These creamy shrimp enchiladas are a tasty twist on a classic dish! Filled with shrimp and covered in a rich, cheesy sauce, they’re sure to please any seafood lover.
Making these enchiladas feels like a warm hug on a plate. When I serve them, everyone wants to come back for seconds! They’re simple to whip up after a long day.
Key Ingredients & Substitutions
Shrimp: I recommend using medium shrimp for this recipe. If you prefer, feel free to swap in chicken or even black beans for a vegetarian version. Just make sure any substitute is cooked through before mixing.
Cheeses: Monterey Jack adds creaminess while cheddar brings a sharp flavor. If you’re in the mood for a twist, try pepper jack for a spicy kick, or use a dairy-free cheese for a vegan option.
Onion & Garlic: Yellow onion works best here, adding sweetness. If you dislike onion, you can leave it out or substitute with shallots. Fresh garlic is the way to go for great flavor—avoid pre-minced for the best taste.
Enchilada Sauce: Green enchilada sauce is standard, but if you want some heat, opt for red sauce instead. You could also make a homemade version using canned tomatillos, garlic, and lime juice if you have the time!
How Do I Keep My Enchiladas from Falling Apart?
A common issue is keeping the tortillas intact when making enchiladas. Here’s how to avoid that:
- Warm the tortillas before filling. This makes them softer and less likely to tear.
- Don’t overfill the tortillas. A generous but moderate amount of filling helps keep them rolled up.
- Place the rolled enchiladas seam-side down in the baking dish; this helps them stay closed as they bake.
With these tips, your creamy enchiladas will look as delicious as they taste!
How to Make Creamy Shrimp Enchiladas
Ingredients You’ll Need:
For the Filling:
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
For Assembly:
- 1 cup green enchilada sauce (store-bought or homemade)
- 8 flour tortillas (8-inch)
- 1/4 cup chopped fresh cilantro
- 1 medium tomato, diced (for garnish)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious dish will take about 15 minutes for prep and 25 minutes to bake, for a total of around 40 minutes. Perfect for a quick dinner that feels special!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for the enchiladas when they’re assembled!
2. Cook the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes soft, which should take about 3-4 minutes. Then, add the minced garlic and sauté for about a minute more until you can smell it. It adds such a lovely aroma!
3. Add the Shrimp:
Now, it’s time to introduce the shrimp to the mix! Toss them into the skillet, season with salt and pepper, and cook until they’re pink and just cooked through—this should take about 3-4 minutes. Once done, take them off the heat and set aside.
4. Mix the Filling:
In a medium bowl, combine the cooked shrimp and onions with the sour cream, half of both the Monterey Jack and cheddar cheeses. Mix it all together until combined—this is going to make a creamy filling!
5. Prepare the Baking Dish:
Pour a thin layer of green enchilada sauce on the bottom of a 9×13-inch baking dish. This not only adds flavor but helps prevent the enchiladas from sticking.
6. Warm the Tortillas:
Warm the tortillas briefly in the microwave (about 10-15 seconds) or on a skillet until they’re nice and pliable. This will make rolling them up much easier!
7. Fill and Roll:
Take a spoonful of the shrimp mixture and place it onto each tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat this until all the tortillas are filled.
8. Top It Off:
Pour the remaining green enchilada sauce over the rolled tortillas. Then, sprinkle the rest of the Monterey Jack and cheddar cheeses on top, making sure to cover everything for that melty goodness.
9. Bake:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until you see the sauce bubbling and the cheese is melted and lightly browned. This is the moment you’ve been waiting for!
10. Garnish and Serve:
Once they’re out of the oven, sprinkle the enchiladas with diced tomatoes and chopped cilantro for a fresh touch. Serve them warm, alongside some rice or a fresh salad if you like.
Enjoy your creamy, cheesy shrimp enchiladas! They’re perfect for a cozy dinner or to impress your friends at a gathering!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Just make sure to fully thaw them before cooking. The best way to thaw shrimp is to place them in the refrigerator overnight, or for a quicker option, submerge them in a bowl of cold water for about 15-20 minutes.
How Can I Make These Enchiladas Spicier?
To add some heat, consider mixing diced jalapeños into the shrimp filling or using a spicier enchilada sauce. You could also top them with sliced fresh jalapeños or a drizzle of hot sauce before serving!
Can I Make This Dish Gluten-Free?
Absolutely! Just swap out the flour tortillas for gluten-free tortillas. Many brands offer excellent gluten-free options that will hold up well in this recipe.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or bake them at 350°F (175°C) until heated through, adding a little extra sauce if needed to keep them moist.
