Shrimp, black bean, and avocado enchiladas are a tasty and speedy way to get dinner on the table for your next Mexican food night.
Enchiladas are on heavy rotation at our house. This chicken avocado version is one of our favorite dinners. Typically, I will prep the chicken ahead of time, especially if I am making them on a work night. Shrimp is a great choice for a quick dinner as they cook in no time.
Shrimp: The shrimp are peeled, deveined, and the tails removed. I always keep a bag of frozen shrimp in the freezer for easy dinners and work lunches.
Olive Oil: Used to sauté the shrimp.
Garlic: Seasons the shrimp.
Chipotle Peppers in Adobo Sauce: Adds smoky heat to the shrimp. You will find them canned in the ethnic foods isle of the grocery store. Leftovers can be chopped and frozen for future use.
Black Beans: I typically use canned no-salt-added black beans.
Avocado: Sliced avocado makes enchiladas rich, creamy, and scrumptious. They are one of my favorite ingredients.
Flour Tortillas: I use burrito-sized flour tortillas. These are delicious!
Cheese: Monterey Jack or Mexican cheese blend both works well. It’s hard to go too wrong with cheese. 🙂
Butter: Used to sauté the Jalapeño pepper.
Jalapeño Pepper: Adds heat to the creamy sauce.
Flour: Used to thicken the sauce.
Chicken Broth: Provides the base of the sauce.
Sour Cream: Adds richness and creamy texture to the sauce.
Salt & Pepper: Amps up the flavors.
Cilantro: Chopped cilantro adds flavor and a nice pop of color to the white enchiladas.
Preheat the oven. I like to start by gathering and prepping the ingredients. The shrimp and sauce both cook quickly, and you want everything ready to go.
Sauté the garlic and add the shrimp. I usually start the sauce at the same time to get it going. Melt the butter and saute the jalapeño pepper until slightly softened and fragrant. Add the flour to the butter, and stir until incorporated. Pour in broth and stir as the mixture thickens. Add the sour cream.
Meanwhile, you will have added the minced chipotle pepper to the shrimp. Multi-tasking!
Lay two flour tortillas side by side. I like to start with a layer of cheese. Divide the shrimp, black beans, and avocado between the two tortillas.
Spread a thin layer of sauce at the base of a baking dish. Roll each tortilla and place seam side down. Pour the sauce over the enchiladas and sprinkle with a little more cheese.
Bake until hot and bubbling. I like to let enchiladas bake until the cheese is a little brown. We prefer them a bit crispy, but if you like a softer finish, you can tent with aluminum foil while baking.
Plate and serve your shrimp, black bean, and avocado enchiladas. Roasted Mexican veggies are an easy side dish.
Shrimp, Black Bean, and Avocado Enchiladas
- 12 medium shrimp peeled and deveined
- 2 tsp olive oil
- 1 garlic clove minced
- 1 chipotle pepper in adobo sauce
- ½ cup canned black beans rinsed and drained
- ½ avocado chopped or sliced
- 2 burrito-sized flour tortillas
- ½ cup Monterey Jack cheese or Mexican cheese shredded, plus more for topping
Jalapeño Cream Sauce
- 2 tsp unsalted butter
- 1 small jalapeños pepper seeded and minced
- 2 tsp flour
- ¼ cup chicken broth
- 2 Tbsp sour cream heaping
- salt and freshly ground black pepper to taste
- 2 Tbsp chopped fresh cilantro
- Preheat the oven to 375 ℉. Lightly oil a 8×8 baking dish or coat with nonstick spray.
- Heat olive oil in a skillet. Add the garlic and cook for one minute. Add the shrimp and cook until it begins to curl. Add the chipotle pepper and stir until combined with the shrimp.
- To make the sauce, melt the butter over low heat in a small saucepan. Add the minced jalapeño pepper and sauté for 5 minutes. Stir in the flour until combined with butter. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream and simmer for a few minutes until the sauce is smooth and has thickened, about 2 minutes. Remove from heat. Spread a thin layer of sauce on the bottom of the 8×8 baking dish.
- To assemble the enchiladas, lay the tortilla on a flat surface. Spread half the cheese down the center of each tortilla shell. Next, layer the shrimp, black beans, and avocado slices evenly down the center of each tortilla.
- Roll each tortilla and place seam side down onto prepared baking dish. Pour the remaining jalapeño cream sauce evenly over the enchiladas. Sprinkle with additional cheese, if desired.
- Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
- Serve garnished with cilantro.