Creamy Shrimp Enchiladas Recipe

There’s something undeniably cozy about a warm, cheesy enchilada, but add shrimp and a creamy sauce to the mix, and now we’re talking next-level comfort food. These creamy shrimp enchiladas are a perfect balance of spicy, savory, and just a little indulgent, thanks to the rich sauce that wraps everything together. I love making these on a chilly weeknight when all I want is something that feels like a big culinary hug. Plus, shrimp cooks so quickly that you can whip this dish up without spending hours in the kitchen.

I first stumbled across shrimp enchiladas at a small restaurant on a coastal road trip, where the combination of fresh seafood and creamy, cheesy goodness blew my mind. After that, I couldn’t stop thinking about it and set out to recreate that magic at home. After a few attempts (and some delicious trial and error), I finally landed on this version, which has become a family favorite.

this RECIPE

A touch of history behind enchiladas

Enchiladas have a rich history that dates back to ancient Mesoamerica, where tortillas were first used to wrap various fillings. The idea of smothering them in sauce came later, but it’s now an essential part of what makes this dish so irresistible. Traditionally, enchiladas are filled with meat or beans and topped with a red or green chili sauce. But over time, creative cooks have added their own twists, and seafood enchiladas, especially with shrimp, have become a popular variation. The creamy sauce in this recipe offers a modern touch that you won’t find in every enchilada recipe, giving it a unique, decadent flavor.

Let’s talk ingredients: seafood stars and spicy sides

• Shrimp: The shrimp are the star of this dish, providing a tender and slightly sweet contrast to the creamy, spiced sauce. I like using large shrimp for a meatier bite, but you can use medium-sized ones if that’s what you have on hand. Just make sure to peel and devein them. If you’re out of shrimp, you could easily swap in scallops or even firm white fish like cod.
• Heavy cream and sour cream: These two create the rich, creamy base for the sauce. They mellow out the heat from the spices and create a silky texture. You can substitute half-and-half for the heavy cream if you want to lighten it up a bit, but it won’t be quite as thick.
• Monterey Jack cheese: This cheese is mild and melts beautifully, creating that gooey texture we all love in enchiladas. If you prefer a sharper flavor, you could swap in a white cheddar or pepper jack for a little extra kick.
• Jalapeños: I like to leave the seeds in for a bit of heat, but if you prefer things on the milder side, feel free to remove them. If jalapeños aren’t your thing, you could use poblano peppers instead for a more subtle smoky flavor.
• Chipotle chili powder and cumin: These spices give the dish its signature warmth and depth. The chipotle powder brings a hint of smokiness, while cumin adds an earthy, slightly nutty flavor. Feel free to adjust the cayenne to your personal heat preference—I love a little extra spice!

Kitchen gear: What you need (and what you can totally skip)

To make these shrimp enchiladas, you’ll want to have a few key tools ready. A large skillet is essential for sautéing the veggies and shrimp—make sure it’s big enough to hold the sauce, too, since everything comes together in one pan. A 9×9-inch baking dish is the perfect size for holding all four enchiladas snugly, ensuring they stay rolled up while baking.

If you have a slotted spoon, it’s super handy for scooping out the shrimp and veggies without bringing too much sauce into the tortillas, which helps prevent them from getting soggy. But don’t worry if you don’t have one—just use a regular spoon and drain a bit more carefully. And of course, a cheese grater is a must for freshly grating the Monterey Jack cheese. Trust me, it melts so much better than pre-shredded cheese, which often has additives to keep it from clumping.

Step-by-step: How to make these creamy shrimp enchiladas

1. Prep and sauté the veggies

Start by preheating your oven to 350°F and greasing your baking dish. While the oven’s heating up, grab your largest skillet and heat 1-2 tablespoons of vegetable oil over medium heat. Toss in your thinly sliced onions and jalapeños, stirring occasionally. After about 5 minutes, they’ll start to soften, and your kitchen will smell like heaven. Add the diced tomatoes and minced garlic, stirring to combine, and cook until the veggies are fully softened—another 5 minutes or so.

Tip: Keep an eye on the garlic so it doesn’t burn! Lower the heat slightly if needed.

