Description
These spicy creamy shrimp enchiladas are loaded with juicy shrimp, smothered in a rich, cheesy sauce, and wrapped in soft tortillas. A flavorful and comforting Mexican dish that’s easy to make at home!
Ingredients
Scale
- 1 lb shrimp (peeled, deveined, chopped)
- 3 cloves garlic (minced)
- 1 small jalapeño (diced, optional)
- 1 tbsp olive oil
- ½ tsp cumin
- ½ tsp paprika
- Salt & pepper to taste
- 2 tbsp butter
- 2 tbsp flour
- 1 cup heavy cream (or half & half)
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- Juice of ½ lime
- 6–8 flour tortillas
- 1 cup shredded cheddar or Monterey Jack cheese (for topping)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pan over medium heat. Sauté garlic and jalapeño for 1 minute. Add shrimp, cumin, paprika, salt, and pepper. Cook until pink (3-4 minutes). Set aside.
- In the same pan, melt butter and whisk in flour. Slowly add heavy cream, whisking until smooth. Stir in sour cream, cheese, chili powder, and lime juice. Cook until thick and creamy.
- Preheat oven to 375°F (190°C). Fill tortillas with shrimp mixture, roll them up, and place in a greased baking dish.
- Pour the creamy sauce over the enchiladas, sprinkle with cheese, and bake for 20 minutes until golden and bubbly.
- Garnish with cilantro and serve hot!
Notes
- Adjust spice level by adding more jalapeños or a dash of hot sauce.
- Use corn tortillas for a gluten-free version.
- Swap shrimp for shredded chicken or sautéed veggies for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican