Creamy Shrimp Enchiladas are a decadent and flavorful twist on traditional enchiladas, perfect for seafood lovers. With succulent shrimp, a creamy sauce, and cheesy goodness wrapped in soft tortillas, this dish is sure to be a crowd-pleaser at any dinner table.
Why Youโll Love This Recipe
- Quick and Easy:ย These enchiladas come together in under an hour, making them perfect for weeknight dinners.
- Packed with Flavor:ย The combination of shrimp, spices, and creamy sauce ensures every bite is bursting with flavor.
- Customizable:ย You can easily adjust the ingredients to fit your taste preferences or dietary needs.
- Restaurant-Quality:ย Impress your family or guests with a meal that tastes like itโs straight from a Mexican restaurant.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Large shrimp, peeled and deveined
- Flour tortillas
- Butter
- Garlic
- Onion
- Cream cheese
- Sour cream
- Shredded cheese (like Monterey Jack or cheddar)
- Diced green chiles
- Enchilada sauce
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
Directions
- Preheat and Prepare:ย Preheat your oven to 375ยฐF (190ยฐC). Lightly grease a baking dish and set aside.
- Cook the Shrimp:ย Heat butter in a skillet over medium heat. Add garlic and onion, sautรฉ until fragrant. Toss in the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from heat.
- Make the Filling:ย In a bowl, combine cream cheese, sour cream, a handful of shredded cheese, diced green chiles, and cooked shrimp. Mix well.
- Assemble Enchiladas:ย Spoon the filling onto each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
- Top with Sauce and Cheese:ย Pour the enchilada sauce over the rolled tortillas, spreading it evenly. Sprinkle the remaining shredded cheese on top.
- Bake:ย Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:ย Garnish with fresh cilantro and serve with lime wedges on the side.
Servings and Timing
- Servings:ย 4-6
- Prep Time:ย 20 minutes
- Cook Time:ย 25-30 minutes
- Total Time:ย 45-50 minutes
Variations
- Spicy Kick:ย Add diced jalapeรฑos or a dash of cayenne pepper to the filling for some heat.
- Low-Carb Option:ย Use low-carb tortillas or serve the filling over zucchini noodles.
- Vegetarian Version:ย Substitute shrimp with diced mushrooms, spinach, or a mix of roasted vegetables.
- Different Cheeses:ย Try using pepper jack, queso fresco, or a smoked gouda for unique flavors.
Storage/Reheating
- Refrigeration:ย Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing:ย Wrap individual enchiladas tightly in plastic wrap, place them in a freezer-safe container, and freeze for up to 2 months.
- Reheating:ย For refrigerated enchiladas, reheat in the oven at 350ยฐF (175ยฐC) until warmed through, about 15 minutes. If frozen, thaw overnight in the fridge before reheating.
FAQs
1. Can I use pre-cooked shrimp?
Yes, pre-cooked shrimp can be used. Simply skip the cooking step and add the shrimp directly to the filling mixture.
2. What type of tortillas work best?
Flour tortillas are ideal for this recipe, but you can also use corn tortillas if preferred.
3. Can I make this dish ahead of time?
Absolutely! Assemble the enchiladas, cover tightly, and refrigerate for up to 24 hours before baking.
4. Whatโs the best cheese for enchiladas?
Monterey Jack, cheddar, or a Mexican cheese blend work wonderfully in this recipe.
5. Can I use a different protein?
Yes, you can substitute shrimp with shredded chicken, ground beef, or even crab meat.
6. How do I prevent tortillas from cracking?
Warm the tortillas slightly before rolling to make them more pliable.
7. What can I serve with shrimp enchiladas?
Serve with rice, beans, a simple salad, or guacamole for a complete meal.
8. Can I make it gluten-free?
Use gluten-free tortillas and ensure all other ingredients are gluten-free.
9. Is this recipe spicy?
Not particularly, but you can adjust the spice level by adding more green chiles or a spicier enchilada sauce.
10. How do I thicken the sauce?
If the sauce is too thin, you can stir in a small amount of cornstarch dissolved in water and heat it until it thickens.
Conclusion
Creamy Shrimp Enchiladas are a delicious and versatile dish thatโs sure to become a family favorite. With simple ingredients and straightforward steps, this recipe is perfect for any occasion. Whether youโre hosting a dinner party or craving a comforting meal, these enchiladas are guaranteed to satisfy. Enjoy!
Print
Creamy Shrimp Enchiladas
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Creamy Shrimp Enchiladas are a delightful fusion of tender shrimp, fresh vegetables, and a rich, cheesy sauce, all wrapped in soft tortillas. This dish offers a seafood twist on a Mexican classic, perfect for a special dinner or a comforting meal at home.
Ingredients
For the Filling:
- 2 tablespoons butter
- 1/2 cup red bell pepper, finely diced
- 1/2 cup white onion, finely diced
- 2 cloves garlic, minced
- 1 pound medium shrimp, peeled, deveined, and cut into 1-inch pieces
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
For the Sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups Monterey Jack cheese, shredded (reserve 1/2 cup for topping)
- 1 cup sour cream
- 1/2 cup salsa verde
For Assembly:
- 8 (6-inch) flour tortillas
- Cooking spray
- 1 jalapeรฑo pepper, seeded and diced (optional, for garnish)
Instructions
- Prepare the Filling:
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the diced red bell pepper and onion; sautรฉ until the onion becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shrimp to the skillet and cook until they start to turn pink, approximately 2-3 minutes.
- Season the mixture with chili powder and salt.
- Remove from heat and mix in the chopped cilantro and lime juice. Set aside.
- Prepare the Sauce:
- In the same skillet, melt 4 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux.
- Gradually add the chicken broth, whisking constantly to prevent lumps, and cook until the sauce thickens, about 5 minutes.
- Reduce the heat to low and stir in 1 cup of the shredded Monterey Jack cheese until melted and smooth.
- Remove from heat and blend in the sour cream and salsa verde until well combined.
- Assemble the Enchiladas:
- Preheat the oven to 350ยฐF (175ยฐC). Lightly grease a 9ร13-inch baking dish with cooking spray.
- Lay a tortilla flat and place approximately 1/3 cup of the shrimp filling along the center.
- Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling.
- Bake:
- Pour the prepared sauce evenly over the enchiladas in the baking dish.
- Sprinkle the remaining 1/2 cup of shredded Monterey Jack cheese on top.
- Bake, uncovered, in the preheated oven for 30-35 minutes, until the sauce is bubbly and the cheese is melted and slightly golden.
- If desired, garnish with diced jalapeรฑo for an extra kick.
- Serve:
- Allow the enchiladas to rest for about 10 minutes before serving to let the sauce set slightly.
- Serve warm, optionally accompanied by pico de gallo, guacamole, or a fresh green salad.
Notes
- For a spicier version, consider using Pepper Jack cheese or adding extra diced jalapeรฑos to the filling.
- Corn tortillas can be used for a more traditional enchilada; however, they may require warming to prevent cracking during rolling.
- Ensure the shrimp are not overcooked during the initial sautรฉ, as they will continue to cook during baking.
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