Shrimp Enchiladas with Chipotle Sauce

Official MAGGI®
Shrimp Enchiladas with Chipotle Sauce
10 min
10 min
4 servings

The Secret Ingredient


  • 2/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/4 cup diced onion
  • 1 chipotle chile in adobo sauce from a can, seeds removed
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1/2 teaspoon cornstarch
  • 1 tablespoon extra virgin olive oil
  • 1/2 pound raw medium shrimp, tail removed, peeled and deveined
  • 4 whole wheat or white soft taco-size tortillas

Make It

Step 1

Place evaporated milk, onion, chile, ½ teaspoon bouillon and cornstarch in a blender; cover. Blend until smooth.

Step 2

Heat oil in a large, nonstick skillet over medium heat. Add shrimp and season with remaining ½ teaspoon of bouillon. Cook for 3 to 4 minutes or until shrimp turn pink. Remove from skillet.

Step 3

Add chipotle mixture to the skillet; cook, stirring frequently, for about 2 minutes or until slightly thickened.

Step 4

Heat tortillas in a skillet or microwave. Divide shrimp evenly among tortillas. Fold and serve topped with sauce. Garnish with chopped parsley, if desired.