Easy Creamy Shrimp Enchiladas are a comforting and bold Flavorful Mexican Dinner, perfect for satisfying cravings! Packed with tender shrimp, melty cheese, and a rich, creamy sauce, they’re sure to become a favorite in your recipe repertoire. This dish is simple to make, yet delivers 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 Easy Creamy Shrimp Enchiladas
I love this Easy Creamy Shrimp Enchiladas recipe because it combines the delicate sweetness of shrimp with the richness of a creamy, cheesy sauce, creating a Flavorful Mexican Dinner. The shrimp is cooked just right—tender and flavorful—while the creamy sauce adds the perfect balance. Spices like cumin, paprika, and chili powder give a nice kick without overwhelming the palate. Plus, the Monterey Jack and cheddar cheeses melt beautifully, making each bite irresistible. It’s an easy, indulgent meal that’s great for any occasion.
Ingredients for Easy Creamy Shrimp Enchiladas
Here’s what you’ll need for Easy Creamy Shrimp Enchiladas (serves 4–6):
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 cup shredded cheddar cheese
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp chili powder
- ¼ cup chopped fresh cilantro (optional)
- 8 flour tortillas
For the Creamy Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups chicken or vegetable broth
- 1 cup sour cream
- ½ cup shredded Monterey Jack cheese
- ½ tsp garlic powder
- Salt and pepper, to taste
- Juice of 1 lime
Equipment:
- Large skillet
- Medium saucepan
- 9×13-inch baking dish
- Whisk
- Spatula
Ingredient Tips:
- Shrimp: Fresh or thawed frozen; pat dry to avoid excess moisture.
- Cheese: Shred fresh for better melt; pepper jack for extra heat.
- Tortillas: Flour for softness; corn for gluten-free (warm to prevent tearing).
- Broth: Low-sodium to control saltiness; water with a pinch of salt as a substitute.
- Sour Cream: Full-fat for richness; Greek yogurt as a lighter substitute.
Directions for Easy Creamy Shrimp Enchiladas
Let’s create these delicious Easy Creamy Shrimp Enchiladas!
Prepare the Filling
- In a large skillet, I heat 1 tbsp olive oil over medium heat.
- I sauté 1 small chopped onion until softened, about 3 minutes, then add 2 minced garlic cloves for 30 seconds.
- I add 1 lb chopped shrimp, ½ tsp cumin, ½ tsp paprika, and ½ tsp chili powder, cooking for 2–3 minutes until the shrimp turn pink.
- I remove from heat, stir in 1 cup shredded Monterey Jack cheese and ¼ cup cilantro (if using), and set aside.
Make the Creamy Sauce
- In a saucepan, I melt 2 tbsp butter over medium heat.
- I stir in 2 tbsp flour to form a roux, cooking for 1 minute.
- I gradually whisk in 1 ½ cups broth, cooking until thickened, about 3–4 minutes.
- Off heat, I stir in 1 cup sour cream, ½ cup Monterey Jack cheese, ½ tsp garlic powder, juice of 1 lime, salt, and pepper until smooth.
Assemble the Enchiladas
- I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- I spread ½ cup of the creamy sauce on the bottom.
- I divide the shrimp mixture among 8 flour tortillas, roll them up, and place seam-side down in the dish.
- I pour the remaining sauce over the Easy Creamy Shrimp Enchiladas and sprinkle with 1 cup shredded cheddar cheese.
Bake and Serve
- I bake the Easy Creamy Shrimp Enchiladas uncovered for 20–25 minutes, until the cheese is melted and bubbly.
- I garnish with fresh cilantro and lime wedges, serving with rice or a crisp salad for a complete Flavorful Mexican Dinner.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40–45 minutes
- Yield: 4–6 servings
- Calories: ~450 kcal per serving (based on 6 servings)
- Macros per Serving: 40g carbs, 25g protein, 22g fat, 2g fiber
Variations for Easy Creamy Shrimp Enchiladas
Try these twists on Easy Creamy Shrimp Enchiladas:
- Spicy Kick: Add sliced jalapeños to the filling for a fiery Flavorful Mexican Dinner.
- Vegetarian Swap: Replace shrimp with sautéed zucchini or mushrooms for a veggie-packed Flavorful Mexican Dinner.
- Veggie Boost: Mix in sautéed bell peppers or spinach for added color and texture.
- Cheese Swap: Use pepper jack for heat or gouda for smokiness in the sauce.
- Seafood Mix: Combine shrimp with crab or scallops for a luxurious twist.
Serving Ideas:
- Pair with Layla Cooks’ Carrot Cake Poke Cake for a sweet-savory meal plan.
- Serve with Mexican rice or black beans to complement the Flavorful Mexican Dinner.
- Offer with a mango salsa for a fresh, tangy contrast.
Storage
I store leftover Easy Creamy Shrimp Enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, I place portions in a baking dish, cover with foil, and bake at 350°F for 15–20 minutes until warmed through. Alternatively, I microwave individual servings for 2–3 minutes. I avoid freezing due to the creamy sauce, which may separate upon thawing.
FAQs About Easy Creamy Shrimp Enchiladas
Here are answers to some common questions about this recipe:
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.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
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!
Easy Creamy Shrimp Enchiladas
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.
Did you Like This Recipe? Please Rate and Comment Below!