Creamy shrimp enchiladas have become my go-to for a quick yet impressive weeknight meal. I first discovered how amazing they could be when I was trying to use up some leftover shrimp and sour cream, and I ended up creating what I now consider the best creamy shrimp enchiladas. The aroma of sautéed garlic and cumin filling my kitchen always signals a delicious dinner is on its way. This recipe is so simple, you’ll want to make this creamy shrimp enchilada recipe regularly. Let’s get cooking!
Why You’ll Love This Creamy Shrimp Enchiladas
Get ready to fall in love with this easy creamy shrimp enchiladas recipe. It’s perfect for busy weeknights or when you want to impress guests without a fuss. Here’s why these will become a favorite:
- Incredibly Flavorful: Tender shrimp and a rich, velvety cream sauce create a taste explosion.
- Quick to Make: You can have these delicious shrimp enchiladas with cream sauce on the table in under an hour.
- Customizable Spice: Easily adjust the heat to your preference, from mild to spicy creamy shrimp enchiladas.
- Simple Ingredients: Uses common pantry staples and fresh ingredients for a truly homemade creamy shrimp enchiladas experience.
- Crowd-Pleaser: Even picky eaters adore the cheesy, creamy goodness.
- Versatile: Perfect for a casual dinner or a more elegant gathering.
- Satisfying Meal: A complete, hearty dish that leaves everyone feeling happy and full.
Ingredients for Creamy Shrimp Enchiladas
Gather these ingredients for a truly delightful creamy shrimp enchilada recipe. They’re simple, fresh, and come together beautifully to create a dish that’s both comforting and elegant. My favorite part is how the sour cream makes the sauce so wonderfully rich!
- 2 tablespoons olive oil – for sautéing the veggies
- 1 medium onion, chopped – about 1 cup, adds a sweet base
- 1 medium red bell pepper, chopped – for a touch of sweetness and color
- 1 medium jalapeño, minced (optional) – for a hint of heat; omit for milder flavor
- 1 pound raw shrimp, peeled and deveined – medium-sized work best for even cooking
- 2 cloves garlic, minced – essential for that aromatic depth
- 1 teaspoon ground cumin – brings that classic Mexican flavor
- Salt and pepper to taste – always important for seasoning
- 2 tablespoons butter – forms the base of our luscious sauce
- 2 tablespoons all-purpose flour – thickens the cream sauce beautifully
- 1 cup chicken broth – adds liquid and savory notes
- 1 cup sour cream – the key to that signature creamy texture in these shrimp enchiladas with cream sauce
- 1 cup Monterey Jack cheese, shredded – melts wonderfully for that cheesy topping
- 8-10 tortillas – corn is traditional, but flour works too!
- 1/4 cup fresh cilantro, chopped (for garnish) – adds a fresh finish
Substitutions and Additions
Don’t have shrimp? You can easily swap it out for chicken or even tofu to make delicious creamy chicken enchiladas recipe style dishes. For a kick, consider adding a pinch of cayenne pepper or a dash of hot sauce to the cream sauce for spicy creamy shrimp enchiladas.
How to Make Creamy Shrimp Enchiladas
Get ready for a simple yet incredibly satisfying dinner. Making these creamy shrimp enchiladas is easier than you think, and the results are absolutely delicious. Follow these steps for a truly memorable meal.
Preparing the Shrimp Filling
First, preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish. In a skillet, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, and jalapeño. Sauté until they’re nice and soft, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Toss in the shrimp and cumin, cooking just until the shrimp turn pink and opaque, about 2-3 minutes. Season with salt and pepper. This quick sauté ensures tender shrimp and flavorful veggies for your shrimp enchilada recipe creamy.
Making the Cream Sauce
Now, let’s create that luxurious sauce. In the same skillet (no need to wash it!), melt the butter over medium heat. Whisk in the flour and cook for just a minute or two until it forms a light golden paste. Gradually pour in the chicken broth, whisking constantly until the mixture thickens and becomes smooth, which should take about 5 minutes. Remove the skillet from the heat and stir in the sour cream and half of the shredded Monterey Jack cheese. Keep stirring until everything is melted and wonderfully creamy. For more information on making a roux, you can check out Food Network’s guide.
