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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.

Ingredients

Scale

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

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