Shrimp Enchiladas with Cream Sauce Recipe

These Shrimp Enchiladas with Cream Sauce are pure comfort wrapped in a tortilla! Juicy shrimp, tender vegetables, and melty cheese are tucked into soft tortillas, then smothered in a creamy, dreamy sauce that’s full of flavor. This dish feels like something you’d order at a cozy seaside cantina, but it’s surprisingly quick and easy to make at home—perfect for a busy weeknight when you want something a little special.

Why You’ll Love This Recipe

• Fast and Flavorful: These enchiladas come together in under 45 minutes, but they taste like you spent hours in the kitchen.
• Creamy Goodness: The cream sauce is silky, rich, and absolutely irresistible. It ties all the flavors together beautifully.
• Seafood Twist: A fun change from typical chicken enchiladas, these shrimp-filled beauties bring a fresh, coastal vibe to the table.
• Customizable: Swap ingredients, tweak spice levels, or sneak in extra veggies—it’s super flexible.

Ingredients You’ll Need

• Shrimp: Use medium or large shrimp, peeled and deveined. They cook quickly and add a juicy, slightly sweet bite.
• Tortillas: Soft flour tortillas work best here—they roll up easily and soak in the sauce beautifully.
• Cheese: A melty cheese like Monterey Jack or a Mexican blend adds that gooey, irresistible factor.
• Green chilies: Mild, diced green chilies add a touch of heat and tang that balances the cream sauce.
• Onion and Garlic: These build the flavor base—don’t skip them. Sauté until just golden.
• Butter and Flour: The foundation of the cream sauce. You’ll make a quick roux to thicken it up.
• Milk and Sour Cream: For that creamy, velvety sauce that coats every bite. Sour cream adds tang and richness.
• Cumin and Paprika: These bring a smoky warmth to both the shrimp filling and the sauce.
• Fresh Cilantro: Brightens up the final dish with fresh, herbaceous notes.
• Lime Juice: A squeeze of lime before serving perks up all the creamy, cheesy flavors.

Variations

• Add Veggies: Sauté some bell peppers, corn, or spinach with the shrimp for more texture and nutrition.
• Spicy Version: Mix in diced jalapeños or chipotle peppers for a bolder kick.
• Low-Carb Option: Use low-carb tortillas or wrap the filling in thin slices of zucchini.
• Swap the Shrimp: Substitute crab, lobster, or even a mix of seafood for a decadent twist.

How to Make Shrimp Enchiladas with Cream Sauce

Step 1: Prep the Shrimp

Sauté chopped onion and garlic in a bit of butter until soft. Add the shrimp, a sprinkle of cumin and paprika, and cook just until pink. Set aside.

Step 2: Make the Cream Sauce

In the same skillet, melt more butter, then whisk in flour to form a roux. Slowly add milk, whisking constantly until the sauce thickens. Stir in sour cream, green chilies, salt, and more cumin. Cook until smooth and velvety.

Step 3: Assemble the Enchiladas

Spoon some shrimp mixture and cheese into each tortilla. Roll them up and place seam-side down in a greased baking dish.

Step 4: Pour and Bake

Pour the cream sauce generously over the enchiladas. Top with more cheese, then bake at 375°F for about 20 minutes, or until bubbly and golden.

Step 5: Garnish and Serve

Top with chopped cilantro and a squeeze of lime. Serve warm and creamy!

Pro Tips for Making the Recipe

• Don’t Overcook the Shrimp: They only need a couple of minutes—overcooked shrimp turn rubbery fast.
• Use Fresh Cheese: Grate your own cheese if possible. Pre-shredded blends often contain anti-caking agents that don’t melt as well.
• Warm the Tortillas: Microwave them briefly or heat in a pan to make them pliable and prevent tearing.
• Double the Sauce: Love extra sauce? Make 1.5x the amount for extra creamy results.

How to Serve

These enchiladas shine on their own, but here’s how to round out the meal:

Garnishes:

A sprinkle of chopped cilantro, sliced green onions, a dollop of sour cream, and fresh lime wedges.

Side Dishes:

Serve with Mexican rice, refried beans, or a fresh corn salad.

Drinks:

Pair with a crisp margarita, a cold Mexican lager, or even sparkling water with lime.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 3 days. The flavor just keeps getting better!

Freezing

These freeze surprisingly well! Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F, covered with foil, until warmed through. Or use the microwave for individual portions.

FAQs

Can I use cooked shrimp instead of raw?
Yes, just reduce the cooking time in the filling—add them in at the end of sautéing the onions and garlic so they don’t overcook.

Can I make the sauce ahead of time?
Absolutely. The sauce can be made a day ahead and stored in the fridge. Just reheat gently before pouring over the enchiladas.

Are corn tortillas okay instead of flour?
You can use them, but they’re more delicate. Warm them well and consider dipping them briefly in warm sauce before rolling to prevent cracking.

What cheese works best?
Monterey Jack is perfect for its creaminess, but a sharp cheddar or pepper jack can add great flavor too.

Final Thoughts

These Shrimp Enchiladas with Cream Sauce are the kind of dish that makes you feel like a kitchen superstar with minimal effort. Rich, satisfying, and filled with zesty, creamy flavor—they’re a total crowd-pleaser. Give them a try and watch them disappear from plates in no time!

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