There’s something magical about gathering around a table when a tray of bubbling enchiladas is placed at the center. For me, these Creamy Shrimp Enchiladas are more than just a meal—they’re a reminder of summer evenings spent near the ocean, where the salty breeze mixed with the aroma of fresh seafood and family laughter echoed in the background.

Shrimp has long held a special place in coastal cuisines, from Mexico’s vibrant food culture to Southern family dinners. Combining it with the coziness of enchiladas gives you the best of both worlds: something that feels special enough for a celebration but comforting enough for a quiet night in. These enchiladas are rich, creamy, and indulgent, but still light enough to keep you coming back for seconds.

Perfect for spring and summer get-togethers—or anytime you crave something a little different from the typical beef or chicken enchiladas—this dish brings a fresh, slightly luxurious twist to a beloved classic.

Every bite is a celebration of tender shrimp, melty cheese, and a luscious sauce, wrapped up in a soft tortilla blanket. It’s the kind of meal that invites everyone to linger just a little longer at the table.

Why You’ll Love This Recipe:

• Creamy, comforting, and flavorful without feeling too heavy.
• Easy to make ahead for gatherings or busy weeknights.
• Great for seafood lovers looking to mix up their regular taco or enchilada routine.
• Customizable with your favorite toppings and sides.

Ingredients You’ll Need:

• 1 pound medium shrimp, peeled, deveined, and chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup Monterey Jack cheese, shredded
• ½ cup sour cream
• 1 can (4 oz) diced green chilies
• 8 flour tortillas
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice

How to Make Creamy Shrimp Enchiladas:

Step-by-Step Instructions:

Step 1: Prep Your Shrimp

First things first—prep the star of the show. Peel and devein your shrimp if they aren’t already cleaned. Give them a rough chop so they’ll nestle nicely into the tortillas later. I love using medium shrimp because they’re juicy and have just the right bite.

Step 2: Cook the Shrimp

Melt a little butter in a large skillet over medium heat. Toss in your shrimp and sprinkle them with garlic powder, onion powder, paprika, cumin, salt, and pepper. Stir and cook for about 2–3 minutes until they just turn pink and opaque. Take them off the heat quickly—you don’t want overcooked shrimp here.

Step 3: Make the Creamy Sauce

In the same pan, melt more butter, then sprinkle in the flour to make a quick roux. Whisk continuously for about a minute—this keeps the sauce silky, not grainy. Gradually pour in the chicken broth, whisking until smooth, then stir in the heavy cream. Let it simmer gently until it thickens slightly, about 3–5 minutes.

Stir in the sour cream, diced green chilies, lime juice, and half of the shredded Monterey Jack cheese. The sauce should look rich, glossy, and irresistible.

Step 4: Assemble the Enchiladas

Spoon a little sauce into the bottom of a baking dish to keep everything from sticking. Lay out your tortillas, scoop some of the cooked shrimp down the center of each, drizzle a little sauce over them, then roll them up like cozy little burritos. Place them seam-side down in the dish.

Once they’re all snug in the pan, pour the remaining sauce over the top. Sprinkle on the rest of the Monterey Jack cheese—because more cheese is always a good idea.

Step 5: Bake

Slide the dish into a preheated oven at 350°F and bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is gloriously melty and golden.

Step 6: Garnish and Serve

Before serving, scatter some freshly chopped cilantro over the top for a burst of color and freshness. I like to squeeze a little extra lime over mine too—just for a bright zing that cuts through the richness.

Helpful Tips:

• Use fresh shrimp if possible—they have a sweeter flavor than frozen.
• Warm your tortillas briefly in the microwave or on a skillet before rolling; this makes them more pliable and less likely to tear.
• Double the sauce if you like extra creamy enchiladas! It’s also great spooned over rice or veggies.
• Switch it up by adding sautéed onions, spinach, or even mushrooms to the shrimp mixture for extra veggie goodness.

Details:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American
• Diet: Pescatarian

Notes:

If you want a little extra kick, feel free to stir some chopped jalapeños into the sauce. You can also substitute flour tortillas with corn if you prefer a slightly different texture and flavor.

Nutritional Information (per serving):

• Calories: 520
• Protein: 29g
• Fat: 35g
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 3g

Frequently Asked Questions:

Can I use precooked shrimp?
Yes, but keep in mind they only need to be warmed through. Overcooking will make them rubbery.

What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and a little extra sour cream if you want a slightly lighter sauce.

Can these enchiladas be made ahead?
Absolutely! Assemble them, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the bake time if they are cold from the fridge.

Can I freeze them?
Yes! Assemble the enchiladas without baking, wrap well, and freeze. Thaw in the fridge overnight and bake as directed.

Storage Instructions:

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F until warmed through, or microwave individual portions.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Creamy Chicken Enchilada Soup: A Tex-Mex Comfort Food Classic
• Classic Comfort: Paula Deen’s Chicken Casserole for Quick Family Dinners
• Rotisserie Chicken Enchiladas
• White Chicken Enchiladas

Conclusion

These Creamy Shrimp Enchiladas are the kind of meal that turns an ordinary night into something a little more special. They’re cozy, comforting, and packed with flavor, yet simple enough that you can whip them up without a lot of fuss. Whether you’re hosting friends or just treating yourself to a homemade comfort meal, these enchiladas promise to bring a little extra joy to your table.

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