These creamy shrimp enchiladas are a tasty twist on a classic! Filled with succulent shrimp and topped with a rich, cheesy sauce, they’re sure to win hearts at the dinner table.
Honestly, who can resist a warm, cheesy dish? I find myself going back for seconds every time. Pair it with a side salad for a complete meal, and enjoy the smiles around you!
Key Ingredients & Substitutions
Shrimp: Medium shrimp add a nice texture, but you can use large shrimp for a more impressive bite or even cooked imitation crab if preferred. For a vegetarian option, try substituting with sautéed mushrooms or a mix of veggies.
Tortillas: Flour tortillas are soft and wrap nicely. If you’re looking for a healthier option, corn tortillas are a great choice. They bring a natural corn flavor, but be sure to soften them first or they might crack.
Sour Cream/Cream Cheese: Sour cream adds creaminess and tang. If you need a lighter option, Greek yogurt works well. Cream cheese can be substituted with ricotta for a slightly different texture.
Cheese: I love using a blend of cheddar and Monterey Jack because they melt beautifully. You could try pepper jack for a kick or even vegan shredded cheese if you’re going dairy-free.
How Do I Make Sure My Enchiladas Stay Rolled Up?
Keeping enchiladas tightly rolled is key to a successful dish. Here’s how to master it:
- Warm tortillas slightly to make them more pliable. This helps prevent cracking. A microwave wrapped in a damp towel for 20-30 seconds works well.
- Be careful not to overfill; about 1/4 to 1/3 cup of filling per tortilla is perfect.
- Roll from one end to the other, tucking in the sides as you go to keep everything inside.
After rolling, place seam side down in the dish to keep them from unwinding!
How to Make Creamy Shrimp Enchiladas
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) medium shrimp, peeled and deveined
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1-2 jalapeños, seeded and finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
For the Sauces:
- 1 cup sour cream or Mexican crema
- 1 cup cream cheese, softened
- 1/2 cup milk (adjust for desired sauce consistency)
- 1 tablespoon fresh lime juice
- 1/2 cup diced tomatoes (fresh or canned, drained)
- 1/2 cup chopped fresh cilantro, plus extra for garnish
For the Assembly:
- 8 small flour tortillas
- Cooking spray or oil for greasing the baking dish
- 1 cup shredded cheddar cheese or Mexican blend cheese
- 1/2 cup shredded Monterey Jack cheese
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and another 20-25 minutes to bake. So, in total, you’ll spend about 55-60 minutes in the kitchen! It’s a simple process that’s definitely worth the wait.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your enchiladas bake evenly and get that delightful bubbly cheese on top. While the oven warms up, prepare your baking dish by lightly greasing it with cooking spray or a bit of oil.
2. Cook the Filling:
In a large skillet over medium heat, warm the olive oil or butter. Toss in the chopped onion and cook for about 3-4 minutes until it’s softened. Then, add in the minced garlic, diced red bell pepper, and jalapeños (if using). Cook for another 2 minutes, stirring occasionally until everything is fragrant and tender.
3. Add the Shrimp and Spices:
Stir in the cumin, chili powder, salt, and pepper to season the mixture. Now, add the shrimp to the skillet and cook until they turn pink and are opaque, which should take about 3-4 minutes. Once done, remove the skillet from the heat and set it aside.
4. Make the Creamy Sauce:
In a mixing bowl, combine sour cream, softened cream cheese, 3/4 cup of the cheddar cheese, Monterey Jack cheese, milk, chopped cilantro, lime juice, and diced tomatoes. Mix everything until you have a smooth and creamy consistency.
5. Combine the Filling and Sauce:
Add the cooked shrimp mixture into the bowl with the creamy sauce and gently mix until everything is well combined. This is the flavorful filling for your enchiladas!
6. Prepare the Tortillas:
To make rolling easier, warm the tortillas slightly. You can do this by microwaving them wrapped in a damp towel for 20-30 seconds or warming them on a skillet for a few seconds. This will keep them pliable.
7. Assemble the Enchiladas:
Take a tortilla, spoon an even amount of the shrimp and creamy mixture onto it, then roll it up tightly. Place each rolled tortilla seam side down in your greased baking dish. Repeat this process until all the tortillas are filled and in the dish.
8. Top with Sauce and Cheese:
Pour any remaining creamy sauce over the topped enchiladas, making sure they are well coated. Finally, sprinkle the remaining 1/4 cup of cheddar cheese on top for that gooey finish!
9. Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden. Your kitchen will smell heavenly!
10. Serve and Enjoy:
Once done, take the enchiladas out of the oven and let them sit for a few minutes before serving. Garnish with extra chopped cilantro and serve with lime wedges, guacamole, or your favorite salsa on the side. Enjoy your creamy shrimp enchiladas alongside some Mexican rice or a fresh salad!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Frozen shrimp work well; just ensure they are fully thawed before cooking. You can thaw them overnight in the fridge or quickly in a sealed plastic bag submerged in cold water.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the filling and sauce the day before and assemble the enchiladas the next day. Just store the filling in an airtight container in the refrigerator and assemble just prior to baking.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in the microwave or in a covered dish in the oven at 350°F (175°C) until heated through.
Can I Adjust the Spice Level?
Of course! If you prefer a milder flavor, simply reduce the amount of jalapeños or omit them entirely. For extra heat, add a pinch of cayenne pepper or use spicy cheese. You can always adjust spices to suit your taste!