There are nights when I want something that feels a little special without being too complicated, and creamy shrimp enchiladas always hit that sweet spot. They’re rich, comforting, and a little indulgent — the kind of dish that makes a regular Tuesday feel like a mini celebration.
I often make these when I’m planning a cozy dinner for two. There’s something about seafood that feels perfect for date night at home, especially when paired with a glass of white wine and soft music in the background. But here’s the truth: my family enjoys them just as much. Even my kids — who are usually cautious about seafood — find these enchiladas hard to resist once they’re tucked into creamy sauce and melted cheese.
The Ingredients That Bring It All Together
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Shrimp – I usually buy fresh shrimp and peel them myself, but I’ll be honest: if I’m short on time, I happily go for pre-peeled frozen shrimp. Just thaw and pat dry before cooking.
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Veggies – Onions, peppers, and garlic are my go-to trio. Sometimes I sneak in mushrooms or spinach if I have them on hand.
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Cream sauce – A silky blend of cream, broth, and a touch of cheese. It’s what makes these enchiladas rich and satisfying.
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Tortillas – Flour tortillas hold up well under the sauce, but corn tortillas give a slightly rustic feel. I often warm them first to make them easier to roll.
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Cheese – Monterey Jack melts beautifully, but I’ve used mozzarella in a pinch. A little sprinkle on top gives the golden finish that makes these irresistible.
What I’ve learned over the years is that the shrimp doesn’t need much cooking time. Overcook it, and it turns rubbery. Cook it just right, and it stays tender and juicy inside the enchiladas.
My Step-by-Step Way of Making Them
I start by sautéing onions, peppers, and garlic until they smell fragrant — the kind of smell that makes everyone wander into the kitchen asking, “What’s for dinner?” Then I add the shrimp, cooking it just until it turns pink. That mixture alone is so good I have to stop myself from eating it right out of the pan.
The cream sauce is next. I whisk it until smooth, add a spoonful to the shrimp mixture, then roll it up in tortillas. I pour the remaining sauce over the top and scatter cheese before sliding the dish into the oven. When it comes out bubbling and golden, it’s one of the most satisfying sights in my kitchen.
Tips That Always Help Me
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Don’t overstuff the tortillas – I used to do this, and they’d fall apart when baking. A moderate filling makes them easier to roll and serve.
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Warm tortillas first – A quick 20 seconds in the microwave wrapped in a towel makes them soft and pliable.
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Add veggies you love – Spinach, corn, mushrooms, or zucchini all work beautifully. This dish is forgiving and flexible.
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Make the sauce a little thinner if you’re planning to reheat later — it thickens as it bakes.
Serving Ideas That Work Every Time
When I serve these enchiladas, I like to keep the sides light since the dish itself is rich. A simple salad with lime vinaigrette, roasted vegetables, or cilantro-lime rice pairs beautifully. If I’m making it for a date night, I’ll set out some tortilla chips with salsa or guacamole while the enchiladas bake.
For a fun twist, I’ve even served them as part of a bigger Mexican-themed spread with tacos, rice, and beans — the enchiladas always disappear first.
Storing and Reheating Leftovers
If we have leftovers, I store them in an airtight container in the fridge for up to three days. They reheat best in the oven covered with foil, but I’ve used the microwave for a quick lunch and they’re still tasty.
Freezing works too. I usually prepare the enchiladas up to the sauce step, then freeze them unbaked. On busy nights, I just add the sauce, cover with foil, and bake straight from frozen (it takes a little longer).
FAQs About Creamy Shrimp Enchiladas
Can I swap shrimp for another protein?
Yes — chicken or crab works beautifully. The creamy sauce pairs well with both.
What’s the best tortilla to use?
Flour tortillas are sturdier and easier to roll, but corn tortillas give an authentic flavor. Just warm corn tortillas well so they don’t crack.
Can I make these spicy?
Definitely! Add diced jalapeños to the veggie mix or stir some chili powder into the sauce for a kick.
Can I prepare them ahead of time?
Yes, you can assemble them earlier in the day and refrigerate. Bake just before serving for the best texture.
What cheese works best?
Monterey Jack or Pepper Jack for flavor. Cheddar can work but tends to be a bit oilier.
Creamy Shrimp Enchiladas
These creamy shrimp enchiladas are the ultimate comfort food with a Mexican twist!
Ingredients
- Eight 6-inch flour tortillas
- One pound shrimp, peeled, deveined, and chopped into 1-inch pieces
- Half cup finely diced red bell pepper
- Half cup finely diced white onion
- Two cloves garlic, minced
- Two tablespoons butter (for shrimp filling)
- Half teaspoon salt
- One teaspoon chili powder
- Two tablespoons fresh lime juice
- Quarter cup chopped fresh cilantro
For the sauce:
- Four tablespoons butter
- Four tablespoons flour
- One and a half cups chicken broth
- Half cup salsa verde
- One cup sour cream
- One and a half cups shredded Monterey Jack cheese (use Pepper Jack for extra spice)
Instructions
- Preheat the oven to 350°F and lightly coat a 9x13-inch baking dish with cooking spray.
- In a skillet over medium heat, melt the butter for the filling. Add the red pepper and onion and sauté until softened. Stir in the garlic and cook briefly until fragrant. Add the chopped shrimp and cook just until they begin to turn pink, about two to three minutes. Remove from the heat and stir in salt, chili powder, cilantro, and lime juice. Set aside.
- To make the sauce, melt the butter in a separate skillet. Whisk in the flour and cook for a minute or two. Slowly pour in the chicken broth while stirring constantly until the mixture thickens. Lower the heat, add the shredded cheese, and stir until melted and smooth. Remove from the heat and mix in salsa verde and sour cream.
- Spoon one cup of the sauce into the shrimp mixture and stir to combine. Place about one-third cup of the shrimp filling down the center of a tortilla, roll it tightly, and lay it seam-side down in the prepared dish. Continue with the remaining tortillas.
- Pour the rest of the creamy sauce over the enchiladas, spreading evenly. Bake uncovered for 30 to 40 minutes until golden and bubbly. Allow the enchiladas to rest for 10 minutes before serving.
- Serve with guacamole, pico de gallo, sour cream, or beans on the side for a complete meal.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 473Total Fat 25gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 9gCholesterol 179mgSodium 1382mgCarbohydrates 36gFiber 2gSugar 3gProtein 24g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These creamy shrimp enchiladas are one of those dishes that feels restaurant-worthy but is completely doable in your own kitchen. They’re comforting, flavorful, and just the right kind of indulgent. Whether you’re making them for a date night at home or for family dinner, they’re guaranteed to bring smiles to the table.
