Easy Creamy Shrimp Enchiladas
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.