Stunning Creamy Shrimp Enchiladas Recipe
Shrimp enchiladas, loaded with creamy, cheesy goodness, are a dish that brings together the best of both worlds: seafood and Mexican cuisine. This Stunning Creamy Shrimp Enchiladas Recipe combines succulent shrimp, tangy sour cream, and savory spices wrapped in tortillas and baked in a creamy sauce. Whether you’re planning a family dinner, a special gathering, or simply craving something indulgent, this dish will surely satisfy everyone at your table.
Calories 722kcal
Ingredients
- 12-14 oz large shrimp, peeled and deveined
- 1-2 tbsp vegetable oil
- 1 small yellow onion, thinly sliced
- 2 large jalapeños, seeds removed for less spice (or keep seeds for more heat)
- 2 medium tomatoes, diced
- 1 ½ cups heavy whipping cream
- 1 ½ cup sour cream
- 2 garlic cloves, minced
- ¼ tsp cayenne pepper (adjust to taste)
- ½ tsp chipotle chili powder
- ½ tsp cumin
- Salt, to taste
- 4 soft taco flour tortillas
- 8 oz Monterey Jack cheese, grated (divided in two)
- Fresh cilantro, for garnish
- Sour cream, for garnish
Instructions
- Prepare the Shrimp: Season the shrimp with salt and pepper. Heat oil in a large skillet over medium heat. Cook the shrimp for 2-3 minutes on each side, until opaque and slightly golden. Remove from heat and set aside.
- Make the Cream Sauce: In the same skillet, add onions and jalapeños. Sauté for 3-4 minutes until softened. Add diced tomatoes and garlic, cooking for another 2 minutes until fragrant. In a separate bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour the cream mixture into the skillet and stir to combine. Let the sauce simmer gently, then lower the heat.
- Assemble the Enchiladas: Sprinkle half the cheese in the center of each tortilla. Using a slotted spoon, scoop about a quarter of the shrimp/veggie mixture (draining most of the sauce) into the tortilla. Roll the tortillas tightly and place them seam side down in a greased 9×9-inch baking dish. Repeat with remaining tortillas.
- Bake the Enchiladas: Pour the remaining cream sauce over the rolled enchiladas, covering them evenly. Sprinkle the remaining cheese on top. Bake at 350°F (175°C) for 15-18 minutes until the cheese is melted and bubbly.
- Serve: Garnish with fresh cilantro, sour cream, and additional cheese if desired. Serve with your favorite side dishes.
Notes
- Tortillas: You can use corn tortillas instead of flour if you prefer. Be sure to warm them before rolling to prevent breaking.
- Shrimp: If you can’t find large shrimp, medium-sized shrimp will work as well. Just ensure they are peeled and deveined.
- Spice Level: Adjust the heat by adding extra jalapeños or other peppers like Serrano or Habanero for a spicier dish.
- Make-Ahead: Assemble the enchiladas ahead of time and refrigerate for up to 24 hours before baking. You can also freeze them for up to 2 months and bake directly from frozen.