Print

Creamy Shrimp Enchiladas Recipe

Creamy Shrimp Enchiladas Recipe
Print Recipe

★★★★★

5.2 from 14 reviews

Creamy Shrimp Enchiladas are a luxurious twist on the classic Mexican favorite, combining tender shrimp with a rich and spicy creamy sauce, wrapped in warm flour tortillas and topped with melted Monterrey Jack cheese. This dish offers a delightful balance of spice, creaminess, and seafood sweetness, perfect for a flavorful weeknight dinner or special 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 Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
  2. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add diced onions and sliced jalapeños, cooking for 5-7 minutes until softened and fragrant.
  3. Add Tomatoes and Garlic: Stir in diced tomatoes and minced garlic, cooking for an additional 3-4 minutes to allow flavors to meld.
  4. Prepare Creamy Sauce: In a separate bowl, whisk together the heavy cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt until smooth. Pour this sauce mixture into the skillet with vegetables and let it simmer gently to thicken.
  5. Cook Shrimp: Add the shrimp to the skillet, cooking for 2-3 minutes on each side until they turn opaque and are fully cooked.
  6. Assemble Enchiladas: Lay out the flour tortillas and evenly sprinkle half of the Monterrey Jack cheese on each. Spoon the shrimp and sauce mixture down the center of each tortilla, then roll them up tightly and place seam-side down in the prepared baking dish.
  7. Top and Bake: Pour the remaining creamy sauce over the rolled enchiladas, then sprinkle with the remaining shredded cheese. Bake in the preheated oven for 15-18 minutes, or until the cheese is melted, bubbly, and slightly golden.
  8. Serve: Remove from oven and let cool slightly before serving. Garnish with fresh cilantro or a squeeze of lime if desired.

Notes

  • To make this dish gluten-free, substitute flour tortillas with gluten-free tortillas of your choice.
  • For a dairy-free version, replace heavy cream and sour cream with coconut milk and a dairy-free sour cream alternative.
  • Increase cayenne pepper or add chili flakes for extra heat.
  • Add vegetables like spinach, corn, or bell peppers for added nutrition and texture.
  • Other seafood such as crab, lobster, or scallops can be used instead of shrimp.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently to prevent overcooking the shrimp.

Nutrition

Keywords: creamy shrimp enchiladas, shrimp recipes, Mexican cuisine, spicy enchiladas, seafood enchiladas, Monterey Jack cheese, creamy sauce, easy dinner

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