These creamy shrimp enchiladas are a tasty treat loaded with shrimp, cheese, and a rich sauce. They’re perfect for a cozy dinner or a fun gathering!
Whenever I make these, my family can’t help but smile. They’re just so good that even the pickiest eaters can’t resist! Plus, they’re quick to whip up on a busy night!
Key Ingredients & Substitutions
Shrimp: Medium shrimp are perfect for these enchiladas. You can use fresh or frozen shrimp. If you have a shellfish allergy, chicken or sautéed mushrooms can be a great substitute.
Cheese: Monterey Jack melts beautifully, but feel free to swap it with a Mexican cheese blend. If you’re looking for a lighter option, low-fat cheese works too.
Tortillas: Flour tortillas are my favorite for their soft texture. Corn tortillas add a unique flavor. If you’re gluten-free, use corn tortillas or gluten-free flour alternatives.
Creamy Base: Heavy cream gives a rich texture, but you can use half-and-half or even a dairy-free cream alternative like coconut cream for a lighter version.
How Do I Get My Shrimp Cooked Just Right?
Cooking shrimp perfectly is key to this dish. They can turn rubbery if overcooked. Here’s how to nail it:
- Heat oil in a skillet over medium heat, then add onions until translucent.
- Add garlic and sauté briefly before mixing in shrimp, cooking just until they turn pink, about 3-4 minutes.
- Remove the shrimp from heat as soon as they’re cooked through; carryover cooking will continue to cook them slightly!
These tips will help you achieve tender shrimp in your creamy enchiladas. Enjoy this delightful dish!
How to Make Creamy Shrimp Enchiladas
Ingredients You’ll Need:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chopped green chilies (canned or fresh)
- 1 cup heavy cream
- 1 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese or Mexican cheese blend
- 8-10 flour or corn tortillas (flour preferred for creaminess)
- 1/2 cup chopped fresh cilantro (plus extra for garnish)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Optional: lime wedges for serving
How Much Time Will You Need?
The whole process will take about 40 minutes, including prep and cooking time. You’ll spend about 15 minutes preparing the filling and assembling the enchiladas, then just 15-20 minutes baking them until they’re melty and bubbly. So, it’s a great dish to whip up on a cozy evening!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s hot and ready when you need it!
2. Sauté the Onions:
In a large skillet over medium heat, add the olive oil or butter. Toss in the chopped onion and sauté for about 3-4 minutes until they become translucent. This will add a sweet flavor to your dish!
3. Add Garlic and Spices:
Mix in the minced garlic and cook for another minute until it becomes fragrant. Then, add the chopped green chilies, cumin, chili powder, salt, and pepper. Stir everything together and let it cook for about 2 minutes to get those flavors combined.
4. Cook the Shrimp:
Add the peeled and deveined shrimp to the skillet. Cook them for about 3-4 minutes until they turn pink and are just cooked through. Be sure to remove them from heat right away to avoid overcooking. If they are large shrimp, you can chop them roughly.
5. Make the Creamy Filling:
In a mixing bowl, combine heavy cream, sour cream, 1 cup of shredded cheese, and half of the chopped cilantro. Stir this mixture until it’s well combined and creamy.
6. Combine Shrimp and Sauce:
Gently fold the cooked shrimp mixture into the creamy filling. Be careful not to mash the shrimp, so they stay tender and delicious.
7. Prepare the Tortillas:
To make wrapping easier, warm the tortillas slightly in the microwave or in a skillet. This makes them nice and pliable!
8. Fill the Tortillas:
Spoon a generous amount of the creamy shrimp mixture onto each tortilla and roll them up tightly. Place the rolled enchiladas seam side down in a baking dish.
9. Add Toppings:
Pour any remaining creamy sauce over the top of the enchiladas. Then, sprinkle the remaining shredded cheese on top for that melty finish.
10. Bake Them:
Place the dish in your preheated oven and bake for 15-20 minutes until the cheese is bubbling and golden.
11. Garnish and Serve:
Once out of the oven, remove and garnish with fresh cilantro. Serve hot with optional lime wedges on the side for a refreshing twist!
These creamy shrimp enchiladas are sure to impress with their rich flavors and satisfying texture. Enjoy each and every bite!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can! Just make sure to thaw the shrimp completely before cooking. To do this, place them in the refrigerator overnight or run them under cold water in a sealed bag for a quick thaw. Pat them dry before using to avoid excess moisture in the dish.
How Can I Make These Enchiladas Spicier?
If you like heat, you can add more chili powder or include diced jalapeños in the shrimp mixture. Also, drizzling a spicy hot sauce over the top before serving can give an extra kick!
What Is the Best Way to Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to reheat them, place them in the oven at 350°F (180°C) until warmed through or use the microwave, covering them with a damp paper towel to retain moisture.
Can I Use Other Proteins Instead of Shrimp?
Absolutely! You can substitute shrimp with cooked chicken, shredded beef, or even sautéed mushrooms for a vegetarian option. Just ensure any meat you use is fully cooked before incorporating it into the enchiladas.
