Creamy Shrimp Enchiladas Recipe – Easy, Best Mexican Dinner Idea

Picture this: velvety cheese bubbling over tender shrimp, all wrapped up in a perfectly saucy tortilla. That’s the magic of my irresistible creamy shrimp enchiladas. The first time I made these, I was trying to impress my seafood-loving husband on a random Tuesday night—needless to say, he asked for seconds before he’d even finished his first helping. The aroma that fills the kitchen is so inviting you’ll swear you’ve been transported to your favorite Mexican restaurant.

This creamy shrimp enchiladas recipe was born out of a craving for something comforting yet just a little bit special. I wanted something that felt like a treat, but was easy enough for a busy weeknight. Honestly, it’s become a staple in our family’s dinner rotation. Whether you’re feeding picky kids, entertaining friends, or just treating yourself after a long day, these enchiladas have got you covered. I’ve tested this recipe more times than I can count—tweaking the sauce, playing with spice levels, even experimenting with different tortillas. Every batch turned out delicious, but this…this is the best version yet.

If you love classic Mexican flavors with a creamy twist, or you’re looking for a way to shake up taco night, you’ll fall for these creamy shrimp enchiladas. The combination of succulent shrimp, melty cheese, and a luscious sauce is pure comfort food bliss. And, you know, it’s the kind of dish that makes you excited for leftovers (if there are any!). After all, as a recipe developer who’s obsessed with both flavor and simplicity, I can honestly say this is one of my proudest kitchen creations.

Why You’ll Love This Recipe

Let’s face it—there are a lot of shrimp enchilada recipes floating around out there. But after years of cooking (and a few kitchen disasters), I can confidently say this creamy shrimp enchiladas recipe stands out from the crowd. Here’s why it’s a keeper:

• Quick & Easy: From start to finish, you’re looking at about 45 minutes—most of it hands-off time in the oven. Perfect for when you want big flavor, fast.
• Simple Ingredients: No need for a long shopping list or mysterious specialty items. Shrimp, tortillas, cheese, a few pantry staples, and you’re set.
• Ultimate Comfort Food: Creamy, cheesy, and deeply satisfying. This dish hits all the right notes for cozy nights in or when you want to spoil your loved ones.
• Versatile for Any Occasion: Whether it’s a casual weeknight dinner, a festive weekend get-together, or a potluck contribution, these enchiladas always steal the show.
• Crowd-Pleaser: Even folks who claim not to love seafood go back for seconds. It’s kid-approved, husband-approved, and friend-approved—what more can I say?
• Perfectly Balanced: The sauce is creamy but not heavy, and the shrimp stay tender (never rubbery). I blend the sauce for an ultra-silky finish, which makes every bite feel a little luxurious.
• Easy to Customize: Want more heat? Toss in jalapeños. Need it gluten-free? Swap in corn tortillas. There’s room to make this dish your own.

What really sets my creamy shrimp enchiladas apart is the love that goes into them. After testing several methods, I found that sautéing the shrimp just until pink keeps them juicy, and blending sour cream into the sauce gives you that dreamy, spoon-worthy texture. If you’ve ever had enchiladas that were dry, bland, or just meh, this recipe will change your mind. It’s comfort food reimagined—still rich and soothing, but lighter and fresher than you’d expect. I’ve served these at family gatherings and even skeptical relatives have left with the recipe in hand. Trust me, it’s a winner!

