If you’re craving a flavorful twist on classic comfort food, these creamy shrimp enchiladas are about to become your new favorite dinner. Packed with succulent shrimp, rich cheese, and a luscious creamy sauce, this dish offers a perfect balance of indulgence and spice. Prepare to discover why one bite is never enough!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Description
Creamy shrimp enchiladas are like a warm coastal breeze wrapped in a tortilla — comforting, rich, and imbued with the fresh essence of the sea. Imagine tender shrimp sautéed in butter and spices, nestled inside soft flour tortillas, then smothered in a velvety, luscious cream sauce that melts into every bite. The dish is baked to golden perfection, with bubbling cheese that adds that irresistible pull with each forkful.
These enchiladas combine the flair of Mexican cuisine with the indulgence of an upscale seafood dinner. The creamy sauce, infused with garlic and just a hint of lime, balances perfectly with the sweet brininess of the shrimp. Whether you are serving them for a cozy family dinner or dishing them up at a casual get-together, these enchiladas are pure comfort with a coastal twist. Every bite feels like a mini vacation.
Why You’ll Love This Recipe
This recipe is all about luxurious flavor with minimal effort. Using pre-cooked or quick-cooking shrimp makes this dish a weeknight-friendly option without compromising on taste. The creamy sauce comes together in minutes, yet delivers deep flavors that taste like you spent all day in the kitchen.
What makes these creamy shrimp enchiladas special is their versatility. You can add a kick of heat if you like spice, use corn tortillas for a gluten-free version, or throw in some sautéed bell peppers for color and crunch. Whether served with rice, a bright salad, or on their own, they are the definition of satisfying comfort food.
Serving and Storage Tips
Leftover creamy shrimp enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 325 degrees Fahrenheit until warmed through, or microwave individual portions for 2 to 3 minutes.
These enchiladas can also be frozen. Assemble them without baking, wrap the dish tightly in plastic wrap and foil, then freeze for up to 2 months. When ready to serve, thaw in the refrigerator overnight and bake as directed. You can also prepare the filling and sauce a day ahead to save time when entertaining.
Course, Cuisine, Keywords
Dinner, Mexican, Enchiladas, Shrimp, Creamy Sauce, Seafood
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serving Size: 2 enchiladas
Ingredients
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh lime juice
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese divided
- 8 flour tortillas 8-inch size
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon diced green onions for garnish
Equipment
- Large skillet
- Medium saucepan
- 9×13 inch baking dish
- Mixing bowls
- Measuring spoons
- Measuring cups
- Wooden spoon
- Rubber spatula
- Knife and cutting board
- Foil for baking
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish and set it aside.
- Step 2: In a large skillet over medium heat, melt the butter until it begins to foam. Then add the shrimp. Cook for just 2 to 3 minutes until the shrimp turn pink and firm up. Stir in the garlic, cumin, chili powder, salt, black pepper, and fresh lime juice. Let it cook for another minute to let the flavors meld, then remove from the heat. Be careful not to overcook the shrimp or they can become rubbery.
- Step 3: In a medium saucepan, combine cream cheese, sour cream, and heavy cream over low heat. Stir continuously until everything is smooth and combined. The cream cheese may take a minute or two to fully melt, so be patient and keep stirring. Once smooth, add 1 cup of shredded Monterey Jack cheese and stir until melted and velvety.
- Step 4: To assemble the enchiladas, spoon a generous amount of the shrimp mixture into the center of each tortilla. Roll them up snug and place seam side down in the baking dish. Nestling them closely helps hold their shape while baking.
- Step 5: Pour the warm cream sauce over all the enchiladas, making sure they are well coated. You want every edge to be blanketed in sauce so nothing dries out as it bakes.
- Step 6: Sprinkle the remaining shredded cheese evenly across the top. Monterey Jack melts wonderfully and forms that gooey, cheesy topping we all crave.
- Step 7: Cover the dish with foil and bake for 20 minutes. Then uncover and bake for an additional 5 minutes, or until the cheese is bubbling and just slightly golden around the edges.
- Step 8: Let the enchiladas rest out of the oven for about 5 minutes to thicken slightly and make serving easier. Garnish with fresh cilantro and green onions for a pop of color and flavor.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen shrimp?
Yes, just make sure they are completely thawed and patted dry before cooking to avoid excess moisture.
What type of cheese works best?
Monterey Jack melts beautifully and gives that signature creamy texture. You can also add a bit of sharp cheddar for more depth of flavor.
Can I make this dairy-free?
You can substitute the butter with olive oil, choose a plant-based cream cheese, and use coconut cream or almond cooking milk. Nutritional yeast can be used in place of cheese for added umami.
We hope you enjoyed this article about creamy shrimp enchiladas! If you did, please take a moment to leave a comment and like our pin on Pinterest. Don’t forget to pin this article or any image you like from it — it really means a lot to us and helps more people discover our content. Your support inspires us to create even more delicious and helpful posts! ❤️
Creamy Shrimp Enchiladas
Ingredients
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- 1 tablespoon fresh lime juice
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 cup heavy cream
- 2 cups shredded Monterey Jack cheese divided
- 8 flour tortillas 8-inch size
- 1 tablespoon fresh cilantro chopped
- 1 tablespoon diced green onions for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9x13 inch baking dish and set aside.
- In a large skillet over medium heat, melt the butter. Add the shrimp and cook for 2 to 3 minutes until pink and opaque. Add the garlic, cumin, chili powder, salt, black pepper, and lime juice. Stir gently and cook for an additional minute. Remove from heat.
- In a medium saucepan over low heat, combine the cream cheese, sour cream, and heavy cream. Stir constantly until the mixture is smooth and fully melted. Stir in 1 cup of the shredded cheese until melted and creamy.
- Spoon a portion of the cooked shrimp into each tortilla. Roll up each tortilla and place seam side down in the prepared baking dish.
- Pour the cream sauce evenly over the top of the enchiladas, ensuring all are covered.
- Sprinkle the remaining 1 cup of shredded Monterey Jack cheese across the top.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and lightly golden.
- Remove from oven and let cool for 5 minutes. Sprinkle with chopped cilantro and green onions before serving.
