Description
Creamy Shrimp Enchiladas are a delightful twist on a classic Mexican dish, perfect for any occasion. These enchiladas feature succulent shrimp wrapped in soft tortillas and drenched in a rich, flavorful cream sauce. With just 20 minutes of prep time, this recipe is not only easy to make but also packed with bold flavors that will impress your family and friends. Serve them at your next gathering or enjoy a cozy dinner at home; either way, these creamy enchiladas will satisfy your cravings for comfort food like never before.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 jalapeños, sliced
- 1 cup diced tomatoes
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 6 flour tortillas
- 2 cups Monterrey Jack cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
- In a skillet over medium heat, heat olive oil and sauté diced onion and jalapeños until soft (5-7 minutes).
- Add diced tomatoes and minced garlic; cook for another 3–4 minutes.
- In a bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt. Pour into the skillet and simmer gently.
- Add shrimp to the skillet; cook until opaque (2-3 minutes per side).
- Lay tortillas flat; sprinkle half of the cheese on each tortilla. Spoon shrimp mixture onto each tortilla and roll tightly.
- Place rolled enchiladas seam-side down in the baking dish. Top with remaining sauce and cheese.
- Bake for 15–18 minutes until cheese is melted and bubbly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 180g)
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg