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.
Ingredients
Scale
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
Instructions
- Sauté diced onions and minced garlic in olive oil until translucent and fragrant, developing a rich base for the shrimp filling.
- Introduce shrimp to the skillet, seasoning generously with chili powder, cumin, smoked paprika, salt, and pepper to create a vibrant and aromatic mixture.
- Cook shrimp until they transform into a delicate pink color and become completely opaque, ensuring precise doneness without overcooking.
- Incorporate diced tomatoes and corn into the shrimp mixture, blending the ingredients to create a harmonious and textured filling.
- Prepare the cream sauce by creating a golden roux with melted butter and flour, whisking carefully to prevent any lumps from forming.
- Gradually stream chicken broth into the roux, stirring consistently to develop a smooth, thickened base for the creamy sauce.
- Reduce heat and fold in heavy cream, shredded cheese, sour cream, and aromatic seasonings, transforming the sauce into a velvety, rich coating.
- 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.
- Cascade the luxurious cream sauce over the enchiladas, ensuring complete and even coverage across the rolled tortillas.
- Sprinkle an additional layer of shredded cheese on top, creating a golden, melted crust during baking.
- Bake uncovered in a preheated oven until the enchiladas become bubbly and the cheese develops a beautiful golden-brown color.
- 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