Shrimp Enchiladas Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


These enchiladas are extra delicious because they use shrimp in Buffalo sauce as the filling. 


Units Scale
  • 1 lb. medium shrimp, peeled, deveined, and cooked
  • 1/2 cup Buffalo wing sauce
  • 1 (24 oz.) can tomato sauce
  • 2 avocados, pitted and peeled
  • 1 cup ranch dressing
  • 1/2 teaspoon salt
  • 8 flour tortillas
  • 1 cup shredded mozzarella cheese
  • 2 green onions, chopped
  • 1 medium tomato, chopped


  1. Preheat oven to 400°F.
  2. In a medium bowl, toss the shrimp together with the Buffalo sauce.
  3. In a blender puree together the tomato sauce, avocados, ranch dressing, and salt.
  4. Pour 1 cup of the tomato sauce puree into a 9×13 inch baking dish. Spread it around.
  5. Put 4 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.
  6. Top each tortilla with about 3/4 cup of the puree. You may not need all of the sauce. Top each tortilla with 2 tablespoons of the cheese.
  7. Bake uncovered until heated through, about 20 minutes. Top with spring onions and tomatoes to serve.

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