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
Scale
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.
