Shrimp Enchiladas Recipe

Why You’ll Love This Recipe

I love how this recipe combines the bold flavors of sautéed jalapeños, garlic, and tomatoes with the smoothness of a sour cream-based sauce. The shrimp cook quickly and soak up all those spices beautifully, making every bite satisfying and fresh. It’s also easy to adjust the heat and customize the filling, which makes this recipe one I come back to again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12–14 oz large shrimp

• 1–2 tablespoons vegetable oil

• 1 small yellow onion, thinly sliced

• 2 large jalapeños (seeded for less heat)

• 2 medium tomatoes, diced

• 1 1/2 cups heavy whipping cream

• 1/2 cup sour cream

• 2 garlic cloves, minced

• 1/2 teaspoon cayenne pepper (adjust to taste)

• 1/2 teaspoon chipotle chili powder

• 1/2 teaspoon cumin

• Salt, to taste

• 4 soft taco-sized flour tortillas

• 8 oz Monterrey Jack cheese, grated

Directions

1. I preheat the oven to 350°F (175°C) and grease a baking dish to prevent sticking.

2. In a large pan over medium heat, I heat the oil and sauté the sliced onion and jalapeños until they’re soft and fragrant.

3. I add the diced tomatoes and minced garlic, cooking until the tomatoes are tender and the mixture becomes saucy.

4. In a separate bowl, I whisk together the heavy cream, sour cream, cayenne, chipotle powder, cumin, and a pinch of salt.

5. I pour the cream mixture into the pan and stir it together with the sautéed vegetables.

6. I add the shrimp and cook them in the sauce until they turn opaque and are fully cooked on both sides.

7. I fill each tortilla with some of the shrimp mixture and half the cheese, then roll them up tightly and place them seam side down in the baking dish.

8. I pour the remaining sauce over the rolled enchiladas and sprinkle with the rest of the cheese.

9. I bake for 15–18 minutes, or until the cheese is bubbly and golden brown on top.

10. I let the enchiladas rest a few minutes before serving warm.

Servings and timing

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4

Variations

If I want a smoky flavor, I use fire-roasted tomatoes or add a little smoked paprika. For a lighter version, I swap out the heavy cream for half-and-half or evaporated milk. Sometimes I mix in spinach or corn with the shrimp filling to add texture and color. If I need a spicier version, I leave the jalapeño seeds in or add a chopped chipotle pepper in adobo sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the enchiladas with foil and warm them in a 350°F oven for 10–15 minutes. They can also be microwaved in short bursts. If the sauce thickens too much, I add a splash of milk or cream to loosen it up.

FAQs

Can I use pre-cooked shrimp?

Yes, but I add them at the end just to warm through in the sauce. Overcooking pre-cooked shrimp can make them rubbery.

Are corn tortillas okay to use?

I can use corn tortillas, but I make sure to warm them first to prevent cracking when rolling.

Can I freeze shrimp enchiladas?

Yes, I freeze them unbaked (without the sauce and cheese topping) and add the sauce fresh before baking. They last up to 2 months in the freezer.

What can I serve with shrimp enchiladas?

I like pairing them with Spanish rice, black beans, or a fresh avocado salad.

Can I make this dish milder?

To reduce heat, I seed the jalapeños completely and use only a pinch of cayenne. I can also skip the chipotle powder if needed.

Conclusion

Shrimp Enchiladas are one of my favorite ways to turn simple ingredients into a bold, comforting meal. Creamy, cheesy, and just the right amount of spicy, this dish is easy to prepare and guaranteed to impress. Whether I’m making dinner for guests or just craving something warm and flavorful, this recipe always hits the spot.