2. Make the creamy sauce

While the veggies cook, whisk together the heavy cream, sour cream, chipotle chili powder, cumin, and a pinch of cayenne in a small bowl. Once the veggies are ready, pour this creamy mixture into the skillet. Stir well and bring it to a gentle simmer—this only takes a minute or two. Reduce the heat to medium-low and get ready for the shrimp!

3. Cook the shrimp

Nestle the shrimp into the sauce so each one is partially submerged. Cook for 2-3 minutes, or until the bottom sides of the shrimp turn pink and opaque. Flip them over and cook for another minute or two until fully opaque. Once the shrimp are done, remove the skillet from the heat.

Mistake I’ve made: I once overcooked the shrimp by just a minute, and they turned out a bit rubbery. So keep an eye on them—shrimp cook fast!

4. Assemble the enchiladas

Now for the fun part—building the enchiladas! Lay out your flour tortillas and divide half the shredded cheese evenly among them. Using a slotted spoon (or regular spoon if you don’t have one), scoop out a quarter of the shrimp and veggies for each tortilla, leaving most of the sauce behind in the skillet. Roll up the tortillas and place them seam-side down in the prepared baking dish.

5. Bake until bubbly

Once all your enchiladas are snug in the dish, pour the remaining sauce from the skillet over the top, spreading it evenly. Sprinkle the rest of the cheese over the enchiladas, then pop the dish in the oven. Bake for 15-18 minutes, or until the cheese is melted and bubbling. When they’re done, let them sit for a minute or two before serving, if you can wait that long!

Variations and adaptations for any occasion

• Gluten-free: Swap out the flour tortillas for gluten-free corn tortillas. Just warm them slightly in the microwave before assembling to make them easier to roll.
• Vegetarian option: You could substitute shrimp with roasted veggies like zucchini, bell peppers, or even sweet potatoes for a delicious meatless version.
• Extra spicy: If you really love heat, try adding an extra jalapeño or even some diced habanero into the veggie mix. You could also top the finished enchiladas with a drizzle of hot sauce or sprinkle some crushed red pepper flakes over the cheese before baking.
• Seasonal twist: For a springtime spin, try adding fresh asparagus or spinach to the veggie mix. In the fall, roasted butternut squash would make an excellent addition!

Presentation ideas: Make them dinner-party worthy

To serve these enchiladas, I like to sprinkle a bit of chopped fresh cilantro and a few extra slices of jalapeño over the top. You can also add a dollop of sour cream or some crumbled queso fresco for a little extra flair. Serve them with a side of Mexican-style rice or a light salad with a citrusy vinaigrette to balance the richness of the enchiladas.

drink pairings

I recommend a cucumber-lime agua fresca. The cool, crisp flavors perfectly complement the spicy and creamy elements of the enchiladas. Another great choice is sparkling water with a splash of grapefruit juice—the slight bitterness of the grapefruit cuts through the richness of the sauce. If you’re in the mood for something warm, a light hibiscus tea with a hint of cinnamon would be a comforting pairing.

Leftovers: Storing and reheating tips

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, cover the dish with foil and warm in a 350°F oven for about 10-15 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to keep the enchiladas from drying out. And if the sauce thickens too much in the fridge, just add a splash of milk or cream before reheating to loosen it back up.

Scaling the recipe: Serving more or less

This recipe makes 4 enchiladas, but you can easily scale it up if you’re serving a crowd. Just double the ingredients and use a larger baking dish. If you’re only cooking for two, you can cut the recipe in half, or make the full batch and enjoy leftovers later in the week. One thing I’ve noticed when doubling is that you might need a bit more cheese for the top to get that same gooey effect—more cheese never hurt anyone, right?

FAQs

Can I use frozen shrimp?
Yes, just make sure to thaw them completely before cooking. I usually run them under cold water for a few minutes to speed up the process.

Can I make this dish ahead of time?
Absolutely! You can assemble the enchiladas up to a day in advance. Just wait to add the sauce and cheese on top until right before baking.

What can I use instead of sour cream?
Greek yogurt is a great substitute! It adds the same tangy creaminess with a bit of extra protein.

How do I prevent the tortillas from getting soggy?
Make sure to drain most of the sauce from the shrimp and veggie mixture before filling the tortillas. Also, don’t overfill the tortillas with sauce.

Can I make this dairy-free?
Yes! You can swap the heavy cream and sour cream for dairy-free alternatives, like coconut cream or cashew cream, and use a dairy-free cheese substitute.

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