Creamy Shrimp Enchiladas: A Flavor-Packed, Comforting Dish
If you’re looking for a hearty, flavorful dinner that’s bursting with rich, creamy goodness, these Creamy Shrimp Enchiladas are just what you need. Packed with succulent shrimp, sautéed vegetables, and a luxurious creamy sauce, this dish is perfect for a weeknight meal or a special dinner. The combination of shrimp, Monterey Jack cheese, and spices gives this recipe a delicious Tex-Mex twist that everyone will love.
These enchiladas are not only easy to make but also come together in just under 40 minutes, making them a perfect go-to meal when you want something comforting and satisfying without spending too much time in the kitchen.
Ingredients:
- 12-14 oz large shrimp, peeled and deveined
- 1-2 tablespoons vegetable oil for cooking
- 1 small yellow onion, thinly sliced
- 2 large jalapeños, seeded or not (based on spice preference)
- 2 medium vine-ripened tomatoes, diced
- 1 ½ cups heavy whipping cream
- ½ cup sour cream
- 2 garlic cloves, minced
- ¼ teaspoon cayenne pepper (to taste)
- ½ teaspoon chipotle chili powder
- ½ teaspoon cumin
- Salt, to taste
- 4 soft taco-sized flour tortillas
- 8 oz Monterey Jack cheese, grated and divided
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish and set it aside.
2. Sauté the Vegetables:
In a large skillet, heat 1-2 tablespoons of vegetable oil over medium heat. Add the sliced onions and jalapeños, and sauté for 3-4 minutes until softened. Then, add the diced tomatoes and minced garlic, and cook for an additional 3-5 minutes until the vegetables are tender and fragrant.
3. Make the Creamy Sauce:
In a mixing bowl, whisk together the heavy whipping cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and a pinch of salt. Once combined, pour this creamy mixture into the skillet with the sautéed vegetables. Stir to combine, and bring the sauce to a gentle simmer over medium-low heat.
4. Cook the Shrimp:
Add the shrimp to the skillet, nestling them into the sauce. Cook the shrimp until they turn opaque on one side, then flip and cook until fully cooked through (about 3-5 minutes total). Remove the pan from the heat.
5. Assemble the Enchiladas:
To assemble the enchiladas, divide half of the grated Monterey Jack cheese evenly among the four tortillas, spreading it down the center of each one. Using a slotted spoon, scoop out a quarter of the shrimp and veggie mixture, allowing the excess sauce to drain off, and place it over the cheese in each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
6. Add the Sauce and Cheese:
Pour the remaining sauce from the skillet over the enchiladas, ensuring they are fully covered. Sprinkle the remaining grated Monterey Jack cheese over the top.
7. Bake:
Bake the enchiladas in the preheated oven for 15-18 minutes, or until the cheese is melted and bubbly.
8. Serve:
Remove from the oven and serve hot, optionally garnished with cilantro, lime wedges, or avocado. Enjoy your delicious Creamy Shrimp Enchiladas!
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Servings: 4 enchiladas
- Calories per Serving: 450 kcal
Why You’ll Love These Creamy Shrimp Enchiladas:
- Rich and Creamy: The combination of heavy cream, sour cream, and Monterey Jack cheese makes these enchiladas extra creamy and indulgent.
- Bold and Spicy: With the addition of chipotle chili powder, cayenne pepper, and jalapeños, this dish packs a flavorful, spicy punch. You can easily adjust the spice level based on your preference by keeping or removing the seeds from the jalapeños.
- Quick and Easy: These enchiladas are quick to assemble and only take about 20 minutes to cook, making them a great option for busy weeknights.
- Customizable: You can switch up the protein by using chicken, beef, or even a mix of vegetables to suit your taste.
Tips for Success:
- Adjust the Spice: If you prefer a milder dish, reduce or omit the cayenne pepper and use seeded jalapeños. If you love spice, keep the seeds and consider adding more chili powder.
- Don’t Overcook the Shrimp: Be careful not to overcook the shrimp, as they can become tough and rubbery. Shrimp cook quickly, so keep an eye on them as they turn opaque.
- Cheese Options: If Monterey Jack cheese isn’t available, you can substitute it with mozzarella or a mild cheddar for a similar melt and flavor.
Serving Suggestions:
- Sides: Serve these enchiladas with a side of Mexican rice, refried beans, or a fresh salad for a complete meal.
- Toppings: Top the enchiladas with sour cream, avocado slices, fresh cilantro, or a squeeze of lime for extra flavor and freshness.
- Pairings: A cold margarita or a refreshing agua fresca would pair perfectly with these enchiladas for a true Tex-Mex experience!
These Creamy Shrimp Enchiladas offer a delightful balance of creamy, spicy, and savory flavors that are sure to satisfy your cravings. Perfect for shrimp lovers and enchilada enthusiasts alike, this recipe is a crowd-pleaser and a fantastic option for any meal. Enjoy this flavorful Tex-Mex dish that’s as easy to make as it is delicious!
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Creamy Shrimp Enchiladas
- Total Time: 38 minutes
- Yield: 4 1x
Description
These Creamy Shrimp Enchiladas bring together bold flavors and a rich, indulgent sauce. The shrimp are cooked perfectly in a spicy jalapeño cream sauce, and the Monterey Jack cheese adds a smooth, melty finish that complements the enchiladas beautifully. With just the right amount of spice, this dish is the perfect balance of creamy and savory.
Ingredients
12–14 oz large shrimp, peeled and deveined
1–2 tablespoons vegetable oil for cooking
1 small yellow onion, thinly sliced
2 large jalapeños, seeded or not (based on spice preference)
2 medium vine-ripened tomatoes, diced
1 ½ cups heavy whipping cream
½ cup sour cream
2 garlic cloves, minced
¼ teaspoon cayenne pepper (to taste)
½ teaspoon chipotle chili powder
½ teaspoon cumin
Salt, to taste
4 soft taco-sized flour tortillas
8 oz Monterey Jack cheese, grated and divided
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
Heat vegetable oil in a large skillet over medium heat. Add sliced onions and jalapeños, and sauté until softened, about 3-4 minutes.
Add diced tomatoes and minced garlic to the skillet, stirring to combine. Cook until the vegetables are softened, about 3-5 minutes.
In a mixing bowl, whisk together the heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and a pinch of salt. Pour this mixture into the skillet with the vegetables and stir to combine. Bring the sauce to a gentle simmer over medium-low heat.
Add the shrimp to the pan, nestling them into the sauce. Cook the shrimp until they are opaque on one side, then flip and cook until fully opaque and cooked through. Remove the pan from the heat.
To assemble the enchiladas, divide half of the grated Monterey Jack cheese evenly among the four tortillas, spreading it down the center of each one.
Using a slotted spoon, scoop out about a quarter of the shrimp and veggie mixture, draining off excess sauce, and place it over the cheese in each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
Pour the remaining sauce from the skillet over the enchiladas, making sure they are fully covered. Sprinkle the remaining grated cheese over the top.
Bake the enchiladas for 15-18 minutes, until the cheese is melted and bubbly. Serve hot, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 450