Shrimp Burritos Con Queso for #Sundaysupper


shrimp enchiladas

Stuffed with a cheese sauce and sautéed shrimp, rolled up and wrapped tight, these shrimp burritos are baked into a creamy…rich…and decadent treat.

Today’s #SundaySupper theme is “stuff it, roll it and wrap it”. We were to think sandwiches, wraps, tacos, calzones, dumplings, wontons, corndogs, empanadas, samosas, ravioli, spring rolls, egg rolls, lettuce wraps, burritos. Anything stuffed that has a filling with something wrapped around it. Which equals everything I absolutely love.

And if you’re not familiar, the #SundaySupper movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that??? And a special thanks to Amy over at Kimchimom for being our hostess.

Shrimp enchiladas

These burritos are made with shrimp that’s been sautéed with green onions and wrapped inside a fluffy white tortillas and drizzled with a thickened sauce of Monterey Jack and sour cream that’s been spiked with onion, red bell, jalapeno and Hatch peppers, tomatillo, tomato and zucchini. After the burritos are rolled and wrapped tight, they’re then smothered with more of the sauce, more cheese and baked until bubbly…and on my plate please!

Don’t let the long list of ingredients scare you away. The end result is melt in your mouth treat that will have your guests begging for the recipe.

4.7 from 6 reviews
Shrimp Burritos Con Queso
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Mexican
Serves: 10
  • 2 T. olive oil
  • ½ C. red bell pepper, chopped
  • ½ C. sweet onion, chopped
  • ½ C. Hatch green chile, roasted, peeled, chopped
  • 1 tomatillo diced
  • ½ C. unpeeled zucchini, chopped
  • 1 clove garlic, peeled and diced
  • ½ t. dried Mexican oregano
  • salt and pepper to taste
  • pinch of cayenne pepper
  • 3 T. flour
  • 3 T. water
  • 1 C. milk
  • 1 C. Monterey Jack cheese, grated and divided
  • ¼ C. sour cream
  • 1 pound medium shrimp, peeled and deveined
  • ¾ C. green onions, chopped and divided
  • 2 tomatoes, chopped
  • 6-8 inch flour tortillas
  1. Preheat oven to 350 degrees. Spray a 9 x 9 inch baking dish with PAM. In a saucepan heat 1 tablespoon of olive oil over medium heat. Add bell pepper, onion, chile peppers, tomatillo, zucchini and oregano. Cook until tender, about 5 minutes. Add garlic and cook until fragrant. Stir in salt, pepper and cayenne.
  2. In a small bowl, combine flour and water and whisk to blend. Add to bell pepper mixture. Add milk and stir until well blended. Reduce heat and simmer until slightly thickened, about 3 minutes. Add ½ cup of the Monterey Jack cheese and stir until melted. Remove from heat and stir in sour cream.
  3. In a skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shrimp and ½ cup of the green onions. Stir until shrimp just turn pink, about 2 minutes. Stir in half of the bell pepper mixture and half of the tomatoes. Remove from heat. Lay out flour tortillas and fill equally with the shrimp mixture. Roll tightly and place seam side down in the baking dish.
  4. Top burritos with remaining half of the bell pepper mixture. Cover with foil and bake 30 - 40 minutes or until thoroughly heated. Top with remaining ½ cup of Monterey Jack cheese, ¼ cup green onions and remaining chopped tomatoes. Serve immediately.

Shrimp Burritos Con Queso…It’s what’s for #SundaySupper.

And don’t forget to check out all of the participants creations:

Starters and Snacks

Entrees and Mains

All things Sweet


Join the #SundaySupper conversation on twitter every Sunday!
We tweet throughout the day and share recipes from all over the world.
Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag
and remember to include it in your tweets to join in the chat.

Check out
our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.


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  1. says

    Looking up the definition of superkalafragiliistic delicious in the dictionary very well may reveal your recipe and photos!
    Thank you, Lea Ann…I am looking forward to making your shrimp burritos for my fish fan family =)

  2. says

    It absolutely does look decadent and rich! I love that you use Hatch chiles! My uncle was a chile farmer in Hatch (now retired) so whenever I hear about that stuff being used in a recipe I think of him. These look so very scrumptious! Thanks for sharing! HUGS

    • says

      love the “dear lawd”. And that’s exactly what I thought upon first bite. Thanks so much for stopping in and the comment. Heading over to your place to take a look.


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