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Shrimp and Mushroom "Chorizo" Enchiladas

Delicious & easy dinner for any night of the week!
Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine Tex Mex
Servings 4 people


  • Large Saute Pan
  • 9x12" Baking Dish
  • Tongs
  • Wooden Spoon
  • Kitchen Gloves
  • Cutting Board
  • Sharp Knife


  • 1/2 lb peeled & deveined raw shrimp cut into quarters
  • 2 Tbsp avocado oil
  • 1 small red bell pepper small dice
  • 1 small yellow onion small dice
  • 1 small jalapeno pepper small dice
  • 1 small poblano pepper small dice
  • 1 cup mushroom "chorizo"
  • 1 cup mushroom or vegetable stock
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1/2 tsp garlic flakes
  • 1 tsp dried parsley
  • 1 Tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 package Siete almond flour tortillas
  • 2 cups shredded oaxaca cheese
  • Tomatoes garnish, optional
  • Fresh Cilantro garnish, optional
  • Shredded lettuce garnish, optional
  • Raw or pickled jalapeno peppers garnish, optional
  • Sour Cream garnish, optional
  • Cotija cheese garnish, optional


  • Start with the shrimp. Pat dry with paper towels and toss with half of the tex mex spice blend.
  • Heat 1 Tbsp avocado oil in a large pan over medium heat. Saute the shrimp for 2 minutes each side. Remove from the pan and set aside.
  • Heat the other 1 Tbsp avocado oil in the same pan. Add the vegetables and sprinkle with the remaining tex mex spice blend. Cook the vegetables until softened over medium heat, 7-8 minutes.
  • Add the mushroom "chorizo" to the pan along with the mushroom stock. Cook over low heat for 10-12 minutes.
  • Return the shrimp to the pan and turn off the heat.
  • Pre heat the oven to 350 degrees F.
  • Assemble the enchiladas by scooping 1-2 Tbsp of the shrimp & mushroom mixture onto the tortillas. Roll the tortillas tightly and place seam-side down in the baking dish.
  • *Optional step is to add an enchilada sauce or salsa to the top of the enchiladas for extra moisture/flavor.*
  • Top the enchiladas with shredded oaxaca cheese and cover the baking sheet with foil.
  • Bake the enchiladas in the oven for 20 minutes. Remove the foil and turn on broiler. Broil until the cheese is bubbly and golden, about 3-5 minutes.
  • Remove the enchiladas from the oven. Top with tomatoes, jalapeños, shredded lettuce, sour cream and cotija cheese.


This recipe is so so good and if you have the time, I highly encourage preparing he mushroom "chorizo" in advance.