Creamy Shrimp Enchiladas are a rich and indulgent dish perfect for seafood lovers. These enchiladas are stuffed with succulent shrimp, sautéed vegetables, and a cheesy filling, then smothered in a creamy sauce and baked to golden perfection. Whether you’re hosting a dinner party or craving something comforting, this recipe is guaranteed to impress.
Why You’ll Love This Recipe
- Decadent and creamy: The luscious sauce elevates these enchiladas to restaurant-quality status.
- Easy to make: Straightforward steps make it achievable even on busy nights.
- Packed with flavor: Juicy shrimp, vibrant veggies, and cheesy goodness in every bite.
- Customizable: Adjust the spice level, filling ingredients, or sauce to suit your taste.
- Crowd-pleaser: Perfect for feeding a family or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large shrimp (peeled and deveined)
- Olive oil
- Butter
- Onion (chopped)
- Red bell pepper (diced)
- Garlic (minced)
- Flour tortillas
- Cream cheese (softened)
- Monterey Jack cheese (shredded)
- Sour cream
- Green chiles (diced)
- Heavy cream
- Chicken or seafood broth
- Cumin
- Chili powder
- Salt and pepper
Directions
- Cook the shrimp: In a large skillet, heat olive oil over medium heat. Season the shrimp with salt, pepper, cumin, and chili powder. Cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, melt butter and sauté the onion, red bell pepper, and garlic until softened.
- Prepare the filling: Chop the cooked shrimp and mix it in a bowl with the sautéed vegetables, cream cheese, half of the Monterey Jack cheese, and diced green chiles. Stir until well combined.
- Assemble the enchiladas: Preheat the oven to 375°F (190°C). Spread a thin layer of sauce (see next step) in the bottom of a greased 9×13-inch baking dish. Fill each tortilla with the shrimp mixture, roll it up tightly, and place seam-side down in the dish.
- Make the creamy sauce: In a saucepan, combine heavy cream, sour cream, broth, and a pinch of cumin. Cook over low heat, stirring, until smooth and heated through. Pour the sauce evenly over the enchiladas.
- Add cheese and bake: Sprinkle the remaining Monterey Jack cheese over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and golden.
- Serve: Garnish with fresh cilantro, sliced jalapeños, or a squeeze of lime. Serve hot with your favorite sides.
Servings and Timing
- Servings: 4-6
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Variations
- Spicy version: Add diced jalapeños or a splash of hot sauce to the filling or sauce.
- Low-carb option: Use low-carb tortillas or make it into a shrimp enchilada casserole by layering the filling with tortillas.
- Protein alternatives: Swap shrimp for shredded chicken, crab, or a mix of seafood.
- Vegetarian: Replace the shrimp with black beans, corn, and diced zucchini.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes.
- Freezing: Assemble the enchiladas (without the sauce), wrap tightly in foil, and freeze for up to 2 months. Thaw in the refrigerator before adding sauce and baking.
FAQs
Can I use frozen shrimp?
Yes, just thaw them completely and pat them dry before cooking.
What type of tortillas should I use?
Flour tortillas are ideal for this recipe as they hold up well to the creamy sauce.
Can I make this dish ahead of time?
Absolutely! Assemble the enchiladas, cover them tightly, and refrigerate for up to 24 hours. Add the sauce and bake when ready.
How do I prevent the tortillas from getting soggy?
Lightly warm the tortillas before filling them, and don’t overfill with sauce when assembling.
What sides go well with shrimp enchiladas?
Pair them with Mexican rice, black beans, a fresh green salad, or guacamole and chips.
Can I make this dish dairy-free?
Use dairy-free cream cheese, cheese, and sour cream alternatives for a dairy-free version.
How can I thicken the sauce if it’s too thin?
Simmer it a bit longer or whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
Can I use corn tortillas?
Yes, but corn tortillas may crack more easily. Briefly warm them before filling to make them pliable.
What’s the best way to chop the shrimp for the filling?
Roughly chop the shrimp into bite-sized pieces for the perfect texture in every bite.
Can I add cheese inside the enchiladas?
Definitely! Mix some of the shredded cheese into the filling for extra cheesiness.
Conclusion
Creamy Shrimp Enchiladas are a decadent and flavorful dish that’s perfect for seafood lovers. With their rich sauce, tender shrimp, and melty cheese, these enchiladas are guaranteed to become a family favorite. Whether you’re making them for a weeknight meal or a festive gathering, they’re a crowd-pleaser every time. Give this recipe a try and savor the irresistible flavors of this Tex-Mex classic!
PrintCreamy Shrimp Enchiladas
Creamy Shrimp Enchiladas are a delicious blend of succulent shrimp, creamy sauce, and melted cheese, all wrapped in soft tortillas and baked to golden perfection. Packed with bold flavors and a hint of spice, this dish is a perfect crowd-pleaser for dinner or a special occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Ingredients
For the Shrimp Filling:
- 1 lb (450g) large shrimp, peeled, deveined, and chopped
- 1 tbsp olive oil
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup diced tomatoes (canned or fresh)
- 1/2 cup corn kernels (fresh, canned, or frozen)
For the Creamy Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups (360ml) chicken or vegetable broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 cup (120g) shredded Monterey Jack cheese
- 1/4 cup (60g) sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For Assembly:
- 8–10 medium flour tortillas
- 1 cup (120g) shredded Monterey Jack or cheddar cheese (for topping)
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Cook the Shrimp Filling:
Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened, about 2–3 minutes. Stir in shrimp, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 3–4 minutes until shrimp are pink and opaque. Add diced tomatoes and corn, stirring to combine. Remove from heat. - Make the Creamy Sauce:
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in broth, ensuring no lumps form. Bring to a simmer and cook until thickened, about 3 minutes.
- Lower the heat and stir in heavy cream, shredded cheese, sour cream, garlic powder, onion powder, salt, and pepper. Cook until smooth and creamy.
- Assemble the Enchiladas:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spoon 2–3 tablespoons of the shrimp mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- Bake:
Pour the creamy sauce over the rolled tortillas, spreading it evenly. Top with shredded cheese. Bake uncovered for 20–25 minutes, or until bubbly and golden. - Serve:
Garnish with fresh cilantro and serve warm with a side of salsa, guacamole, or a simple salad.
Notes
- Substitute shrimp with cooked chicken or a mix of sautéed vegetables for a different filling.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the filling.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave.