Creamy Shrimp Enchiladas combines fresh shrimp, onions, red bell pepper, and garlic in a creamy Monterey Jack cheese sauce. Elegant enough for company yet easy enough for a weeknight, these enchiladas are a great choice.
Ingredients for Creamy Shrimp Enchilada
- Olive oil – extra virgin
- Vegetables – onions, bell pepper, jalapeno, and garlic
- Shrimp – preferably wild-caught
- Seasonings – cumin and cilantro
- Tortillas – flour or corn
- Butter – salted or unsalted
- All-purpose flour
- Chicken broth – low sodium
- Sour cream – full fat
- Cheese – Monterey Jack cheese or Pepper Jack cheese for a little kick
- Kosher salt
- Freshly ground black pepper
Creamy Shrimp Enchiladas
Impress your dinner guests with this delicious and easy-to-make Mexican Shrimp Enchiladas recipe. Made with succulent shrimp and flavorful spices, these enchiladas are sure to be a hit! These enchiladas are a shrimp lover’s dream, and they are on the table in about thirty minutes, making them easy enough for a weeknight dinner. Onions, sweet red bell pepper, jalapeno (don’t panic, the amount can be adjusted), garlic, and shrimp are all sauteed in a large skillet with just a tad of seasoning.
The mixture is then rolled into flour tortillas. Meanwhile, you are going to make a creamy cheese sauce with just a few ingredients, including sour cream and Monterey Jack cheese. Then, pour the cheese sauce over the enchiladas and pop them in the oven for just a few minutes to brown off the cheese and reheat. Sprinkle with fresh chopped cilantro and sliced jalapenos, and you are your loved ones are ready to chow.
Recipe Tips
- If available, use wild-caught shrimp. They are better for you and, in my opinion, taste better.
- Do not overcook the shrimp. Things move pretty darn fast.
- For a spicier version, try Pepper Jack cheese or add a little cayenne pepper or green chilies to the cheese sauce.
- You can use corn tortillas for a more authentic enchilada. But heat them first so they do not crumble. Heating in a skillet over medium heat for just a few seconds or in the microwave wrapped in a slightly damp paper towel for about 20-30 seconds works well.
What to Serve With Shrimp Enchiladas
Easy Creamy Shrimp Enchiladas
Ingredients
- 1 tablespoon of olive oil
- 1/2 cup finely chopped onions
- 1 red pepper bell pepper diced very small
- 1/2 jalapeno minced
- 1 pound raw shrimp peeled deveined, and cut in bite-size pieces
- 2 cloves garlic minced
- 1/2 teaspoon cumin
- 6 8 inch flour tortillas or corn tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- kosher salt and freshly ground black pepper
- 2 tablespoons fresh chopped cilantro
Instructions
- Preheat oven to 400 degrees. Spray the casserole dish with nonstick cooking spray.
- Heat olive oil over medium-high heat in a large pan or skillet. Add the onions, red pepper, and jalapeno. Cook for about 4 minutes; stir several times. Add the shrimp and cook until the shrimp are pink and the centers of them are opaque; about 2-3 minutes. Add the garlic and the cumin and cook for about 1 minute.
- Divide the shrimp mixture evenly between the tortillas, roll them, and place seam-side down in the casserole dish.
- In the same skillet over medium heat, melt butter. Whisk in flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in chicken broth and cook until slightly thickened; 2-3 minutes, whisking constantly. Slowly whisk in Monterey Jack cheese until melted. Whisk in sour cream. Season with kosher salt and freshly ground black pepper to taste. Spoon the sauce over the shrimp enchiladas.
- Place the baking dish in the oven and bake for 7-10 minutes. Sprinkle with cilantro and serve.
Notes
- If available, use wild-caught shrimp. They are better for you and, in my opinion, taste better.
- Do not overcook the shrimp. Things move pretty darn fast.
- For a spicier version, try Pepper Jack cheese or add a little cayenne pepper or green chilies to the cheese sauce.
- You can use corn tortillas for a more authentic enchilada. But heat them first so they do not crumble. Heating in a skillet over medium heat for just a few seconds or in the microwave wrapped in a slightly damp paper towel for about 20-30 seconds works well.
Nutrition
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Mia Juanita Sattlefield
What kind onion?
Beth Pierce
Yellow onion
Scaye
Do you think frozen cooked shrimp would work in the recipe … I have one bag of medium and a bag of salad size in the freezer and need to use it soon. Would appreciate your input and thank you!!
Beth Pierce
Yes I do think they would work but thaw them first.