Creamy shrimp enchiladas are a treat you’ll love! Soft tortillas are filled with shrimp, cheese, and a delicious creamy sauce, making every bite comforting and tasty.
Making these enchiladas is fun—it’s like wrapping a present! I could eat these for dinner every night, and they cook up quickly for busy days. Yum!
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is the star here! If you’re on a budget or can’t find shrimp, canned or frozen shrimp works too. Just make sure to thaw and drain them well before using.
Tortillas: Flour tortillas are soft and perfect for enchiladas, but you can swap them for corn tortillas if you prefer a classic taste. Corn tortillas will be a bit firmer, so warm them up well.
Green Chilies: These add a nice kick! If you aren’t a fan of heat, try using diced bell peppers instead or leave them out altogether.
Cheese: A Mexican blend cheese provides great flavor. Feel free to use your favorite cheese, like cheddar or pepper jack for a spicy twist. If you’re dairy-free, you can look for plant-based cheese alternatives.
Sour Cream: For a lighter option, use Greek yogurt. It’s tangy and still creamy, plus it adds a nice twist!
How Do I Make Sure the Shrimp is Perfectly Cooked?
Cooking shrimp just right is key to a great texture. Overcooking makes them rubbery, so you want to watch the time carefully.
- Heat the oil on medium heat; add the onions and garlic first to soften them.
- When adding shrimp, look for them to turn pink and opaque, which should take about 3-5 minutes.
- Don’t worry if they aren’t fully cooked at this point; they will finish cooking in the oven!
How Do I Get My Tortillas to Roll Without Tearing?
Warm your tortillas to make them pliable! Cold tortillas can crack and tear when rolling. Here’s how:
- Microwave them for about 10-15 seconds or heat in a skillet for a few seconds on each side.
- Once warm, they’ll be much easier to roll and fill without breaking!
How to Make Creamy Shrimp Enchiladas
Ingredients You’ll Need:
For the Filling:
- 12 medium shrimp, peeled and deveined
- 1 cup diced tomatoes
- 1/2 cup diced green chilies (you can choose mild or hot)
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
For the Enchiladas:
- 6 large flour tortillas
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese (like cheddar and Monterey Jack)
- 1 cup shredded mozzarella cheese
- Optional: 1/4 cup heavy cream or half-and-half (for extra creaminess)
- 1/4 cup fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and another 20-25 minutes to bake. In total, you’re looking at around 50-55 minutes from start to finish. Perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 375°F (190°C). This will make sure it’s nice and hot when your enchiladas are ready to bake. Don’t forget to lightly grease your baking dish to prevent sticking!
2. Sauté the Onions and Garlic:
In a skillet over medium heat, heat up the olive oil. Add the chopped onions and minced garlic, cooking them until they’re soft and fragrant, which should take about 3-4 minutes. Stir occasionally to avoid burning.
3. Cook the Shrimp:
Next, toss in the peeled and deveined shrimp along with the cumin, chili powder, salt, and pepper. Cook the shrimp until they turn pink and are opaque, about 3-5 minutes. Then, remove the skillet from heat and roughly chop the shrimp into smaller pieces.
4. Prepare the Filling:
In a medium bowl, mix the chopped shrimp, diced tomatoes, green chilies, half of the shredded Mexican cheese, and the sour cream. Give everything a good stir until well combined. If you’re adding extra creaminess, feel free to mix in the heavy cream or half-and-half at this point.
5. Warm the Tortillas:
To make your tortillas pliable, warm them up. You can do this by microwaving them for about 10-15 seconds or heating them on a skillet for a few seconds on each side. This will help to prevent any tearing!
6. Fill and Roll the Tortillas:
Lay a tortilla flat and spoon about 1/2 cup of the shrimp mixture into the center. Roll it up tightly and place it seam side down in your prepared baking dish. Repeat this process for all the tortillas.
7. Add the Final Touches:
If you have any remaining creamy shrimp mixture, pour it over the rolled enchiladas. Then sprinkle the remaining Mexican blend cheese and mozzarella evenly on top for a gooey finish.
8. Bake the Enchiladas:
Pop the baking dish into your preheated oven and bake uncovered for about 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden. Your kitchen will smell amazing!
9. Garnish and Serve:
Once done, carefully remove the enchiladas from the oven. Garnish them with freshly chopped cilantro for a pop of color and extra flavor. Allow them to cool for a few minutes before serving. Enjoy your creamy shrimp enchiladas! They’re sure to be a hit!
Can I Use Frozen Shrimp for This Recipe?
Yes, absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this by placing them in the fridge overnight or using the cold water method—seal them in a bag and submerge in cold water for about 30 minutes.
What Can I Substitute for Sour Cream?
If you’re looking for a substitute, Greek yogurt works great and adds a tangy flavor. You could also use a dairy-free yogurt if you prefer a non-dairy option, which will keep the dish creamy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. To keep them from drying out, add a splash of water or stock before reheating.
Can I Make These Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas up to a day in advance. Just cover them tightly with plastic wrap and refrigerate. When ready to bake, remove the wrap and add a few extra minutes to the baking time since they’ll be cold from the fridge.