What Ingredients You Will Need

This creamy shrimp enchiladas recipe uses simple, wholesome ingredients for maximum flavor with minimal fuss. Most of these are pantry staples or easy to find at any grocery store. Here’s what you’ll need:

• Shrimp (1 pound/450g, medium, peeled and deveined): Fresh or thawed from frozen both work well. I prefer wild-caught shrimp for the best flavor.
• Flour tortillas (8 medium, 8-inch/20cm): You can use corn tortillas for a gluten-free swap, though I find flour tortillas make for softer, creamier enchiladas.
• Monterey Jack cheese (2 cups/200g, shredded): Melts perfectly and adds that classic gooey factor. Pepper jack works if you want a little more kick.
• Cream cheese (4 ounces/115g, softened): This is my secret to a luscious, thick sauce that coats every bite.
• Sour cream (1 cup/240ml): Adds tang and creaminess to the sauce. Greek yogurt is a good alternative if that’s what you have on hand.
• Butter (2 tablespoons/28g): For sautéing shrimp and starting the sauce base. Salted or unsalted both work, just adjust added salt.
• Garlic (3 cloves, minced): Brings a punch of savory depth. If you’re a garlic fan, feel free to add an extra clove.
• Yellow onion (1 small, diced): Sautéed with the shrimp for a sweet and savory background note.
• Green chiles (1 can, 4 ounces/113g, diced, mild or hot): For that unmistakable enchilada flavor. Substitute with chopped jalapeños for extra spice.
• Chicken broth (1 cup/240ml): Helps thin the sauce and boosts the savory factor. Vegetable broth is fine for pescatarian diets.
• Chili powder (1 teaspoon): Lends a gentle heat and subtle smokiness.
• Cumin (1/2 teaspoon): Adds warmth and earthiness—classic in Mexican cuisine.
• Salt and black pepper (to taste): Start with 1/2 teaspoon each, adjust after tasting the sauce.
• Fresh cilantro (for garnish, optional): Adds color and a fresh, herby finish. Skip if you’re not a cilantro fan.
• Lime wedges (for serving): A squeeze of fresh lime brightens every bite.

Ingredient tips and swaps:

• For extra protein, toss in a handful of cooked black beans.
• Can’t find Monterey Jack? Mozzarella or a Mexican cheese blend will do in a pinch.
• I like to use La Banderita or Mission tortillas—soft and easy to roll without tearing.
• Want it lighter? Use low-fat cream cheese and sour cream, though the sauce won’t be quite as rich.
• For seasonal flair, add a handful of sweet corn or diced roasted red peppers to the filling.

Equipment Needed

You don’t need fancy gadgets to make creamy shrimp enchiladas, but a few dependable kitchen tools make the process smoother:

• Large skillet or sauté pan: For cooking shrimp and building the sauce. I use a nonstick pan for easy cleanup.
• Medium saucepan: Helpful if you prefer to make the sauce separately before assembling.
• Mixing bowls: One for the shrimp mixture, one for prepping the sauce.
• 9×13-inch (23x33cm) baking dish: Glass or ceramic both work. Just make sure it’s deep enough to hold all the saucy goodness.
• Wooden spoon or spatula: For stirring the filling and sauce.
• Measuring cups and spoons: Precision helps, especially with the sauce.
• Sharp knife and cutting board: For dicing onion, garlic, and prepping garnishes.
• Cheese grater: If using block cheese (which melts better than pre-shredded, trust me).

If you don’t have a 9×13 dish, two 8×8 pans will do. In a pinch, I’ve even used a rimmed baking sheet—just keep an eye on bubbling sauce. For budget-friendly options, I’ve had good luck with Pyrex and Anchor Hocking bakeware. Rinse pans quickly after use to make cleanup easier—nothing sticks quite like baked-on cheese!

Preparation Method

1. Prep the shrimp:
   
   Pat 1 pound (450g) of peeled and deveined shrimp dry with paper towels. If using frozen, make sure they’re completely thawed and drained. Cut larger shrimp into bite-sized pieces if needed. This helps them cook evenly and fit nicely in the enchiladas.
2. Sauté the aromatics:
   
   Melt 2 tablespoons (28g) of butter in a large skillet over medium heat. Add 1 small diced yellow onion and cook for about 2-3 minutes until translucent and just starting to brown. Add 3 minced garlic cloves and stir for another 30 seconds, just until fragrant.
3. Cook the shrimp:
   
   Add the shrimp to the skillet. Sprinkle with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 2-3 minutes, stirring occasionally, until the shrimp just turn pink and opaque. Don’t overcook—they’ll finish in the oven! Remove from heat and set aside.
4. Make the creamy sauce:
   
