Creamy Shrimp Enchiladas

Looking for a dinner that feels indulgent but is surprisingly easy to pull off? These Creamy Shrimp Enchiladas are exactly what your weeknight meals have been missing. Plump shrimp are sautéed in garlic, tossed in a creamy cheese sauce, wrapped in warm tortillas, and baked to golden perfection. It’s a restaurant-style dish that brings all the wow-factor—without the hefty price tag.

Perfect for seafood lovers and fans of Tex-Mex comfort food, this recipe is quick enough for busy nights but fancy enough to impress guests.

Ingredients

For the filling:

• 1 lb large shrimp, peeled and deveined

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

For the creamy sauce:

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 cup chicken broth (or seafood stock)

• 1 cup heavy cream

• 1/2 cup sour cream

• 1 1/2 cups shredded Monterey Jack cheese

• 1/2 teaspoon cumin

• 1/2 teaspoon chili powder

To assemble:

• 8 flour tortillas (6–8 inch)

• 1/2 cup shredded cheddar (optional, for topping)

• Chopped fresh cilantro, for garnish

• Lime wedges, for serving

How to Make Creamy Shrimp Enchiladas

Step 1: Sauté the Shrimp
In a skillet over medium heat, warm the olive oil. Add garlic and cook until fragrant (about 30 seconds). Toss in the shrimp, sprinkle with smoked paprika, salt, and pepper, and sauté until pink and opaque (about 3–4 minutes). Remove from heat and chop coarsely if desired.

Step 2: Make the Cream Sauce
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in broth and bring to a simmer. Stir in heavy cream, sour cream, cumin, chili powder, and Monterey Jack cheese. Stir until the cheese is melted and the sauce is smooth.

Step 3: Assemble the Enchiladas
Preheat oven to 375°F (190°C). Spread 1/2 cup of sauce on the bottom of a greased 9×13-inch baking dish. Fill each tortilla with shrimp and a spoonful of sauce, roll tightly, and place seam-side down in the dish.

Step 4: Bake to Perfection
Pour the remaining sauce over the enchiladas and top with extra cheese if desired. Bake uncovered for 20 minutes or until bubbly and golden. Garnish with cilantro and serve with lime wedges.

How to Store & Reheat

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze before baking for up to 1 month. Thaw overnight in the fridge before reheating.

• Reheating: Warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 2–3 minutes.

Nutrition Estimate (Per Serving – 1 Enchilada)

Note: Nutrition facts are estimates and can vary based on ingredients used.

Frequently Asked Questions

Can I substitute the shrimp with chicken or another protein?
Yes! Cooked shredded chicken or even sautéed mushrooms work beautifully if you’re looking to switch it up.

Can I make it ahead of time?
Definitely. Assemble the enchiladas the night before and refrigerate. Bake the next day for fresh, hot results.

What cheese works best for this recipe?
Monterey Jack is smooth and melty, but you can also use Pepper Jack for a spicier kick or cheddar for a bolder flavor.

Are corn tortillas okay to use instead of flour?
You can use corn, but they’re more delicate. Warm them slightly before rolling to avoid cracking.

Pro Tip:

For extra flavor, stir a splash of lime juice into the creamy sauce right before assembling. It brings a refreshing contrast to the richness.