These creamy shrimp enchiladas are packed with tender, seasoned shrimp, wrapped in soft corn tortillas, and smothered in a rich, cheesy sauce. Baked until bubbly and topped with cilantro and jalapeños, this dish is perfect for a satisfying seafood dinner with bold Mexican flavors.
Why You’ll Love This Recipe
Creamy Shrimp Enchiladas deliver a harmonious mix of textures and flavors. The shrimp are quickly sautéed with spices for depth, while the sauce brings together creamy richness and a subtle heat from green chilies. Finished in the oven with melty cheese and fresh garnishes, this dish is comforting yet elevated. It’s a crowd-pleaser for weeknight dinners, family gatherings, or special occasions when you want something both hearty and vibrant.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Shrimp Filling:
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
For the Creamy Sauce:
- 1 tbsp butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese (divided)
- 1/2 cup shredded cheddar cheese (divided)
- Fresh cilantro, for garnish
- Jalapeño slices, for garnish
For the Enchiladas:
- 8–10 corn tortillas (lightly fried or softened)
Directions
- Prepare the Shrimp Filling:
- In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
- Heat a skillet over medium heat and cook the shrimp for 2–3 minutes per side, until pink and opaque. Set aside.
- Make the Creamy Sauce:
- In the same skillet, melt butter and sauté the onions until softened (2–3 minutes).
- Add garlic and cook for 1 minute more.
- Stir in diced tomatoes with green chilies, heavy cream, chicken broth, and sour cream.
- Bring to a simmer and let it reduce for 5–7 minutes until slightly thickened.
- Stir in 1/2 cup each of Monterey Jack and cheddar cheese, mixing until melted.
- Assemble the Enchiladas:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Dip each tortilla into the creamy sauce, fill with shrimp, and roll tightly.
- Place seam-side down in the baking dish.
- Pour the remaining sauce over the top and sprinkle with the remaining cheese.
- Bake:
- Bake for 20–25 minutes, or until cheese is bubbly and golden.
- Serve:
- Garnish with fresh cilantro and jalapeño slices. Serve hot.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per serving: Approximately 400 kcal
Variations
- Spicy Version: Add diced jalapeños or a few dashes of hot sauce to the creamy sauce.
- Low-Carb Option: Use low-carb tortillas or wrap in blanched cabbage leaves.
- Seafood Mix: Combine shrimp with crab meat or scallops for variety.
- Green Sauce Alternative: Swap out tomatoes for tomatillo salsa for a tangier twist.
- Cheese Blend: Use a Mexican cheese blend or pepper jack for extra flavor.
Storage/Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions for 1–2 minutes.
These enchiladas do not freeze well due to the cream content, which may separate upon thawing.
FAQs
Can I use pre-cooked shrimp?
Yes, but reduce the cooking time and add them at the end of the sauce preparation to avoid overcooking.
What type of tortillas are best?
Corn tortillas provide the best texture, especially when lightly fried or softened before filling.
Can I make this ahead of time?
Yes, assemble the enchiladas up to a day in advance, refrigerate, and bake when ready to serve.
Is this recipe spicy?
It has mild heat from the green chilies. Adjust spices or add jalapeños to increase the spice level.
Can I substitute the heavy cream?
Yes, half-and-half can be used for a lighter version, though the sauce may be slightly less rich.
What sides go well with these enchiladas?
Try serving with Mexican rice, refried beans, or a fresh avocado salad.
How do I keep the tortillas from breaking?
Lightly fry or steam the tortillas before filling to make them more pliable.
Can I use a different protein?
Absolutely. Cooked chicken, turkey, or a vegetarian filling like black beans also work well.
How do I thicken the sauce if it’s too runny?
Let it simmer longer, or stir in a spoonful of cream cheese for extra body.
Can I omit the tomatoes?
Yes, the sauce will still be creamy and flavorful without them, though it will be milder.
Conclusion
Creamy Shrimp Enchiladas are a decadent, flavorful twist on a traditional Mexican favorite. With tender shrimp, a rich cheese-laden sauce, and bold spices, this dish brings comfort and elegance together on one plate. Easy enough for a weeknight, but impressive enough for guests, these enchiladas are a must-try for seafood lovers.
Creamy Shrimp Enchiladas
Tender shrimp wrapped in soft corn tortillas and baked in a rich, creamy sauce with melted cheese. Topped with cilantro and jalapeño slices, this dish is a cheesy and flavorful Mexican-inspired comfort meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 tbsp butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese (divided)
- 1/2 cup shredded cheddar cheese (divided)
- 8–10 corn tortillas (lightly fried or softened)
- Fresh cilantro, for garnish
- Jalapeño slices, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a bowl, toss shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper. Cook in a skillet over medium heat for 2-3 minutes per side until pink. Set aside.
- In the same skillet, melt butter and sauté onions until softened (2-3 minutes). Add garlic and cook for 1 more minute.
- Stir in diced tomatoes with green chilies, heavy cream, chicken broth, and sour cream. Simmer for 5–7 minutes until slightly thickened.
- Add 1/2 cup each of Monterey Jack and cheddar cheese, stirring until melted and smooth.
- Dip each tortilla into the sauce. Fill with shrimp, roll up, and place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas and top with remaining cheese.
- Bake for 20–25 minutes until bubbly and golden.
- Garnish with chopped cilantro and jalapeño slices before serving.
Notes
- For extra spice, add chopped jalapeños or a dash of hot sauce to the filling.
- Warm or lightly fry tortillas for easier rolling and to prevent cracking.
- Use cooked rotisserie chicken as a substitute for shrimp if desired.
- Pairs well with Mexican rice or a fresh green salad.
Nutrition
- Serving Size: 1 portion
- Calories: 400 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 170mg