   In a medium saucepan (or use the same pan, wiped clean), combine 4 ounces (115g) softened cream cheese, 1 cup (240ml) sour cream, and 1 cup (240ml) chicken broth. Whisk over medium-low heat until the mixture is smooth and gently bubbling—about 3-5 minutes. Stir in 1 can (4 ounces/113g) diced green chiles. Taste and adjust seasoning with extra salt or pepper if needed. Sauce should be pourable but not runny; if it’s too thick, add a splash more broth.
5. Assemble the enchiladas:
   
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23x33cm) baking dish. Spread 1/2 cup (120ml) of the creamy sauce in the bottom of the dish to prevent sticking. Warm 8 flour tortillas slightly (10 seconds in the microwave wrapped in a damp towel makes them easier to roll). Place a scoop of the shrimp mixture in the center of each tortilla, top with a sprinkle of shredded Monterey Jack cheese (reserve about 1/2 cup for the topping). Roll up and arrange seam-side down in the dish.
6. Top with sauce and cheese:
   
   Pour the remaining creamy sauce evenly over the enchiladas, making sure every inch is covered. Sprinkle the remaining cheese over the top.
7. Bake:
   
   Cover the dish loosely with foil and bake for 20 minutes. Remove foil and bake another 10-12 minutes, until the cheese is melted and lightly golden and the sauce is bubbling. Let rest for 5-10 minutes before serving—this helps everything set up (and saves your tongue from a molten cheese burn!).
8. Garnish and serve:
   
   Sprinkle with fresh cilantro and serve with lime wedges. The bright citrus punch really takes the flavor over the top.

Troubleshooting tips:

• If tortillas crack while rolling, warm them longer or use a thicker brand for better flexibility.
• Sauce too thin? Simmer a little longer. Too thick? Whisk in more broth.
• For a crispier top, broil for the last 2-3 minutes—just watch closely so it doesn’t burn.

For best results, don’t skip the resting time after baking. The sauce thickens, the cheese settles, and you get those perfect, sliceable enchiladas every time. I learned that the hard way—impatience led to a delicious but soupy mess the first time around!

Cooking Tips & Techniques

After making creamy shrimp enchiladas dozens of times (and occasionally flubbing a step), I’ve picked up a few tricks that guarantee tasty, consistent results:

• Don’t overcook the shrimp: Shrimp go from juicy to rubbery in the blink of an eye. Sauté just until they turn pink—they’ll finish cooking in the oven. If you’re unsure, err on the side of undercooking.
• Warm tortillas before rolling: A quick zap in the microwave or a few seconds on a dry skillet makes tortillas soft and pliable. Cold tortillas are more likely to crack (don’t ask me how many times I’ve learned that lesson!).
• Shred your own cheese: Pre-shredded cheese is convenient, but hand-shredded melts much smoother and tastes fresher. It’s a small step that makes a big difference in the final dish.
• Layer sauce both under and over: A little sauce underneath keeps the enchiladas from sticking and ensures every bite is creamy. Pouring the rest on top prevents the tortillas from drying out during baking.
• Let the dish rest: It’s tempting to dig in right away, but a short rest helps the sauce thicken and the flavors meld. I usually set the table or whip up a quick salad while I wait.

Common mistakes to avoid:

• Using cold cream cheese or sour cream can lead to a lumpy sauce—let them come to room temperature for smoothest results.
• Not seasoning the shrimp enough results in bland filling. Taste as you go!
• Piling too much filling in each tortilla can make them hard to roll (been there, had the mess to prove it).

If you’re multitasking, prep the sauce while the shrimp cool or chop garnishes during baking. I usually clean as I go—less mess at the end! With a little practice, you’ll have your own rhythm and these creamy shrimp enchiladas will come together almost on autopilot.

