the sauce. You may not need all of the sauce. Top each tortilla with 1/4 cup of the cheese.
- Bake uncovered until heated through, about 20 minutes. Top with spring onions and tomatoes to serve.