If you are craving a dish that feels indulgent, comforting, and packed with vibrant flavors, this Creamy Shrimp Enchiladas Recipe is here to become your new weeknight favorite. Imagine tender shrimp wrapped in soft tortillas, bathed in a luscious sauce that is both rich and slightly tangy, with a perfectly melted blanket of Monterey Jack cheese on top. Every bite delivers a delightful harmony of creaminess and gentle heat from green chilies, making this recipe as easy to prepare as it is irresistible to eat.
Ingredients You’ll Need
All the ingredients in this Creamy Shrimp Enchiladas Recipe come together in simple harmony, with each playing a vital role in creating its signature taste and texture. From the fresh shrimp to the creamy sauce and mild cheese, every component enhances the dish’s color and mouthfeel.
- Shrimp: Use peeled, deveined, and chopped shrimp for quick cooking and even distribution inside the tortillas.
- Olive oil or butter: A little fat to sauté the shrimp and add richness to the flavor.
- Garlic powder: Gives a subtle, savory depth that beautifully complements the shrimp.
- Salt and pepper: Essential seasonings to bring out the natural flavors.
- Sour cream: Adds tanginess and creaminess to the sauce, balancing the heat of the chilies.
- Monterey Jack cheese: Melts beautifully to create that gooey, cheesy finish—plus extra for topping.
- Diced green chilies: Introduce a mild spice and a burst of color in every bite.
- Chopped onion: Provides a sweet crunch and aromatic base mixed with shrimp.
- Flour tortillas: Soft and pliable, perfect for rolling the shrimp filling.
- Heavy cream or half-and-half: Enhances the sauce’s luxe texture without overpowering.
- Fresh cilantro or parsley: Optional garnish that adds freshness and a vibrant pop of green.
- Lime wedges: For serving, a squeeze brightens and elevates every serving.
How to Make Creamy Shrimp Enchiladas Recipe
Step 1: Preheat and Prepare Your Pan
The journey begins by heating your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly to prevent sticking and to make cleanup easier. Getting this ready early means you can smoothly transition from stove to oven.
Step 2: Cook the Shrimp
In a skillet warmed over medium heat, add your olive oil or butter and swirl to coat. Toss in the shrimp along with garlic powder, salt, and pepper for seasoning. Cook the shrimp about 3 to 5 minutes until they turn pink and are just cooked through—do be careful not to overcook as they will continue to soften in the oven. Remove the skillet from heat.
Step 3: Make the Creamy Sauce
In a mixing bowl, combine sour cream, diced green chilies, heavy cream (or half-and-half), and Monterey Jack cheese. Stir together until the mixture is smooth and creamy. This sauce is where all the magic happens, enveloping the shrimp and tortillas in rich, comforting flavor.
Step 4: Assemble Your Enchiladas
Lay out your tortillas and spoon a generous amount of cooked shrimp and chopped onion onto each one. Add a dollop of the cream sauce on top to lock in moisture and flavor. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish. This ensures they stay intact during baking.
Step 5: Bake to Perfection
Pour the remaining creamy sauce evenly over the assembled enchiladas and sprinkle extra Monterey Jack cheese on top. Cover the dish with foil, then bake for 20 minutes. After that, remove the foil and bake for another 10 minutes until the sauce bubbles and the cheese turns a beautiful golden brown.
Step 6: Garnish and Serve
Once out of the oven, let your enchiladas rest for 5 minutes—it helps the sauce set slightly. Garnish with fresh cilantro or parsley for a bright touch. Serve with lime wedges to add a refreshing zing at the table.
How to Serve Creamy Shrimp Enchiladas Recipe
Garnishes
A sprinkle of fresh cilantro or parsley never fails to make this dish feel lively and inviting. Lime wedges invited to the plate offer that perfect burst of citrus that takes every bite up a notch. For an extra touch, a dollop of sour cream or a few sliced avocado pieces can be fabulous companions.
Side Dishes
Pairing these enchiladas with a light Mexican rice or a crisp green salad balances the richness perfectly. Some black beans or charred corn brings in additional texture while staying in harmony with the dish’s bright, creamy notes.
