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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Jack
This was an interesting, and new recipe to me. I LOVE trying new recipes and these shrimp enchiladas were so darn tasty. They were pretty easy to make too. Thanks for sharing!
Monica
Your shrimp enchiladas recipe is a winner! We enjoyed every bite of this delicious recipe. This is now on our regular rotation. Thanks for sharing your culinary talents!
Beth Pierce
Thanks, Monica! I am so glad that you like the shrimp enchiladas!
Clarice
Wow! This looks really delicious. This made me crave for some shrimp enchiladas. Will try to make this on Saturday. Thank you for sharing the recipe. Will try the spicier version with some pepper jack cheese.
Beth Pierce
Thanks, Clarice! Enjoy, they are delicious!
Rich
I am definitely not a shrimp lover, but this looks delicious anyway. Thanks for the recipe.
Jack
I made these with corn tortillas and pepperjack cheese and they were delicious! The pepper jack cheese added a little kick that everyone loved.
Melanie
This was a great recipe. It is easy to make and so creamy! We will make it again.
Nicki
Oh my! This is making me crave it. It looks absolutely delicious and tasty. I will make it this weekend and let you know how it turned out.
Angelica
These are amazing shrimp enchiladas. Everyone loved them and I will make them again.
Marysa
I like the idea of a shrimp enchilada. Definitely more interesting and flavorful compared to the ones that I have made recently. Sounds so tasty!
Angela Campos
This was such an easy and delicious meal! My kids loved it and I can’t wait to make it again!!
Beth Pierce
Thanks, Angela! So glad that you and the kids liked the shrimp ennchiladas!
Debbie
This was the perfect recipe for my husband and I for dinner. He loves enchiladas and I love shrimp. I loved how creamy, cheesy, and quick the recipe was. Thank you!
Beth Pierce
Thanks, Debbie! I am so glad that you and your husband enjoyed the shrimp enchiladas.
Stephanie
This recipe for shrimp enchiladas is one I’ve made a few times. The family always looks forward to it!
Beth Pierce
Thanks, Stephanie! So glad that they like the enchiladas!
Nancy
These are so yummy! I make them often. This is one of my favorite recipes.
Maureen
I love these shrimp enchiladas! They are so tasty and just one of the easiest meals to make. I am on kitchen duty this week and will definitely make these again.
Stephanie
These are delicious! Anything with shrimp and cheese together is a hit in my house. I can’t wait to make these again.
Beth Pierce
Thanks, Stephanie! I am so glad that you enjoyed the shrimp enchiladas!
Lori McDaniel
I never leave comments, even when I love a recipe. Honestly I just forget. But this one deserved me remembering and letting you know how phenomenal they were! Both my husband and I said they were the best enchiladas we have ever had…EVER! That sauce is incredible! I only made two additions. I sautéed some angel hair cabbage (about 3 cups) in with the veggies and also added about 3 chopped Chipotles In Adobo Sauce for a little extra spice. There was enough filling for 10 enchiladas. Soooooo incredible and will definitely be a recipe we repeat often!
Beth Pierce
Thanks, Lori! I am so glad that you and your husband like the shrimp enchiladas! I love chipotle peppers! What a great addition.