Why You’ll Love Creamy Shrimp Enchiladas Recipe

These enchiladas are the perfect balance of creamy, cheesy, and savory flavors. The shrimp is tender and juicy, the sauce is rich and indulgent, and the tortillas hold everything together in each perfect bite. Plus, it’s easy to make and customizable, making it a great choice for family dinners or entertaining guests.

Ingredients

Large shrimp (peeled and deveined)
Olive oil
Butter
Onion (chopped)
Red bell pepper (diced)
Garlic (minced)
Flour tortillas
Cream cheese (softened)
Monterey Jack cheese (shredded)
Sour cream
Green chiles (diced)
Heavy cream
Chicken or seafood broth
Cumin
Chili powder
Salt and pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the shrimp: Season shrimp with salt, pepper, cumin, and chili powder. Sauté in olive oil until pink and opaque. Set aside.
Sauté vegetables: In the same skillet, melt butter and sauté onion, bell pepper, and garlic.
Prepare the filling: Chop shrimp and mix with sautéed veggies, cream cheese, Monterey Jack cheese, and green chiles.
Assemble the enchiladas: Spread a thin layer of sauce in a greased 9×13 dish. Fill tortillas with shrimp mixture, roll up, and place seam-side down.
Make the creamy sauce: Combine heavy cream, sour cream, broth, and cumin. Heat until smooth and pour over the enchiladas.
Add cheese and bake: Sprinkle with remaining Monterey Jack cheese, cover with foil, and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly.

Servings and Timing

Servings: 4-6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Spicy version: Add jalapeños or hot sauce for extra heat.
Low-carb: Use low-carb tortillas or layer the filling without tortillas for a casserole.
Vegetarian: Replace shrimp with black beans, corn, and zucchini.

Storage/Reheating

Storage: Refrigerate leftovers for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) or microwave individual portions.
Freezing: Freeze assembled enchiladas without sauce for up to 2 months.

FAQs

Can I use frozen shrimp?

Yes, just thaw and dry them before cooking.

What tortillas should I use?

Flour tortillas work best for this recipe.

Can I make this ahead of time?

Yes, assemble the enchiladas, refrigerate, and bake when ready.

How do I prevent soggy tortillas?

Warm tortillas before filling and avoid using too much sauce.

What sides go well with shrimp enchiladas?

Pair with rice, beans, salad, or guacamole.

Can I make this dairy-free?

Use dairy-free cream cheese, cheese, and sour cream alternatives.

How do I thicken the sauce?

Simmer longer or add a cornstarch slurry.

Can I use corn tortillas?

Yes, but warm them first to avoid cracking.

Can I add cheese inside the enchiladas?

Yes, mix some shredded cheese into the filling.

What’s the best way to chop the shrimp?

Chop shrimp into bite-sized pieces for even distribution.

Conclusion

Creamy Shrimp Enchiladas are a rich, satisfying dish that’s sure to impress. With tender shrimp, a flavorful sauce, and melted cheese, they make a delicious dinner for any occasion!

Creamy Shrimp Enchiladas

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Creamy Shrimp Enchiladas are a rich and flavorful dish featuring succulent shrimp, sautéed veggies, and a creamy cheese filling wrapped in soft flour tortillas. Topped with a luscious creamy sauce and baked until golden, this dish is perfect for seafood lovers and is guaranteed to impress.

Author: Emily
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Main Dish
Method: Baking
Cuisine: Mexican-American

Ingredients

1 lb large shrimp, peeled and deveined
Olive oil, butter, onion, red bell pepper, garlic
Flour tortillas
Cream cheese, Monterey Jack cheese, sour cream
Green chiles, heavy cream, chicken or seafood broth
Cumin, chili powder, salt, pepper

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Instructions

Cook shrimp with seasoning and set aside.
Sauté onion, bell pepper, and garlic, then mix with shrimp, cream cheese, cheese, and chiles.
Fill tortillas with shrimp mixture, roll up, and place in a baking dish.
Make sauce with heavy cream, sour cream, broth, and cumin. Pour over enchiladas.
Bake with cheese on top, first covered, then uncovered for golden color.

Notes

Customize spice level by adding jalapeños or hot sauce.
Make ahead by assembling and refrigerating for up to 24 hours before baking.