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Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas
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Creamy Shrimp Enchiladas combine tender, seasoned shrimp wrapped in soft flour tortillas and smothered in a luscious, velvety cream cheese and sour cream sauce infused with mild green chilies and aromatic spices. Baked until bubbly and topped with melted Mexican cheese blend and fresh cilantro, this dish offers a perfect balance of savory seafood flavors and creamy richness, ideal for family dinners, gatherings, or any festive occasion.

Ingredients

Scale

Shrimp and Filling

  • 1 lb medium-sized peeled and deveined shrimp
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp olive oil

Sauce

  • 1/2 cup finely chopped onions
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 4 oz cream cheese
  • 1/2 cup sour cream
  • 1/4 cup milk or broth (adjust as needed for consistency)

Assembly

  • 8 soft flour tortillas
  • 1 to 1 1/2 cups shredded Mexican cheese blend (cheddar and Monterey Jack)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Prepare the Shrimp: Season peeled shrimp with cumin, paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sauté shrimp for 2-3 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.
  2. Make the Creamy Sauce: In the same skillet, sauté chopped onions and minced garlic until softened and fragrant. Add diced green chilies and cream cheese, stirring until the cream cheese melts smoothly. Stir in sour cream and milk or broth gradually until the sauce reaches a smooth, pourable consistency. Season to taste and keep warm.
  3. Assemble the Enchiladas: Warm the tortillas to prevent cracking. Lay each tortilla flat, place a spoonful of the shrimp mixture in the center, and roll tightly. Place the rolled tortillas seam-side down in a greased baking dish. Pour the creamy sauce evenly over the enchiladas and sprinkle generously with shredded Mexican cheese blend.
  4. Bake Until Bubbling: Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted, bubbly, and golden on top.
  5. Garnish and Serve: Remove the enchiladas from the oven and garnish with freshly chopped cilantro and a squeeze of lime. Serve immediately with optional sides and garnishes.

Notes

  • Do not overcook the shrimp to avoid rubbery texture.
  • Warm tortillas before rolling to prevent cracking.
  • Add a splash of broth or milk to keep the sauce smooth without diluting flavor.
  • Add fresh herbs like cilantro just before serving to preserve their bright flavor and color.
  • Customize spice levels by adjusting the amount of chilies and seasonings based on preference.

Nutrition

Keywords: Creamy Shrimp Enchiladas, shrimp enchiladas, creamy seafood enchiladas, baked shrimp enchiladas, Mexican creamy shrimp recipe

Find it online: https://marycorner.com/creamy-shrimp-enchiladas/