These creamy shrimp enchiladas are a tasty twist on a classic favorite! With juicy shrimp wrapped in soft tortillas and laced with a rich, creamy sauce, they are pure comfort on a plate.
I love serving these with a sprinkle of cheese on top—who can resist that? Whether it’s a family dinner or a cozy night in, these enchiladas always make everyone smile! 😊
Key Ingredients & Substitutions
Shrimp: I recommend using medium shrimp for the perfect bite size. If you’re allergic or don’t eat seafood, try shredded chicken or black beans as alternatives. Both will still give a great flavor to the dish.
Tortillas: Flour tortillas are best for these enchiladas as they are soft and pliable. However, you can use corn tortillas if you prefer a gluten-free option, just note they’re a bit more delicate.
Cheese: Monterey Jack is creamy and melts well. If you’d like, feel free to swap it for cheddar or a Mexican blend. Some people adore pepper jack for an added kick!
Cilantro: Fresh cilantro brings vibrancy to the dish, but if you’re not a fan, parsley is a decent substitute. You won’t get the same flavor but it will still add color.
How Do I Make Sure My Enchiladas Are Creamy and Well-Cooked?
The sauce is what makes these enchiladas creamy and delicious! Keep these tips in mind:
- Cook the roux (butter and flour) for just a minute to avoid a raw flour taste.
- Gradually add milk and keep whisking to avoid lumps. If it seems too thick, add a little more milk.
- Let the sauce simmer gently and thicken—this step creates that lovely creamy texture.
- Assembling properly makes a difference. Roll the tortillas carefully, and cover them with sauce before baking to keep them moist.
With these tips, your shrimp enchiladas will be a hit! Enjoy each creamy bite!
Creamy Shrimp Enchiladas
Ingredients You’ll Need:
For the Filling:
- 1 lb medium shrimp, peeled and deveined
- 8 large flour tortillas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2-3 green chiles, diced (Hatch or canned)
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
For the Creamy Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup sour cream
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 cups shredded Monterey Jack cheese (divided)
For Cooking:
- 1 tbsp olive oil
- Lime wedges for serving (optional)
How Much Time Will You Need?
This recipe requires approximately 15 minutes of prep time and 30 minutes of cooking time, totaling about 45 minutes. It’s a quick, flavorful meal that’s perfect for a busy weeknight!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by heating the olive oil in a skillet over medium heat. Add the minced garlic and chopped onion, cooking until they’re soft and translucent, which will take about 3-4 minutes. Now, add the shrimp to the skillet and cook for about 2-3 minutes on each side, just until they turn a lovely pink. Remove from heat and chop the shrimp into bite-sized pieces. Fold in the diced green chiles and chopped cilantro, then set this tasty mixture aside.
2. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, cooking it for about 1 minute to create a roux. Gradually pour in the milk, whisking continuously to keep the mixture smooth. Bring it to a gentle simmer while stirring, allowing it to thicken for about 5 minutes. Off the heat, mix in the sour cream, cumin, chili powder, salt, and pepper. Finally, stir in 1 cup of the shredded cheese until it’s all melted and creamy.
3. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Warm the tortillas slightly to make them easier to roll. Spoon a portion of the shrimp mixture onto each tortilla, then roll them up tightly. Place the rolled enchiladas seam-side down in the baking dish.
4. Add Sauce and Cheese:
Pour the creamy cheese sauce generously over the enchiladas, making sure they are well-coated. Sprinkle the remaining 1 cup of shredded cheese over the top; this will create a delicious cheesy crust when baked.
5. Bake:
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish and Serve:
When done, remove the enchiladas from the oven. Garnish with extra chopped cilantro and, if you like, top with a few reserved shrimp for decoration. Serve warm with lime wedges on the side for a refreshing burst of flavor!
Now you can enjoy your creamy, cheesy shrimp enchiladas! They’re sure to impress and satisfy everyone at the dinner table. Bon appétit!
Can I Use Different Proteins?
Absolutely! If shrimp isn’t your favorite or you have a seafood allergy, you can easily substitute it with shredded chicken, cooked ground beef, or even black beans for a vegetarian option. Just make sure to adjust the cooking times accordingly.
Can I Make This Ahead of Time?
Yes, you can assemble the enchiladas and cover them with sauce a day in advance. Just store them in the fridge. When you’re ready to bake, you might need to add a few extra minutes to the cooking time if they’re cold from the fridge.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 15-20 minutes or in the microwave until heated through.
Can I Freeze These Enchiladas?
Yes, you can freeze the assembled enchiladas before baking! Just wrap them tightly in plastic wrap or foil and place them in a freezer-safe container. They can be frozen for up to 3 months. When ready to eat, bake them from frozen, adding extra time as needed.