Description
A delicious and easy recipe for Creamy Shrimp Enchiladas featuring tender shrimp wrapped in flour tortillas with a rich, creamy sauce and melted cheese.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 8 medium flour tortillas
- 1 cup heavy cream
- 2 cups Monterey Jack cheese, grated
- 2 medium jalapeños, seeded and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep Work: Preheat oven to 350°F. Grease your baking dish. Season shrimp with salt, pepper, and cumin.
- Cook Shrimp: Heat 1 tablespoon oil in skillet over medium-high heat. Cook shrimp 2-3 minutes per side until pink. Remove and set aside.
- Sauté Vegetables: Add remaining oil to same skillet. Cook onion and jalapeños for 3-4 minutes until softened. Add garlic, cook 1 minute more.
- Make Cream Sauce: Pour cream into saucepan. Add half the cheese, stirring until melted. Season with salt and pepper.
- Combine Filling: Mix cooked shrimp with sautéed vegetables. Add half the cream sauce and cilantro. Stir gently to combine.
- Assemble Enchiladas: Spoon filling into tortillas, roll tightly, and place seam-side down in baking dish.
- Top and Bake: Pour remaining cream sauce over enchiladas. Sprinkle with remaining cheese. Bake 20-25 minutes until bubbly.
- Finish and Serve: Let rest 5 minutes. Garnish with fresh cilantro and serve with lime wedges.
Notes
- Pat shrimp completely dry before cooking to prevent excess moisture and achieve better searing
- Warm tortillas in microwave for 30 seconds before rolling to prevent cracking and make assembly easier
- Grate cheese fresh from the block as pre-shredded cheese contains anti-caking agents that prevent smooth melting
- Let enchiladas rest after baking to allow sauce to thicken and make serving cleaner
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 485 calories
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 195mg
Keywords: Creamy Shrimp Enchiladas, shrimp recipe, Mexican food, seafood enchiladas, creamy sauce, easy dinner