Description
Whip up some shrimp enchiladas for a delightful dinner that’ll have your family asking for seconds. Creamy, cheesy, and packed with zesty flavors, these enchiladas are sure to become a weeknight favorite.
Ingredients
Scale
Main Ingredients:
- 12 ounces shrimp
- 8 ounces monterrey jack cheese
- 4 soft taco size flour tortillas
Supporting Ingredients:
- 2 medium tomatoes on the vine
- 1 small yellow onion
- 2 large jalapenos
Seasoning and Sauce Ingredients:
- 1 ½ cups heavy whipping cream
- ½ cup sour cream
- 2 tablespoons vegetable oil
- 2 garlic cloves
- ½ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Salt
Instructions
- Warm 1 tablespoon vegetable oil in a large sauté pan over medium heat. Sauté 1 small yellow onion and 2 jalapeños until they turn soft and translucent, approximately 4 to 5 minutes.
- Add 2 diced tomatoes and 2 minced garlic cloves to the pan. Cook for 2 to 3 minutes until tomatoes soften and the mixture becomes fragrant.
- In a separate medium bowl, whisk together 1 ½ cups heavy whipping cream, ½ cup sour cream, ¼ teaspoon cayenne pepper, ½ teaspoon chipotle chili powder, ½ teaspoon ground cumin, and salt.
- Pour the cream mixture into the vegetable pan and stir until combined. Bring the sauce to a gentle simmer over medium-low heat.
- Add 12 ounces of peeled and deveined shrimp to the simmering sauce. Cook each side for 2 to 3 minutes until the shrimp turn just opaque.
- Preheat your oven to 350°F and lightly grease a 9×9 inch baking dish with nonstick spray.
- Sprinkle half of the 8 ounces of Monterrey Jack cheese across 4 flour tortillas.
- Distribute the drained shrimp and vegetable mixture evenly onto each tortilla.
- Roll the tortillas tightly and place them seam side down in the prepared baking dish.
- Pour the cream sauce over the rolled enchiladas, covering them completely.
- Sprinkle the remaining cheese across the top of the enchiladas.
- Bake uncovered for 15 to 18 minutes, until the cheese melts and becomes bubbly. Serve immediately while hot.
Notes
- Check shrimp carefully to ensure they are fresh and free from any unusual odors before cooking.
- Use a skillet with high sides to prevent sauce splashing and create even heat distribution during cooking.
- Remove shrimp from sauce immediately after cooking to prevent overcooking and maintain tender texture.
- When rolling enchiladas, tuck the sides in first to keep filling from falling out during baking, which helps create neat, compact rolls.
- Prep Time: 10-13 minutes
- Cook Time: 21-26 minutes
- Category: Shrimp
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 570 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 44 g
- Saturated Fat: 25 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 185 mg