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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour remaining creamy sauce evenly over the enchiladas, covering completely. Sprinkle the remaining cheese on top.
- 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.
- 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