Creamy Shrimp Enchiladas Recipe

Introduction

Creamy Shrimp Enchiladas offer a delightful twist on a classic favorite. Packed with tender shrimp in a rich, flavorful sauce, these enchiladas are perfect for a satisfying weeknight dinner or a special occasion.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 jalapeños, sliced
• 1 cup diced tomatoes
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• Salt to taste
• 6 flour tortillas
• 2 cups Monterrey Jack cheese, shredded

Instructions

1. Step 1: Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish.
2. Step 2: In a skillet, heat olive oil over medium heat. Add the diced onion and sliced jalapeños, cooking until softened, about 5 to 7 minutes.
3. Step 3: Stir in the diced tomatoes and minced garlic, cooking for an additional 3 to 4 minutes until fragrant.
4. Step 4: In a bowl, whisk together the heavy cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt. Pour this mixture into the skillet and let it simmer gently.
5. Step 5: Add the shrimp to the skillet and cook for 2 to 3 minutes per side, until they turn opaque and are cooked through.
6. Step 6: Lay out the flour tortillas and sprinkle half of the shredded Monterrey Jack cheese evenly over them. Spoon the shrimp mixture onto each tortilla and roll them up tightly.
7. Step 7: Place the rolled tortillas seam-side down in the prepared baking dish. Pour the remaining creamy sauce over the top and sprinkle with the rest of the cheese.
8. Step 8: Bake uncovered for 15 to 18 minutes, until the cheese is melted, bubbly, and slightly golden.

Tips & Variations

• For extra spice, add more jalapeños or a pinch of crushed red pepper flakes to the sauce.
• Swap out shrimp for cooked shredded chicken if preferred.
• Use corn tortillas for a gluten-free option, but warm them to prevent cracking.
• Garnish with fresh cilantro, sliced avocado, or a squeeze of lime for added freshness.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-12 minutes or microwave until warmed through, covering loosely to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these enchiladas in advance?

Yes, you can assemble the enchiladas a few hours ahead of time and refrigerate before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I substitute for heavy cream?

You can use full-fat coconut milk or a mixture of milk and sour cream to keep the sauce creamy but lighter.

Creamy Shrimp Enchiladas Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

Creamy Shrimp Enchiladas combine tender shrimp with a rich, flavorful cream sauce infused with smoky chipotle, spicy jalapeños, and aromatic spices. Wrapped in soft flour tortillas and baked with melted Monterrey Jack cheese, this dish is a comforting and delicious Mexican-inspired meal perfect for dinner.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Shrimp and Vegetables

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 jalapeños, sliced
• 1 cup diced tomatoes
• 3 cloves garlic, minced

Sauce

• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• Salt to taste

Assembly

• 6 flour tortillas
• 2 cups Monterrey Jack cheese, shredded

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking during baking.
2. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add diced onion and sliced jalapeños, cooking them for 5-7 minutes until softened and fragrant.
3. Add Tomatoes and Garlic: Stir in diced tomatoes and minced garlic. Cook the mixture for an additional 3-4 minutes, allowing the flavors to meld.
4. Prepare Sauce: In a bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt. Pour this creamy sauce into the skillet and let it simmer gently to combine.
5. Cook Shrimp: Add the peeled and deveined shrimp to the skillet with the sauce. Cook the shrimp for 2-3 minutes per side, or until they turn opaque and are cooked through.
6. Assemble Enchiladas: Lay out the flour tortillas on a flat surface. Sprinkle half of the shredded Monterrey Jack cheese evenly onto each tortilla. Spoon the shrimp and sauce mixture onto tortillas, then roll them up tightly and place seam-side down in the greased baking dish.
7. Add Sauce and Cheese: Pour the remaining creamy sauce over the rolled enchiladas. Sprinkle the rest of the Monterrey Jack cheese evenly on top.
8. Bake: Place the baking dish in the preheated oven and bake for 15-18 minutes, or until the cheese is melted, bubbly, and golden.

Notes

• For extra heat, leave the jalapeño seeds in or add additional cayenne pepper.
• Substitute corn tortillas for a gluten-free option, but they are more delicate and should be warmed before rolling to prevent cracking.
• Use freshly grated Monterrey Jack cheese for better melting compared to pre-shredded varieties.
• The cream sauce can be prepared in advance and refrigerated for up to 24 hours; reheat gently before adding shrimp.
• Serve enchiladas garnished with fresh cilantro or sliced avocado for added freshness.

Keywords: shrimp enchiladas, creamy enchiladas, Mexican shrimp recipe, baked enchiladas, seafood enchiladas