Why You’ll Love This Recipe
I love how this recipe brings together the tender texture of shrimp with the bold flavor of chili and cumin, wrapped in soft tortillas and smothered in a smooth, cheesy cream sauce. It’s hearty but not heavy, and always a hit whether I’m making it for family dinner or a casual get-together with friends.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb large shrimp, peeled and deveined
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2 tablespoons vegetable oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon chili powder
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½ teaspoon ground cumin
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Salt and pepper to taste
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½ cup sour cream
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½ cup heavy cream
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¼ cup chicken broth
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½ teaspoon onion powder
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¼ teaspoon paprika
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1½ cups shredded Monterey Jack cheese, divided
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6–8 flour tortillas
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Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving)
directions
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I preheat the oven to 375°F (190°C).
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In a large skillet, I heat the vegetable oil over medium heat. I add the chopped onion and sauté it for about 3–4 minutes until soft.
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I stir in the garlic, shrimp, chili powder, cumin, salt, and pepper. I cook the shrimp just until they turn pink and opaque—about 3 minutes—then remove from heat.
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In a separate saucepan, I whisk together the sour cream, heavy cream, chicken broth, onion powder, and paprika. I warm it over medium-low heat for 4–5 minutes until it slightly thickens.
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I stir in ½ cup of shredded Monterey Jack cheese until smooth and melted, then remove the sauce from the heat.
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I spoon the shrimp mixture into the tortillas, sprinkle in a little cheese, roll them up tightly, and place them seam-side down in a greased baking dish.
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I pour the cream sauce evenly over the enchiladas and top with the remaining cheese.
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I bake them for 20–25 minutes until hot and bubbly. I finish by garnishing with fresh cilantro and serving them with lime wedges on the side.
Servings and timing
This recipe makes 4 servings and takes about 40 minutes total — that’s 15 minutes of prep and 25 minutes of baking time.
Each serving has approximately 460 kcal, making it a rich and satisfying main dish.
Variations
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Spice it up: I add jalapeños or a pinch of cayenne to the sauce for extra heat.
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Swap the protein: When I’m out of shrimp, I’ve used shredded rotisserie chicken or even crab with great results.
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Use corn tortillas: For a more traditional enchilada feel, I’ve used corn tortillas—just warm them first to prevent cracking.
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Add veggies: I stir in sautéed spinach or diced bell peppers for added texture and color.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I cover the dish with foil and warm it in a 350°F oven for about 15–20 minutes. It also reheats well in the microwave in short bursts. I add a splash of broth or cream if the sauce thickens too much.
FAQs
Can I use frozen shrimp?
Yes, I often use frozen shrimp—I just thaw them completely and pat them dry before cooking to avoid extra moisture.
Can I make this dish ahead of time?
Absolutely. I assemble the enchiladas, cover them, and refrigerate them for up to 24 hours before baking. I just add an extra 5 minutes to the baking time.
What can I serve with these enchiladas?
I usually pair them with cilantro-lime rice, a crisp green salad, or charred corn for a full meal.
Can I freeze shrimp enchiladas?
Yes, but I prefer to freeze them before baking. I wrap the dish tightly and freeze for up to 2 months. When I’m ready, I thaw overnight in the fridge and bake as usual.
Is this dish spicy?
It’s mild as written. If I want more heat, I add extra chili powder or red pepper flakes to the filling or sauce.
Conclusion
These shrimp enchiladas with cream sauce are one of my favorite comfort meals—rich, flavorful, and surprisingly easy to pull together. Whether I’m craving something cheesy and indulgent or looking to impress with a seafood twist on classic enchiladas, this dish always delivers.
Print
Shrimp Enchiladas with Cream Sauce
- Total Time: 40 minutes
- Yield: 4 servings
Description
These shrimp enchiladas with cream sauce are rich, cheesy, and packed with flavor. Juicy shrimp, warm tortillas, and a creamy Monterey Jack sauce make this dish a pescatarian dream.
Ingredients
1 lb large shrimp, peeled and deveined
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper, to taste
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup chicken broth
1/2 teaspoon onion powder
1/4 teaspoon paprika
1 1/2 cups shredded Monterey Jack cheese, divided
6–8 flour tortillas
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Preheat oven to 375°F (190°C).
In a large skillet, heat oil over medium heat. Sauté chopped onion for 3–4 minutes until soft.
Stir in garlic, shrimp, chili powder, cumin, salt, and pepper. Cook for about 3 minutes until shrimp are pink and opaque. Remove from heat.
In a separate saucepan, whisk together sour cream, heavy cream, chicken broth, onion powder, and paprika. Warm over medium-low heat for 4–5 minutes until slightly thickened.
Stir in 1/2 cup of shredded cheese until smooth. Remove from heat.
Spoon shrimp mixture into tortillas, add a bit of cheese, roll up, and place seam-side down in a greased baking dish.
Pour cream sauce over enchiladas and top with remaining cheese.
Bake for 20–25 minutes, until hot and bubbly.
Garnish with chopped cilantro and serve with lime wedges.
Notes
Spice it up: Add jalapeños, cayenne, or hot sauce to the filling or sauce.
Protein swap: Use shredded rotisserie chicken or crab instead of shrimp.
Tortilla options: Use warmed corn tortillas for a traditional enchilada feel.
Veggie boost: Stir in sautéed spinach or bell peppers for extra texture and color.
Make-ahead: Assemble enchiladas up to 24 hours ahead and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
