Enchiladas

Enchiladas De Camarones Al Mojo De Ajo

Name: Enchiladas De Camarones Al Mojo De Ajo
Prep time: 30 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 lb (450g) large shrimp, peeled and deveined; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 small onion, diced; 2 dried arbol chilies, stemmed and seeded; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1/2 cup chicken broth; 1/4 cup heavy cream; 1 cup queso fresco or Oaxaca cheese, crumbled; 6 corn tortillas; Salt and pepper to taste

By Rhys Yarrow · June 19, 2026 · Enchiladas

Prep30 min

Cook25 min

Total60 min

Serves6

In my family, Enchiladas De Camarones Al Mojo De Ajo is more than just a dish - it's a tradition that brings us together. Growing up in a Mexican household in San Antonio, I was surrounded by the sights, smells, and tastes of authentic Mexican cuisine. My abuela would spend hours in the kitchen, carefully preparing each ingredient and cooking each dish with love and care. One of my favorite dishes she would make was Enchiladas De Camarones Al Mojo De Ajo, and I'm excited to share her recipe with you.

This recipe is special because it's a true representation of Mexican cuisine - it's flavorful, aromatic, and made with fresh, high-quality ingredients. The combination of succulent shrimp, rich mojo de ajo sauce, and melted cheese is a match made in heaven. Whether you're a seasoned cook or just starting out, this recipe is sure to become a staple in your kitchen.

I love making Enchiladas De Camarones Al Mojo De Ajo for special occasions, like birthdays and holidays, but it's also a great dish to make on a weeknight. It's relatively easy to prepare, and the leftovers are just as delicious as the first serving. So, if you're looking for a new recipe to add to your rotation, I highly recommend giving Enchiladas De Camarones Al Mojo De Ajo a try.

In this recipe, I'll guide you through the process of making Enchiladas De Camarones Al Mojo De Ajo from scratch. We'll start with the basics - making the mojo de ajo sauce and preparing the shrimp. Then, we'll assemble the enchiladas and bake them to perfection. By the end of this recipe, you'll have a delicious, authentic Mexican dish that's sure to impress your family and friends.

So, let's get started! With a little patience and practice, you'll be making Enchiladas De Camarones Al Mojo De Ajo like a pro. And, who knows, maybe it'll become a new family tradition in your household, just like it has in mine.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a great way to impress your family and friends with a delicious, authentic Mexican dish
The leftovers are just as delicious as the first serving, making it a great option for meal prep
It's a versatile recipe that can be made with different types of protein, such as chicken or beef
It's a budget-friendly option that won't break the bank
It's a crowd-pleasing dish that's perfect for special occasions and parties
It's a great way to experience the flavors and traditions of Mexico in the comfort of your own home

Why This Recipe Works

The key to making great Enchiladas De Camarones Al Mojo De Ajo is in the layers of flavor. First, we start with the mojo de ajo sauce, which is made with a combination of garlic, onion, and chilies. This sauce is the foundation of the dish, and it's what gives the enchiladas their rich, savory flavor.

Next, we add the shrimp, which are cooked to perfection in the mojo de ajo sauce. The shrimp absorb all the flavors of the sauce, making them tender and juicy. Then, we add the cheese, which melts and binds everything together.

The final layer of flavor comes from the tortillas, which are toasted to bring out their natural sweetness. This balances out the savory flavors of the sauce and shrimp, creating a dish that's both flavorful and well-balanced.

Overall, the combination of flavors and textures in Enchiladas De Camarones Al Mojo De Ajo is what makes it such a special dish. With a little practice and patience, you can make this recipe at home and enjoy the delicious flavors of Mexico.

Ingredients You’ll Need

To make Enchiladas De Camarones Al Mojo De Ajo, you'll need a few simple ingredients. The most important ingredient is the shrimp, which should be fresh and of high quality. You'll also need some aromatics, such as onion and garlic, as well as some chilies and spices to give the dish its signature flavor.

For the mojo de ajo sauce, you'll need some olive oil, garlic, and lemon juice. You'll also need some chicken broth and heavy cream to add moisture and richness to the sauce. Finally, you'll need some cheese, such as queso fresco or Oaxaca cheese, to melt and bind everything together.

