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Creamy Shrimp Enchiladas

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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.

Ingredients

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  • 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)
  • 810 corn tortillas (lightly fried or softened)
  • Fresh cilantro, for garnish
  • Jalapeño slices, for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. 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.
  3. In the same skillet, melt butter and sauté onions until softened (2-3 minutes). Add garlic and cook for 1 more minute.
  4. Stir in diced tomatoes with green chilies, heavy cream, chicken broth, and sour cream. Simmer for 5–7 minutes until slightly thickened.
  5. Add 1/2 cup each of Monterey Jack and cheddar cheese, stirring until melted and smooth.
  6. Dip each tortilla into the sauce. Fill with shrimp, roll up, and place seam-side down in the baking dish.
  7. Pour remaining sauce over enchiladas and top with remaining cheese.
  8. Bake for 20–25 minutes until bubbly and golden.
  9. 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.

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