Shrimp Enchiladas Cream Sauce

Juicy shrimp wrapped in soft tortillas with melty Monterrey Jack, all nestled under a blanket of creamy chipotle-laced sauce, make these shrimp enchiladas a true crowd-pleaser for special occasions or weeknight comfort. The bold yet balanced flavors always make dinnertime feel a little more festive and my family looks forward to these every time seafood is on sale at the market.

I discovered this recipe on a family trip to coastal Mexico and have been tweaking it ever since. Even picky eaters in my house happily ask for seconds of these creamy shrimp enchiladas.

Ingredients

• Large shrimp: Provides plumpness and a naturally sweet bite Aim for shrimp that smell clean and fresh
• Vegetable oil: Helps sauté the aromatics Choose a mild oil so the sauce flavors stand out
• Yellow onion: Adds sweetness and depth Thinly sliced onion gets tender with slow cooking
• Jalapenos: Brings heat and brightness Seed or leave seeds for your spice preference Pick ones with glossy firm skin
• Tomatoes: Fresh and juicy for the base Ripe on-the-vine tomatoes offer the best taste and texture
• Heavy whipping cream: Makes the sauce rich and velvety Use the freshest cream you can find
• Sour cream: Adds tang and helps balance spices Whole fat sour cream works best here
• Garlic: Provides a savory aromatic punch Fresh garlic cloves over jarred always
• Cayenne pepper: Adds a controlled spicy warmth Adjust amount to preference
• Chipotle chili powder: Gives smoky flavor and a gentle kick Opt for pure chipotle powder for boldness
• Cumin: Adds earthiness to the sauce Freshly ground cumin is most flavorful
• Salt: Pulls flavors together and seasons to finish
• Flour tortillas: Soft and sturdy for rolling Find tortillas that feel pliable they should not be dry
• Monterrey Jack cheese: Melty and creamy with a mild flavor Grate cheese fresh for the best melt

Step-by-Step Instructions

Prep the Oven and Dish:

Set your oven to 350 degrees Fahrenheit and generously oil a nine by nine inch baking dish to prevent sticking

Cook Aromatics and Veggies:

Warm oil in a large pan over medium heat Add onions and jalapenos Cook gently stirring now and then until both are soft and fragrant This builds depth in the sauce Stir in tomatoes and minced garlic Sauté until the tomatoes soften and juices simmer down

Make the Cream Sauce:

In a mixing bowl combine heavy cream sour cream cayenne chipotle chili powder cumin and a pinch of salt Pour this mixture into the pan with the vegetables Let the sauce bubble gently over medium low heat until well blended and slightly thickened

Cook Shrimp:

Nestle the shrimp into the sauce in an even layer Cook for just a few minutes flipping halfway through until shrimp turn pink and opaque Do not overcook as shrimp toughen quickly

Assemble Enchiladas:

Lay flour tortillas on a work surface Scatter half the Monterrey Jack cheese over the tortillas Spoon drained shrimp and vegetables over the cheese Roll each tortilla snugly and arrange seam side down in the baking dish

Top and Bake:

Pour remaining sauce over enchiladas to cover well Sprinkle with the rest of the cheese Bake uncovered for fifteen to eighteen minutes until cheese is melted and bubbling

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I love using extra ripe tomatoes from my summer garden in this recipe They bring such a bright contrast to the rich sauce and the smiles when I serve this dish always remind me of cooking with my aunt on warm evenings

Storage Tips

Leftovers can be refrigerated tightly covered for up to one day but trust me the shrimp texture is at its best when fresh I try to only make as much as we are going to eat that night Freeze only the sauce or tortillas if needed but assembled enchiladas with shrimp can get watery or rubbery after defrosting

Ingredient Substitutions

If you cannot find Monterrey Jack substitute with mild mozzarella or a blend of your favorite Mexican style cheeses For gluten free diners use corn tortillas but warm them first so they do not break Smaller shrimp can be used just reduce cooking time Any mild vegetable oil will work if that is what you have on hand

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Serving Suggestions

Serve enchiladas with a fresh green salad or crisp slaw to cut through the richness Refried black beans or a scoop of cilantro lime rice round out the meal beautifully Garnish plates with sliced avocado and chopped cilantro and a squeeze of fresh lime juice for extra brightness

Cultural Context

Enchiladas trace their roots to indigenous corn tortillas filled with local ingredients and topped with chili sauces Over time regional variations emerged The creamy sauced seafood version like this one is more common in coastal regions and is a contemporary celebration of Mexican and American influences

Recipe FAQs

→ What kind of shrimp should I use?

Large peeled and deveined shrimp work best as they remain tender and juicy after baking.

→ Can the spice level be adjusted?

Yes, you can seed the jalapeños and reduce cayenne for a milder dish or leave them for extra heat.

→ What cheese melts well for this dish?

Monterey Jack is ideal for its meltability and mild flavor, but you can substitute with mozzarella or mild cheddar.

→ Are corn tortillas a good substitute?

Flour tortillas roll more easily and hold the creamy filling better, but corn can be used if desired.

→ Does this dish reheat well?

It's best enjoyed fresh as shrimp can become rubbery when reheated. Enjoy leftovers within a day for best texture.

→ How can I make this gluten free?

Simply swap flour tortillas for gluten-free tortillas and double-check other ingredient labels for hidden gluten.