These creamy shrimp enchiladas are a warm and tasty treat! Stuffed with tender shrimp and covered in a smooth sauce, they make every bite feel special.
Honestly, who can resist cheese and shrimp together? I love how easy they are to make, and they always impress my friends at dinner—plus, leftovers (if there are any!) are the best! 😋
Key Ingredients & Substitutions
Shrimp: Medium shrimp are perfect for these enchiladas. If you can’t find fresh shrimp, frozen shrimp works just fine! Just thaw them and make sure they’re peeled and deveined. If you’re allergic, you can use shredded chicken or even beans for a vegetarian option.
Cheese: Monterey Jack is my favorite because it melts beautifully. If you’re looking for something different, try cheddar or mozzarella! Just keep in mind that stronger cheeses will change the flavor profile.
Sour Cream & Cream Cheese: The mixture of these two gives the dish its creamy texture. If you’re watching your fat intake, Greek yogurt is a great substitute—it’s lower in fat and still creamy!
Green Enchilada Sauce: This adds a lovely tangy flavor. If you can’t find it, salsa verde or even a homemade green sauce made with tomatillos will work. For a milder taste, go for a mild salsa!
How Do I Get My Tortillas to Roll Perfectly?
Warming your tortillas before filling them is key! When tortillas are warm, they become more flexible and won’t crack when you roll them. You can wrap them in a damp paper towel and microwave them for 30 seconds, or heat them in a dry skillet for just a few seconds on each side.
- Wrap tortillas in a paper towel and microwave for 30 seconds.
- Alternatively, heat a dry skillet over medium heat and warm each tortilla for about 10-15 seconds.
- This helps them roll easily without tearing.
Once they’re warm, spread the creamy mixture and fill with shrimp—then roll them up tight. Your enchiladas will hold together beautifully!
How to Make Creamy Shrimp Enchiladas
Ingredients You’ll Need:
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cups shredded Monterey Jack cheese (or a mild melting cheese)
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup green enchilada sauce (or salsa verde)
- 10-12 small flour or corn tortillas
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tablespoon butter
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Lime wedges, for serving
How Much Time Will You Need?
This creamy shrimp enchiladas recipe takes about 15 minutes to prep and 25 minutes to bake, so total it’ll be around 40 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Dish:
Start by preheating your oven to 375°F (190°C). While it’s heating, grab a 9×13-inch baking dish and lightly grease it, so the enchiladas don’t stick.
2. Cook the Shrimp:
In a large skillet, add the olive oil and butter, heating it over medium heat. Toss in the minced garlic and sauté it for about 1 minute until it smells amazing. Then, add the shrimp and season with salt, pepper, cumin, and chili powder. Cook them for 3-4 minutes until they turn pink and opaque. Remove from the heat and chop the shrimp roughly; set it to the side.
3. Make the Creamy Mixture:
In a mixing bowl, combine the softened cream cheese, sour cream, and green enchilada sauce until it’s all smooth and creamy. Don’t forget to stir in half of the chopped cilantro and 1 cup of the shredded cheese!
4. Warm Up Those Tortillas:
To make your tortillas easy to roll, warm them up a bit! You can pop them in the microwave for about 30 seconds wrapped in a paper towel or heat them on a skillet for a few seconds on each side.
5. Fill and Roll the Tortillas:
Grab one tortilla and spread about 2 tablespoons of the creamy sauce mixture onto it. Add a good amount of the shrimp mixture, then roll it up tightly. Place the rolled tortilla seam-side down in your prepared baking dish. Repeat this for all the tortillas!
6. Bake the Enchiladas:
Once all the enchiladas are in the dish, pour the remaining creamy sauce over the top. Sprinkle the last bit of shredded cheese evenly over everything. Bake uncovered in your preheated oven for 20-25 minutes until the cheese melts and is bubbly with a nice golden color.
7. Garnish and Serve:
When done, take the enchiladas out of the oven and sprinkle with the remaining chopped cilantro for a fresh touch. Serve them warm, alongside lime wedges for squeezing on top!
Enjoy your scrumptious, creamy shrimp enchiladas that are sure to delight your taste buds! 🌮✨
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can thaw them in the refrigerator overnight or place them in a sealed plastic bag and submerge in cold water for a quicker option.
How Can I Make This Recipe Spicier?
If you like a kick of heat, consider adding diced jalapeños or a splash of hot sauce to the shrimp mixture. You can also opt for a spicier green enchilada sauce to elevate the flavor!
Can I Make These Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas a day in advance. Just cover them with foil and refrigerate. When ready to bake, pop them in the oven; you may need to add a few extra minutes to the cooking time since they’ll be cold.
What Should I Serve with Creamy Shrimp Enchiladas?
These enchiladas pair wonderfully with a fresh salad, Mexican rice, or some warm tortillas on the side. You might also enjoy them with guacamole or a zesty corn salsa for added flavor!
