Irresistibly Creamy Shrimp Enchiladas Recipe for Taco Tuesday

Whipping up some delectable creamy shrimp enchiladas can transport you straight to coastal mexico’s vibrant kitchens.

Flavors dance with unexpected zest in this mouthwatering dish.

Seafood lovers will adore how tender shrimp nestles perfectly inside soft tortillas.

Creamy sauce blankets each enchilada with rich, velvety goodness that makes taste buds sing.

Weeknight dinners suddenly become extraordinary culinary adventures with this simple yet impressive recipe.

Home cooks can effortlessly craft restaurant-quality meals that spark dinner conversations.

Let’s dive into a meal that promises comfort and excitement in every single bite.

Creamy Shrimp Enchiladas That Hit the Spot

• Lightning-Fast Seafood Delight
• Prepare this mouthwatering dish in under an hour, perfect for busy families craving delicious Mexican-inspired cuisine without lengthy cooking processes.
• Combines succulent shrimp, zesty spices, and creamy cheese sauce that transforms ordinary ingredients into an extraordinary meal everyone will devour.
• Elevate your dinner game with professional-level enchiladas that taste like they're straight from a gourmet restaurant, yet simple enough for home cooks of all skill levels.
• Easily adapt the recipe by swapping shrimp with chicken, adding extra vegetables, or adjusting spice levels to match your family's taste preferences.

Ingredients That Make Shrimp Enchiladas Unforgettable

• Shrimp: Sweet and tender seafood that forms the primary protein of the dish, best when fresh and deveined.
• Cheese: Rich dairy component adding creamy texture and depth of flavor, preferably a melting variety like Monterey Jack or cheddar.

• Onion, Garlic: Classic flavor base that provides depth and aroma to the filling and sauce.
• Tomatoes, Corn: Fresh vegetables adding sweetness, moisture, and color to the shrimp mixture.
• Cilantro: Fresh herb for bright garnish with vibrant flavor, optional but recommended.

• Butter, Flour: Create a classic roux for thickening the creamy sauce, essential for smooth texture.
• Broth, Heavy Cream, Sour Cream: Liquid components that build a rich, smooth sauce with complex flavor profile.
• Tortillas: Soft corn or flour wraps that hold the shrimp filling, preferably fresh and pliable.

• Chili Powder, Cumin, Smoked Paprika, Salt, Pepper: Warm spices and seasonings that enhance the shrimp's natural flavor and add southwestern character.

How to Make Shrimp Enchiladas from Scratch

Step 1: Prepare Shrimp Mixture

• Chili powder
• Cumin
• Smoked paprika
• Salt
• Black pepper

Cook until shrimp turn completely pink and opaque. Fold in diced tomatoes and corn kernels. Mix thoroughly and remove from heat.

Step 2: Craft Creamy Sauce

• Heavy cream
• Shredded cheese
• Sour cream
• Garlic powder
• Onion powder
• Salt
• Pepper

Stir until sauce becomes silky and uniform.

Step 3: Roll Enchiladas

Preheat oven to 375°F. Grease a 9×13-inch baking dish. Place tortillas on a clean surface. Spoon shrimp mixture into center of each tortilla. Roll tightly and arrange seam-side down in prepared dish.

Step 4: Bake and Finish

Pour creamy sauce evenly over rolled tortillas. Sprinkle additional shredded cheese on top. Bake uncovered for 20-25 minutes until edges turn golden and sauce bubbles.

Step 5: Garnish and Serve

Sprinkle fresh chopped cilantro over enchiladas. Serve immediately with salsa, guacamole, or side salad.

Smart Tips for the Best Shrimp Enchiladas

• Select Fresh Shrimp: Choose plump, firm shrimp without any strong fishy smell for the best flavor and texture in your enchiladas.
• Perfect Spice Balance: Adjust chili powder and cumin quantities to match your heat preference, creating a personalized taste profile for the dish.
• Prevent Sauce Separation: Whisk the cream sauce slowly and consistently to ensure a smooth, creamy texture without lumps or breaking.
• Quick Tortilla Tip: Warm tortillas briefly in a skillet before filling to prevent cracking and make them more pliable for rolling enchiladas.
• Cheese Melting Hack: Let the enchiladas rest for 5 minutes after baking to allow cheese to set and make cutting and serving easier.

Storing and Reheating Shrimp Enchiladas Without Sacrificing Flavor

• Store leftover enchiladas in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Wrap individual enchiladas or the entire dish tightly in plastic wrap and aluminum foil. Freeze for maximum 2 months. Label the container with the date to track storage time.
• Preheat oven to 350°F. Place enchiladas in a baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until heated through. Remove foil during the last 5 minutes for crispy edges.
• Place individual enchiladas on a microwave-safe plate. Heat on medium power for 1-2 minutes, checking halfway to ensure even warming. Add a splash of broth to prevent dryness.

