You know those nights when you’re craving something indulgent but don’t want to spend hours in the kitchen? That’s exactly when these creamy shrimp enchiladas swoop in to save the day. I first fell in love with this dish at a tiny beachside café in Mexico, and after years of tweaking, I’ve perfected my version that tastes just as good (maybe better!) at home. The magic happens when plump, juicy shrimp meet that velvety white sauce – it’s like a warm hug in every bite. Trust me, once you try these enchiladas, they’ll become your go-to when you want something special without the fuss.
Why You’ll Love These Creamy Shrimp Enchiladas
Oh, where do I even start? These enchiladas are my weeknight hero for so many reasons:
- Quick prep – From fridge to table in under an hour (and most of that’s hands-off baking time!)
- Restaurant-worthy flavor – That creamy white sauce with just a hint of spice will have everyone asking for seconds
- Totally customizable – Like it mild? Skip the chiles. Want heat? Throw in some diced jalapeños!
- Crowd-pleaser magic – Works for date nights, family dinners, even potlucks (I always get recipe requests)
The best part? That moment when you pull them out of the oven all bubbly and golden – pure happiness in a baking dish!
Ingredients for Creamy Shrimp Enchiladas
Gathering the right ingredients is half the battle with these enchiladas – and trust me, every single one plays a crucial role. Here’s what you’ll need, divided by the three main components:
- For the shrimp filling: 1 lb medium shrimp (peeled and deveined – I like the 31/40 count size), salt & pepper to taste
- For that dreamy white sauce: 2 tbsp butter, 2 tbsp all-purpose flour, 1½ cups chicken broth, 1 cup sour cream (full-fat works best!), 1 (4 oz) can diced green chiles, 1 tsp garlic powder, ½ tsp cumin
- For assembly & topping: 8 flour tortillas (the burrito-size ones), 2 cups shredded Monterey Jack cheese (lightly packed), 1 cup shredded mozzarella (for that perfect melt), chopped green onions or cilantro for garnish
Pro tip: Don’t skimp on the cheeses – the combination of Monterey Jack and mozzarella gives you that perfect stretchy, creamy texture we all crave!
Equipment You’ll Need
You won’t need any fancy gadgets for these enchiladas – just the basics from your kitchen! Grab a medium skillet for the shrimp, a saucepan for that luscious white sauce, and a trusty 9×13″ baking dish. A whisk will be your best friend for smoothing out the sauce, and a spatula makes rolling those tortillas a breeze. That’s it – simple tools for seriously delicious results!
How to Make Creamy Shrimp Enchiladas
Alright, let’s get cooking! I promise this process is easier than it looks – just follow these simple steps and you’ll have restaurant-quality enchiladas in no time. The key is taking it one step at a time and not rushing that gorgeous white sauce.
Preparing the Shrimp Filling
First things first – let’s cook those shrimp! Heat your skillet over medium heat (no oil needed yet) and toss in your peeled, deveined shrimp. Here’s my secret: season them with just a pinch of salt and pepper after they start turning pink – about 1 minute per side. They’ll cook in 2-3 minutes total – the second they curl into perfect little “C” shapes, they’re done! Overcooked shrimp turn rubbery, so err on the side of underdone since they’ll bake more later.
Making the Creamy White Sauce
Now for the star of the show! Melt butter in your saucepan over medium heat, then whisk in flour to make your roux. Cook this golden paste for exactly 1 minute (set a timer!) to get rid of that raw flour taste. Slowly pour in chicken broth while whisking constantly – I mean it, don’t stop whisking or you’ll get lumps! Once it thickens enough to coat the back of a spoon (about 3 minutes), remove from heat and stir in sour cream, chiles, and spices. It should be velvety smooth – if it seems too thick, add a splash more broth.
Assembling and Baking the Enchiladas
Time to build those enchiladas! Spread a thin layer of sauce in your baking dish – this keeps bottoms from sticking. For each tortilla, spoon about 2 tablespoons of shrimp and a generous pinch of cheese down the center, roll tightly, and place seam-side down. Pour remaining sauce over the top (get in all those nooks!) and sprinkle with remaining cheese. Bake at 350°F for 25-30 minutes until bubbly and golden. The hardest part? Waiting 5 minutes before digging in so they set perfectly!
Tips for Perfect Creamy Shrimp Enchiladas
After making these enchiladas more times than I can count, I’ve picked up some tricks that make all the difference! First – warm those tortillas slightly before rolling (10 seconds in the microwave does wonders) to prevent cracking. Always reserve about ½ cup of sauce for topping – it makes assembly so much easier. And here’s my golden rule: add fresh garnishes after baking. That pop of green onion or cilantro keeps its vibrant color and fresh flavor instead of wilting in the oven. Oh, and don’t be shy with that cheese – more is always better in my book!