Variations & Adaptations

One of the best things about creamy shrimp enchiladas is how easy they are to customize. Here are some of my favorite twists and adaptations:

• Gluten-Free: Swap flour tortillas for corn tortillas. Warm them well to prevent cracking, and be sure your broth and cream cheese are certified gluten-free.
• Spicy Kick: Add 1-2 chopped jalapeños to the shrimp mixture or use hot green chiles. Sprinkle extra chili flakes on top for heat lovers (like my brother, who always wants “just a little more spice”).
• Vegetarian Version: Replace shrimp with sautéed mushrooms, zucchini, and bell peppers. The creamy sauce works beautifully with veggies, and you can boost protein with black beans or tofu.
• Low-Carb Option: Use low-carb tortillas or wrap the filling in thinly sliced zucchini strips. You’ll still get all the creamy, cheesy goodness with fewer carbs.
• Make-Ahead: Assemble enchiladas up to a day in advance. Refrigerate, then bake as directed, adding an extra 5-10 minutes if starting from cold.
• Dairy-Free: Use lactose-free cream cheese and sour cream, and swap in a plant-based cheese. I’ve tried this for a friend with allergies and it turned out surprisingly rich!

Personally, I love swapping part of the shrimp with lump crab meat for an extra-fancy dinner (it’s a hit during the holidays). Don’t be afraid to get creative—this creamy shrimp enchiladas recipe is sturdy enough to handle your favorite add-ins or swaps.

Serving & Storage Suggestions

Creamy shrimp enchiladas are best enjoyed hot and bubbly, straight from the oven. I like to serve them with a simple side salad or Mexican rice, and a cold drink (a margarita never hurts!). For presentation, sprinkle with extra cilantro and a squeeze of fresh lime—so pretty and flavorful.

• Serving temperature: Hot or very warm, right after resting. If you want clean slices, use a sharp spatula and let them cool for 10 minutes first.
• Storage: Leftovers keep well in the fridge, tightly covered, for up to 3 days. The sauce thickens and the flavors deepen—sometimes I like them even better the next day!
• Freezing: Assemble and freeze before baking, well-wrapped, for up to 2 months. Thaw overnight in the fridge and bake as directed. (Note: dairy-based sauces can sometimes split after freezing, but stirring well usually fixes it.)
• Reheating: Microwave individual servings until steaming, or reheat the whole dish, covered, in a 350°F (175°C) oven for 20-25 minutes.

If serving for a party, slice into halves or thirds for easy appetizer portions. These enchiladas are also a great make-ahead meal for busy weeks—just portion and refrigerate, then reheat as needed.

Nutritional Information & Benefits

Here’s a quick breakdown (per serving, based on 8 servings):

• Calories: ~350
• Protein: 21g
• Carbs: 22g
• Fat: 18g

Health highlights: Shrimp is high in lean protein and low in calories. The dish also provides calcium and vitamin D from the cheese. If you use corn tortillas, you’ll get extra fiber. For a lighter option, use reduced-fat dairy or bulk up the filling with veggies.

Allergens: Contains shellfish, dairy, and gluten (unless using gluten-free alternatives). As someone who’s always trying to balance flavor and health, I love that this recipe feels indulgent but is packed with protein and can be lightened up as needed.

Conclusion

So, why should you make these creamy shrimp enchiladas? Because they’re rich, comforting, and downright delicious—without being fussy or complicated. It’s the perfect easy Mexican dinner idea for busy nights, special occasions, or whenever you need a little pick-me-up. I’ve made this recipe more times than I can count, and every time I serve it, someone asks for the secret. (Hint: it’s all in the creamy sauce and not overcooking the shrimp!)

Feel free to tweak the spice level, swap in your favorite cheese, or add veggies to make it your own. That’s the beauty of recipes like this—they’re meant to fit your tastes and your life. I genuinely hope you love these creamy shrimp enchiladas as much as my family does. If you give them a try, let me know how it goes in the comments below, or tag me with your unique twist. Now, go grab those shrimp and get cooking—you’re in for a treat!

