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Shrimp Enchiladas Recipe

Shrimp Enchiladas Recipe with Creamy Sauce and Melted Cheese
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Cheesy shrimp enchiladas filled with tender shrimp, jalapeños, onions, and tomatoes, all baked in a spicy, creamy sauce.

Ingredients

Scale
  • 12–14 oz large shrimp
  • 1–2 Tbsp vegetable oil
  • 1 small yellow onion, thinly sliced
  • 2 large jalapeños, seeded if desired
  • 2 medium tomatoes on the vine, diced
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup sour cream
  • 2 garlic cloves, minced
  • 1/4 tsp cayenne pepper
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp cumin
  • Salt, to taste
  • 4 soft taco flour tortillas
  • 8 oz Monterey Jack cheese, grated and divided

Instructions

1. Preheat oven to 350°F and grease a 9×9-inch baking dish.

2. Heat oil in a large pan over medium heat and sauté onion and jalapeños until softened.

3. Add tomatoes and garlic, stir, and cook until vegetables are tender.

4. Whisk heavy cream, sour cream, spices, and salt, then pour into the pan and bring to a gentle simmer over medium-low heat.

5. Nestle shrimp into the sauce and cook until opaque, flipping once, then remove from heat.

6. Divide half of the cheese among tortillas, placing it in a line down the center.

7. Using a slotted spoon, add shrimp and vegetables over the cheese.

8. Roll tortillas and place seam-side down in the baking dish.

9. Pour sauce over enchiladas and top with remaining cheese.

10. Bake for 15–18 minutes, until bubbly and melted.

Notes

Flour tortillas are sturdier and easier to roll, but corn tortillas can be used if softened first.

If using corn tortillas, warm them briefly with oil to prevent breaking.

Seafood does not reheat well; reheat leftovers gently in the oven at 325°F until just warmed through.

Nutrition

Find it online: https://paulakitchen.com/shrimp-enchiladas-recipe/