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Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers Recipe

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★★★★★

4.7 from 56 reviews

Creamy Shrimp Enchiladas are a delightful seafood twist on the classic Mexican dish, combining tender shrimp cooked with spices and enveloped in a luscious creamy cheese sauce. These enchiladas are baked until bubbly and golden, garnished with fresh cilantro for a vibrant finish—perfect for seafood lovers seeking a comforting yet flavorful meal.

Ingredients

Scale

Shrimp Filling

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Creamy Cheese Mixture

  • 1 cup sour cream
  • 1 cup cream cheese, softened
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese, divided

Assembly

  • 8 large flour tortillas
  • 1 can (10 oz) red enchilada sauce
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Sauté Onion: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until translucent.
  2. Add Garlic: Stir in minced garlic and cook for another minute, stirring frequently to avoid burning.
  3. Cook Shrimp: Add peeled shrimp to the skillet, season with cumin, chili powder, salt, and pepper. Cook for 3-4 minutes until shrimp are pink and opaque, careful not to overcook.
  4. Prepare Shrimp: Remove skillet from heat, let cool slightly, then chop shrimp into bite-sized pieces and set aside.
  5. Mix Creamy Base: In a medium bowl, blend sour cream and softened cream cheese using a hand mixer or whisk until smooth.
  6. Add Cheese: Stir in half of the shredded Monterey Jack and cheddar cheeses into the creamy mixture until well combined.
  7. Combine Shrimp: Fold the chopped shrimp into the creamy cheese mixture, ensure even distribution, and adjust seasoning as needed.
  8. Preheat Oven: Set the oven to 350°F (175°C) to prepare for baking.
  9. Fill Tortillas: Spoon approximately 1/3 cup of shrimp mixture onto the center of each flour tortilla.
  10. Roll Enchiladas: Roll tortillas tightly around the filling, tucking in the sides to prevent spillage, and place seam-side down in a greased 9×13 inch baking dish.
  11. Repeat Assembly: Fill and roll remaining tortillas, placing them snugly in the baking dish.
  12. Add Sauce: Pour the entire can of red enchilada sauce evenly over the arranged enchiladas for moisture and flavor.
  13. Top with Cheese: Sprinkle the remaining Monterey Jack and cheddar cheeses evenly over the sauced enchiladas.
  14. Cover and Bake: Cover the dish with aluminum foil and bake for 20 minutes to meld flavors and heat through.
  15. Brown Cheese: Remove foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown.
  16. Rest: Remove from oven and let the enchiladas rest for 5 minutes to set the filling.
  17. Garnish: Sprinkle chopped fresh cilantro on top for color and added flavor.
  18. Serve: Serve hot, accompanied by extra enchilada sauce if desired, alongside Mexican rice or a fresh green salad.
  19. Enjoy: Relish your creamy shrimp enchiladas with family and friends!

Notes

  • Do not overcook shrimp to avoid a rubbery texture.
  • Use softened cream cheese to ensure a smooth creamy mixture.
  • Adjust seasoning of the filling mixture before rolling enchiladas to taste.
  • Covering with foil initially prevents cheese from burning while baking.
  • Letting enchiladas rest after baking helps them hold together when serving.
  • These enchiladas can be made ahead and refrigerated before baking.

Keywords: shrimp enchiladas, creamy shrimp enchiladas, seafood enchiladas, baked enchiladas, Mexican seafood recipe

Find it online: https://cookwithyana.com/creamy-shrimp-enchiladas-a-delicious-recipe-for-seafood-lovers-recipe/