Frequently Asked Questions

Can I use frozen shrimp for creamy shrimp enchiladas?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps prevent excess water in the filling.

What if I don’t eat shrimp? Can I substitute another protein?

You bet—cooked chicken, crab, or even sautéed veggies like mushrooms and peppers are great alternatives. The creamy sauce pairs well with almost anything.

How do I prevent my tortillas from falling apart?

Warm the tortillas before rolling to make them more flexible. If using corn tortillas, dip them briefly in warm sauce to soften them up before filling.

Can I make creamy shrimp enchiladas ahead of time?

Yes! Assemble the enchiladas (without baking), cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes if starting from cold.

What sides go well with shrimp enchiladas?

Mexican rice, black beans, a fresh green salad, or corn salsa all pair beautifully. For drinks, try a cold beer, iced tea, or a classic margarita.

Creamy Shrimp Enchiladas

---

• Author: Tailor Madison
• Total Time: 45 minutes
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

These creamy shrimp enchiladas feature tender shrimp, melty Monterey Jack cheese, and a luscious, tangy sauce all wrapped in soft tortillas. It’s an easy, comforting Mexican-inspired dinner that’s perfect for weeknights or special occasions.

---

Ingredients

Scale 1x2x3x

• 1 pound medium shrimp, peeled and deveined (fresh or thawed from frozen)
• 8 medium (8-inch) flour tortillas (or corn tortillas for gluten-free)
• 2 cups shredded Monterey Jack cheese (or pepper jack for more heat)
• 4 ounces cream cheese, softened
• 1 cup sour cream (or Greek yogurt)
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 can (4 ounces) diced green chiles (mild or hot)
• 1 cup chicken broth (or vegetable broth for pescatarian)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper (plus more to taste)
• Fresh cilantro, for garnish (optional)
• Lime wedges, for serving

---

Instructions

1. Pat the shrimp dry with paper towels. If using frozen shrimp, ensure they are completely thawed and drained. Cut larger shrimp into bite-sized pieces if needed.
2. Melt butter in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
3. Add shrimp to the skillet. Sprinkle with chili powder, cumin, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until shrimp just turn pink and opaque. Remove from heat and set aside.
4. In a medium saucepan (or the same skillet wiped clean), combine cream cheese, sour cream, and chicken broth. Whisk over medium-low heat until smooth and gently bubbling, about 3-5 minutes. Stir in diced green chiles. Taste and adjust seasoning if needed. The sauce should be pourable but not runny; add more broth if too thick.
5. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread 1/2 cup of the creamy sauce in the bottom of the dish.
6. Warm tortillas slightly (10 seconds in the microwave wrapped in a damp towel). Place a scoop of the shrimp mixture in the center of each tortilla, top with a sprinkle of shredded cheese (reserve about 1/2 cup for topping). Roll up and arrange seam-side down in the baking dish.
7. Pour remaining creamy sauce evenly over the enchiladas, covering completely. Sprinkle the remaining cheese on top.
8. Cover the dish loosely with foil and bake for 20 minutes. Remove foil and bake another 10-12 minutes, until cheese is melted and lightly golden and sauce is bubbling. Let rest for 5-10 minutes before serving.
9. Garnish with fresh cilantro and serve with lime wedges.

Notes

For gluten-free, use corn tortillas and ensure broth and cream cheese are gluten-free. Don’t overcook shrimp; they finish in the oven. Warm tortillas before rolling to prevent cracking. Shred your own cheese for best melting. Let the dish rest after baking for clean slices. Add jalapeños for more heat or black beans for extra protein. Can be made ahead and refrigerated before baking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 350
• Sugar: 3
• Sodium: 700
• Fat: 18
• Saturated Fat: 9
• Carbohydrates: 22
• Fiber: 2
• Protein: 21

Keywords: shrimp enchiladas, creamy shrimp enchiladas, Mexican dinner, seafood enchiladas, easy enchiladas, weeknight dinner, Monterey Jack cheese, sour cream sauce, comfort food, family meal