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Creamy Shrimp Enchiladas Recipe

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★★★★★

4.8 from 76 reviews

This Creamy Shrimp Enchiladas recipe is a delicious twist on traditional enchiladas, featuring tender shrimp sautéed with onions, jalapeños, and tomatoes, all enveloped in a rich and spicy creamy sauce. Baked with melted Monterrey Jack cheese, these enchiladas deliver a comforting and flavorful Mexican-inspired meal perfect for any occasion.

Ingredients

Scale

Shrimp Filling

  • 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

Creamy 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 and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking and ensure easy cleanup.
  2. Sauté Vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sliced jalapeños, cooking for about 5 to 7 minutes until they are softened and fragrant.
  3. Add Tomatoes and Garlic: Stir in 1 cup of diced tomatoes and 3 cloves of minced garlic into the skillet. Cook for an additional 3 to 4 minutes to meld the flavors together.
  4. Mix and Add Creamy Sauce: In a separate bowl, whisk together 1/2 cup heavy cream, 1/4 cup sour cream, 1/2 teaspoon cayenne pepper, 1 teaspoon chipotle chili powder, 1 teaspoon ground cumin, and salt to taste. Pour this creamy sauce mixture into the skillet and allow it to simmer gently.
  5. Cook Shrimp: Add the shrimp to the skillet with the sauce and vegetables. Cook the shrimp for 2 to 3 minutes on each side until they turn opaque and are cooked through.
  6. Assemble Enchiladas: Lay out 6 flour tortillas on a flat surface. Sprinkle half of the 2 cups Monterrey Jack cheese evenly onto each tortilla. Spoon the shrimp mixture onto the tortillas and roll each tortilla tightly. Place the rolled enchiladas seam-side down in the prepared baking dish.
  7. Add Remaining Sauce and Cheese: Pour any remaining sauce from the skillet over the assembled enchiladas in the baking dish. Then, sprinkle the rest of the Monterrey Jack cheese evenly on top.
  8. Bake: Place the baking dish in the preheated oven and bake for 15 to 18 minutes until the cheese is melted, bubbly, and slightly golden on top.
  9. Serve: Remove from the oven carefully and let cool slightly before serving. Enjoy your creamy, flavorful shrimp enchiladas warm.

Notes

  • You can substitute corn tortillas to make this recipe gluten-free.
  • Adjust the amount of jalapeños and cayenne pepper to control the heat level according to your preference.
  • For a lighter version, use half-and-half or whole milk instead of heavy cream and sour cream.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover with foil and warm in the oven at 350°F until heated through.

Keywords: Shrimp Enchiladas, Creamy Enchiladas, Mexican Shrimp Recipe, Baked Enchiladas, Spicy Shrimp Dish

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