Delicious Creamy Shrimp Enchiladas

These creamy shrimp enchiladas are the perfect combination of rich, cheesy goodness and fresh seafood flavor. Wrapped in soft tortillas and smothered in a luscious, creamy sauce, this dish is a guaranteed crowd-pleaser.

Why You’ll Love This Recipe?

If you love shrimp and cheesy, comforting meals, these creamy shrimp enchiladas will quickly become a favorite. The combination of tender shrimp, a flavorful sauce, and melty cheese makes this dish both indulgent and satisfying. Plus, it’s easy to customize with your favorite ingredients!

Ingredients

For the Enchiladas:
shrimp, peeled, deveined, and chopped
olive oil
onion, finely chopped
garlic, minced
ground cumin
smoked paprika
chili powder
Salt and black pepper, to taste
cooked corn (optional)
shredded Monterey Jack cheese
flour tortillas
For the Creamy Sauce:
butter
all-purpose flour
chicken broth
heavy cream (or half-and-half)
garlic powder
onion powder
diced green chilies
sour cream
shredded cheese (cheddar or Monterey Jack)
For Garnish:
Chopped fresh cilantro
Sliced jalapeños (optional)
Diced tomatoes (optional)

Directions

Step 1: Sauté the Shrimp
In a skillet over medium heat, melt butter and sauté the chopped onion until soft. Add garlic and cook for another 30 seconds. Toss in the shrimp, season with cumin and paprika, and cook until pink and opaque, about 2-3 minutes. Remove from heat and squeeze in fresh lime juice.

Step 2: Make the Creamy Sauce
In the same pan, add a little more butter if needed. Stir in the green chilies, sour cream, and heavy cream. Let it simmer gently for a few minutes before adding half of the shredded Monterey Jack cheese. Stir until the cheese melts and the sauce becomes smooth.

Step 3: Assemble the Enchiladas
Preheat the oven to 375°F (190°C). Grease a baking dish. Place a spoonful of shrimp mixture onto each tortilla, roll it up tightly, and place it seam-side down in the dish.

Step 4: Add Sauce and Cheese
Pour the creamy sauce over the enchiladas, making sure to coat them evenly. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.

Step 5: Bake Until Bubbly
Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. Remove from the oven and let them rest for a few minutes before serving.

Expert Tips and Tricks

• Don’t overcook the shrimp! They only need a couple of minutes in the pan before they’re ready.
• Warm the tortillas before filling them to prevent cracking.
• For a spicier kick, add diced jalapeños to the sauce or sprinkle in some cayenne pepper.

Recipe Variations and Possible Substitutions

• Swap shrimp for crab or shredded chicken for a different protein.
• Use corn tortillas instead of flour for a more traditional enchilada.
• Try adding sautéed bell peppers or mushrooms for extra veggies.

Serving and Pairing Suggestions

Serve these shrimp enchiladas with a side of Spanish rice, black beans, or a fresh avocado salad. A cold margarita or a light Mexican beer makes the perfect pairing!

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15 minutes, or microwave in short bursts until warmed through.

FAQs

Can I use frozen shrimp?
Yes! Just make sure to thaw them completely and pat them dry before cooking.

Can I make this ahead of time?
Absolutely. Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.

What’s the best cheese for enchiladas?
Monterey Jack and cheddar are great choices, but you can also use pepper jack or a Mexican cheese blend.

Can I freeze these enchiladas?
Yes! Assemble them without the sauce, wrap tightly, and freeze. When ready to bake, add the sauce and cook from frozen, adding about 10 extra minutes to the bake time.

Conclusion

These creamy shrimp enchiladas are the perfect balance of comforting, cheesy goodness and fresh seafood flavor. Whether you’re making them for a weeknight dinner or a special occasion, they’re guaranteed to impress!

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