These creamy shrimp enchiladas are a treat! Wrapped in warm tortillas, they are filled with tender shrimp and topped with a rich, cheesy sauce. Yum!
Honestly, every bite feels like a cozy hug. I always like to serve mine with a sprinkle of fresh cilantro. It’s a tasty twist that makes them even better! 🦐
Key Ingredients & Substitutions
Shrimp: Medium shrimp work best here, but feel free to use large shrimp if you prefer. If you’re avoiding seafood, you can replace shrimp with cooked chicken or even black beans for a vegetarian option.
Tortillas: Flour tortillas are perfect for this recipe because they’re soft and hold up well. If you’re looking for a gluten-free alternative, corn tortillas can be used, but they may break more easily, so handle with care.
Cheese: I love Monterey Jack for its meltiness, but mozzarella works great too! For a bit of spice, consider adding pepper jack cheese instead. If you’re after a dairy-free option, look for plant-based cheese shreds that melt well.
Sour Cream: This adds creaminess, but Greek yogurt can be a healthy substitute. You can also use non-dairy yogurt if you need a dairy-free option. Just choose a plain flavor for the best results.
What’s the Best Way to Cook the Shrimp?
Cooking shrimp perfectly is key to avoiding rubbery texture. Here’s how to nail it:
- Make sure your skillet is hot but not smoking. This helps sear and cook the shrimp evenly.
- Add just enough olive oil to coat the pan. You want to sauté, not steam.
- Cook each side for about 2 minutes until they are pink and opaque. Remember, they will continue to cook slightly even after you take them off the heat!
These small tips ensure your shrimp adds that delicious flavor to the enchiladas without getting overcooked. Enjoy making these creamy shrimp enchiladas!
Creamy Shrimp Enchiladas
Ingredients You’ll Need:
For the Filling:
- 1 lb medium shrimp, peeled and deveined
- 8-10 flour tortillas (6-8 inch size)
- 1/2 cup diced green chilies (canned or fresh roasted)
- 1/4 cup chopped fresh cilantro (plus more for garnish)
For the Creamy Sauce:
- 2 cups shredded Monterey Jack or mozzarella cheese, divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
For Cooking:
- Olive oil for cooking shrimp
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and another 20-25 minutes for baking. So, in total, you’ll spend around 40-45 minutes from start to finish. Perfect for a tasty dinner with family or friends!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to keep those enchiladas from sticking.
2. Cook the Shrimp:
Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, toss in the shrimp and cook for about 2 minutes per side until they turn pink and opaque. Remove from the heat and roughly chop the shrimp into bite-sized pieces.
3. Make the Creamy Sauce:
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Then, gradually add the milk while stirring constantly to avoid lumps. Cook this mixture until it thickens slightly, which will take around 5 minutes.
4. Add Flavor:
Take the sauce off the heat and stir in the sour cream, garlic powder, onion powder, cumin, salt, and pepper. Add half of the shredded cheese and the diced green chilies, stirring until the cheese melts and everything is creamy. Finally, fold in the chopped shrimp and cilantro!
5. Fill the Tortillas:
Warm the tortillas slightly in the microwave or on a skillet to make them easier to handle. Spoon a generous amount of the creamy shrimp mixture into each tortilla, then roll them up tightly.
6. Assemble in the Baking Dish:
Place the rolled tortillas seam side down in the prepared baking dish, packed snugly together.
7. Add Sauce and Cheese:
Pour any leftover creamy sauce over the top of the enchiladas and sprinkle the remaining shredded cheese evenly on top.
8. Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Garnish and Serve:
Once out of the oven, sprinkle with additional chopped cilantro for a fresh touch. Serve your delicious creamy shrimp enchiladas hot, and enjoy with a side of salad or rice!
Delicious, creamy, and oh so comforting—these enchiladas are sure to become a family favorite!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to thaw them fully before cooking. The best way to do this is to leave them in the refrigerator overnight or submerge them in a sealed bag in cold water for about 30 minutes.
Can I Make the Enchiladas Ahead of Time?
Absolutely! You can prepare the filling and assemble the enchiladas a day in advance. Cover them tightly and store them in the fridge. When you’re ready to bake, just add a few more minutes to the cooking time to ensure they are heated through.
What if I Don’t Have Green Chilies?
No worries! If you can’t find green chilies, you can substitute them with diced mild jalapeños for a little heat or even omit them altogether. You can also try using salsa verde for added flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but be careful not to dry them out!
