Creamy Shrimp Enchiladas Recipe

Creamy Shrimp Enchiladas are a delightful twist on traditional enchiladas, combining the rich flavors of shrimp, spicy jalapeños, and a creamy sauce. This dish has just the right balance of heat, savory vegetables, and cheese, making it a perfect comfort food meal. The blend of chipotle chili powder, cumin, and cayenne pepper gives the dish a subtle kick, while the creamy sauce mellows everything out for a smooth, rich flavor. It’s a recipe that comes together quickly and works well for weeknight dinners or special occasions.

Creamy Shrimp Enchiladas Recipe

A personal connection to shrimp enchiladas

Shrimp enchiladas have always been a personal favorite, particularly because of how the flavors remind me of coastal vacations and fresh seafood meals. The first time I made this dish, I was drawn in by the combination of cream and spice—two elements that usually feel at odds with each other but work wonderfully here. Every time I cook this dish, the aroma of jalapeños and garlic sizzling in the pan brings me back to those summer evenings by the ocean.

A bit of background on enchiladas

Enchiladas have a long history, originating from Mexico and traditionally made with corn tortillas filled with a variety of ingredients, like meat, cheese, or beans, and topped with sauce. Over time, enchiladas have evolved, incorporating new ingredients and methods, as seen in this creamy version with flour tortillas and shrimp. While the traditional red or green sauces often found in Mexican cuisine are still the most popular, creamy sauces have become a much-loved adaptation, particularly for those looking for a more indulgent take on this dish.

Let’s talk ingredients: shrimp, jalapeños, and cheese

  • Shrimp: Large shrimp are the star of this recipe, offering a firm texture and sweet flavor that pair well with the creamy sauce. If you don’t have shrimp on hand, chicken or even sautéed mushrooms can be a great substitute. Just be mindful of the cooking time if you’re using different proteins.
  • Jalapeños: These bring a mild to medium heat, depending on whether you leave the seeds in. If you’re not a fan of spicy food, feel free to omit them or replace them with green bell peppers for a milder flavor.
  • Monterrey Jack cheese: This cheese melts beautifully, creating a creamy, gooey center for the enchiladas. If you need an alternative, cheddar or even mozzarella can be used, though Monterrey Jack’s mild flavor works best with the creaminess of the sauce.
Creamy Shrimp Enchiladas Recipe

Kitchen tools: What you’ll need to make this dish

For this recipe, a few basic kitchen tools will make the process easier:

  • A large skillet: You’ll need this to sauté the vegetables and shrimp. If you don’t have a large one, a medium-sized skillet will work, but you may need to cook in batches.
  • A 9×9-inch baking dish: This is perfect for holding the rolled tortillas and sauce. If you only have a larger dish, you can space the enchiladas out a bit more.
  • A whisk: To combine the cream sauce smoothly, a whisk is very useful. You can also use a fork, but a whisk ensures a lump-free consistency.

Step-by-step: My foolproof method for creamy shrimp enchiladas

  1. Preheat the oven: Set your oven to 350°F and grease your baking dish lightly to prevent sticking.
  2. Cook the vegetables: Heat the oil in a skillet over medium heat. Add the onions and jalapeños and sauté until they soften, about 5-7 minutes. Don’t rush this step; you want the onions to turn translucent and the jalapeños to lose some of their raw bite.
  3. Add the tomatoes and garlic: Stir in the diced tomatoes and minced garlic. Cook everything for another 3-4 minutes until the tomatoes soften and release their juices, creating a flavorful base.
  4. Prepare the sauce: While the veggies are cooking, whisk together the heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and a pinch of salt in a bowl. Pour this mixture into the skillet with the veggies and let it heat through. Once it starts simmering, reduce the heat to medium-low to prevent the cream from curdling.
  5. Cook the shrimp: Nestle the shrimp into the sauce in a single layer. Cook for 2-3 minutes on each side, or until they turn opaque. Be careful not to overcook them, as shrimp can become rubbery if left on the heat for too long.
  6. Assemble the enchiladas: Lay out the tortillas and divide half of the cheese among them. Using a slotted spoon, scoop the shrimp and veggie mixture onto each tortilla, leaving most of the sauce behind in the pan. Roll each tortilla tightly and place it seam-side down in the baking dish.
  7. Top with sauce and cheese: Pour the remaining sauce over the enchiladas, making sure they’re all covered. Sprinkle the rest of the cheese over the top.
  8. Bake: Place the dish in the oven and bake for 15-18 minutes, or until the cheese is melted and bubbly.
Creamy Shrimp Enchiladas Recipe

Variations and adaptations to try

This recipe is easy to modify based on dietary preferences or what you have on hand:

  • Gluten-free: Simply swap the flour tortillas for gluten-free tortillas. The rest of the ingredients should already be gluten-free, but double-check your spices and cream to ensure no hidden gluten.
  • Vegan: You can substitute the shrimp with firm tofu or a blend of sautéed mushrooms and bell peppers. Use a plant-based cream and sour cream, and dairy-free cheese to keep it vegan.
  • Spice it up or tone it down: Add more cayenne or chipotle powder for extra heat, or cut back on the jalapeños to keep things milder.
  • Different proteins: If shrimp isn’t your thing, this recipe also works well with chicken, or even white fish like cod or tilapia.

