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Creamy Shrimp Enchiladas Recipe

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4.4 from 27 reviews

  • Author: Diane
  • Total Time: 55 minutes
  • Yield: 8 servings

Description

These Creamy Shrimp Enchiladas feature tender shrimp sautéed with peppers, onions, and aromatic spices, all wrapped in warm flour tortillas and smothered in a rich, cheesy sauce made with Monterey Jack cheese and salsa verde. Baked until bubbly and golden, these enchiladas are a perfect blend of creamy, spicy, and zesty flavors that make for an irresistible seafood twist on a classic Mexican favorite.

Ingredients

For the Shrimp Mixture

  • 8 (6-inch) flour tortillas
  • 2 tablespoons butter
  • 1/2 cup red bell pepper, diced finely
  • 1/2 cup white onion, diced finely
  • 2 cloves garlic, minced
  • 1 pound shrimp, peeled, deveined, and chopped into 1 inch pieces
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice

For the Sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 cup salsa verde
  • 1 1/2 cups shredded Monterey Jack cheese (use Pepper Jack for more spice)
  • 1 cup sour cream

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and lightly spray a 9x13 inch casserole dish with cooking spray to prevent sticking.
  2. Cook Vegetables and Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced red bell pepper and white onion, sautéing until they begin to soften, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  3. Add Shrimp: Add the chopped shrimp to the skillet and cook for 2-3 minutes until they just start to turn pink. Be careful not to overcook the shrimp as they will continue cooking in the oven.
  4. Season Shrimp Mixture: Remove the skillet from heat. Stir in salt, chili powder, chopped cilantro, and lime juice to the shrimp mixture. Set aside.
  5. Prepare Creamy Sauce: In another large skillet, melt 4 tablespoons of butter over medium heat. Add 4 tablespoons of flour and stir constantly, cooking for 1-2 minutes to form a roux. Gradually whisk in chicken broth and continue to cook over medium-high heat, stirring constantly, until the sauce thickens.
  6. Add Cheese and Cream: Reduce heat to low, add the shredded Monterey Jack cheese and stir until fully melted. Remove from heat and fold in salsa verde and sour cream to create a smooth and creamy sauce.
  7. Combine Sauce and Shrimp Mixture: Add 1 cup of the prepared sauce to the shrimp mixture and stir to combine evenly.
  8. Assemble Enchiladas: Spoon about 1/3 cup of the shrimp mixture onto each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
  9. Add Remaining Sauce and Bake: Pour the remaining cheese sauce evenly over the rolled enchiladas. Bake uncovered in the preheated oven for 30-40 minutes or until the tops turn golden brown and bubbly.
  10. Rest and Serve: Remove the enchiladas from the oven and let them rest for 10 minutes before serving. Serve with optional sides such as pico de gallo, extra sour cream, guacamole, refried beans, or black beans.

Notes

  • Do not overcook the shrimp during sautéing, as they will continue cooking in the oven and can become tough.
  • You can substitute pepper jack cheese if you prefer a spicier version.
  • Use fresh lime juice for the best flavor in the shrimp mixture.
  • This recipe can be made ahead of time and baked just before serving.
  • Serve with complementary sides like pico de gallo, guacamole, or beans to complete the meal.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://eatwithdiane.com/creamy-shrimp-enchiladas-recipe/