Description
Mexican Shrimp Enchiladas pack serious flavor straight from my kitchen to your dinner table. Loaded with succulent shrimp, melted cheese, and a spicy sauce, these enchiladas deliver comfort and zest in each delectable bite.
Ingredients
Scale
Main Protein:
- 1 lb large shrimp, peeled, deveined, and chopped
Cheese and Creamy Components:
- 1.5 cups shredded Monterey Jack or Mexican cheese blend
- 8 oz cream cheese, softened
- 0.5 cup sour cream
- 0.5 cup heavy cream or milk
Spices and Aromatics:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- Salt and pepper, to taste
Supporting Components:
- 6–8 flour tortillas
- Optional: chopped cilantro, green onions, or jalapenos for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grab a large skillet and warm 1 tablespoon olive oil over medium heat.
- Add 1 small finely diced onion to the skillet. Sauté for 3-4 minutes until the onion becomes translucent and soft.
- Toss in 2 minced garlic cloves. Stir quickly for 30 seconds to release their aromatic flavor without burning.
- Add 1 lb chopped shrimp to the skillet. Sprinkle 1 teaspoon chili powder, ½ teaspoon ground cumin, salt, and pepper over the shrimp.
- Cook the shrimp for 3-4 minutes, watching carefully until they turn completely pink. Remove from heat and let the mixture cool for 2-3 minutes.
- In a mixing bowl, soften 8 oz cream cheese for 20-30 seconds in the microwave. Blend in ½ cup sour cream until smooth.
- Fold the cooked shrimp mixture into the cream cheese blend. Mix thoroughly to create a consistent filling.
- Warm ½ cup heavy cream in a small saucepan. Stir in ½ cup shredded Monterey Jack cheese until it melts completely.
- Spread 2-3 tablespoons of shrimp filling down the center of each flour tortilla. Roll tightly and place seam-side down in a greased 9×13 inch baking dish.
- Pour the melted cheese cream sauce over the rolled enchiladas. Sprinkle an additional 1 cup of shredded cheese on top.
- Cover the baking dish with aluminum foil. Bake at 375°F (190°C) for 20 minutes.
- Remove foil and continue baking for 10 more minutes until the cheese turns golden and bubbling.
- Optional: Garnish with chopped cilantro, green onions, or sliced jalapeños before serving hot.
Notes
- Use fresh, high-quality shrimp for the best flavor and texture in these enchiladas.
- Check shrimp carefully while cooking to prevent overcooking, which makes them tough and rubbery.
- Soften cream cheese briefly in the microwave to make mixing easier and create a smoother filling.
- For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat cream cheese.
- Prep Time: 15 minutes
- Cook Time: 44 minutes
- Category: Shrimp
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 19 g
- Fiber: 1.5 g
- Protein: 24 g
- Cholesterol: 135 mg