Enchiladas Cancun

Prep Time: 15 min  |  Cook Time: 20 min  |  Servings: 4  |  Calories: 779
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Enchiladas Cancun
Prep Time
15 min
Cook Time
20 min

Loaded with chopped shrimp, green onions, fresh cilantro and more, these tasty enchiladas will reinvigorate your taste buds and spice things up in your kitchen. Once your enchiladas are rolled up and ready to bake, the perfect helping of Sargento® Shredded Pepper Jack Cheese will melt and make for a perfectly cheesy topping waiting for your favorite garnishes.

  • 2 cups (8 oz.) Sargento® Shredded Pepper Jack Cheese, divided
  • 8 oz. chopped, cooked shrimp or shredded imitation crabmeat
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions
  • 2 cans (10 oz. each) mild enchilada sauce, divided
  • 8 (7-inch) flour tortillas
  • Sour cream or light sour cream (optional)
  • Diced avocado (optional)
  1. Combine 1-1/2 cups cheese, shrimp, cilantro, green onions and 1/2 cup enchilada sauce in a medium bowl. Spoon a heaping 1/3 cup cheese mixture down center of each tortilla. Roll up.
  2. Spread remainder of first can of enchilada sauce in bottom of greased 13x9-inch baking dish. Arrange enchiladas, seam-side down, over sauce. Spoon second can of enchilada sauce over enchiladas.
  3. Cover and bake in preheated 400°F oven 20 minutes or until enchiladas are heated through. Uncover; sprinkle with remaining cheese. Return to oven. Bake 3 minutes or until cheese is melted. Serve with sour cream and avocado, if desired.

Serving Size 4

Calories 779

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 42.50g 65%
Sat. Fat 21.30g 103%
Mono Unsat. Fat 14.50g
Poly Unsat. Fat 3.50g
Cholesterol 246mg 83%
Sodium 1335mg 53%
Total Carbohydrate 64g 21%
Dietary Fiber 5g 20%
Sugars 0g
Protein 35g
Vitamin A 224RE
Vitamin C 17mg 28%
Calcium 555mg 55%
Iron 5mg 28%