Shrimp Enchiladas Recipe
If you’re hungry for something creamy, cheesy, and utterly irresistible, you’re going to fall in love with this Shrimp Enchiladas Recipe. It’s a crowd-pleasing Mexican-inspired classic that pairs tender shrimp, zesty seasonings, and a homemade creamy sauce inside soft flour tortillas, all finished with a blanket of bubbling cheese. This dish is totally weeknight-friendly yet special enough for guests, making it a go-to whenever you crave a little comfort with a coastal twist.
Ingredients You’ll Need
Each ingredient in this Shrimp Enchiladas Recipe has a vital role, from plump shrimp to melty cheese, aromatic spices, and the luscious sauce. You won’t need anything fussy, just a handful of easy-to-find staples that come together for maximum flavor and dreamy texture.
- Shrimp (1 pound, raw, peeled, deveined, chopped): These are the heart of the dish — succulent, sweet, and satisfying in every bite.
- Olive oil (1 tablespoon): Just enough to sauté the veggies and shrimp, adding richness and helping everything cook evenly.
- Small onion (finely chopped): Brings a gentle sweetness and savory backbone to the filling.
- Garlic (2 cloves, minced): Adds an aromatic kick, so every bite is extra inviting.
- Ground cumin (1 teaspoon): Warm, earthy depth for that classic enchilada flavor.
- Chili powder (1/2 teaspoon): A mellow heat that ties the spices together beautifully.
- Smoked paprika (1/4 teaspoon): Just a touch for subtle smokiness that highlights the shrimp.
- Salt (1/2 teaspoon): To brighten up all the flavors.
- Black pepper (1/4 teaspoon): A little peppery bite to balance the creamy richness.
- Fresh cilantro (1/4 cup, chopped, optional): A fresh pop at the end, perfect if you love herbal brightness.
- Diced green chiles (1 can, 4 ounces): Mild and tangy, they add Southwest flair and keep things interesting.
- Monterey Jack cheese (1 cup, shredded): Melts gorgeously for that signature gooey texture.
- Cheddar cheese (1 cup, shredded): Brings a bold, creamy finish that complements the shrimp.
- Flour tortillas (8, small): The perfect wrap to hold everything together and soak up the sauce.
- BUTTER for sauce (2 tablespoons): Lays the foundation for a decadent creamy sauce.
- All-purpose flour for sauce (2 tablespoons): Thickens the sauce to just the right consistency.
- Chicken broth for sauce (1 1/2 cups): Adds savory, full-bodied flavor and keeps the sauce silky.
- Sour cream for sauce (1/2 cup): A touch of tanginess that lightens and enriches every spoonful.
- Monterey Jack cheese for sauce (1/2 cup, shredded): Blends into the sauce for a creamy, cheesy finish.
- Salt for sauce (1/4 teaspoon): Balances the flavors perfectly in the sauce.
How to Make Shrimp Enchiladas Recipe
Step 1: Sauté Aromatics and Shrimp
Start by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. In a large skillet over medium heat, add the olive oil, then toss in the finely chopped onion. Sauté for a couple of minutes until the onion turns translucent and fragrant, then add the minced garlic for a quick 30-second burst of flavor. Now, stir in the shrimp with cumin, chili powder, smoked paprika, salt, and black pepper. Cook just until the shrimp go pink and are barely cooked through, usually about 3 to 4 minutes — you don’t want them tough!
Step 2: Mix the Filling
Take the skillet off the heat and mix in the diced green chiles, chopped cilantro (if you like a burst of freshness), and half each of the Monterey Jack and cheddar cheese. This blend will be creamy and a little melty, perfect for filling those tortillas. The green chiles and cheese come together with the shrimp to form a filling that’s bursting with flavor and texture.
Step 3: Make the Creamy Enchilada Sauce
For the sauce, grab a saucepan and melt the butter over medium heat. Whisk in the flour to form a quick roux, which takes about a minute to get slightly golden and takes the raw edge off the flour. Gradually pour in the chicken broth, whisking constantly so it stays lump-free, and cook until the sauce noticeably thickens, which should be another 3 to 4 minutes. Remove from the heat, and whisk in the sour cream, shredded Monterey Jack cheese, and salt until everything is velvety and smooth.
Step 4: Assemble the Enchiladas
On a clean surface, lay out the flour tortillas and spoon 2 to 3 tablespoons of the shrimp mixture down the center of each. Roll them up snugly and set them seam-side down in your greased baking dish, lining them up like little bundles of joy. Continue until the dish is full — you should fit eight enchiladas perfectly.
