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Shrimp Enchiladas with Cream Sauce Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Oven
  • Cuisine: Mexican-Inspired

Description

These Shrimp Enchiladas are filled with juicy shrimp, tender veggies, and gooey cheese, all wrapped in soft tortillas and smothered in a creamy, tangy sauce.


Ingredients

  • 1 lb medium or large shrimp, peeled and deveined
  • 8 soft flour tortillas
  • 2 cups shredded Monterey Jack cheese (or Mexican blend), divided
  • 1 (4 oz) can diced green chilies
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4 tbsp butter, divided
  • 2 tbsp all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup sour cream
  • 1 tsp cumin, divided
  • 1/2 tsp paprika
  • Salt, to taste
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp lime juice


Instructions

  1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
  2. In a skillet, melt 2 tbsp butter over medium heat. Sauté chopped onion and garlic until softened.
  3. Add shrimp, 1/2 tsp cumin, and paprika. Cook until shrimp is pink, about 2-3 minutes. Set aside.
  4. In the same skillet, melt remaining 2 tbsp butter. Whisk in flour to make a roux.
  5. Gradually add milk while whisking to avoid lumps. Cook until thickened, about 3-5 minutes.
  6. Stir in sour cream, green chilies, remaining 1/2 tsp cumin, and salt to taste. Simmer until smooth.
  7. Fill each tortilla with shrimp mixture and 1 tbsp cheese. Roll and place seam-side down in the baking dish.
  8. Pour cream sauce over enchiladas and top with remaining cheese.
  9. Bake uncovered for 20 minutes until bubbly and lightly golden.
  10. Garnish with chopped cilantro and a squeeze of lime juice. Serve hot.

Notes

  • To add more veggies, sauté bell peppers, spinach, or corn with the shrimp.
  • Use low-carb tortillas or zucchini strips for a lighter version.
  • Substitute crab or lobster for a luxe twist.
  • Double the sauce if you love extra creaminess.