1 lb (450g) large shrimp, peeled and deveinedFresh shrimp is essential for this recipe, so make sure to buy the best quality you can find. If you can't find fresh shrimp, you can also use frozen shrimp that has been thawed.
2 tablespoons olive oilOlive oil is used to cook the shrimp and make the mojo de ajo sauce. You can also use other oils, such as avocado oil or grapeseed oil, if you prefer.
4 cloves garlic, mincedGarlic is a key ingredient in the mojo de ajo sauce, and it adds a rich, savory flavor to the dish. You can mince the garlic yourself or use pre-minced garlic from a jar.
1 small onion, dicedOnion adds a sweet, caramelized flavor to the dish, and it's an essential ingredient in the mojo de ajo sauce. You can use any type of onion you like, but yellow or white onion works best.
2 dried arbol chilies, stemmed and seededArbol chilies are a type of dried chili pepper that adds a bright, fiery flavor to the dish. You can find them at most Mexican markets or online.
1 teaspoon ground cuminCumin is a key spice in Mexican cuisine, and it adds a warm, earthy flavor to the dish. You can use ground cumin or whole cumin seeds, depending on your preference.
1/2 teaspoon paprikaPaprika adds a smoky, slightly sweet flavor to the dish, and it's an essential ingredient in the mojo de ajo sauce. You can use sweet or smoked paprika, depending on your preference.
1/4 teaspoon cayenne pepperCayenne pepper adds a spicy kick to the dish, and it's optional if you don't like spicy food. You can use more or less cayenne pepper, depending on your taste.
1/2 cup chicken brothChicken broth is used to add moisture and richness to the mojo de ajo sauce. You can use low-sodium chicken broth or make your own chicken broth from scratch.
1/4 cup heavy creamHeavy cream is used to add richness and creaminess to the mojo de ajo sauce. You can use half-and-half or whole milk if you prefer a lighter sauce.
1 cup queso fresco or Oaxaca cheese, crumbledQueso fresco or Oaxaca cheese is used to melt and bind everything together. You can use other types of cheese, such as Monterey Jack or Cheddar, if you prefer.
6 corn tortillasCorn tortillas are used to make the enchiladas, and they should be fresh and pliable. You can use flour tortillas if you prefer, but corn tortillas are more traditional.
Salt and pepper to tasteSalt and pepper are used to season the dish, and you can adjust the amount to your taste. You can also use other seasonings, such as dried oregano or thyme, if you prefer.

Ingredients for Enchiladas De Camarones Al Mojo De Ajo

Equipment You’ll Need

Large heavy skillet or sauté panSharp chef's knifeInstant-read thermometerCutting boardMeasuring cups and spoonsWhiskSpatula

How to Make Enchiladas De Camarones Al Mojo De Ajo

1
Preheat your oven to 400°F (200°C).
2
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook until they're pink and just cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set them aside.
3
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until it's translucent and starting to caramelize, about 5 minutes.
4
Add the minced garlic and cook for 1 minute, until fragrant.
5
Add the arbol chilies, cumin, paprika, and cayenne pepper to the skillet. Cook for 1 minute, until the spices are fragrant.
6
Add the chicken broth and heavy cream to the skillet. Bring the mixture to a simmer and cook until it's reduced by half, about 5 minutes.
7
Stir in the crumbled queso fresco or Oaxaca cheese until it's melted and the sauce is smooth. Season the sauce with salt and pepper to taste.
8
In a large bowl, combine the cooked shrimp and the mojo de ajo sauce. Toss the shrimp to coat them evenly with the sauce.
9
To assemble the enchiladas, lay a tortilla flat on a work surface. Spoon some of the shrimp and sauce mixture onto the center of the tortilla, leaving a 1-inch border around the edges. Roll the tortilla up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
10
Pour the remaining mojo de ajo sauce over the rolled enchiladas and top them with additional cheese if desired.
11
Cover the baking dish with aluminum foil and bake the enchiladas for 20-25 minutes, until they're hot and the cheese is melted and bubbly.
12
Remove the foil and bake the enchiladas for an additional 5-10 minutes, until the top is lightly browned and the cheese is crispy.
13
Remove the enchiladas from the oven and let them rest for 10-15 minutes before serving. Serve the enchiladas hot, garnished with fresh cilantro or scallions if desired.

Expert Tips

Use fresh and high-quality ingredients to get the best flavor out of your enchiladas.
Don't overcook the shrimp, as they can become tough and rubbery.
Use a variety of cheeses to get a rich and creamy sauce.
Add some heat to your enchiladas by using more cayenne pepper or adding in some diced jalapenos.
Experiment with different types of protein, such as chicken or beef, to change up the flavor of your enchiladas.
Make the mojo de ajo sauce ahead of time and store it in the fridge for up to a week.
Assemble the enchiladas just before baking to prevent the tortillas from getting soggy.
Use a variety of toppings, such as diced onions, sour cream, or salsa, to add extra flavor and texture to your enchiladas.

