Easy Creamy Shrimp Enchiladas

If you’re craving a dish that’s both comforting and full of bold flavors, these Easy Creamy Shrimp Enchiladas are perfect! Packed with shrimp, melty cheese, and a rich, creamy sauce, they’re sure to become a favorite in your recipe repertoire. This dish is easy to make, yet delivers the kind of depth and warmth that will leave everyone at the table asking for more. Whether you’re preparing dinner for the family or hosting guests, these enchiladas are a showstopper.

Why You’ll Love This Recipe

I love this recipe because it combines the delicate sweetness of shrimp with the richness of a creamy, cheesy sauce. The shrimp is cooked just right—tender and flavorful, while the creamy sauce adds the perfect balance to the dish. The combination of spices like cumin, paprika, and chili powder gives the dish a nice kick without overwhelming the taste. Plus, the Monterey Jack and cheddar cheeses melt beautifully, making each bite irresistible. It’s an easy, yet indulgent meal that’s great for any occasion.

Ingredients

For the Enchiladas:

1 lb (450 g) shrimp, peeled, deveined, and chopped

1 tbsp olive oil

2 cloves garlic, minced

1 small onion, finely chopped

1 cup shredded Monterey Jack cheese

1/2 tsp cumin

1 cup shredded cheddar cheese

1/2 tsp paprika

1/2 tsp chili powder

1/4 cup chopped fresh cilantro (optional)

8 flour tortillas

For the Creamy Sauce:

2 tbsp butter

2 tbsp all-purpose flour

1 1/2 cups chicken or vegetable broth

1 cup sour cream

1/2 cup shredded Monterey Jack cheese

1/2 tsp garlic powder

Salt and pepper to taste

Juice of 1 lime

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Filling:

In a large skillet, heat olive oil over medium heat.

Sauté the chopped onion until softened, about 3 minutes. Add garlic and cook for another 30 seconds.

Add the shrimp, cumin, paprika, and chili powder. Cook for 2–3 minutes, or until the shrimp turn pink.

Remove from heat and stir in 1 cup of shredded cheese and cilantro (if using).

Make the Creamy Sauce:

In a saucepan, melt butter over medium heat.

Stir in the flour and cook for about 1 minute, making a roux.

Gradually whisk in the broth and cook until the sauce thickens, about 3–4 minutes.

Remove from heat and stir in sour cream, 1/2 cup of shredded cheese, garlic powder, lime juice, salt, and pepper.

Assemble the Enchiladas:

Preheat the oven to 375°F (190°C).

Spread 1/2 cup of the creamy sauce on the bottom of a greased baking dish.

Divide the shrimp mixture among the tortillas, roll them up, and place seam-side down in the dish.

Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.

Bake:

Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.

Garnish with fresh cilantro, lime wedges, and serve with rice or salad.

Servings and Timing

Servings: 4-6 people

Total Time: Approximately 40-45 minutes

Prep Time: 15 minutes

Cook Time: 20–25 minutes

Variations

Spicy Kick: Add sliced jalapeños to the shrimp mixture for a spicier kick.

Vegetarian Option: Swap the shrimp for grilled vegetables like zucchini, bell peppers, or mushrooms for a vegetarian-friendly alternative.

Add More Veggies: Try adding sautéed bell peppers or spinach to the filling for extra texture and color.

Different Cheese: Swap the Monterey Jack cheese for a different melty cheese like pepper jack for a bit of heat or gouda for a more smoky flavor.

Storage/Reheating

Storage: Store leftover enchiladas in an airtight container in the fridge for up to 3 days.

Reheating: To reheat, place the enchiladas in a baking dish and cover with foil. Bake at 350°F (175°C) for 15-20 minutes or until heated through. You can also microwave individual servings for 2-3 minutes, depending on the wattage of your microwave.

Related Recipes:

• Chicken Enchiladas with Sour Cream White Sauce
• Creamy White Chicken Enchiladas
• White Chicken Enchiladas

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before using them in the filling.

What other types of cheese can I use in the creamy sauce?

You can use a variety of cheeses like cream cheese, queso blanco, or even a bit of parmesan to enhance the flavor.

Can I make these enchiladas ahead of time?

Absolutely! You can prepare the enchiladas up to the baking step, cover them tightly, and refrigerate them for up to 24 hours. When you’re ready to bake, simply follow the instructions.

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas would work well, but they tend to tear more easily when rolling. To avoid this, you can warm the corn tortillas in a dry skillet for a few seconds on each side to make them more pliable.

How can I make this recipe dairy-free?

To make it dairy-free, swap the cheese for a dairy-free alternative, use coconut cream in place of sour cream, and ensure the broth and butter are dairy-free as well.

Conclusion

These Easy Creamy Shrimp Enchiladas are the perfect combination of creamy, cheesy, and flavorful. The shrimp and spices meld together beautifully, and the rich, creamy sauce makes every bite feel indulgent. Whether you’re feeding your family on a busy weeknight or serving something special for guests, this recipe will impress. Enjoy with a side of rice, beans, or a crisp salad for a well-rounded meal!

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