If you’re craving a creamy, comforting twist on the classic enchilada, these creamy shrimp enchiladas are the perfect dish to try. Filled with tender shrimp, a rich sauce, and plenty of melted cheese wrapped in soft flour tortillas, this recipe elevates a traditional favorite with a touch of seafood elegance. Whether it’s for a family dinner or a special occasion, these enchiladas are bound to impress.
Ingredients
1 lb shrimp, peeled and deveined
8 small flour tortillas
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (4 oz) diced green chilies
1 cup sour cream
1/2 cup cream cheese, softened
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Add the green chilies, chili powder, cumin, smoked paprika, salt, and pepper, and cook for another minute.
Add the sour cream and cream cheese to the skillet and stir to combine, allowing the cream cheese to melt into the sauce. Add a little water or milk to thin the sauce if needed.
Chop the cooked shrimp into bite-sized pieces and stir them into the sauce mixture.
Spread a thin layer of the creamy shrimp mixture at the bottom of a 9×13-inch baking dish.
Fill each flour tortilla with a generous portion of the shrimp mixture, roll them up, and place them seam side down in the baking dish.
Top the rolled enchiladas with the remaining creamy sauce, then sprinkle with both Monterey Jack and cheddar cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Garnish with fresh cilantro before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Storage/Reheating
I love making a big batch of these creamy shrimp enchiladas because they store well. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. If you’re in a hurry, a microwave will do the job as well – just make sure to cover them with a damp paper towel to keep the tortillas from drying out.
FAQs
Can I use chicken instead of shrimp?
Yes, I’ve made these with chicken before, and it works perfectly. Simply swap out the shrimp for cooked, shredded chicken breast. You can follow the same directions for preparing the sauce and filling.
Can I use corn tortillas instead of flour tortillas?
Of course! If you prefer corn tortillas, feel free to substitute them. Keep in mind that corn tortillas are a bit more fragile, so I recommend warming them briefly in the microwave or on a dry skillet before using them to avoid breaking.
Can I freeze these enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Just cover the dish tightly with plastic wrap and foil and store it in the freezer for up to 3 months. When ready to bake, remove it from the freezer and bake at 350°F (175°C) for about 45 minutes, or until the enchiladas are heated through and the cheese is bubbly.
Can I make this recipe vegetarian?
To make these enchiladas vegetarian, simply omit the shrimp and substitute it with a variety of vegetables like sautéed mushrooms, bell peppers, or zucchini. You can also add beans for extra protein.
How can I make the sauce spicier?
If you like a little more heat, you can add a chopped jalapeño to the sauce mixture or use a spicier chili powder. You could also sprinkle some hot sauce over the top before serving for an extra kick.
Conclusion
These creamy shrimp enchiladas have quickly become one of my favorite weeknight meals. They’re easy to make, comforting, and full of flavor. The rich, creamy sauce with the tender shrimp and melted cheese is a crowd-pleaser every time. Whether you’re serving them for a cozy family dinner or a casual gathering with friends, these enchiladas will definitely hit the spot!
📖 Recipe:
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Creamy Shrimp Enchiladas
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A comforting twist on classic enchiladas, filled with shrimp, a rich creamy sauce, and plenty of melted cheese wrapped in soft flour tortillas.
Ingredients
1 lb shrimp, peeled and deveined
8 small flour tortillas
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (4 oz) diced green chilies
1 cup sour cream
1/2 cup cream cheese, softened
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Add the green chilies, chili powder, cumin, smoked paprika, salt, and pepper, and cook for another minute.
- Add the sour cream and cream cheese to the skillet and stir to combine, allowing the cream cheese to melt into the sauce. Add a little water or milk to thin the sauce if needed.
- Chop the cooked shrimp into bite-sized pieces and stir them into the sauce mixture.
- Spread a thin layer of the creamy shrimp mixture at the bottom of a 9×13-inch baking dish.
- Fill each flour tortilla with a generous portion of the shrimp mixture, roll them up, and place them seam side down in the baking dish.
- Top the rolled enchiladas with the remaining creamy sauce, then sprinkle with both Monterey Jack and cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Garnish with fresh cilantro before serving.
Notes
To make these enchiladas vegetarian, omit the shrimp and substitute with sautéed vegetables or beans.
If you prefer a spicier sauce, add a chopped jalapeño or use a spicier chili powder.
Leftovers can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 160mg
