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Creamy Shrimp Enchiladas

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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.

Ingredients

Scale
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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://ukfinda.com/creamy-shrimp-enchiladas/