shrimp enchiladas

When velvety cheese sauce smothers fluffy tortillas wrapping moist, sweet shrimp-it can only mean one thing: Creamy Shrimp Enchiladas! A yummy seafood meal!

Shrimp Enchiladas

butter

flour

chicken broth

sour cream

Ortega chilis

Monterey Jack cheese (shredded)

unsalted butter

yellow onion, (chopped)

jalapeno (finely chopped and seeded)

garlic, (minced)

mushrooms

shrimp, peeled and deveined (cut into 3/4 inch pieces)

salt

pepper

cumin

chili powder

cilantro (chopped)

flour tortillas

Monterey jack cheese (shredded)

fresh chopped cilantro, (roughly chopped)

Preheat the oven to 350 degrees. Spray a 9X13-inch baking dish with nonstick cooking spray. Set aside.

In a medium saucepan over medium heat, melt butter. Whisk flour and stir until the butter and flour are well combined. Continue to cook, stirring constantly, for 1 minute to remove the flour taste. 

Remove the skillet from heat and whisk in broth. Place back on heat and cook, stirring constantly, until the mixture comes to a boil and has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don&#039;t skip this step-if the sauce is too hot and you add the sour cream it will curdle it)  Add sour cream, chilies, and 1 cup Monterey Jack Cheese and stir until sauce is smooth and sour cream is completely dissolved. Set aside.

Make the Sauce:

In a large skillet, melt butter over medium heat. Add chopped onion, jalapeno, and garlic and sauté until slightly softened about 2 minutes. Add mushrooms and continue to saute until tender, 5-8 minutes. Add Shrimp and continue to saute for 2-3 minutes or until pink just start to turn pink. Remove from heat and stir in salt, pepper, cumin, chili powder, fresh cilantro. Add one cup of prepared sauce and stir to combine.

Make the Filling:

Lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center, roll tightly and lay seam side down into the prepared baking dish. Repeat with remaining tortillas and shrimp mixture. Pour the cream sauce evenly over the top and sprinkle 1 1/2 cups cheese evenly over top. Place in preheated oven and bake, covered, until lightly golden and bubbly, about 20 minutes.

Remove from the oven and let the enchiladas sit for 10 minutes before serving. Garnish with fresh chopped cilantro.

Assembly:

These Creamy Shrimp Enchiladas are a delicious Mexican recipe filled with veggies and shrimp and covered with a rich, creamy sauce. Don&#x27;t like shrimp? Make this a Creamy Chicken Enchilada recipe and it will be just as good.

Creamy Shrimp Enchiladas

red bell pepper, diced finely

white onion, diced finely

garlic,

shrimp, peeled and deveined and chopped into 1 inch pieces

cilantro

lime juice

salsa verde

Monterey Jack cheese

Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.

For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.

Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.

Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.

For the Sauce: In a large skillet melt the butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.

Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until melted. You can remove mixture from the heat and stir in the green salsa and sour cream.

Add 1 cup of the sauce to the reserved shrimp mixture and stir.

Fill a tortilla with 1/3 cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.

Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.

Remove from the oven and let the enchiladas sit for 10 minutes before serving.

olive oil

onion, diced

red bell pepper, chopped

jalapeño, seeds removed and minced

lb. shrimp, shells removed, deveined, and chopped

Kosher salt

black pepper

tbsp. all-purpose flour

c. milk

green chilis

c. shredded Monterey Jack, divided

cilantro,

Pico de gallo,

I do always have a problem with the tortillas turning mushy so I skipped putting the sauce on the bottom of the casserole and sprayed it with Pam instead.  During the last five minutes of cooking, I added the sauce and the cheese.  Turned out lovely with a little crisp on the bottom, saucy and cheesey and just yum.

These truly are THE BEST shrimp enchiladas! I didnt have sour cream, so I used cream cheese in lieu- I think it made the sauce consistency a little thicker, and I didnt experience the mushy tortillas that others mention.  The husband raved that the enchiladas were better than the ones we enjoy at our favorite local mexican seafood restaurant!  Wow! Absolutely delicious!
 This recipe is easy, delish AND a keeper! <3

We loved it! I do think it needed more shrimp though. Next time I will use 1 1/2 - 2 lbs.

make sure you use strong Tortillas
 they go to mush if you don't. A nd double shrimp to at least 2 lbs. I also added a lot more seasonings

Absolutely delicious!!! Saving and printing this recipe!! We added the sauce to our red sauce in our beef enchiladas as well as using this recipe for shrimp.

Thank you! This recipe was perfect. I made a few substitutions to make it keto friendly. Almond Milk (Vanilla Flavored), Almond Flour and Protein Wraps. I served it over Mexican Cauliflower Rice and viola!

I think I may try a mix of red,yellow, orange peppers. I added a little homemade taco seasoning (just a smidge)... other than that, I feel confident to serve these to friends next time... I can’t wait for them to try..

Made this for my wife’s b day and it was fantastic!! I diced up some tomatoes to add along with the fresh parsley on top of the cream sauce before adding to the oven.

