If you’re searching for that ultimate crowd-pleasing, decadent main dish, you’re about to fall in love with Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers. Juicy, perfectly seasoned shrimp are wrapped in soft tortillas, smothered in a luscious homemade white sauce, and baked until bubbly under a gooey layer of melted cheese. Each bite delivers a symphony of textures and flavors—from the gentle heat of green chiles to the fresh pop of cilantro. This recipe captures the comfort of Tex-Mex night with a dreamy, seafood twist that will keep everyone coming back for more.
Ingredients You’ll Need
What I adore most about these enchiladas is how every ingredient has a special role—nothing is extra, and every detail shines. You don’t need a ton of fancy components, just quality seafood, fresh veggies, and a creamy sauce that ties everything together in perfect harmony.
- Shrimp: Use fresh or thawed frozen shrimp—chopped small so each tortilla gets a burst of flavor in every bite.
- Butter: Adds unbeatable richness, ensuring both filling and sauce are silky smooth.
- Red and Green Bell Peppers: Bring beautiful pops of color and subtle sweetness to the mix.
- Onion: Offers a mellow background flavor that complements the shrimp.
- Garlic: Just a touch, for savory depth and irresistible aroma.
- Fresh Cilantro: A sprinkle at the end brightens the entire dish—it’s optional but highly recommended.
- Salt: Essential for seasoning the shrimp and tying all flavors together.
- Cumin: Lends a smoky undertone, balancing the creaminess with warmth.
- Chili Powder: A mild kick and extra color to round out the filling.
- Flour or Corn Tortillas: Choose what you love—soft, pliable tortillas are key for rolling and baking.
- Monterey Jack Cheese: Melts beautifully for that gooey, irresistible finish.
- All-Purpose Flour (for sauce): Thickens the white sauce while keeping it silky smooth.
- Chicken Broth: Gives the sauce a rich, savory backdrop—use low sodium if you like.
- Sour Cream: The creamy base that makes the sauce so dreamy and tangy.
- Garlic Powder: Enhances the sauce with subtle garlicky notes without overpowering.
- Green Chiles (canned, diced): Add just the right amount of mild heat and brightness to the sauce.
- Salt and Pepper: For balancing final seasoning.
How to Make Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures your enchiladas won’t stick and you’ll get those gooey, caramelized cheese edges everyone secretly battles over.
Step 2: Sauté the Veggies and Shrimp
In a large skillet over medium heat, melt two tablespoons of butter. Toss in your diced red and green bell peppers along with the onion, stirring occasionally until softened—about 3 to 5 minutes. When the veggies are tender and fragrant, add minced garlic, chopped shrimp, salt, cumin, and chili powder. Keep sautéing just until the shrimp turns pink and opaque, about 2–3 minutes. Be careful not to overcook; the shrimp will finish cooking in the oven! Stir in the chopped cilantro off the heat to brighten things up.
Step 3: Make That Dreamy White Sauce
In a separate saucepan, melt another two tablespoons of butter. Sprinkle in flour and whisk constantly for about one minute to cook it through, creating a roux. Gradually pour in chicken broth, whisking until the sauce is lump-free and thickened (3–5 minutes). Lower the heat and stir in sour cream, garlic powder, green chiles, and season with salt and pepper. Remove from the heat and get ready for serious creamy magic.
Step 4: Fill and Roll the Enchiladas
Take one cup of your creamy sauce and mix it into the shrimp-veggie mixture. Lay out your tortillas, spoon out equal portions of filling, and roll them up tightly. Arrange them seam-side down in your prepared baking dish so that every tortilla sits snug with its neighbor, ready for its cheesy blanket.
Step 5: Saucy, Cheesy Finish
Pour the rest of your luscious sauce over all the rolled tortillas, making sure to cover every nook and cranny. Sprinkle two cups of shredded Monterey Jack cheese generously on top. Bake uncovered for 20–25 minutes, until the cheese bubbles and the edges start to turn golden. When you pull out Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers, the aroma will nearly knock you off your feet!
Step 6: Serve Hot and Fresh
Give your enchiladas a minute to rest after baking, then garnish with more fresh cilantro and lime wedges if desired. Trust me, that little touch of lime brightens up the creaminess and makes each bite pop.
