These Creamy Shrimp Enchiladas are a decadent and flavorful twist on traditional enchiladas. Loaded with juicy shrimp, a rich and creamy sauce, and plenty of cheese, this dish is a seafood lover’s dream. Perfect for a cozy family dinner or when you’re craving something indulgent yet easy to make.

Why You’ll Love This Recipe

Rich and creamy – The sauce is velvety smooth and full of flavor.
Easy to make – Comes together quickly with simple ingredients.
Great for seafood lovers – A delicious alternative to traditional meat enchiladas.
Customizable – Add your favorite ingredients to make it your own.

Ingredients

Here’s a sneak peek at what you’ll need:

Shrimp, peeled and deveined
Onion, finely chopped
Garlic, minced
Butter
Cream cheese
Sour cream
Green chilies
Monterey Jack cheese
Flour tortillas
Chicken or vegetable broth
Cumin, paprika, and salt

Full list of ingredients and exact measurements are below.

Directions

1. Cook the Shrimp

Sauté shrimp in a pan with butter, garlic, and onion until just cooked through. Remove from heat.

2. Prepare the Sauce

In the same pan, melt more butter and stir in the cream cheese, sour cream, and broth until smooth. Add green chilies and seasonings.

3. Assemble the Enchiladas

Fill each tortilla with shrimp and shredded cheese, then roll them up and place them in a baking dish.

4. Top with Sauce

Pour the creamy sauce over the enchiladas, spreading evenly to cover.

5. Bake and Serve

Sprinkle more cheese on top and bake until bubbly and golden. Serve warm.

Expert Tips and Tricks

Use fresh shrimp – It makes a big difference in flavor.
Warm the tortillas – Makes them easier to roll without cracking.
Don’t overcook the shrimp – They will continue to cook in the oven.

Recipe Variations and Possible Substitutions

Swap shrimp for crab or lobster for a luxurious twist.
Add spinach or mushrooms for extra texture and flavor.
Use corn tortillas for a more traditional enchilada experience.
Make it spicy by adding jalapeños or a dash of hot sauce.

Serving and Pairing Suggestions

These enchiladas go great with Mexican rice, black beans, or a simple avocado salad. A refreshing margarita or agua fresca would also be a perfect pairing!

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through.
Freeze unbaked enchiladas for up to 2 months and bake when ready to enjoy.

FAQs

1. Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking.

2. What’s the best cheese for these enchiladas?

Monterey Jack melts beautifully, but cheddar or a Mexican cheese blend works too.

3. Can I make these ahead of time?

Absolutely! Assemble the enchiladas, cover, and refrigerate. Bake when ready.

4. How can I make them lighter?

Use Greek yogurt instead of sour cream and reduce the cheese slightly.

Conclusion

Delicious Creamy Shrimp Enchiladas are the perfect comfort food with a seafood twist. Whether you’re making them for a special occasion or just a weeknight meal, they’re sure to be a hit!

Delicious Creamy Shrimp Enchiladas

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Indulge in these Creamy Shrimp Enchiladas, where tender shrimp are enveloped in a rich, cheesy sauce and wrapped in soft tortillas. This delightful dish brings a seafood twist to traditional enchiladas, offering a perfect blend of flavors and textures.

Author: Touria Elkoudssi
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican-Inspired

Instructions

Prepare the Shrimp Filling:
- In a large skillet, heat olive oil over medium heat.
- Add the chopped onion and red bell pepper; sauté until softened, about 4 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the chopped shrimp, salt, and chili powder. Cook until the shrimp turn pink and opaque, approximately 2-3 minutes.
- Remove from heat and mix in the chopped cilantro and lime juice. Set aside.
Prepare the Creamy Sauce:
- In a separate saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 2 minutes, stirring constantly, until lightly golden.
- Gradually add the chicken broth, continuing to whisk to prevent lumps. Cook until the mixture thickens, about 3 minutes.
- Reduce heat to low and stir in the shredded Monterey Jack cheese until melted and smooth.
- Remove from heat and whisk in the sour cream. Season with salt and freshly ground black pepper to taste.
Assemble the Enchiladas:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Place a tortilla on a flat surface and spoon approximately 1/4 cup of the shrimp filling onto the center.
- Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling.
Bake the Enchiladas:
- Pour the creamy sauce evenly over the assembled enchiladas.
- Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with additional chopped cilantro before serving.

Notes

Tortilla Choice: Flour tortillas are recommended for their pliability, but corn tortillas can be used for a gluten-free option. If using corn tortillas, warm them slightly to prevent cracking during assembly.
Cheese Variations: For a spicier kick, substitute Pepper Jack cheese in place of Monterey Jack.
Make-Ahead Tip: The shrimp filling and creamy sauce can be prepared a day in advance and stored separately in the refrigerator. Assemble and bake the enchiladas just before serving.