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Bejas Shrimp and Mango Enchiladas

Bejas in Fredericksburg brings the flavors of Baja, Mexico to the plate in this easy, but flavorful enchilada made with marinated shrimp, a colorful mango salsa and a cheesy cream sauce spiked with sherry.
Course Entrées
Servings 4 servings



  • 1 pound raw shrimp peeled and butterflied
  • 1 teaspoon old bay seasoning plus more to taste
  • 2 teaspoons Chopped Fresh Dill
  • kosher salt
  • 6 cups heavy cream
  • 4 cups shredded Monterey Jack cheese
  • ¼ cup dry white wine
  • ¼ cup cornstarch
  • 2 Tablespoons Oil plus more for tortillas
  • 9 6-inch corn tortillas

Mango Salsa

  • 1 cup diced mango
  • 1 cup diced bell pepper about 1 medium pepper
  • Juice of 2-3 lime wedges
  • kosher salt

For serving

  • Mexican rice
  • black beans


  • Make the enchiladas In a medium bowl, toss the shrimp with the Old Bay and dill. Season with salt. Refrigerate for 30 minutes.
  • Meanwhile, preheat the oven to 400 degrees. In a large pot, heat the heavy cream until it just comes to a boil. Add the cheese and stir until smooth, then add the wine and cornstarch. Reduce the heat to moderately-low and simmer until the sauce begins to thicken, 2 to 3 minutes. Remove from the heat and season to taste.
  • In a large skillet, heat the oil until shimmering. Add shrimp and cook over moderately-high heat, flipping once, until just cooked through, about 2 minutes. Transfer to a work surface and let cool slightly. Roughly chop.
  • Make the salsa In a small bowl, combine all of the ingredients. Season with salt.
  • Moisten the tortillas with a little oil. Warm over your stove top or under the broiler until flexible.
  • Lay out the tortillas and fill with the shrimp. Gently roll up and arrange in a 9-by-13-inch baking dish, folded side down. Pour the cream sauce on top and bake for about 10 minutes, or until hot and bubbly.
  • Serve with rice and beans and a couple spoonfuls of mango salsa.


This recipe is courtesy of Bejas in Fredericksburg.
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