These creamy shrimp enchiladas are a tasty treat! Filled with juicy shrimp and smothered in a rich sauce, they’re perfect for any dinner. Yum!
I love how easy they are to make and how fancy they feel! Just roll the shrimp in tortillas, cover with sauce, and bake. You’ll impress everyone at the dinner table!
Key Ingredients & Substitutions
Shrimp: Medium shrimp are perfect for this recipe, but you can use large shrimp if you prefer bigger bites. If shrimp are hard to find, you might substitute cooked chicken or even black beans for a vegetarian option.
Tortillas: Flour tortillas give a soft texture, but corn tortillas work well too. They add a bit more flavor, plus they’re gluten-free! Just make sure to warm them up to make them easier to roll.
Cheese: Monterey Jack is ideal for its meltiness, but feel free to substitute with cheddar or a Mexican cheese blend for a different flavor profile. I like using a mix of cheeses for extra creaminess.
Creams: If you want a lighter version, you can swap heavy cream with half-and-half or plain Greek yogurt for a tangy taste. Just make sure to whisk it well to get a smooth texture.
Jalapeños: If you’re not a fan of heat, you can leave them out, or use bell peppers for a mild taste. A pinch of cayenne pepper also works if you still want a kick!
How Do I Make the Perfect Creamy Sauce?
Creating a rich and smooth creamy sauce is key to these enchiladas. Start by sautéing the onions until they’re soft, which adds sweetness to the sauce. Take your time and don’t rush this step!
- Once the onions are translucent, add the minced garlic and jalapeños. This brings out the flavors. Cook for just a minute so the garlic doesn’t burn.
- Stir in the sour cream and heavy cream on low heat. This is where you need to keep stirring to avoid lumps. If it’s too thick, add a splash of milk to loosen it up.
- Finally, add half of the shredded cheese and watch it melt into the sauce. This makes everything creamy and rich, perfect for coating the shrimp.
How to Make Creamy Shrimp Enchiladas
Ingredients You’ll Need:
For the Filling:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Tortillas and Cheese:
- 8-10 flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded mozzarella cheese, divided
For the Creamy Sauce:
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup heavy cream
- 1-2 jalapeños, finely chopped (optional for heat)
For Garnish:
- 1 cup cilantro, chopped (reserve some for garnish)
- 1 medium tomato, diced (for topping)
- 1 avocado, sliced (optional for serving)
How Much Time Will You Need?
This creamy shrimp enchiladas recipe takes about 15 minutes of prep time and around 25-30 minutes of cooking time. So, in about 45 minutes, you can have a delicious dish ready to share!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s hot and ready for your enchiladas.
2. Prepare the Shrimp:
In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. This adds lots of flavor to the shrimp!
3. Cook the Shrimp:
Heat a skillet over medium-high heat. Cook the shrimp for about 2-3 minutes on each side until they turn pink and are cooked through. Then, remove them from the heat and chop into bite-size pieces.
4. Make the Creamy Sauce:
In the same skillet, melt the butter. Add the chopped onion and cook until it becomes translucent. Then, stir in the minced garlic and jalapeños (if you’re using them) and cook for an additional minute until fragrant.
5. Combine the Sauce Ingredients:
Now, stir in the sour cream and heavy cream. Cook everything on low heat while stirring constantly until the sauce thickens slightly.
6. Add Cheese to the Sauce:
Mix in half of the shredded Monterey Jack and mozzarella cheese. Stir until the cheese is melted and blended with the sauce.
7. Mix in the Shrimp:
Add the cooked shrimp and chopped cilantro to the sauce, and stir gently until the shrimp are well coated.
8. Prepare the Tortillas:
Warm the tortillas in the microwave for about 20 seconds so they’re easier to roll up. Then, spoon the shrimp mixture evenly into each tortilla and roll them tight.
9. Assemble the Enchiladas:
Arrange the filled tortillas seam-side down in a greased baking dish. Pour any remaining creamy sauce over the top of the enchiladas.
10. Cheese It Up:
Sprinkle the rest of the Monterey Jack and mozzarella cheese over the top of the enchiladas.
11. Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
12. Garnish and Serve:
Once out of the oven, let the enchiladas cool for a few minutes. Garnish with fresh diced tomato and cilantro. Serve immediately with optional avocado slices for extra creaminess!
Enjoy your delicious creamy shrimp enchiladas!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them overnight in the fridge or place them in a sealed bag under cold running water for quicker results. Pat them dry before seasoning and cooking.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or even plain Greek yogurt. Just mix the yogurt with a splash of milk to achieve a similar consistency to heavy cream.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or microwave them in short bursts, checking often to avoid drying them out.
Can I Prepare This Dish in Advance?
Yes! You can prepare the enchiladas up to the baking step and keep them covered in the fridge for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the cooking time since they’ll be starting from a colder temperature.