Creamy Shrimp Enchiladas
These creamy shrimp enchiladas combine tender shrimp, soft tortillas, and a rich, cheesy sauce. A comforting, flavorful dish perfect for family dinners or gatherings.
Equipment
- Large Skillet
- Saucepan
- Baking Dish (9x13-inch)
- Mixing Bowls
- Wooden Spoon
Ingredients
- 1 lb large shrimp peeled, deveined, and chopped
- 1 tbsp olive oil
- ½ cup onion finely diced
- 2 cloves garlic minced
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- salt and pepper to taste
- ½ cup diced tomatoes canned or fresh
- ½ cup corn kernels fresh, canned, or frozen
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 cup Monterey Jack cheese shredded
- ¼ cup sour cream
- ½ tsp garlic powder
- ½ tsp onion powder
- 8–10 medium flour tortillas
- 1 cup Monterey Jack or cheddar cheese for topping
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Prepare ingredients: dice onion, mince garlic, and chop shrimp.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté 2–3 minutes.
- Add shrimp, chili powder, cumin, paprika, salt, and pepper. Cook until shrimp turns pink, about 3–4 minutes.
- Stir in tomatoes and corn. Remove skillet from heat.
- In a saucepan, melt butter and whisk in flour to form a roux. Cook 1 minute.
- Gradually whisk in broth. Simmer until slightly thickened.
- Stir in cream, 1 cup Monterey Jack cheese, sour cream, garlic powder, and onion powder until smooth.
- Fill tortillas with shrimp mixture, roll, and place seam-side down in a greased 9x13-inch baking dish.
- Pour creamy sauce over enchiladas and top with remaining cheese.
- Bake 20–25 minutes, until bubbly and golden. Garnish with cilantro before serving.
Notes
Use corn tortillas for a gluten-free option. For extra spice, add diced jalapeños to the filling. Leftovers store well in the fridge for up to 3 days.