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Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas combine succulent shrimp, smooth cheese, and a luscious creamy enchilada sauce wrapped in soft tortillas. This quick and easy recipe delivers bold Mexican-inspired flavors with a comforting, melt-in-your-mouth texture, perfect for weeknight dinners or special occasions.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Shrimp Filling

  • 1 lb fresh peeled and deveined shrimp
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup green chilies or diced jalapeños
  • 4 oz cream cheese or 1/2 cup sour cream
  • 1 cup shredded cheddar or Monterey Jack cheese

Enchiladas & Sauce

  • 8 soft flour or corn tortillas
  • 2 cups creamy or green enchilada sauce
  • 1 cup shredded cheddar or Monterey Jack cheese (for topping)

Garnishes

  • Fresh cilantro, chopped
  • Lime wedges
  • Thinly sliced avocado
  • Sour cream dollops

Instructions

  1. Prepare the Filling: Sauté chopped onions and minced garlic in a skillet over medium heat until fragrant and translucent. Add peeled shrimp and cook until just pink and tender, about 3-4 minutes. Remove from heat and stir in green chilies, cream cheese (or sour cream), and 1 cup shredded cheese until fully combined into a creamy, savory filling.
  2. Warm the Tortillas: Lightly warm the tortillas on a skillet or in the microwave for about 20-30 seconds to make them soft and pliable, preventing cracks when rolling.
  3. Assemble the Enchiladas: Spoon an even amount of the creamy shrimp filling onto each tortilla. Roll them up tightly and place seam-side down in a baking dish that has been lightly coated with part of the enchilada sauce to prevent sticking.
  4. Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are well-covered. Sprinkle a generous layer of shredded cheese on top for a melty, golden finish.
  5. Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the enchiladas uncovered for 20-25 minutes, until the cheese is bubbling and slightly golden brown, indicating the dish is ready to serve.

Notes

  • Don’t overcook shrimp to avoid a rubbery texture; remove them as soon as they turn pink.
  • Warm the enchilada sauce slightly before pouring to enhance flavor absorption.
  • Use fresh shrimp, herbs, and peppers for the best flavor and aroma.
  • Let the baked dish rest for 5 minutes before slicing to set the sauce and ease serving.
  • Adjust spice levels by tasting and modifying chilies or jalapeños according to preference.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free (use corn tortillas)

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 180 mg

Keywords: shrimp enchiladas, creamy shrimp enchiladas, Mexican shrimp recipe, easy seafood enchiladas, creamy enchiladas, dinner recipe, baked enchiladas