These creamy shrimp enchiladas are a tasty treat! Packed with shrimp and covered in a rich, cheesy sauce, they are sure to impress everyone at your table.
Honestly, I can’t resist that creamy filling—it’s just too good! I love serving these with a side of fresh salsa for an extra kick. You really can’t go wrong with this dish!
Key Ingredients & Substitutions
Shrimp: Medium shrimp works great, but feel free to use large shrimp or even smaller ones if that’s what you have. You can also substitute with cooked chicken or even canned tuna for a different flavor!
Tortillas: Flour tortillas provide a soft wrap, but you could use corn tortillas for a gluten-free option. Just remember they’ll need to be warmed before rolling to prevent cracking.
Cheese: A Mexican blend is perfect, but you can mix mozzarella and cheddar if that’s what you prefer. For a lighter option, you could use low-fat cheese, though it might affect the creaminess.
Sour Cream & Heavy Cream: If you’re looking for healthier options, Greek yogurt can substitute for sour cream, while half-and-half works instead of heavy cream. Just note it may not be quite as rich.
Spices: Feel free to adjust spices to your taste! If you like it spicier, add more jalapeños or a pinch of cayenne pepper.
How Do I Make Sure My Shrimp Are Perfectly Cooked?
Cooking shrimp just right is key to keeping them tender. Here’s how:
- Start with clean, peeled shrimp. You want them fresh or properly thawed if frozen.
- Heat your pan to medium, adding oil or butter—this prevents sticking.
- Season shrimp lightly, and cook for about 2-3 minutes on each side. They turn pink when done!
- Be careful not to overcook; shrimp can get rubbery quickly.
Once cooked, remove them from the heat immediately. Letting them sit in the hot pan can cause carryover cooking, so set aside quickly to retain their juicy texture!
How to Make Creamy Shrimp Enchiladas
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) medium shrimp, peeled and deveined
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup diced tomatoes (canned or fresh)
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 jalapeño, thinly sliced (plus extra for garnish)
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and black pepper to taste
- Juice of 1 lime
For the Enchiladas:
- 8 flour tortillas (8-10 inch size)
- 2 cups shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
- Cooking spray or butter for greasing the baking dish
Time Needed:
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, giving you a total of about 40 minutes from start to finish. Perfect for a quick but delicious dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s warming up, take a moment to lightly grease a 9×13-inch baking dish with cooking spray or some butter to prevent sticking.
2. Cook the Aromatics:
In a skillet over medium heat, add the olive oil or butter. Once it’s hot, toss in the finely chopped onion and cook for about 3 minutes, or until it turns translucent. Then, stir in the minced garlic and cook for another minute until fragrant. Yum!
3. Add the Shrimp:
Now, add your shrimp to the skillet. Sprinkle on the ground cumin, chili powder, salt, and black pepper. Cook the shrimp for 2-3 minutes on each side until they are just pink and cooked through. Once they’re done, remove them from the heat and set aside.
4. Prepare the Cream Filling:
In a mixing bowl, combine the sour cream, heavy cream, diced tomatoes, chopped cilantro, lime juice, and the cooked shrimp (feel free to chop them a bit if you prefer). Mix everything well and taste. You can adjust the seasoning to your liking if necessary.
5. Warm the Tortillas:
To make it easier to roll the tortillas, warm them slightly. You can microwave them for about 20 seconds or warm them in a dry skillet until soft.
6. Fill and Roll the Tortillas:
Grab a tortilla and spoon an even portion of the shrimp and cream filling into the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat this process for all tortillas.
7. Add the Topping:
Pour any remaining cream sauce over the rolled enchiladas, then sprinkle the rest of the shredded cheese on top. Garnish with jalapeño slices and some chopped cilantro for a nice touch!
8. Bake the Enchiladas:
Place the baking dish in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when the cheese is melted and bubbly, and the edges of the tortillas are lightly golden.
9. Serve and Enjoy:
Once out of the oven, let the enchiladas cool for a few minutes. Serve topped with extra cilantro or a dollop of sour cream if you like. Pair them with a fresh salad or some Spanish rice for a complete meal. Enjoy!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can! Just make sure to thaw them completely before cooking. The best method is to place them in the fridge overnight or put them in a sealed plastic bag and submerge in cold water for about 30 minutes.
Can I Make These Enchiladas in Advance?
Absolutely! You can prepare the filling and roll the enchiladas ahead of time. Just cover the baking dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. Bake them straight from the fridge, adding an extra 5-10 minutes to the cooking time.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm them in the oven at 350°F (175°C) until heated through, or microwave for a quicker option.
Can I Add Other Ingredients to the Filling?
Definitely! Feel free to get creative. Sautéed bell peppers, spinach, or black beans can add great flavor and texture to the filling. Just be sure not to overfill the tortillas to prevent them from breaking!