Step 5: Top with Sauce and Cheese
Pour the creamy sauce over all the enchiladas, being sure to cover every little nook — you want that luscious sauce in every bite! Sprinkle the remaining Monterey Jack and cheddar cheeses generously over the top for that classic cheesy crust.
Step 6: Bake Until Bubbly
Pop the dish into your preheated oven and bake for 20 to 25 minutes, or until the cheese is melty, golden, and bubbling around the edges. Let the enchiladas rest for 5 minutes once out of the oven; this helps the filling set slightly so they’re easier to serve.
How to Serve Shrimp Enchiladas Recipe
Garnishes
Dress up your Shrimp Enchiladas Recipe with a generous sprinkling of freshly chopped cilantro or sliced green onions. A few lime wedges, a dollop of sour cream, or thin slices of ripe avocado add extra vibrance and freshness, making each bite pop with color and flavor.
Side Dishes
Serve these enchiladas alongside fluffy Mexican rice, zesty black beans, or a fresh, crisp salad tossed with lime vinaigrette. The creamy, savory nature of the enchiladas is beautifully balanced by light, tangy sides — and a bowl of chips with salsa or guacamole never hurts!
Creative Ways to Present
Impress your guests by topping the dish with extra sliced jalapeños for a spicy kick, or serve individual portions on colorful plates for a festive table. Shrimp Enchiladas Recipe can even be made mini for party appetizers, rolled in taco-sized tortillas and baked in a smaller dish for bite-size brilliance.
Make Ahead and Storage
Storing Leftovers
Let any leftover Shrimp Enchiladas Recipe cool to room temperature before covering the dish tightly in foil or transferring to an airtight container. Store in the refrigerator for up to 3 days, and enjoy the flavors as they meld and deepen.
Freezing
Absolutely! Assemble the enchiladas up to the point of baking, cover tightly, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before baking as normal. This makes Shrimp Enchiladas Recipe a fantastic meal-prep option for busy weeks.
Reheating
To reheat, cover the enchiladas with foil and bake at 350°F until warmed through, about 20 minutes. You can also microwave individual portions — just add a splash of milk or broth to keep them as creamy as the day you made them!
FAQs
Can I use frozen shrimp in this Shrimp Enchiladas Recipe?
Yes! Just thaw and drain the shrimp before cooking. Patting them dry will help prevent excess liquid that might make the filling too runny.
Are corn tortillas okay instead of flour?
Corn tortillas can absolutely work for this recipe, though they tend to be smaller and more delicate. Warm them first to prevent cracking, or double up on tortillas for each enchilada if you want sturdier wraps.
What’s the best way to make this dish spicier?
If you love heat, try adding sliced jalapeños, extra chili powder, or a splash of your favorite hot sauce to the shrimp filling. You can also sprinkle a little cayenne pepper into the sauce for an extra kick.
Can this Shrimp Enchiladas Recipe be made gluten-free?
Yes! Substitute gluten-free flour in the sauce and use your favorite gluten-free tortillas. Most of the other ingredients are naturally gluten-free, so it’s easy to adapt.
Can I prepare this dish ahead for entertaining?
Definitely — assemble everything up to the point of baking, then store in the fridge (or freezer) until you’re ready to cook. It’s the perfect stress-free dinner party main, straight from oven to table!
Final Thoughts
If you’re looking to win over seafood lovers and comfort food fans alike, this Shrimp Enchiladas Recipe truly delivers. It’s creamy, satisfying, and just the right touch of indulgent. I hope you’ll give it a try and let it find a place in your regular dinner rotation. Happy cooking and enjoy every cheesy, shrimp-packed bite!
Print
Shrimp Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in these creamy and flavorful Shrimp Enchiladas that are sure to become a family favorite. Loaded with succulent shrimp, gooey cheeses, and a rich sauce, this Mexican-inspired dish is perfect for a cozy dinner.
Ingredients
Main Filling:
- 1 pound raw shrimp, peeled, deveined, and chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional)
- 1 can (4 ounces) diced green chiles
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
For the sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
- Saute the filling: In a skillet, sauté onion, garlic, and shrimp with spices. Stir in green chiles, cilantro, and cheese.
- Make the sauce: Melt butter, whisk in flour, add broth, and stir in sour cream, cheese, and salt.
- Assemble: Fill tortillas with shrimp mixture, roll up, and place in dish. Pour sauce over the top.
- Bake: Top with cheese and bake for 20–25 minutes until bubbly.
- Serve: Let cool slightly before serving.
Notes
- Use cooked shrimp for quicker prep.
- Adjust heat with hot sauce or jalapeños.
- Serve with rice, beans, or salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 210mg