Serving suggestions: How to make it look and taste amazing

For presentation, you can garnish the baked enchiladas with freshly chopped cilantro, a few slices of avocado, or even a drizzle of extra sour cream. Serve them with a side of Mexican rice or a simple salad to balance the richness of the dish. For a crunchy contrast, tortilla chips and guacamole also make great side dishes.

Drink pairings: What works best

A cold beer, like a light Mexican lager, pairs wonderfully with the creamy and slightly spicy flavors in this dish. If you prefer wine, a crisp white, such as Sauvignon Blanc, would be a great choice to cut through the richness. For non-alcoholic options, a sparkling water with lime or a glass of horchata can complement the meal.

Storage and reheating tips

If you have leftovers, store the enchiladas in an airtight container in the refrigerator for up to 2 days. When reheating, place them in a covered baking dish and warm them in the oven at 325°F until heated through, about 15-20 minutes. If you’re in a hurry, microwaving works too—just cover the dish to keep the enchiladas moist.

Adjusting for different serving sizes

This recipe serves four, but you can easily double or halve the quantities based on how many people you’re cooking for. If doubling, make sure to use a larger baking dish, like a 9×13-inch, to accommodate the extra enchiladas. If halving, use a smaller baking dish to keep everything in place during baking.

Troubleshooting potential issues

  • Shrimp overcooked? If your shrimp turn out rubbery, it’s likely they were cooked for too long. Shrimp cook quickly, so keep a close eye on them during this step.
  • Sauce too thick? If the sauce becomes too thick while simmering, you can thin it out with a splash of milk or more cream.
  • Tortillas tearing? Warm the tortillas slightly before rolling to make them more pliable and less likely to tear.

In conclusion: Why you should give this recipe a try

These creamy shrimp enchiladas are a rich, satisfying meal that brings together the best of spicy, creamy, and cheesy flavors. They’re easy to make, customizable to your taste, and perfect for a cozy dinner at home. Give them a try, and don’t hesitate to experiment with the variations!

Creamy Shrimp Enchiladas Recipe

FAQs

Can I use frozen shrimp?
Yes, just make sure to thaw the shrimp completely before cooking and pat them dry to remove excess moisture.

What’s a good substitute for heavy cream?
You can use half-and-half for a lighter version, though the sauce may not be as rich.

Can I prepare the enchiladas ahead of time?
Yes, you can assemble the enchiladas, cover them, and refrigerate for up to a day. Just bake them when you’re ready to serve.

How can I make this spicier?
Add more cayenne pepper or leave the seeds in the jalapeños for extra heat.

Can I use corn tortillas instead?
Absolutely! Corn tortillas give a more traditional flavor, but make sure to warm them up so they don’t crack when rolling.

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Creamy Shrimp Enchiladas Recipe

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5 from 1 review

Indulge in these creamy shrimp enchiladas, a perfect blend of seafood, jalapeños, and cheese, wrapped in soft tortillas.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1214 oz large shrimp
  • 1-2 Tbsp vegetable oil for cooking
  • 1 small yellow onion sliced thin
  • 2 large jalapenos seeded or not, based on desired spice level
  • 2 medium tomatoes “on a vine’ diced
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup sour cream
  • 2 garlic cloves minced
  • 1/4 tsp cayenne pepper to taste
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp cumin
  • Salt
  • 4 soft taco flour tortillas
  • 8 oz Monterrey Jack cheese grated, divided in two

Instructions

  • Preheat the oven: Set your oven to 350°F and grease your baking dish lightly to prevent sticking.
  • Cook the vegetables: Heat the oil in a skillet over medium heat. Add the onions and jalapeños and sauté until they soften, about 5-7 minutes. Don’t rush this step; you want the onions to turn translucent and the jalapeños to lose some of their raw bite.
  • Add the tomatoes and garlic: Stir in the diced tomatoes and minced garlic. Cook everything for another 3-4 minutes until the tomatoes soften and release their juices, creating a flavorful base.
  • Prepare the sauce: While the veggies are cooking, whisk together the heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and a pinch of salt in a bowl. Pour this mixture into the skillet with the veggies and let it heat through. Once it starts simmering, reduce the heat to medium-low to prevent the cream from curdling.
  • Cook the shrimp: Nestle the shrimp into the sauce in a single layer. Cook for 2-3 minutes on each side, or until they turn opaque. Be careful not to overcook them, as shrimp can become rubbery if left on the heat for too long.
  • Assemble the enchiladas: Lay out the tortillas and divide half of the cheese among them. Using a slotted spoon, scoop the shrimp and veggie mixture onto each tortilla, leaving most of the sauce behind in the pan. Roll each tortilla tightly and place it seam-side down in the baking dish.
  • Top with sauce and cheese: Pour the remaining sauce over the enchiladas, making sure they’re all covered. Sprinkle the rest of the cheese over the top.
  • Bake: Place the dish in the oven and bake for 15-18 minutes, or until the cheese is melted and bubbly.

Notes

Serving suggestions: How to make it look and taste amazing

For presentation, you can garnish the baked enchiladas with freshly chopped cilantro, a few slices of avocado, or even a drizzle of extra sour cream. Serve them with a side of Mexican rice or a simple salad to balance the richness of the dish. For a crunchy contrast, tortilla chips and guacamole also make great side dishes.

  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner

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One Comment

  1. This was great! I Used low carb tortillas and a can of Rotel in place of the tomatoes because I didn’t have any and it turned out excellent! Will definitely be putting it in the rotation. Thank you.






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