Substitutions and Variations
One of the best things about this recipe is how easily you can make it your own! Out of shrimp? No problem – shredded chicken works beautifully (I often use rotisserie chicken when I’m short on time). Prefer corn tortillas? Just warm them first so they roll without cracking. Want more heat? Toss in some diced jalapeños with the green chiles – my husband always insists on this version! For a fun twist, sometimes I’ll swap half the cheese for pepper jack. The possibilities are endless, so don’t be afraid to play around!
Serving Suggestions
Now for the fun part – how to plate up these beauties! I love serving my creamy shrimp enchiladas with simple Mexican rice (that saucy goodness begs to be soaked up) and a crisp avocado salad for contrast. But honestly? They’re perfect with just a spoonful of refried beans and a sprinkle of fresh cilantro. For parties, I’ll add all three sides plus some warm tortilla chips – it turns dinner into a fiesta! Whatever you choose, don’t forget the margaritas or a cold cerveza to wash it all down.
Storing and Reheating Creamy Shrimp Enchiladas
Okay, let’s be real – leftovers rarely happen with these enchiladas in my house! But if you’re lucky enough to have some, here’s how to keep them tasting fresh: store them in an airtight container in the fridge for up to 2 days. When reheating, skip the microwave (it makes the tortillas soggy) and pop them in a 300°F oven for about 15 minutes instead. That gentle heat brings back that perfect creamy texture without drying them out. Pro tip: sprinkle a little extra cheese on top before reheating – it gives them that just-baked magic all over again!
Nutritional Information
Let’s talk numbers – because we all want to know what we’re putting into our bodies, right? One serving of these heavenly enchiladas (that’s about 1 stuffed tortilla with all the goodies) comes in around 420 calories. You’re looking at 22g of fat (hey, that’s where the creamy magic lives!), 32g of protein from those plump shrimp, and just 3g of sugar. Now, I’m no dietitian, and these numbers can wiggle a bit depending on your exact cheese brand or tortilla thickness. But here’s my take – with fresh ingredients and portion control, this is one indulgent meal you can absolutely feel good about!
FAQs About Creamy Shrimp Enchiladas
Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them dry really well – nobody wants watery enchiladas. I actually keep a bag of frozen shrimp in my freezer just for this recipe!
Help! My sauce is too thick! No worries – happens to me sometimes too. Just whisk in a splash of chicken broth (or even milk) a tablespoon at a time until it reaches that perfect pourable consistency. Remember, it thickens a bit more when baked.
Can I freeze these enchiladas? Honestly? I wouldn’t recommend it. The creamy sauce tends to separate when thawed, and the shrimp can get rubbery. These are best enjoyed fresh – but hey, that just means you get to make them more often!
Let Me Know How Your Creamy Shrimp Enchiladas Turn Out!
There you have it – my all-time favorite creamy shrimp enchiladas recipe that’s been tested (and devoured!) more times than I can count. I’d love to hear how yours turn out! Did you stick to the classic version or put your own spin on it? Maybe added some extra spice or tried a different cheese blend? Drop a comment below – I read every single one (and always get hungry doing it!).
If this recipe becomes a staple in your kitchen like it is in mine, do me a favor – share it with your friends! Pin it, tweet it, or just text the link to your mom (mine asks for it every time she visits). And if you snap a photo of those golden, bubbly enchiladas fresh from the oven? Tag me! Nothing makes me happier than seeing my recipes bring joy to other kitchens. Now go enjoy those enchiladas – you’ve earned every creamy, shrimp-filled bite!
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30-Minute Creamy Shrimp Enchiladas – Pure Bliss!
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Creamy shrimp enchiladas with a white sauce, cheese, and green chiles for a flavorful Mexican-inspired dish.
Ingredients
- 1 lb medium shrimp, peeled and deveined
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and pepper to taste
- Chopped green onions or cilantro (optional garnish)
Instructions
- Preheat oven to 350°F.
- Lightly grease a baking dish and set aside.
- In a skillet, cook shrimp over medium heat until pink and opaque. Season with salt and pepper, then remove from heat.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in chicken broth until smooth and thickened.
- Remove from heat and stir in sour cream, green chiles, garlic powder, and cumin.
- Spoon a small amount of sauce into the bottom of the baking dish.
- Fill each tortilla with shrimp and cheese, roll up, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and top with extra cheese.
- Bake uncovered for 25–30 minutes until bubbly and lightly golden.
Notes
- Adjust spice level by adding jalapeños if desired.
- Substitute shrimp with chicken for a variation.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 180mg