Creamy Shrimp Enchiladas (Printable Version)
Flour tortillas filled with shrimp, veggies, and cheese baked in a creamy, spicy sauce.
# Everything You’ll Need:
→ Enchiladas
01 -
12 to 14 oz large shrimp, peeled and deveined
02 -
1 to 2 tablespoons vegetable oil
03 -
1 small yellow onion, thinly sliced
04 -
2 large jalapeños, seeded if desired
05 -
2 medium tomatoes on the vine, diced
06 -
2 garlic cloves, minced
07 -
4 soft flour tortillas (approx. 8-inch size)
08 -
8 oz Monterrey Jack cheese, grated
→ Cream Sauce
09 -
1 1/2 cups heavy whipping cream
10 -
1/2 cup sour cream
11 -
1/4 teaspoon cayenne pepper
12 -
1/2 teaspoon chipotle chili powder
13 -
1/2 teaspoon ground cumin
14 -
Salt to taste
# Steps to Cook:
01 -
Preheat the oven to 350°F. Lightly grease a 9x9 inch baking dish and set aside.
02 -
Heat vegetable oil in a large skillet over medium heat. Add sliced onion and jalapeños; sauté until softened. Stir in diced tomatoes and minced garlic; cook until vegetables are tender.
03 -
In a bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt. Pour the mixture into the skillet with the cooked vegetables and simmer gently over medium-low heat.
04 -
Add shrimp to the skillet, cook until opaque on both sides, about 2 minutes per side. Avoid overcooking. Remove skillet from heat.
05 -
Divide half of the grated cheese among the four tortillas. Using a slotted spoon, transfer shrimp and vegetables to each tortilla (drain excess sauce). Roll tortillas tightly and arrange seam-side down in the prepared baking dish.
06 -
Pour remaining cream sauce from skillet over the rolled tortillas. Sprinkle with remaining grated cheese. Bake in the preheated oven for 15 to 18 minutes until cheese is melted and bubbly. Serve immediately.
# Extra Suggestions:
01 -
Best served fresh, as seafood does not reheat well. Use flour tortillas for easier rolling and better structural integrity. Adjust spiciness by removing jalapeño seeds and modifying cayenne pepper quantity. Avoid overcooking shrimp to maintain tenderness.