Shrimp Enchiladas Recipe
Shrimp Enchiladas are a true celebration of coastal flavors, blending plump shrimp, creamy sauce, and just the right touch of spice, all snuggled inside warm tortillas. Every bite delivers the perfect mix of juicy shrimp, tender veggies, and layers of melted Monterey Jack cheese, finished with a bright pop of cilantro. If you’re craving comfort food with a little kick and loads of fresh character, this is the dish to try. With simple steps and pantry-friendly ingredients, you’ll have a restaurant-worthy meal right from your kitchen!
Ingredients You’ll Need
What makes these Shrimp Enchiladas so irresistible isn’t anything fancy, but the perfect harmony of rich, creamy, and zesty ingredients. Every item here serves to balance the filling, creamy sauce, or bright topping. Let’s give each ingredient its time in the spotlight:
- Butter: Adds richness and helps build that luscious sauce and flavorful filling.
- Flour: Essential for thickening the sauce into that perfect, spoon-coating consistency.
- Chicken broth: Gives depth and savoriness to the cream sauce—use low-sodium if you want to control salt.
- Sour cream: Delivers creamy tang and silky texture to the sauce; full-fat is creamier but light works too.
- Diced Ortega chilis: Offer gentle green chili flavor with a mellow, not-too-spicy edge.
- Monterey Jack cheese: Melts beautifully and provides mild, creamy flavor both inside and on top.
- Yellow onion: Starts the filling with a slight sweetness and soft bite when sautéed.
- Jalapeno: Brings just the right amount of heat—use as much or little as your taste buds prefer.
- Garlic: Infuses the dish with aromatic warmth that plays so well with shrimp.
- Mushrooms: Boost heartiness and add a satisfying, earthy note to each serving.
- Shrimp: The undeniable star, bringing sweet, briny freshness—slice for tender texture and ease of eating.
- Salt and pepper: Basic but key, waking up every other flavor in the pan.
- Cumin and chili powder: Layer in subtle smokiness and gentle Mexican-inspired spice.
- Fresh cilantro: Adds herby brightness—don’t skip it unless you’re firmly anti-cilantro!
- Flour tortillas: Make the perfect cozy blanket for your saucy shrimp mixture (choose 8-inch for easy rolling).
- Nonstick cooking spray: Keeps everything from sticking so serving is a breeze.
How to Make Shrimp Enchiladas
Step 1: Prep the Oven and Baking Dish
Kick things off by preheating your oven to 350 °F (177 °C). Give a 9×13-inch baking dish a quick coat with nonstick cooking spray—this step ensures your Shrimp Enchiladas won’t stubbornly stick when it’s time to serve, saving you both time and the beauty of those golden, bubbling edges.
Step 2: Make the Creamy Sauce
In a medium saucepan, melt 3 tablespoons of butter over medium heat, then add the flour. Whisk constantly; you want the flour and butter to combine into a smooth, pale paste. Let it cook for one minute to get rid of any raw flour taste. Take the pan off the heat and gradually whisk in chicken broth until smooth. Put it back over the heat and simmer, whisking, until thick and bubbling. Let this cool for 3–5 minutes (this cool-down prevents your sour cream from curdling!). Stir in sour cream, diced chilis, and 1 cup shredded Monterey Jack cheese until there are no lumps left. You’re after a silky, dreamy sauce.
Step 3: Sauté the Filling
In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Toss in onions, jalapeno, and garlic, and sauté for about 2 minutes until everything softens and fills your kitchen with a savory aroma. Add mushrooms and sauté until they’re tender and golden, about 5–8 minutes. Stir in the shrimp and cook just until they start turning pink—this should only take 2–3 minutes. Pull the skillet off the heat immediately to keep the shrimp plump and tender, not rubbery.
Step 4: Season and Combine
Add salt, pepper, cumin, chili powder, and fresh cilantro to your shrimp mixture, giving a good toss so spices are evenly distributed. Pour in about one cup of your reserved sauce and stir until everything is coated. This step brings all the fragrant flavors together and gets the filling beautifully creamy.
Step 5: Assemble the Shrimp Enchiladas
Lay a tortilla flat and spoon 1/3 to 1/2 cup of the shrimp mixture into the center. Roll tightly and place seam-side down in your baking dish. Repeat with the rest of the tortillas and filling, squeezing them all snugly together. Pour the remaining sauce over the rolled enchiladas and sprinkle 1 1/2 cups shredded Monterey Jack evenly over the top, so every inch gets gooey and golden.
Step 6: Bake and Rest
Cover the dish with foil and bake for about 30 minutes, until the cheese is melted and bubbly, and the edges are just starting to turn lightly golden. Once out of the oven, let your Shrimp Enchiladas stand for 10 minutes before serving. This rest helps the sauce thicken up and makes slicing super neat and easy.
How to Serve Shrimp Enchiladas
Garnishes
A finishing flourish transforms your Shrimp Enchiladas from weeknight fare into a true fiesta! Sprinkle them generously with fresh chopped cilantro just before serving. For more color and zip, try a few slices of fresh jalapeno, diced tomatoes, or a sprinkle of extra cheese. A dollop of sour cream gives a creamy finish, while lime wedges on the side let guests add zesty brightness to every bite.
