Name: Creamy Shrimp Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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

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Introduction

Creamy Shrimp Enchiladas are a delightful twist on a classic favorite, combining tender shrimp with a rich, spicy sauce. This dish is perfect for seafood lovers looking for a comforting and flavorful meal.

A white plate holds two folded crepes, each covered with a smooth, thick white sauce that pools slightly around the edges. The crepes have a light golden-yellow color with some browning spots. On top, small pink shrimp pieces are scattered evenly, mixed with bright red diced tomatoes and fresh green cilantro leaves that add vibrant color. The crepes look soft and slightly thin, with some sauce seeping into the crepe folds. The background is a white marbled texture, and the whole dish looks fresh and creamy. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish.
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.
Step 3: Stir in the diced tomatoes and minced garlic, cooking for another 3-4 minutes until fragrant.
Step 4: In a bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt.
Step 5: Pour the cream mixture into the skillet and let it simmer gently.
Step 6: Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn opaque and are cooked through.
Step 7: Lay out the tortillas and sprinkle half of the shredded Monterrey Jack cheese evenly over each one.
Step 8: Fill the tortillas with the shrimp and sauce mixture, then roll them up and place seam-side down in the prepared baking dish.
Step 9: Pour any remaining sauce over the enchiladas and top with the remaining cheese.
Step 10: Bake for 15-18 minutes until the cheese is melted and bubbly.

Tips & Variations

For extra heat, add more jalapeños or a pinch of crushed red pepper flakes to the sauce.
Substitute corn tortillas for a gluten-free option, but warm them first to prevent cracking.
Try adding chopped cilantro or a squeeze of lime on top just before serving for freshness.
If you prefer less spice, reduce or omit the cayenne pepper and jalapeños.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or in the microwave, covered, until hot. Avoid reheating multiple times to preserve texture and flavor.

How to Serve

A folded yellow crepe with a soft, slightly browned texture forms the base layer on a white plate. It is covered with a thick, smooth white cream sauce that pools gently around the edges. On top, small pink cooked shrimp are scattered, their slight curls showing gridded grill marks. Bright orange diced tomatoes rest near the shrimp, while green chopped herbs add fresh color all over the dish. The plate sits on a white marbled texture surface, making the colors of the food stand out brightly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just thaw them completely and pat dry before cooking to avoid excess moisture in the sauce.

Can I prepare this dish ahead of time?

You can assemble the enchiladas in the baking dish and refrigerate them unbaked for up to 24 hours. When ready to cook, bake as directed, adding a few extra minutes if baking from cold.