Creamy Shrimp Enchiladas Recipe

Introduction

Creamy Shrimp Enchiladas are a delightful twist on a classic Mexican dish, combining tender shrimp with a rich cream sauce. This comforting meal is perfect for seafood lovers looking for something flavorful and easy to prepare.

Ingredients

• 1 pound shrimp, peeled and deveined
• 8 flour or corn tortillas
• 2 cups shredded cheese (such as Monterey Jack or cheddar)
• 1 cup cream sauce (such as a sour cream or béchamel base)
• 1 cup enchilada sauce

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a bowl, combine the shrimp with half the cream sauce and some enchilada sauce for moisture and flavor.
3. Step 3: Spoon the shrimp mixture evenly onto each tortilla, then roll them up tightly.
4. Step 4: Place the rolled tortillas seam-side down in a baking dish.
5. Step 5: Pour the remaining cream sauce and enchilada sauce over the enchiladas, then sprinkle with shredded cheese.
6. Step 6: Bake uncovered for 20–25 minutes until the cheese is melted and bubbly.
7. Step 7: Let the enchiladas rest for a few minutes before serving.

Tips & Variations

• For extra flavor, sauté the shrimp with garlic and onions before filling the tortillas.
• Use corn tortillas for a traditional texture or flour tortillas for a softer bite.
• Add chopped cilantro or jalapeños inside the enchiladas for a fresh, spicy kick.
• Substitute the cream sauce with a spicy queso for a different cheesy experience.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) for 15 minutes or until heated through to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Just make sure to thaw and drain them thoroughly before mixing with the sauces to prevent extra moisture.

What if I don’t have cream sauce?

You can easily make a simple cream sauce by combining sour cream with a bit of milk or cream and seasoning it to taste. Alternatively, a béchamel sauce works well as a creamy base.

Creamy Shrimp Enchiladas Recipe

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4.5 from 79 reviews

Creamy Shrimp Enchiladas are a delightful twist on traditional enchiladas, featuring succulent shrimp wrapped in soft tortillas, smothered in a rich cream and enchilada sauce blend, then topped with melted cheese. This comforting Mexican-inspired dish is perfect for a hearty dinner that balances flavors of seafood and creamy sauce with the delicious tang of enchilada sauce.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Shrimp Filling

• 1 pound medium shrimp, peeled and deveined
• 1 cup cream sauce (such as a béchamel or creamy white sauce)
• 1 cup enchilada sauce

Assembly

• 8 to 10 small flour or corn tortillas
• 2 cups shredded cheese (a blend of Monterey Jack and Cheddar works well)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the enchiladas.
2. Prepare Filling: In a mixing bowl, combine the peeled and deveined shrimp with the cream sauce and enchilada sauce, stirring gently to coat the shrimp evenly.
3. Assemble Enchiladas: Spread a small amount of the shrimp and sauce mixture onto each tortilla, then roll them up tightly and place them seam-side down in a greased baking dish.
4. Top with Cheese and Sauce: Pour any remaining cream and enchilada sauce mixture over the arranged enchiladas to keep them moist. Sprinkle the shredded cheese evenly over the top.
5. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and starting to turn golden.
6. Serve: Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro, sour cream, or sliced avocado as desired.

Notes

• Use corn tortillas for a more traditional flavor or flour tortillas for a softer texture.
• To add more depth, sauté shrimp briefly with garlic and onions before mixing with the sauces.
• For a spicier dish, add chopped jalapeños or a dash of cayenne pepper to the sauce mix.
• Leftover enchiladas can be refrigerated for up to 3 days or frozen for longer storage.
• Serve with Mexican rice or a fresh salad to complete the meal.

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