Description
These Easy Creamy Shrimp Enchiladas are a comforting dish full of bold flavors, combining shrimp, melty cheese, and a creamy sauce. They’re perfect for any occasion and are easy to prepare.
Ingredients
1 lb (450 g) shrimp, peeled, deveined, and chopped
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 tsp cumin
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
Instructions
- 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).
- 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.
- 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 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.
Notes
You can add sliced jalapeños to the shrimp mixture for a spicier kick.
For a vegetarian option, swap the shrimp for grilled vegetables like zucchini, bell peppers, or mushrooms.
Add sautéed bell peppers or spinach to the filling for extra texture and color.
Swap Monterey Jack cheese for pepper jack or gouda for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