This came out terrific! Not mushy at all (maybe because I cooked in my air fryer/convection oven?) and there was plenty of shrimp. But I used a one lb bag of Trader Joe’s Argentinian shrimp which are completely peeled and deveined, so there was no waste, the entire pound was shrimp.

This recipe is good....but not sure I would call it "The Best" as it's labeled for the recipe.  I agree with the reviews that say the enchiladas are a bit mushy.  I will admit that could be a taste preference.  All in all, they were good....but doubtful I will make them again.  Bechemel sauce has its place, not sure it's in enchiladas.

These were a little bland for me the night I made them, but they tasted much more flavorful the next day. I'd probably add more cumin, some chili powder, and double the shrimp next time, but I will make again. They were very quick and easy, which wins major points with me.

Cream saUce very thick too but  very good I had to thin it with some broth

A delicious recipe for Shrimp Enchiladas, filled with tender garlic shrimp, sweet corn, and lime zest, lathered in a flavorful Yellow Mole Sauce. Vegetarian-adaptable

Shrimp Enchiladas 

pinch saffron with hot water

onion, white or yellow, rough chopped

garlic, rough chopped

yellow bell peppers (or

pumpkin seeds (or raw cashews)

coriander

cayenne

salt, more to taste

turmeric, optional, for color.

lime juice (zest it, save for filling)

garlic cloves, rough chopped

-2 tablespoons jalapeno, finely chopped

lb shrimp, raw, peeled and deveined, chopped

oregano

lime zest

Salt

mozzarella

Make the yellow mole sauce:  

Pour 2 tablespoons boiling water over the saffron, and let sit. In a large skillet, heat the oil over medium heat. Saute onion, bell pepper and garlic, and cover to let this steam and soften for about 5 minutes. Add coriander, cumin, cayenne (go light, add more to taste later) salt, pepper and saffron water. Stir one minute. Add the stock and pumpkin seeds. Bring to a simmer, cover, and simmer gently for 10-15 minutes until pumpkin seeds have softened. Let this cool. Add the lime juice. Blend until creamy, and silky smooth. You could do this ahead. Taste and adjust the cayenne to your liking. If you want to bump up the yellow color, add 1/2 teaspoon ground turmeric.

Make the enchilada filling. 

Chop the shrimp into small pieces. Heat the butter and garlic over medium-low heat. Add the shrimp and jalapeno and saute 2-3 minutes. Add the corn, oregano, lime zest, and salt. Once the shrimp is cooked, turn off the heat. If it is liquidy, drain. Stir in the cilantro, and add  1/2 cup of the mole sauce and half of the cheese.

Assemble

Warm the tortillas (so they are pliable and don&#8217;t crack when rolled) either in the oven, microwave, pan-sear or heat over a gas flame-then wrap up in a towel. Grease a 9&#215;13-inch baking dish. Place roughly 1/2 cup of the filling in each tortilla, rolling one at a time, placing seam side down in the baking dish. Lather with the sauce- you won&#8217;t need all -save the extras for plating. Sprinkle with cheese. 

Bake uncovered until golden and melty, 20-25 minutes. 

If serving like the photo above, heat the remaining mole sauce in a small saucepan. Spoon a little mole sauce on a plate, place the enchilada over the top. Top with thinly sliced radishes and a sprinkling of chopped cilantro. Microgreens are nice here too.

Creamy shrimp enchiladas with vegetables and cheese in a rich, spicy cream sauce. Mexican comfort food at its finest!

shrimp,

vegetable oil

yellow onion, thinly sliced

jalapeños,

medium vine tomatoes, diced

heavy whipping cream

garlic cloves,

cayenne pepper

chipotle chili powder

flour tortillas (8-inch)

Monterey Jack cheese, freshly grated

Prep the oven and dish

Preheat your oven to 350°F and generously grease a 9x9 inch baking dish with cooking spray or butter.

Cook the vegetables

Heat vegetable oil in a large skillet over medium heat. Add sliced onion and diced jalapeños, cooking for 4-5 minutes until softened. Add diced tomatoes and minced garlic, cooking another 3-4 minutes until vegetables are tender.

Make the cream sauce

In a small bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour this mixture into the skillet with the vegetables and bring to a gentle simmer over medium-low heat.

Cook the shrimp

Add the shrimp to the simmering sauce and cook for 2-3 minutes per side until they turn pink and are just opaque throughout. Don't overcook or they'll become tough. Remove from heat.

Assemble the enchiladas

Divide half of the grated cheese among the 4 tortillas, sprinkling it down the center. Using a slotted spoon, divide the cooked shrimp mixture over the cheese, reserving the sauce. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Top and bake

Pour the reserved cream sauce evenly over the enchiladas, then sprinkle with the remaining cheese. Bake for 15-18 minutes until the cheese is melted and bubbly and the enchiladas are heated through.

Rest and serve

Let the enchiladas rest for 5 minutes before serving to allow the sauce to thicken slightly. Serve hot with your favorite Mexican sides like rice, beans, or guacamole.

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Top 5 shrimp enchiladas recipes from across the web

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Shrimp Enchiladas

Creamy Shrimp Enchiladas

Shrimp Enchiladas

Shrimp Enchiladas

Shrimp Enchiladas

The most viewed shrimp enchiladas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine