These creamy shrimp enchiladas are a tasty treat! Filled with shrimp and cheese, they are smothered in a buttery sauce that makes every bite feel special.
I love how quick and easy they are to whip up! Just roll, bake, and enjoy a cozy meal that feels like a hug on a plate. Plus, leftovers are just as good—if there are any! 😊
Key Ingredients & Substitutions
Shrimp: Medium shrimp are perfect for this dish, but if you can’t find fresh shrimp, frozen shrimp work well too—just thaw them properly beforehand. For a twist, you could use crab meat or chicken if you prefer.
Flour Tortillas: Standard 8-inch tortillas are great, but you can swap in corn tortillas for a gluten-free option. Warm them first to make them easier to roll.
Cheese: I love using Monterey Jack because it melts nicely and adds creaminess. You can mix up the flavors by using a blend of cheddar or even pepper jack for a little kick.
Green Chilies: These add a lovely mild heat. If you want it spicier, go for diced jalapeños or even green salsa. If you need a milder flavor, leave them out entirely.
How Do You Make the Sauce Smooth and Creamy?
The key to a smooth, creamy sauce is in the roux. Start by melting the butter in a saucepan and whisking in the flour. This mixture thickens the sauce when you add the milk. Make sure to whisk constantly to prevent lumps.
- Cook the roux for about a minute to get rid of the raw flour taste.
- Add the milk slowly and keep whisking until the mixture is thick, which usually takes around 5-6 minutes.
If your sauce is too thick, just add a splash more milk to reach your desired consistency. This will ensure your enchiladas are beautifully creamy!
How to Make Creamy Shrimp Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp olive oil
- 8-10 flour tortillas (8-inch size)
- 2 cups shredded Monterey Jack cheese (or a blend of Monterey Jack and cheddar)
For the Creamy Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 can (4 oz) diced green chilies
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Lime wedges (for serving)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 25 minutes to cook, so you’ll be enjoying your creamy shrimp enchiladas in about 40 minutes total. Perfect for a quick weeknight dinner or a cozy meal with friends!
Step-by-Step Instructions:
1. Prepare the Shrimp:
First, preheat your oven to 375°F (190°C). In a skillet over medium heat, add the olive oil and let it warm up. Place the peeled and deveined shrimp in the skillet, season with salt, pepper, and half of the garlic and onion powder. Cook the shrimp until they turn pink and are just cooked through, about 2-3 minutes per side. Once they’re done, take them off the heat and set aside.
2. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Add the flour, whisking it in to create a roux. Cook for about 1 minute. Then, slowly pour in the milk while whisking continually to avoid lumps. Continue to cook and stir until the sauce thickens—this should take about 5-6 minutes. Once thickened, stir in the diced green chilies, cumin, the remaining garlic and onion powder, and season with salt and pepper to taste. Remove the sauce from the heat.
3. Assemble the Enchiladas:
Now it’s time to assemble! Pour about 1/3 cup of the creamy sauce into the bottom of a 9×13-inch baking dish. If the tortillas are a bit stiff, warm them in the microwave for about 10-15 seconds to make them pliable. Then, take a tortilla, spoon some of the cooked shrimp onto it, add a sprinkle of cheese, and roll it up tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
4. Bake the Enchiladas:
Once all the tortillas are rolled and in the dish, pour the remaining creamy sauce over the top. Sprinkle the rest of the cheese over everything. Now, pop the dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
Finally, take the enchiladas out of the oven and let them cool for a minute. Garnish with chopped fresh cilantro for a pop of color and flavor. Serve with lime wedges on the side, and enjoy your delicious creamy shrimp enchiladas!
Can I Use Frozen Shrimp in This Recipe?
Yes, absolutely! Just make sure to thaw the frozen shrimp completely before cooking. You can do this overnight in the refrigerator or quickly by placing them in a sealed plastic bag and soaking in cold water for about 30 minutes.
Can I Make the Sauce Ahead of Time?
Definitely! You can prepare the creamy sauce a day in advance. Just store it in an airtight container in the refrigerator. When you’re ready to use it, reheat it gently on the stove, adding a splash of milk if it thickens too much.
What Can I Substitute for Flour Tortillas?
If you’re looking for a gluten-free option, corn tortillas work great! Just be sure to warm them up before rolling to avoid cracking. You could also try whole wheat tortillas for a healthier option.
How to Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes, or you can microwave individual portions until heated through.