Common Mistakes to Avoid

Overcooking the shrimp, which can make them tough and rubbery.
Not using enough cheese, which can result in a dry and flavorless sauce.
Not letting the enchiladas rest before serving, which can cause them to fall apart.
Using low-quality ingredients, which can affect the flavor and texture of the dish.
Not cooking the sauce long enough, which can result in a thin and watery sauce.
Not assembling the enchiladas correctly, which can cause them to fall apart during baking.

Variations and Substitutions

Add some diced ham or bacon to the filling for a smoky flavor.
Use different types of cheese, such as Cheddar or Monterey Jack, to change up the flavor of the sauce.
Add some diced bell peppers or onions to the filling for extra flavor and texture.
Use chicken or beef instead of shrimp for a different protein option.
Add some heat to the dish by using more cayenne pepper or adding in some diced jalapenos.
Use flour tortillas instead of corn tortillas for a different texture.
Add some fresh cilantro or scallions to the filling for extra flavor and freshness.

What to Serve With Enchiladas De Camarones Al Mojo De Ajo

Enchiladas De Camarones Al Mojo De Ajo is a delicious and flavorful dish that can be served with a variety of sides and toppings. Some ideas include:

Refried beans or Mexican rice for a filling and satisfying side dish.

A simple green salad with a light vinaigrette for a refreshing contrast to the rich enchiladas.

Grilled or sautéed vegetables, such as bell peppers or zucchini, for a healthy and flavorful side dish.

Sliced avocado or sour cream for a creamy and rich topping.

Diced onions or scallions for a fresh and flavorful garnish.

Salsa or hot sauce for an extra kick of heat and flavor.

Refried beansMexican riceGrilled or sautéed vegetablesSliced avocadoSour creamDiced onions or scallions

Make-Ahead, Storage, Freezing and Reheating

Enchiladas De Camarones Al Mojo De Ajo can be made ahead of time and stored in the fridge or freezer for later use. Here are some tips for storing and reheating the dish:

To store the enchiladas in the fridge, assemble them up to a day in advance and store them in the fridge until you're ready to bake them.

To freeze the enchiladas, assemble them and place them in a single layer on a baking sheet. Freeze the enchiladas until they're solid, then transfer them to a freezer-safe bag or container for storage.

To reheat the enchiladas, bake them in the oven at 350°F (180°C) for 20-25 minutes, until they're hot and the cheese is melted and bubbly.

You can also reheat the enchiladas in the microwave, but be careful not to overcook them. Cover the enchiladas with a damp paper towel and microwave on high for 30-45 seconds, until they're hot and the cheese is melted.

It's also a good idea to make the mojo de ajo sauce ahead of time and store it in the fridge for up to a week. This will save you time and effort when you're ready to assemble the enchiladas.

Frequently Asked Questions

What type of shrimp should I use for this recipe?

You can use any type of shrimp you like, but large or extra-large shrimp work best for this recipe. Make sure to peel and de-vein the shrimp before using them.

Can I use frozen shrimp instead of fresh?

Yes, you can use frozen shrimp instead of fresh. Just make sure to thaw the shrimp according to the package instructions and pat them dry with a paper towel before using them.

What type of cheese should I use for this recipe?

You can use any type of cheese you like, but queso fresco or Oaxaca cheese work best for this recipe. These cheeses have a mild, creamy flavor that complements the shrimp and sauce nicely.

Can I make the mojo de ajo sauce ahead of time?

Yes, you can make the mojo de ajo sauce ahead of time and store it in the fridge for up to a week. This will save you time and effort when you're ready to assemble the enchiladas.

How do I reheat the enchiladas?

You can reheat the enchiladas in the oven at 350°F (180°C) for 20-25 minutes, until they're hot and the cheese is melted and bubbly. You can also reheat them in the microwave, but be careful not to overcook them.

Can I freeze the enchiladas?

Yes, you can freeze the enchiladas. Assemble them and place them in a single layer on a baking sheet. Freeze the enchiladas until they're solid, then transfer them to a freezer-safe bag or container for storage.

How long do the enchiladas keep in the fridge?

The enchiladas will keep in the fridge for up to 3 days. Make sure to store them in an airtight container and keep them refrigerated at a temperature of 40°F (4°C) or below.

Can I make the enchiladas without the chilies?

Yes, you can make the enchiladas without the chilies. Simply omit the arbol chilies from the recipe and proceed with the rest of the instructions. Keep in mind that the dish will be less spicy and flavorful without the chilies.

The Full Recipe

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