Side Dishes
Round out your plate with classic accompaniments! Think fluffy cilantro-lime rice, smoky charro beans, or a crunchy slaw loaded with cabbage and radish. Even a simple green salad with citrusy vinaigrette pairs beautifully, cutting through the rich sauce and balancing the meal without competing with the Shrimp Enchiladas’ star power.
Creative Ways to Present
Try going family-style by baking the enchiladas in a cast iron skillet for an ultra-homey touch, or serve smaller rolled enchiladas as tasty party bites on a platter with toothpicks and fun dips. For a bright pop, arrange thin slices of avocado across the top before serving, or drizzle with a zigzag of chipotle crema for something a little extra. However you serve them, these Shrimp Enchiladas will look and taste like pure celebration.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Shrimp Enchiladas (lucky you!), just pop them into an airtight container once cooled. Store in the refrigerator for up to 3 days. The sauce keeps them flavorful and moist, so they’re just as crave-worthy on day two—no risk of dryness here!
Freezing
You can freeze assembled, unbaked Shrimp Enchiladas for future cravings. Wrap the dish tightly with a double layer of plastic wrap and then foil; label with the date, and store for up to 2 months. Let them thaw in the fridge overnight before baking and enjoy nearly-fresh results every time!
Reheating
To reheat, cover your enchiladas with foil and bake at 350 °F until heated through—this keeps the tortillas from drying out and the cheese from getting too brown. For single servings, the microwave works well too; just be sure to cover loosely so steam reheats everything gently. Add a sprinkle of fresh cilantro and a squeeze of lime to wake up the flavors.
FAQs
Can I use frozen shrimp for shrimp enchiladas?
Absolutely! Just thaw the shrimp completely and pat them dry before cooking. This ensures your filling isn’t watery and the shrimp get that perfect, tender texture.
Are corn tortillas okay instead of flour?
Yes, corn tortillas give a more traditional, slightly nutty taste. Just warm them briefly so they roll without cracking, and be gentle during assembly as they’re more delicate than flour tortillas.
What’s the best way to make this dish spicier?
Amp up the heat by adding more jalapeno or swapping in a hotter chili variety. You can also stir in a splash of your favorite hot sauce to the filling or sauce for an extra fiery kick.
Can I prep Shrimp Enchiladas ahead of time?
Definitely! Assemble the enchiladas (but wait to add the sauce and cheese topping), cover tightly, and refrigerate up to 24 hours. When ready, pour on the sauce and cheese, then bake fresh for best results.
How do I avoid soggy enchiladas?
Be sure not to overfill your tortillas and go easy on the sauce inside the rolls; keeping most of the sauce on top helps maintain the structure and keeps every bite deliciously creamy but never soggy.
Final Thoughts
If you’re looking to add a little coastal magic to your dinner table, Shrimp Enchiladas are sure to wow everyone—whether it’s your family, friends, or simply treating yourself! Everything about this dish spells comfort, warmth, and a hint of adventure. Go ahead and give them a try—you just might find your new favorite twist on classic enchiladas!
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Shrimp Enchiladas Recipe
- Total Time: 50 minutes
- Yield: 8 enchiladas 1x
- Diet: Gluten Free
Description
These Shrimp Enchiladas are a delicious and creamy twist on classic enchiladas, filled with a flavorful shrimp and mushroom mixture, topped with a creamy sauce and melted cheese. Perfect for a special dinner or gathering!
Ingredients
For the Sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (7-ounce) can diced Ortega chilis
- 1 cup Monterey Jack cheese (shredded)
For the Filling:
- 2 tablespoons unsalted butter
- 1 cup yellow onion (chopped)
- 1 jalapeno (finely chopped and seeded)
- 4 cloves garlic (minced)
- 8 ounces sliced mushrooms
- 1 pound raw shrimp, peeled and deveined (cut into 3/4 inch pieces)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup fresh cilantro (chopped)
For Assembly:
- 8 8-inch flour tortillas
- 1 1/2 cups Monterey jack cheese (shredded)
- Fresh chopped cilantro (for garnish)
Instructions
- Preheat the oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- Make the Sauce: Melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly add chicken broth, bring to a boil, and then stir in sour cream, chilis, and Monterey Jack cheese. Set aside.
- Make the Filling: In a skillet, sauté onion, jalapeno, and garlic. Add mushrooms, shrimp, seasonings, and cilantro. Stir in some sauce.
- Assembly: Spoon shrimp mixture onto tortillas, roll up, and place seam side down in the baking dish. Pour remaining sauce over the top, sprinkle with cheese, and bake for 30 minutes.
- Let the enchiladas sit for 10 minutes before serving. Garnish with fresh cilantro.
Notes
- You can customize the level of heat by adjusting the amount of jalapeno used.
- Feel free to add additional toppings such as diced tomatoes, avocado, or a squeeze of lime.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 980mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 140mg
Keywords: Shrimp Enchiladas, Enchilada Recipe, Seafood Enchiladas
