Description
Creamy Shrimp Enchiladas wrap your taste buds in a comforting Mexican-inspired embrace that brings pure dinner happiness right to your plate. Packed with succulent shrimp, melted cheese, and a dreamy sauce, this dish turns an ordinary evening into a celebration of flavor and warmth.
Ingredients
Scale
Main Ingredients:
- 1 lb (450g) shrimp
- 6–8 medium flour tortillas
- 1 cup shredded Monterey Jack cheese
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ cup chopped onion
- 1 (4 oz/113g) can diced green chilies
Finishing Ingredients:
- 1 cup sour cream
- 1 cup heavy cream
- Salt and pepper
- Fresh cilantro or parsley
- Lime wedges
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a 9×13-inch baking dish with cooking spray or butter.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 lb chopped shrimp, 1 teaspoon garlic powder, salt, and pepper. Cook for 3-5 minutes until the shrimp turn pink and are just cooked through.
- In a mixing bowl, whisk together 1 cup sour cream, 1 cup heavy cream, 1 (4 oz) can diced green chilies, and 1 cup shredded Monterey Jack cheese until the sauce becomes smooth and well combined.
- Warm your tortillas slightly to make them more pliable. Sprinkle ½ cup chopped onions evenly across 6-8 tortillas.
- Divide the cooked shrimp among the tortillas. Spoon 2-3 tablespoons of cream sauce over each portion of shrimp.
- Roll each tortilla tightly and place seam-side down in the prepared baking dish, ensuring they fit snugly.
- Pour the remaining cream sauce directly over the rolled enchiladas. Sprinkle an additional ½ cup of Monterey Jack cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes at 375°F (190°C).
- Remove the foil and continue baking for an additional 10 minutes until the cheese melts and turns golden brown.
- Let the enchiladas rest for 5 minutes after removing from the oven. Garnish with fresh cilantro or parsley if desired, and serve with lime wedges on the side.
Notes
- Check shrimp carefully to ensure they’re just cooked through without becoming rubbery, as overcooking makes them tough and chewy.
- For a lighter version, swap heavy cream with half-and-half and use reduced-fat sour cream and cheese to cut calories.
- When rolling enchiladas, keep the filling compact and roll tightly so they hold together well during baking.
- Fresh herbs like cilantro or chives make an excellent garnish and add a bright, fresh flavor to the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Shrimp
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 375 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 150 mg