Name: Creamy Shrimp Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb shrimp, peeled and deveined; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 teaspoon cumin; Salt and pepper to taste; 10 small flour tortillas; 1 cup shredded mozzarella cheese; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1 cup heavy cream; 1/2 cup green enchilada sauce; 1/2 cup diced green onions; 1/2 cup diced red bell pepper; Fresh cilantro, for garnish

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These creamy shrimp enchiladas are a delightful twist on the traditional recipe, featuring tender shrimp wrapped in soft tortillas and smothered in a rich, cheesy sauce. They’re perfect for a comforting meal that’s packed with flavor and ideal for both weeknight dinners and special occasions.

Creamy Shrimp Enchiladas

Ingredients

1 lb shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

10 small flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

½ cup sour cream

1 cup heavy cream

½ cup green enchilada sauce

½ cup diced green onions

½ cup diced red bell pepper

Fresh cilantro, for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).

In a large skillet, heat olive oil over medium heat. Add the shrimp and season with garlic powder, chili powder, cumin, salt, and pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from the skillet and set aside.

In a medium bowl, mix together the sour cream, heavy cream, and green enchilada sauce until smooth.

Lightly grease a 9x13-inch baking dish. Spoon a small amount of the creamy sauce on the bottom of the dish.

Warm the tortillas slightly in the microwave to make them more pliable. Place a few shrimp in the center of each tortilla and sprinkle with diced red bell pepper and green onions. Roll the tortillas tightly around the shrimp and place them seam-side down in the baking dish.

Pour the remaining creamy sauce over the top of the enchiladas and sprinkle with shredded mozzarella and cheddar cheese.

Bake for 20-25 minutes or until the cheese is melted and bubbly.

Garnish with fresh cilantro before serving.

Servings and timing

Servings: 6 servings

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Variations

Seafood swap: If shrimp isn’t your thing, try using other seafood like crab or scallops for a different flavor profile.

Spicy twist: Add some jalapeños or red pepper flakes for an extra kick of heat in the sauce or on top.

Vegetarian option: Swap the shrimp for a mix of roasted vegetables, such as zucchini, bell peppers, and mushrooms, for a hearty vegetarian version.

Cheese options: Experiment with different cheese blends like Monterey Jack, Pepper Jack, or even a smoky cheese for a unique flavor.

Storage/Reheating

Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, place the enchiladas in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual servings, though the oven method will help keep the cheese nice and bubbly.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, you can swap the flour tortillas for corn tortillas if you prefer. However, corn tortillas are a bit more delicate, so be careful when rolling them to prevent them from cracking.

Can I make these enchiladas ahead of time?

Yes, you can prepare these enchiladas a day in advance. Just assemble them in the baking dish, cover with plastic wrap, and refrigerate until you're ready to bake. Bake as directed when you're ready to serve.

Can I freeze these enchiladas?

Absolutely! To freeze, assemble the enchiladas, but do not bake them. Instead, cover tightly with foil or plastic wrap and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as usual.

Can I make the creamy sauce spicier?

Yes, you can add some heat to the sauce by mixing in some diced jalapeños, cayenne pepper, or hot sauce to your taste. The creamy sauce will balance out the spiciness nicely.

What can I serve these enchiladas with?

I love serving these enchiladas with a side of Mexican rice, black beans, or a fresh avocado salad. A dollop of sour cream and a sprinkle of fresh cilantro really enhances the flavors too.

Conclusion

These creamy shrimp enchiladas are the perfect mix of savory, cheesy, and creamy, with a hint of spice that’s sure to please anyone at the table. Whether you’re looking for a quick dinner or something special to share with friends and family, this recipe is a winner. Try it out and enjoy a delicious, satisfying meal!

Recipe:

Creamy Shrimp Enchiladas

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Author: Cheryl
Total Time: 40 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

These creamy shrimp enchiladas offer a delicious twist on the traditional Mexican dish, combining tender shrimp with a rich, cheesy sauce. Perfect for both weeknight dinners and special occasions, they bring together savory flavors with a hint of spice. Easy to make and full of comforting, creamy goodness, this recipe is sure to be a family favorite.

Instructions

Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add shrimp and season with garlic powder, chili powder, cumin, salt, and pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove and set aside.
In a medium bowl, mix sour cream, heavy cream, and green enchilada sauce until smooth.
Lightly grease a 9x13-inch baking dish. Spoon a small amount of the creamy sauce on the bottom of the dish.
Warm tortillas in the microwave to make them pliable. Place shrimp in the center of each tortilla, sprinkle with diced red bell pepper and green onions, then roll up tightly and place seam-side down in the dish.
Pour the remaining creamy sauce over the top of the enchiladas. Sprinkle with shredded mozzarella and cheddar cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.