Assembling and Baking
Time to bring it all together! Spread a thin layer of the cream sauce on the bottom of your prepared baking dish. Take your tortillas and fill each one generously with the shrimp and vegetable mixture. Roll them up snugly and place them seam-side down in the dish. Pour the remaining luscious sauce evenly over the top of all the rolled enchiladas. Sprinkle the rest of the shredded Monterey Jack cheese over everything. Bake in your preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden. The aroma will tell you when your easy creamy shrimp enchiladas are ready!
Pro Tips for the Best Creamy Shrimp Enchiladas
I’ve learned a few tricks over the years to make these shrimp enchiladas with cream sauce truly exceptional. Follow these tips, and you’ll be serving up restaurant-quality dishes at home!
- Don’t overcook the shrimp! They cook quickly and can become tough if overdone.
- Use good quality sour cream for the creamiest sauce.
- Warm your tortillas slightly before rolling to prevent them from cracking.
- Let the enchiladas rest for a few minutes after baking before slicing.
What’s the secret to perfect shrimp enchiladas with cream sauce?
The real secret to perfect shrimp enchiladas with cream sauce is to not overcook the shrimp and to make sure your sauce is velvety smooth. Whisking the flour and butter well creates a proper roux, which is key for thickening. I also find that using room temperature sour cream helps it incorporate without clumping. For tips on ingredient preparation, see Simply Recipes’ guide on prepping shrimp.
Can I make creamy shrimp enchiladas ahead of time?
Yes, you absolutely can! Assemble the enchiladas completely, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. You may need to add a few extra minutes to the baking time since they’ll be cold.
How do I avoid common mistakes with homemade creamy shrimp enchiladas?
A common pitfall is overcooking the shrimp, leading to a rubbery texture. Another mistake is not preheating the oven properly, which can result in soggy enchiladas. Lastly, be sure to spread a thin layer of sauce on the bottom of the dish to prevent the bottom layer of tortillas from sticking.
Best Ways to Serve Creamy Shrimp Enchiladas
These creamy shrimp enchiladas are so versatile, they make a fantastic centerpiece for almost any meal! I love serving them with a simple side salad dressed with a light vinaigrette to cut through the richness. A dollop of extra sour cream or a spoonful of fresh salsa on top adds another layer of flavor. For a truly authentic experience, consider serving them alongside some fluffy Mexican rice or a helping of refried beans. These pairings complement the creamy, cheesy goodness of the enchiladas beautifully, making for a complete and satisfying meal that everyone will rave about. If you’re looking for more dinner ideas, check out our dinner recipes.
Nutrition Facts for Creamy Shrimp Enchiladas
Here’s a breakdown of the estimated nutritional information for these delicious creamy shrimp enchiladas, per serving. This recipe offers a balanced meal with protein and healthy fats, making it a satisfying option for dinner.
- Calories: 350 kcal
- Fat: 18 g
- Saturated Fat: 10 g
- Protein: 20 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 500 mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more detailed nutritional information, you can consult resources like the USDA FoodData Central.
How to Store and Reheat Creamy Shrimp Enchiladas
Leftovers of your delicious creamy shrimp enchiladas are a real treat! Once they’ve cooled slightly after baking, it’s important to store them properly to maintain their flavor and texture. For optimal freshness, transfer any remaining enchiladas into an airtight container. These containers are perfect for keeping them safe from absorbing other fridge odors. You can confidently store your homemade creamy shrimp enchiladas in the refrigerator for about 3 to 4 days. If you find yourself with a larger batch or want to plan meals further ahead, these enchiladas freeze beautifully. Wrap them well in plastic wrap and then foil to prevent freezer burn, and they’ll keep for up to 3 months. When you’re ready to enjoy them again, reheating is simple!
To reheat, the best method for preserving the texture of your shrimp enchiladas with sour cream sauce is in the oven. Place individual servings or the whole dish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps to re-melt the cheese and warm the sauce without making the tortillas soggy. If you’re in a real hurry, you can microwave them, but be aware the texture might be slightly softer.
Frequently Asked Questions About Creamy Shrimp Enchiladas
What are creamy shrimp enchiladas?
Creamy shrimp enchiladas are a delightful Mexican-inspired dish featuring tender shrimp and a rich, velvety cream sauce rolled inside tortillas, topped with more sauce and cheese, and then baked until bubbly and golden. They are a wonderfully comforting and flavorful meal.
Can I freeze creamy shrimp enchiladas?
Yes, you absolutely can freeze these homemade creamy shrimp enchiladas. Assemble them completely, cover them tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw them in the refrigerator overnight before baking.
What kind of tortillas are best for shrimp enchiladas?
For the most authentic experience, corn tortillas are traditionally best for enchiladas, as they hold their shape well and absorb the sauce nicely. However, flour tortillas also work wonderfully for these easy creamy shrimp enchiladas, offering a slightly softer texture.
Variations of Creamy Shrimp Enchiladas You Can Try
Looking to switch things up? These creamy shrimp enchiladas are incredibly adaptable! Whether you’re craving a little more heat, a different cooking method, or a different protein, there are several ways to make this dish your own. These variations ensure there’s a perfect version for everyone, from spice lovers to those looking for a simpler bake. For other Mexican-inspired dishes, consider our beef and cheese chimichangas.
Spicy Creamy Shrimp Enchiladas
For those who love a kick, easily transform these into spicy creamy shrimp enchiladas by adding a pinch of cayenne pepper to the sauce or including extra diced jalapeños or serrano peppers in the filling. A dash of your favorite hot sauce can also boost the heat.
Shrimp Enchilada Casserole Recipe
Short on time or prefer a no-roll approach? Try a shrimp enchilada casserole recipe! Simply layer the tortillas torn into pieces with the shrimp mixture and sauce in your baking dish, then top with cheese and bake. It’s a quicker, equally delicious way to enjoy the flavors.
Creamy Chicken Enchiladas Recipe
Don’t eat seafood? No problem! You can absolutely make these using chicken. Simply substitute cooked, shredded chicken for the shrimp to create a delightful creamy chicken enchiladas recipe. It’s a fantastic alternative for a family favorite.
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Amazing Creamy Shrimp Enchiladas Recipe Awaits
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy these irresistible creamy shrimp enchiladas, a flavor explosion perfect for any weeknight or gathering. This recipe features tender shrimp, a rich, velvety sauce, and customizable spice levels, making it an easy yet elegant meal.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion, chopped
- 1 medium Red Bell Pepper, chopped
- 1 medium Jalapeño, minced (optional)
- 1 pound Raw Shrimp, peeled and deveined
- 2 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- Salt and Pepper to taste
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 1 cup Chicken Broth
- 1 cup Sour Cream
- 1 cup Monterey Jack Cheese, shredded
- 8–10 Tortillas
- 1/4 cup Fresh Cilantro, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- Sauté onions, red bell pepper, and jalapeño in a skillet with olive oil over medium heat until translucent, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Mix in shrimp and cumin; cook until shrimp turn pink, about 2-3 minutes. Season with salt and pepper. Set aside.
- Melt butter in the same skillet. Whisk in flour and cook until golden, 1-2 minutes.
- Gradually whisk in chicken broth until the mixture thickens, about 5 minutes.
- Remove from heat. Stir in sour cream and half of the cheese until smooth.
- Spread a thin layer of sauce in the baking dish.
- Fill each tortilla with the shrimp mixture, roll them up, and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas and sprinkle with the leftover cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For a milder version, omit the jalapeño. For more spice, add cayenne pepper.
- Substitute chicken or tofu for shrimp for a non-seafood option.
- Use corn tortillas or low-carb tortillas for a gluten-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 150 mg