Creamy Shrimp Enchiladas

These creamy shrimp enchiladas are a perfect blend of spicy and smooth with tender shrimp wrapped in flour tortillas, baked in a rich, creamy sauce infused with chipotle and cumin. They offer a satisfying meal with layers of flavor that never fail to impress at family dinners or casual get-togethers.

I first made this recipe for a friends’ night and everyone kept asking for seconds. Now it's become my go-to when I want to wow guests without hours in the kitchen.

Ingredients

• Large shrimp: twelve to fourteen ounces peeled and deveined provides sweet, tender seafood flavor
• Vegetable oil: one to two tablespoons helps sauté the aromatics without overpowering the dish
• Yellow onion: one small thinly sliced adds a mellow sweetness and texture
• Jalapeños: two large seeded or not control the heat level fresh ones give the best flavor
• Tomatoes on the vine: two medium diced for brightness and acidity
• Garlic: two cloves minced enhances the savory depth
• Flour tortillas: four soft ones preferred because they roll easily and hold the filling well
• Monterrey Jack cheese: eight ounces grated melts beautifully with a mild creamy taste
• Heavy whipping cream: one and a half cups creates the luscious base of the sauce
• Sour cream: half a cup brings tang and richness
• Cayenne pepper: quarter teaspoon gives a balanced subtle heat
• Chipotle chili powder: half a teaspoon infuses smoky spiciness
• Ground cumin: half a teaspoon adds warmth and earthiness
• Salt: to taste to bring out all the flavors perfectly

Step-by-Step Instructions

Sauté the Aromatics:

Heat vegetable oil in a large skillet over medium heat. Add sliced onions and jalapeños and cook gently until they soften and start to turn translucent, releasing their sweetness. Then stir in diced tomatoes and minced garlic cooking until the mixture is fragrant and the vegetables are tender.

Prepare the Cream Sauce:

In a bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt until smooth. Pour this mixture into the skillet with sautéed vegetables and bring to a slow simmer over medium-low heat so the flavors meld and the sauce thickens slightly.

Cook the Shrimp:

Add the shrimp to the simmering sauce and cook just until they turn opaque on both sides. This happens quickly so keep a close eye to avoid rubbery shrimp. Then remove the skillet from heat.

Assemble the Enchiladas:

Divide half of the grated cheese evenly among the flour tortillas. Using a slotted spoon, scoop out some shrimp and vegetables from the skillet without too much sauce and place it onto each tortilla. Roll them up tightly and place seam-side down in the greased 9 by 9-inch baking dish.

Bake and Serve:

Pour the remaining cream sauce from the skillet evenly over the rolled enchiladas and top with the rest of the grated cheese. Bake in a 350 degree oven for about fifteen to eighteen minutes until the cheese is melted, bubbly, and lightly golden. Serve immediately for best flavor.

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Storage Tips

Because seafood loses texture when reheated, it is best to enjoy these enchiladas fresh. If you need to store leftovers, keep them in an airtight container in the fridge for up to one day. When reheating gently warm in the oven covered with foil to avoid drying out the shrimp, though the sauce may thicken.

Ingredient Substitutions

If you cannot find Monterrey Jack cheese use a mild mozzarella or even a mild white cheddar for a similar melt and creamy texture. For a dairy-free version substitute heavy cream and sour cream with coconut cream and a non-dairy sour cream alternative, although this will change the flavor slightly. To reduce heat, remove seeds from jalapeños completely and reduce or omit cayenne pepper in the sauce.

Serving Suggestions

Serve these enchiladas with a simple side like Mexican rice or refried beans to balance richness. A fresh green salad with a citrus vinaigrette helps cut through the creamy sauce. Add a dollop of guacamole or fresh chopped cilantro on top for extra brightness.

Cultural and Historical Context

Enchiladas are a classic Mexican dish that often showcase regional variations in filling and sauce. This creamy shrimp version adapts the traditional concept using chipotle and cumin commonly found in northern Mexican cuisine. Flour tortillas, while less traditional than corn tortillas, are often preferred in many home recipes for their pliability which works well for rolling enchiladas tightly without breaking.

Pro Tips

• Toast the ground cumin and chipotle powder in the skillet briefly before adding liquids to unlock their full aroma
• Drain excess sauce before filling tortillas to prevent sogginess and help the enchiladas hold shape while baking
• Do not overcook shrimp keep them tender by cooking until just opaque and remove immediately from heat

Recipe FAQs

→ What type of tortillas work best for this dish?

Flour tortillas are ideal as they are soft and flexible, making them easier to roll and less likely to break during baking.

→ How can I prevent the shrimp from becoming rubbery?

Cook the shrimp just until they turn opaque on both sides, about 1-2 minutes per side, then remove from heat to avoid overcooking.

→ Can I adjust the spice level?

Yes, removing jalapeño seeds and reducing cayenne pepper will tone down the heat without sacrificing flavor.

→ What gives the sauce its creamy texture?

The combination of heavy whipping cream and sour cream creates a smooth, rich sauce that balances the spices and seafood.

→ Is there a recommended baking time and temperature?

Bake the assembled enchiladas at 350°F for about 15 to 18 minutes until the cheese melts and becomes bubbly.

→ What sides complement this dish well?

Light sides like a fresh green salad, Mexican rice, or steamed vegetables work beautifully with these enchiladas.