Pair These Shrimp Enchiladas with the Right Sides

• Crisp sauvignon blanc or albariño cuts through the creamy enchiladas' richness, complementing the shrimp's delicate flavor with bright, citrusy notes.
• Classic lime margarita provides tangy contrast to the rich, cheesy sauce, while tequila's warmth enhances the enchiladas' spicy undertones.
• Mexican-style lager or wheat beer with orange or lime hints cleanses the palate, balancing the dish's creamy texture and spice profile.
• Chopped tomatoes, onions, cilantro, and lime create a vibrant, zesty side that adds fresh crunch and acidity to the decadent enchiladas.

Flavor Variations for Shrimp Enchiladas Worth Trying

• Vegetarian Enchiladas: Replace shrimp with roasted black beans, bell peppers, and zucchini for a hearty plant-based alternative that maintains the original recipe's rich flavors.
• Gluten-Free Option: Swap wheat tortillas with corn tortillas and use gluten-free flour for the sauce to create a celiac-friendly version that doesn't compromise taste.
• Low-Carb Adaptation: Substitute tortillas with large lettuce leaves or zucchini strips, using a cauliflower cream sauce instead of traditional cream for a lighter, keto-friendly meal.
• Dairy-Free Modification: Use coconut cream instead of heavy cream, nutritional yeast in place of cheese, and dairy-free sour cream alternative to accommodate lactose-intolerant diners while preserving the enchiladas' creamy texture.

Enchilada Q&A for Shrimp Fans

• Can I use frozen shrimp for this recipe?

Yes, thaw frozen shrimp completely and pat dry before cooking. Ensure shrimp are fully defrosted to prevent excess moisture in the enchiladas.

• How spicy are these enchiladas?

The recipe has mild heat from chili powder and cumin. You can reduce spices for less heat or add extra chili powder for more kick.

• What type of tortillas work best?

Flour tortillas are recommended for this recipe. Corn tortillas can be used but might become slightly more fragile when rolling and baking.

• Is there a way to make this recipe lighter?

Use low-fat cheese, Greek yogurt instead of sour cream, and reduce the amount of butter in the sauce to create a lighter version of the enchiladas.

Creamy Shrimp Enchiladas Recipe

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4.8 from 39 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Savory Mexican Creamy Shrimp Enchiladas dance with zesty flavors and rich textures that promise pure comfort. Packed with succulent shrimp, melted cheese, and a luxurious sauce, these enchiladas will transport you straight to culinary bliss.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 1 lb (450g) large shrimp, peeled, deveined, and chopped

Vegetables and Seasonings:

• ½ cup onion, finely diced
• 2 cloves garlic, minced
• ½ cup diced tomatoes (canned or fresh)
• ½ cup corn kernels (fresh, canned, or frozen)
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Sauce and Cheese Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 ½ cups (360 milliliters) chicken or vegetable broth
• 1 cup (240 milliliters) heavy cream or half-and-half
• 1 cup (120 grams) shredded Monterey Jack cheese
• ¼ cup (60 grams) sour cream
• 8–10 medium flour tortillas
• 1 cup (120 grams) shredded Monterey Jack or cheddar cheese (for topping)
• 2 tablespoons fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

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Instructions

1. Sauté diced onions and minced garlic in olive oil until translucent and fragrant, developing a rich base for the shrimp filling.
2. Introduce shrimp to the skillet, seasoning generously with chili powder, cumin, smoked paprika, salt, and pepper to create a vibrant and aromatic mixture.
3. Cook shrimp until they transform into a delicate pink color and become completely opaque, ensuring precise doneness without overcooking.
4. Incorporate diced tomatoes and corn into the shrimp mixture, blending the ingredients to create a harmonious and textured filling.
5. Prepare the cream sauce by creating a golden roux with melted butter and flour, whisking carefully to prevent any lumps from forming.
6. Gradually stream chicken broth into the roux, stirring consistently to develop a smooth, thickened base for the creamy sauce.
7. Reduce heat and fold in heavy cream, shredded cheese, sour cream, and aromatic seasonings, transforming the sauce into a velvety, rich coating.
8. Warm tortillas slightly to enhance flexibility, then carefully distribute the shrimp filling, rolling each tortilla tightly and positioning them seam-side down in a prepared baking dish.
9. Cascade the luxurious cream sauce over the enchiladas, ensuring complete and even coverage across the rolled tortillas.
10. Sprinkle an additional layer of shredded cheese on top, creating a golden, melted crust during baking.
11. Bake uncovered in a preheated oven until the enchiladas become bubbly and the cheese develops a beautiful golden-brown color.
12. Finish the dish with a vibrant garnish of fresh cilantro, serving alongside zesty salsa, creamy guacamole, or a crisp side salad.

Notes

• Select jumbo or large shrimp for a meatier texture and more satisfying bite in each enchilada roll.
• Control spice levels by adjusting chili powder and cumin to suit individual heat preferences without overwhelming the delicate shrimp flavor.
• Prevent rubbery shrimp by removing them from heat immediately after turning pink to maintain tenderness and juiciness.
• Make this dish gluten-free by substituting regular flour with cornstarch or a gluten-free flour blend in the creamy sauce and using corn tortillas instead of flour tortillas.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 487
• Sugar: 3 g
• Sodium: 780 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 192 mg