The Best Creamy Shrimp Enchiladas

A white dinner plate filled with two creamy shrimp enchiladas that show the pink shrimp inside the rolled corn tortillas and topped with a creamy sauce and garnished with two sliced of jalapeños.

The Best Creamy Shrimp Enchiladas

Course: Entree

Cuisine: Mexican / TexMex

Prep Time: 20

Cook Time: 25

Resting Time: 5

Total Time: 50

Servings:

Calories: 659kcal

Author: Kris Longwell

Succulent shrimp and zesty green chiles are wrapped in corn tortillas and smothered in a velvety, cheese-infused cream sauce. Baked until golden and bubbly, these decadent enchiladas offer a restaurant-quality experience that perfectly balances rich, savory flavors with a hint of spice.

Print Recipe

Equipment

3 skillets Or clean out each one as you go, and keep the components in a dish
9"x13" baking dish

Ingredients

For the Cream Sauce

2 tablespoon unsalted butter
1 medium onion about 1 cup
1 green bell pepper seeded and finely chopped
7 oz can green chiles un-drained
1 jalapeño seeded and finely chopped (optional)
3 cloves garlic minced
1 teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon cayenne pepper more for extra spice (optional)
1½ cups heavy cream
½ cup sour cream
2½ cups Monterey Jack cheese shredded, divided
1 tablespoon lime juice from 1 lime

For the Shrimp Filling

2 tablespoon unsalted butter
1¼ lb shrimp medium, peeled, deveined, and tails removed
3 scallions green onions, chopped (save some for garnish)
½ teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)

Assembly

vegetable oil for softening tortillas, about ¼ cup
10-12 corn tortillas
2 tablespoon cilantro chopped, for garnish
1 avocado sliced, for serving (optional)
sliced jalapeños fresh or pickled, for serving (optional)
lime wedges for serving (optional)

Instructions

Prepare the Cream Sauce

In a large skillet over medium heat, melt the butter (2 tbsp). Add the onion, bell pepper, green chiles, and jalapeño (if using) and sauté, stirring often, until softened, about 4 to 5 minutes. Stir in the garlic and sauté for another 30 seconds.
2 tablespoon unsalted butter, 1 medium onion, 1 green bell pepper, 7 oz can green chiles, 1 jalapeño, 3 cloves garlic
Stir in the salt, pepper, cumin, oregano, cayenne (if using), and heavy cream. Bring to a boil, lower the heat, and simmer for 10 minutes, stirring often.
1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper, 1½ cups heavy cream
Stir in the sour cream, 1 cup of the shredded cheese, and the lime juice. Remove from the heat and stir until the cheese is melted. Set aside.
½ cup sour cream, 2½ cups Monterey Jack cheese, 1 tablespoon lime juice

Prepare the Shrimp Filling

In a separate saucepan or skillet, heat the butter over medium-high heat. Add the shrimp, scallions, salt, pepper, cumin, oregano, and cayenne (if using). Sauté, stirring often, until the shrimp are pink, curled, and cooked through, about 2 to 3 minutes. Don't overcook! Remove from the heat. Stir in ¼ cup of the prepared creamy sauce. Set aside.
2 tablespoon unsalted butter, 1¼ lb shrimp, 3 scallions, ½ teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon ground cumin, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper

Soften the Tortillas

Heat a thin layer of vegetable oil in a small skillet over medium heat. Using tongs or a spatula, quickly place a tortilla in the hot oil, then carefully flip, and then transfer to a plate lined with paper towels to drain. Flip on the paper towels, and then place them on a separate plate. The tortillas only need about 1 to 2 seconds per side in the hot oil. Continue with other tortillas, adding more oil as needed.
vegetable oil, 10-12 corn tortillas

Assemble and Bake

Preheat oven to 350°F (175°C).
Spoon a thin layer of the sauce over the bottom of your 9x13" baking dish.
Place a tortilla in the dish, and then place a layer of the shrimp filling down the middle of it. Roll it up, and place it seam-side down in the dish. Repeat until the dish is full.
Spoon the remaining sauce over the tops of the enchiladas, leaving a little of the tortillas uncovered at each end. Top with the remaining cheese.
Bake for 15 to 20 minutes, or until the cheese has melted and is bubbly.
Remove from the oven and let rest for 5 minutes. Top with chopped cilantro and extra chopped scallions. Serve hot with sliced avocados, jalapeños, and lime wedges, if desired.
2 tablespoon cilantro, 1 avocado, sliced jalapeños, lime wedges

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Shrimp Tip: Sauté the shrimp just until they turn pink and are slightly underdone. They will finish cooking in the oven, and this prevents them from becoming rubbery.
Cheese Quality: For the best results, grate your Monterey Jack from a block. Pre-shredded cheeses are coated in potato starch to prevent clumping, which can result in a grainier sauce.
Prevent Curdling: When whisking the sour cream into the sauce, ensure the heat is on low, or the pan is removed from the burner. High heat can cause sour cream to break, affecting the velvety texture.
Tortilla Prep: Don't skip the quick oil dip! This creates a barrier that keeps the corn tortillas from absorbing too much sauce and becoming mushy during the baking process.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain the best texture.

Nutrition