These creamy shrimp enchiladas are a tasty treat! With tender shrimp wrapped in soft tortillas and smothered in a rich, creamy sauce, they’re sure to please everyone at the dinner table.
I love how easy these enchiladas are to make. Plus, you can top them with your favorite garnishes, like cheese and avocado. It’s a fun way to make dinner feel special!
Key Ingredients & Substitutions
Shrimp: Medium shrimp work best for these enchiladas, but you can choose large shrimp if you prefer. If you’re allergic to shellfish, try using shredded chicken or canned black beans for a hearty alternative.
Monterey Jack Cheese: This cheese melts beautifully, making it perfect for creamy dishes. If unavailable, substitutions like Cheddar or Pepper Jack will still give you a tasty result, just with a different flavor profile.
Sour Cream and Cream Cheese: These add creamy texture. If you want a lighter version, consider Greek yogurt. It gives creaminess while also being healthier.
Tortillas: Flour tortillas are ideal, but if you want a gluten-free option, corn tortillas can work too! Just be sure to warm them so they don’t break when rolling.
How Do You Achieve Perfectly Cooked Shrimp?
Cooking shrimp right can be tricky; you want them tender, not rubbery. Here’s how to get them just right:
- Use medium heat for cooking shrimp. This allows them to cook evenly.
- Cook only until pink and opaque, about 2-3 minutes on each side. Overcooking can lead to rubbery shrimp.
- Once cooked, remove from the heat immediately to stop the cooking process.
By keeping an eye on them and removing them at the right time, your shrimp will be perfectly tender in your enchiladas!
How to Make Creamy Shrimp Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil or butter
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (4 oz) diced green chilies
- 8-10 flour tortillas (8-inch)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp paprika
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This delicious creamy shrimp enchilada recipe will take about 15 minutes to prep and around 25-30 minutes to cook, making the total time about 45-50 minutes. Perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C) so it’s hot and ready for the enchiladas when they’re assembled!
2. Cook the Onion and Garlic:
In a skillet over medium heat, add olive oil or butter. Then toss in the chopped onion and minced garlic. Sauté them together for about 3-4 minutes until the onions are soft and fragrant.
3. Add and Cook the Shrimp:
Next, add the shrimp to the skillet along with the ground cumin, chili powder, paprika, salt, and pepper. Cook until the shrimp turn pink and opaque, which usually takes about 2-3 minutes per side. Once cooked, remove from heat and chop the shrimp into small bite-sized pieces.
4. Mix the Creamy Filling:
In a mixing bowl, combine the sour cream, softened cream cheese, mayonnaise, half of the shredded Monterey Jack cheese, diced green chilies, and chopped cilantro. Stir until everything is well mixed and creamy!
5. Combine the Shrimp and Cream Mixture:
Gently fold the cooked shrimp and sautéed onion into the creamy mixture, making sure everything is well coated.
6. Spread the First Layer:
Spread a thin layer of the creamy mixture on the bottom of a baking dish. This will help prevent the enchiladas from sticking!
7. Prepare the Tortillas:
If desired, warm the tortillas slightly in the microwave or on a skillet to make them easier to roll. This will keep them from breaking.
8. Fill and Roll the Tortillas:
Spoon a generous amount of the shrimp mixture into each tortilla and roll it up tightly. Place each rolled tortilla seam-side down into the baking dish.
9. Top with Sauce and Cheese:
Pour the remaining creamy mixture over the enchiladas and sprinkle the rest of the Monterey Jack cheese on top.
10. Bake the Enchiladas:
Put the dish in the preheated oven and bake uncovered for about 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
11. Garnish and Serve:
Once out of the oven, you can garnish with extra chopped cilantro if you like. Serve warm and enjoy your delicious creamy shrimp enchiladas!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can use frozen shrimp! Just make sure to fully thaw them before cooking for even cooking. The best way to thaw shrimp is to leave them in the refrigerator overnight or place them in a sealed bag and submerge them in cold water for about 15-20 minutes.
What Other Cheeses Can I Use?
If you don’t have Monterey Jack cheese, feel free to substitute with Cheddar, Pepper Jack, or even a blend of different cheeses. Just keep in mind that different cheeses may alter the flavor a bit, but they will still be delicious!
How Do I Store Leftover Enchiladas?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm them in the oven or microwave until heated through. You can also add a splash of cream or milk to the sauce to keep it creamy while reheating.
Can I Make This Recipe Vegetarian?
Absolutely! To make a vegetarian version, you can replace the shrimp with sautéed vegetables like bell peppers, zucchini, or mushrooms. You can also use black beans or cooked corn for added protein and texture!
