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.
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
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.
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.
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.
Easy Creamy Shrimp Enchiladas
Ingredients
- 1 tablespoon of olive oil
- ½ cup finely chopped onions
- 1 red pepper bell pepper diced very small
- ½ jalapeno minced
- 1 pound raw shrimp peeled deveined, and cut in bite-size pieces
- 2 cloves garlic minced
- ½ teaspoon cumin
- 6 (8-inch) flour tortillas or corn tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 1½ cups chicken broth
- ½ cup sour cream warmed to room temperature
- 1 cup shredded Monterey Jack cheese
- kosher salt and freshly ground black pepper
- 2 tablespoons fresh chopped cilantro
Instructions
- Preheat oven to 400 degrees. Spray a 9×9-inch baking dish with nonstick cooking spray.
- Heat olive oil over medium-high heat in a large pan or skillet. Add the onions, red pepper, and jalapeno. Cook for about 4 minutes; stir several times. Add the shrimp and cook until the shrimp are pink and the centers of them are opaque; about 2-3 minutes. Add the garlic and the cumin and cook for about 1 minute.
- Divide the shrimp mixture evenly between the tortillas, roll them, and place seam-side down in the casserole dish.
- In the same skillet over medium heat, melt butter. Whisk in flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in chicken broth and cook until slightly thickened; 2-3 minutes, whisking constantly. Slowly whisk in Monterey Jack cheese until melted. Whisk in sour cream. Season with kosher salt and freshly ground black pepper to taste. Spoon the sauce over the shrimp enchiladas.
- Place the baking dish in the oven and bake for 7-10 minutes. Sprinkle with cilantro and serve.
Notes
- 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.
Nutrition
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Peggy
I am wondering if these can be frozen after cooking?
Beth Pierce
Yes you can for up to 2 months Thaw in the fridge overnight.
Bonnie Rhomberg
Made it for my family,they all loved it. Making again today for my husband’s birthday . This will be made often in our home
Ty for another amazing recipe.
Can you make ahead and refrigerate till ready to bake.
Beth Pierce
I am so glad that you like the enchiladas, Bonnie. I don’t think that these would work well making ahread of time because the tortillas would not hold up well. Sorry about the delay. It is such a busy time of the year.
Carol Davis
My husband made these for dinner tonight and they were fabulous! So good
Beth Pierce
Thanks, Carol! So glad that you and your husband enjoyed the enchiladas!
Sara Welch
I love enchiladas and this recipe was no exception! I have never tried enchiladas with shrimp until now, and it has easily become a new favorite recipe! Delicious!
Beth Pierce
Thanks, Sara! So happy to hear they are your new favorite!
Kushigalu
These shrimp enchiladas were amazingly delicious. Thanks for the recipe.
Michelle
This was amazing! So easy to make and everyone in our house asked when I’m gonna make it again! Thank you!
Beth Pierce
The pleasure is all mine, Michelle!
TAYLER ROSS
I made these shrimp enchiladas for dinner last night and it was so delicious! I can’t wait to make them again!
Jess
Creamy and delicious!
Laura
Made these last night for a girls murder mystery night. Only substitute was shredded cheddar since I didn’t have Jack. They were a huge hit! Thanks for sharing the recipe.
Beth Pierce
Sounds like fun! I wish someone would ask me to a murder mystery night! So glad that everyone loved the enchilada!
john mc gee
LOVED IT!!!!! but i knocked out the jalopenos and cumin(can’t eat hott)
Beth Pierce
Gotcha! So glad that you liked them!
Cyndi
Super good! I was out of sour cream so I had to use what I had so about a 1/4 cup of Greek yogurt and 1/4 cup of cream cheese. It turned out fantastic!
Beth Pierce
So glad that you liked it! Thanks for the tip.
Mary Mooney
After reading the comments, I also used seafood stock and added some fresh spinach to the shrimp mixture. Will definitely make this again!
Beth Pierce
Thanks Mary! Glad that you liked it and thanks for the tips!!
Tracey
I added crabmeat to mine and ohhhh so yummy!!!! 😊
Beth Pierce
Sounds delicious!
Amanda
What kind of red pepper?
Beth Pierce
Red bell pepper
deanna pfleiderer
can you use chicken instead of shrimp my husband is allergic to seafood
Beth Pierce
Yes you most certainly can.
Jill
These shrimp enchiladas are definitely going on my menu plan for this week. Yum!