Description
This Creamy Shrimp Enchiladas recipe features succulent shrimp combined with a rich cream cheese and sour cream sauce, seasoned with Mexican spices and baked to bubbly perfection. Wrapped in warm flour tortillas, topped with melted cheese, and garnished with fresh cilantro, these enchiladas make a comforting yet elegant main course perfect for seafood lovers.
Ingredients
Scale
Shrimp Filling
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces canned diced green chiles
Creamy Sauce
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup shredded Monterey Jack cheese
Assembly and Topping
- 8 flour tortillas (8-inch)
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped cilantro (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking your enchiladas later.
- Cook Shrimp Mixture: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds. Add the peeled and deveined shrimp along with cumin, chili powder, paprika, salt, and black pepper. Cook the shrimp for 3 to 4 minutes until they turn pink and opaque. Stir in the diced green chiles, then remove the skillet from heat.
- Prepare Creamy Filling: In a large mixing bowl, combine the softened cream cheese, sour cream, and heavy cream. Mix until smooth and creamy. Next, fold in the cooked shrimp mixture and 1 cup of shredded Monterey Jack cheese until everything is evenly incorporated.
- Assemble Enchiladas: Lightly grease a 9×13-inch baking dish. Spoon a portion of the shrimp filling into the center of each flour tortilla. Roll each tortilla tightly and place seam side down in the prepared baking dish. Pour any remaining filling or sauce evenly over the rolled enchiladas. Sprinkle the top with 1 cup of shredded Mexican blend cheese.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the enchiladas are hot and the cheese has melted and become bubbly.
- Broil for Golden Finish: For an extra golden and slightly crisp top, switch your oven to broil and broil the enchiladas for 2 to 3 minutes. Watch closely to avoid burning.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with chopped cilantro if desired. Serve warm, ideally with Spanish rice or a fresh avocado salad.
Notes
- You can substitute crab or a seafood mix for the shrimp for variety.
- Corn tortillas may be used instead of flour tortillas; warm them first to prevent cracking while rolling.
- Serve with Spanish rice or a fresh avocado salad as complementary sides.
