Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Yield: 4-6 servings
Category: Main Course
Cuisine: Mexican-Inspired
Description
These Shrimp Enchiladas with Cream Sauce are the ultimate comfort food with a touch of elegance. Forget the red sauce; these enchiladas are smothered in a rich, velvety, and savory cream sauce that perfectly complements the sweet, tender shrimp. The filling is a simple mixture of seasoned shrimp, melted cheese, and green chiles, all wrapped in soft corn tortillas. It’s a restaurant-quality meal that comes together in under an hour, making it perfect for a special weeknight dinner or for impressing guests.
Why You’ll Love This Recipe
Quick & Easy: Uses simple ingredients and comes together quickly.
Incredible Flavor: The creamy, garlicky sauce is absolutely irresistible.
Crowd-Pleaser: Even people who aren’t huge seafood fans tend to love these.
Ingredients
For the Cream Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup sour cream (full-fat works best)
1 (4-ounce) can diced green chiles, drained
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
For the Shrimp Filling:
1 lb raw medium or large shrimp, peeled, deveined, and chopped into bite-sized pieces
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper, to taste
2 cups shredded Monterey Jack cheese, divided
1/2 cup crumbled Cotija cheese or shredded Queso Fresco
1/4 cup chopped fresh cilantro
For Assembly:
10-12 (6-inch) corn or flour tortillas
Optional garnish: Fresh cilantro, sliced jalapeños, diced avocado, a drizzle of crema.
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch baking dish with non-stick spray or a little butter.
Step 2: Make the Cream Sauce
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a paste (a roux). Cook, whisking constantly, for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth in a slow, steady stream to prevent lumps. Continue whisking until the mixture thickens slightly, about 3-5 minutes. Remove the pan from the heat. Whisk in the sour cream, drained green chiles, garlic powder, and cumin until the sauce is smooth and well-combined. Season with salt and pepper to taste. Set aside.
Step 3: Cook the Shrimp
While the sauce is simmering, pat the chopped shrimp dry with a paper towel. This helps them sear, not steam. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Season with chili powder, cumin, salt, and pepper. Cook for 2-3 minutes, stirring occasionally, until the shrimp are just pink and opaque. Be careful not to overcook them. In the last minute of cooking, add the minced garlic and sauté until fragrant, about 30 seconds. Remove from heat.
Step 4: Assemble the Filling
Transfer the cooked shrimp to a large mixing bowl. To the bowl, add 1 cup of the shredded Monterey Jack cheese, the crumbled Cotija, and the chopped cilantro. Stir everything together until well combined.
Step 5: Warm the Tortillas
To make the tortillas pliable and prevent them from cracking when rolled, you need to warm them. You can do this by wrapping a stack in damp paper towels and microwaving for 30-45 seconds, or by heating them individually in a dry skillet for a few seconds per side.
Step 6: Assemble the Enchiladas
Pour about 1/2 cup of the prepared cream sauce into the bottom of your greased baking dish and spread it around. This prevents the enchiladas from sticking and adds flavor to the bottom.
Take a warm tortilla, place a small handful (about 2-3 tablespoons) of the shrimp and cheese mixture in a line down the center. Roll it up tightly and place it in the baking dish, seam-side down. Repeat with the remaining tortillas and filling, arranging them snugly in a single row.
Step 7: Top and Bake
Pour the remaining cream sauce evenly over the top of all the enchiladas, making sure to cover the edges of the tortillas so they don’t dry out. Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce.
Bake, uncovered, for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden.
Step 8: Rest and Serve
Remove the enchiladas from the oven and let them rest for 5-10 minutes before serving. This allows them to set, making them easier to serve. Garnish with extra fresh cilantro, sliced jalapeños, or diced avocado if desired.
Nutrition Information
Please note that the following nutrition information is an estimate and will vary based on the specific brands of ingredients used, the type of tortillas (corn vs. flour), and the accuracy of measurements. This estimate is based on the recipe as written, serving 6 people.
Nutrient Amount Per Serving
Calories 495 kcal
Total Fat 28 g
– Saturated Fat 15 g
– Trans Fat 0 g
Cholesterol 180 mg
Sodium 820 mg
Total Carbohydrates 29 g
– Dietary Fiber 3 g
– Total Sugars 4 g
Protein 31 g
Calcium 420 mg
Iron 2 mg