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Shrimp Enchiladas with Cream Sauce

Shrimp Enchiladas with Cream Sauce

Delicious and creamy shrimp enchiladas, perfect for a weeknight dinner or special occasion. These enchiladas are filled with succulent shrimp, cheese, and a rich, velvety cream sauce.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika (optional, for extra flavor)
  • 8 small flour tortillas (6-inch)
  • 2 cups shredded Monterey Jack cheese
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups half-and-half (or whole milk for a lighter sauce)
  • 1/2 cup sour cream
  • 1 (4 oz) can diced green chilies, drained
  • 1/2 cup fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Cook the Shrimp: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds. Toss in the shrimp, season with salt, pepper, and smoked paprika. Cook for 3-4 minutes until the shrimp are pink and opaque. Remove from heat and set aside.
  2. Prepare the Cream Sauce: In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly for 1-2 minutes to create a smooth roux (it should look slightly golden but not browned). Slowly whisk in the half-and-half, making sure there are no lumps. Continue cooking, stirring frequently, until the sauce thickens, about 4-5 minutes.
  3. Add Sour Cream and Chilies: Once the sauce has thickened, reduce the heat to low and stir in the sour cream and diced green chilies. Mix until smooth and creamy. Turn off the heat.
  4. Assemble the Enchiladas: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Divide the cooked shrimp mixture and 1 1/2 cups of shredded Monterey Jack cheese evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
  5. Smother with Sauce and Bake: Pour the creamy sauce generously over the enchiladas, making sure they are completely covered. Sprinkle the remaining 1/2 cup of Monterey Jack cheese on top.
  6. Bake to Perfection: Bake uncovered for 20-25 minutes until bubbly and the cheese is melted and lightly golden.
  7. Garnish and Serve: Remove from the oven and let cool for 5 minutes. Garnish with fresh cilantro if desired. Serve warm and enjoy the cheesy, creamy goodness!

Notes

  • Be careful not to overcook the shrimp; they cook quickly and can become rubbery.
  • You can use pre-cooked shrimp to speed things up, just sauté them lightly with the garlic and onion to warm them through.
  • For extra spice, add a few dashes of hot sauce to the cream sauce.
  • Author: Sabrine jay
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 520

Keywords: shrimp, enchiladas, cream sauce, Mexican, seafood, cheese