Creative Ways to Present
For gatherings, consider serving the enchiladas family-style straight from the baking dish—warm, cheesy, and enticing. Alternatively, plate each serving with a drizzle of salsa verde or a sprinkle of crumbled queso fresco to add layers of visual and flavor appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Creamy Shrimp Enchiladas Recipe tightly with plastic wrap or foil and refrigerate. They will keep well for up to 3 days, making reheating a breeze for next-day meals or snacks.
Freezing
You can freeze the assembled but unbaked enchiladas for up to 2 months. Just cover the baking dish tightly with freezer-safe wrap and foil to prevent freezer burn. When ready, thaw in the fridge overnight before baking as directed.
Reheating
Reheat leftovers in the oven at 350°F (175°C), covered with foil to prevent drying out, for about 15 to 20 minutes until warmed through. You can also microwave individual portions, but the oven method helps preserve that fresh-baked texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp fully and pat them dry to avoid excess water pooling in your dish, which can affect the sauce’s creaminess.
Is there a way to make this recipe spicier?
Yes! You can easily add diced jalapeños or substitute the green chilies with a spicier variety. A few dashes of hot sauce in the cream sauce also work wonders.
Can I substitute the flour tortillas for corn tortillas?
You can, though corn tortillas are less pliable and might crack when rolled. Warming them thoroughly before assembly helps make them more flexible.
What can I use instead of Monterey Jack cheese?
Cheddar or a mild mozzarella can substitute well, offering a slightly different flavor but maintaining that creamy meltiness we love.
Is the Creamy Shrimp Enchiladas Recipe suitable for meal prep?
Definitely! Assembling ahead and storing or freezing before baking saves you time on busy days while delivering a hearty and satisfying dinner whenever you need it.
Final Thoughts
I can’t recommend this Creamy Shrimp Enchiladas Recipe enough for anyone who loves a dish that feels like a warm hug on a plate. It’s simple enough for a weeknight yet special enough to impress guests. Once you make it, you’ll understand why it quickly becomes a favorite in every kitchen—so grab your ingredients and start cooking today!
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Creamy Shrimp Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Rich & Easy Creamy Shrimp Enchiladas combine tender shrimp with a luscious creamy sauce made from sour cream, Monterey Jack cheese, and diced green chilies. Wrapped in soft flour tortillas and baked to golden perfection, this dish offers a deliciously indulgent twist on traditional enchiladas, perfect for a satisfying family meal.
Ingredients
Shrimp Filling
- 1 lb (450g) shrimp, peeled, deveined, and chopped
- 1 tbsp olive oil or butter
- 1 tsp garlic powder
- Salt and pepper, to taste
- ½ cup chopped onion
Creamy Sauce
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese (plus extra for topping)
- 1 (4 oz) can diced green chilies
- 1 cup heavy cream or half-and-half
Assembly
- 6–8 medium flour tortillas
Garnishes (Optional)
- Fresh cilantro or parsley
- Lime wedges
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Shrimp: In a skillet over medium heat, heat the olive oil or butter. Add the chopped shrimp, garlic powder, salt, and pepper. Cook the shrimp for 3–5 minutes until they are just cooked through and opaque. Remove the skillet from heat.
- Make Cream Sauce: In a mixing bowl, combine sour cream, diced green chilies, heavy cream, and 1 cup of shredded Monterey Jack cheese. Stir thoroughly until the mixture is smooth and uniform.
- Assemble Enchiladas: Lay out the flour tortillas. Fill each tortilla with a portion of the cooked shrimp and some chopped onion. Add a spoonful of the cream sauce inside each tortilla, then roll them tightly. Place the rolled tortillas seam-side down in the prepared baking dish.
- Top and Bake: Pour the remaining cream sauce evenly over the assembled enchiladas. Sprinkle extra Monterey Jack cheese on top. Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the enchiladas are bubbly and golden brown on top.
- Garnish and Serve: Let the enchiladas cool for about 5 minutes before serving. Garnish with fresh cilantro or parsley if desired and serve with lime wedges for an added zest.
Notes
- Be careful not to overcook the shrimp, as they cook quickly and will become rubbery if cooked too long.
- You can substitute heavy cream with half-and-half to reduce fat content slightly.
- Flour tortillas work best for rolling and baking; corn tortillas may crack.
- For a spicier version, add chopped jalapeños or increase the amount of diced green chilies.
- If desired, add a squeeze of fresh lime juice to the sauce for enhanced flavor.
