Creamy Shrimp Enchiladas
These Creamy Shrimp Enchiladas are loaded with garlicky shrimp, blanketed in a velvety cheese sauce, and baked to golden perfection. A luxurious Tex-Mex favorite that's perfect for weeknight dinners or date nights at home.
Ingredients
For the shrimp filling:
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the creamy sauce:
- 2 tbsp butter
- 2 tbsp 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 tsp cumin
- 1/2 tsp chili powder
To assemble:
- 8 flour tortillas 6–8 inch
- 1/2 cup shredded cheddar cheese optional topping
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Notes
- Substitute chicken or mushrooms for shrimp if desired.
- Can be prepped a day ahead and baked fresh.
- Warm tortillas to prevent cracking if using corn.