How to Serve Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers
Garnishes
Top your enchiladas off with plenty of fresh cilantro, juicy lime wedges, sliced avocado, or even thinly sliced jalapeños for some extra zing. These finishing touches are simple but transformative, lifting every bite of Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers to restaurant-worthy status.
Side Dishes
Pairing is everything! Serve with fluffy Mexican rice, charro beans, a simple guacamole, or a zesty tomato-corn salad. These sides balance out the rich, creamy shrimp filling and make your table spread look as festive as it tastes.
Creative Ways to Present
For a fun twist, try baking individual portions in small ramekins for a dinner party, or cut each enchilada into bite-sized pieces for a seafood-appetizer platter. If you want to impress, arrange Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers on a colorful platter and drizzle with extra sauce, then sprinkle with bright red diced tomatoes and chopped scallions.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors mingle and deepen overnight, so day-two leftovers might be even better!
Freezing
Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers freeze pretty well. Assemble the enchiladas, pour over the sauce, and skip the cheese until baking. Wrap tightly and freeze for up to one month. Thaw overnight in the fridge for best texture.
Reheating
Reheat covered in the oven at 325°F for about 20 minutes, or until hot and bubbly. You can also use the microwave for quick lunches, but add a dash of cream or milk to keep everything moist and creamy.
FAQs
Can I use precooked shrimp?
You can, but be sure to add it at the very end of sautéing, just to warm through. Overcooked shrimp tends to get rubbery, so start with raw if you can for the juiciest result in Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers.
What’s the best tortilla to use—corn or flour?
Both work great! Traditionalists love the flavor and texture of corn tortillas, but flour tortillas are softer and easier to roll. Pick your favorite or try both to mix things up.
Can I make the sauce ahead?
Absolutely! The creamy white sauce can be made up to two days in advance. Store it chilled and gently reheat, stirring well, before assembling your enchiladas.
How do I add more heat?
For extra spice, add diced jalapeños to the filling or use Pepper Jack cheese. You can also stir a splash of hot sauce into the creamy sauce to crank up the flavor.
Can I substitute another protein or make it vegetarian?
Yes! Try cooked shredded chicken, crab, or even sautéed mushrooms and zucchini for a vegetarian twist. The sauce and cheese pair deliciously with almost anything.
Final Thoughts
There’s nothing quite like gathering friends or family around the table for Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers. Each pan is a celebration of creamy, cheesy, seafood-filled comfort, and the process is simple enough for any weeknight. I hope you’ll make it, share it, and see how quickly it becomes a beloved staple in your home too!
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Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers Recipe
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Shrimp Enchiladas are a delectable dish perfect for seafood enthusiasts. These enchiladas are filled with succulent shrimp, colorful bell peppers, and a creamy sauce, all wrapped in warm tortillas and baked to cheesy perfection.
Ingredients
For the Enchiladas:
- 1 lb peeled and deveined shrimp (chopped into bite-sized pieces)
- 2 tbsp butter
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ½ cup diced onion
- 2 cloves garlic (minced)
- ¼ cup chopped fresh cilantro
- ½ tsp salt
- ½ tsp cumin
- 1 tsp chili powder
- 8 (8–9 inch) flour or corn tortillas
- 2 cups shredded Monterey Jack cheese
For the Cream Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups chicken broth
- ¾ cup sour cream
- ½ tsp garlic powder
- ½ cup diced canned green chiles
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sauté Vegetables and Shrimp: In a skillet, sauté bell peppers, onion, garlic, shrimp, salt, cumin, and chili powder until shrimp are pink. Stir in cilantro.
- Prepare Cream Sauce: In a saucepan, make a roux with butter and flour, then add chicken broth, sour cream, garlic powder, and green chiles. Season with salt and pepper.
- Assemble Enchiladas: Mix 1 cup of sauce with shrimp mixture. Fill tortillas with shrimp filling, roll up, and place in baking dish.
- Bake: Pour remaining sauce over enchiladas, sprinkle with cheese, and bake for 20–25 minutes until bubbly.
- Serve: Garnish with cilantro and lime wedges before serving.
Notes
- Do not overcook the shrimp, as they will continue cooking in the oven.
- For extra heat, use Pepper Jack cheese or add jalapeños to the sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop + Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1–2 enchiladas
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 185 mg
