Description
Creamy Shrimp Enchiladas deliver a luscious, comforting texture with tender shrimp wrapped in soft tortillas and smothered in a silky, tangy enchilada sauce. This flavorful and easy-to-make recipe is perfect for busy weeknights or festive gatherings, offering a perfect balance of savory richness and fresh zest. Customizable and crowd-pleasing, these enchiladas bring warmth and joy to any table.
Ingredients
Scale
Protein
- 1 lb fresh or thawed, peeled, and deveined shrimp
Base and Wrap
- 8 soft flour tortillas
Dairy
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Sauce
- 1 ½ cups enchilada sauce (red or green)
Aromatics and Flavorings
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
Garnishes
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for squeezing)
Instructions
- Prepare the Shrimp Filling: Sauté minced garlic and chopped onion in a bit of oil over medium heat until fragrant and translucent. Add peeled and deveined shrimp, cooking just until they turn pink and tender. Stir in softened cream cheese and sprinkle chili powder, cumin, and smoked paprika. Mix until the filling is creamy and well combined.
- Fill and Roll the Tortillas: Warm the flour tortillas to make them pliable. Spoon a generous amount of the shrimp and cream cheese mixture onto each tortilla. Roll the tortillas tightly and place them seam-side down in a baking dish to keep them from unrolling during baking.
- Add the Sauce and Cheese: Pour your preferred enchilada sauce evenly over the rolled tortillas, ensuring each is well covered. Sprinkle the shredded cheddar and Monterey Jack cheese over the top to create a golden, bubbly layer when baked.
- Bake Until Bubbly and Golden: Preheat the oven to 375°F (190°C). Bake the enchiladas for about 20 minutes or until the cheese is melted, bubbly, and slightly golden. This melds the flavors and finishes the dish perfectly.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped cilantro and a squeeze of lime juice to add brightness and a fresh contrast to the creamy enchiladas. Serve immediately.
Notes
- Don’t overcook the shrimp to avoid rubbery texture; remove from heat once pink.
- Warm tortillas before rolling to prevent cracking and make rolling easier.
- Use freshly shredded cheese for better melt and richer texture.
- For extra creaminess, mix cream cheese or sour cream directly into enchilada sauce.
- Allow baked enchiladas to rest a few minutes before serving to let the sauce settle.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 155mg
Keywords: shrimp enchiladas, creamy shrimp enchiladas, easy shrimp recipe, Mexican shrimp recipe, baked enchiladas