Creamy Shrimp Enchiladas Recipe

Introduction

Creamy Shrimp Enchiladas combine tender shrimp with a rich, flavorful sauce for a delicious and satisfying meal. This easy recipe features a blend of spices and cheeses wrapped in warm tortillas, perfect for a weeknight dinner or 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 5-7 minutes.
3. Step 3: Add the diced tomatoes and minced garlic to the skillet and cook for an additional 3-4 minutes.
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.
5. Step 5: Add the shrimp to the skillet and cook for 2-3 minutes on each side, until the shrimp turns opaque and is cooked through.
6. Step 6: Lay out the tortillas and sprinkle half of the Monterrey Jack cheese evenly on each one. Spoon the shrimp mixture onto the tortillas and roll them up tightly. Place the rolled enchiladas seam-side down in the prepared baking dish.
7. Step 7: Pour any remaining sauce over the enchiladas and top with the rest of the cheese.
8. Step 8: Bake in the oven for 15-18 minutes, until the cheese is melted, bubbly, and slightly golden.

Tips & Variations

• For extra flavor, add a squeeze of fresh lime juice over the shrimp before rolling the tortillas.
• Substitute Monterey Jack with a Mexican cheese blend or mild cheddar for a different taste.
• To reduce heat, remove the seeds from the jalapeños or use milder peppers.
• Use corn tortillas if you prefer gluten-free enchiladas, but warm them to avoid cracking.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover them with foil and warm in a 350°F oven for about 15 minutes until heated through and the cheese is bubbly again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp; just be sure to thaw them completely and pat dry before cooking to avoid excess moisture in the sauce.

Can I make this recipe ahead of time?

Absolutely. Assemble the enchiladas and store them covered in the refrigerator. Bake just before serving, adding an extra few minutes to the cooking time if chilled.

Creamy Shrimp Enchiladas Recipe

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★★★★★

4.7 from 189 reviews

Creamy Shrimp Enchiladas combine succulent shrimp with a rich, spiced cream sauce and melted Monterrey Jack cheese, wrapped in soft flour tortillas. This comforting Mexican-inspired bake offers a perfect balance of smoky, spicy, and creamy flavors, making it an irresistible dinner option.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 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 and Prepare Baking Dish: Preheat your 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; cook until softened, about 5-7 minutes.
3. Add Tomatoes and Garlic: Stir in diced tomatoes and minced garlic to the skillet. Cook for an additional 3-4 minutes to meld flavors.
4. Make Creamy Sauce: In a bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt. Pour this mixture into the skillet and let it simmer slightly to thicken and combine with the vegetables.
5. Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes on each side until the shrimp turn opaque and are fully cooked.
6. Assemble Enchiladas: Lay out the flour tortillas on a flat surface. Sprinkle half of the shredded Monterrey Jack cheese evenly over each tortilla. Spoon the shrimp and sauce mixture onto the cheese-lined tortillas, then roll them up tightly.
7. Arrange in Baking Dish: Place the rolled enchiladas seam-side down in the prepared baking dish to hold their shape while baking.
8. Add Remaining Sauce and Cheese: Pour any remaining creamy sauce over the enchiladas. Then, sprinkle the rest of the shredded cheese on top for a golden, bubbly crust.
9. Bake: Bake the assembled enchiladas in the preheated oven for 15-18 minutes, or until the cheese is fully melted and bubbly, indicating the dish is heated through and ready to serve.

Notes

• For extra heat, add more jalapeños or cayenne pepper to the sauce.
• You can substitute corn tortillas if you prefer, though flour tortillas hold the filling better in this recipe.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
• To make it dairy-free, consider using coconut cream and a dairy-free cheese alternative.

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