Baked potatoes are life. Enchiladas are heaven. These shrimp enchiladas are somewhere in between. Yes, they are to die for. But don’t die, because you need to stay alive to eat these amazing potatoes because they are unforgettably delicious.
Buttery shrimp, tender potatoes, rich enchilada sauce and all of the best toppings make this comforting meal perfect for cold winter nights. The whole family will enjoy them, so make sure to make plenty!
2 large russet potatoes, baked
2 c. enchilada sauce
½ lb. shrimp
1 Tbsp. butter
1 clove of garlic, minced
¼ c. olive oil
2. shredded cheddar
2 green onions sliced
Cilantro, for topping
Jalapenos, for topping
Sour cream, if desired
Salt and pepper to taste
Preheat oven to 425 degrees. To prepare the potatoes, rub all over the outside of the skins with olive oil, and then salt and pepper on all sides. Place on a baking sheet and bake for 45-55 minutes, or until the potatoes are tender.
In the meantime, prepare the enchilada sauce and prep ingredients.
Pat shrimp dry with paper towels and season with salt and pepper. Heat butter over medium high heat and cook shrimp for 2-3 minutes or until cooked through. Toss shrimp with half of the enchilada sauce in a bowl.
To assemble, cut the potatoes lengthwise. Spoon some of the shrimp into the center of the potato. Pour extra sauce on if desired. Top with cheese, green onions, cilantro, and jalapenos. Add sour cream if desired.