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
