Easy Creamy Shrimp Enchiladas

November 1, 2024 by Beth Pierce 131 Comments

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Creamy Shrimp Enchiladas combines fresh shrimp, onions, red bell pepper, and garlic in a creamy Monterey Jack cheese sauce. Elegant enough for company yet easy enough for a weeknight, these enchiladas are a great choice.

Creamy shrimp enchiladas brings together fresh shrimp, shallots, red bell pepper, and garlic, all wrapped up in a creamy Monterrey Jack cheese sauce.

Impress your dinner guests with this delicious and easy-to-make Mexican Shrimp Enchiladas recipe. Made with succulent shrimp and flavorful spices, these enchiladas will surely be a hit! These enchiladas are a shrimp lover’s dream, and they are on the table in about thirty minutes, making them easy enough for a weeknight dinner.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Olive oil: extra virgin olive oil
Vegetables: onions, any color bell pepper, jalapeno, and garlic
Shrimp: preferably wild-caught
Seasonings: cumin and cilantro
Tortillas: flour or corn
Butter: salted or unsalted
Chicken broth: preferably low-sodium
Sour cream: full-fat
Cheese: Monterey Jack cheese or Pepper Jack cheese for a little kick

Baked shrimp enchiladas in a casserole dish.

How to Make Shrimp Enchiladas

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Heat a little olive over medium heat in a large skillet. Add the onions, red pepper, and jalapeno. Cook for about 4 minutes, then add the shrimp and cook until the shrimp until the shrimp are cooked through. Reduce the heat and cook the garlic and cumin for about a minute while stirring.

Divide the shrimp mixture evenly between the tortillas. Roll the tortillas and place them seam-side down in a baking dish sprayed with nonstick baking spray.

Melt the butter in the same skillet. Whisk in the flour and cook for 2-3 minutes or until lightly browned. Slowly whisk in the chicken broth and cook until slightly thickened. Whisk in the shredded cheese and warmed sour cream. Season with salt and black pepper to taste. Spread the cheese sauce over the enchiladas, cover, and bake until the dish is heated.

Two creamy shrimp enchiladas on a serving plate with limes.

Preparation Tips

If available, use wild-caught shrimp. They are better for you and, in my opinion, taste better.
Warm the sour cream in the microwave for 15-second intervals until it is at room temperature. This will assist with the blending.
Do not overcook the shrimp. Things move pretty darn fast.
For a spicier version, try Pepper Jack cheese or add a little cayenne pepper or green chilies to the cheese sauce.
You can use corn tortillas for a more authentic enchilada. But heat them first so they do not crumble. Heating in a skillet over medium heat for a few seconds or in the microwave wrapped in a slightly damp paper towel for about 20-30 seconds works well.

A close up view of two creamy shrimp enchiladas.

Servings Suggestions

I love serving fresh salads, such as black bean and corn salad, Mexican coleslaw, corn salad, or avocado salad. Great side dishes are Cuban black beans and cilantro lime rice. For appetizers, enjoy queso fundido and 7-layer dip.

Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave at reduced power or in the oven at 300 degrees just until warm.

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