Shrimp Enchiladas Recipe

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Creamy, cheesy, and packed with spice—these shrimp enchiladas are a delicious twist on a classic, perfect for weeknight dinners or seafood lovers.

12–14 oz large shrimp, peeled and deveined

1–2 Tbsp vegetable oil

1 small yellow onion, thinly sliced

2 large jalapeños, seeded for less heat

2 medium tomatoes, diced

2 garlic cloves, minced

1 1/2 cups heavy whipping cream

1/2 cup sour cream

1/4 tsp cayenne pepper (optional, for heat)

1/4 tsp chipotle chili powder

1/2 tsp ground cumin

1/2 tsp salt (or to taste)

4 soft taco-sized flour tortillas

8 oz Monterey Jack cheese, grated

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Preheat oven to 350°F (175°C). Grease a baking dish and set aside.

In a large skillet, heat oil over medium heat. Sauté sliced onion and jalapeños until softened.

Add diced tomatoes and minced garlic. Cook for 2–3 minutes until tomatoes begin to break down.

In a separate bowl, whisk together heavy cream, sour cream, cayenne, chipotle chili powder, cumin, and salt. Pour mixture into the pan and stir.

Add shrimp to the sauce and cook until just opaque, about 2–3 minutes per side.

Spoon some of the shrimp mixture into each tortilla along with half the grated cheese. Roll tightly and place seam-side down in the baking dish.

Pour remaining sauce over the enchiladas and top with the rest of the cheese.

Bake for 15–18 minutes, or until the cheese is bubbly and lightly golden.

Garnish with chopped cilantro, avocado, or extra sour cream if desired.

For a lighter version, swap heavy cream with half-and-half.

Add fresh lime juice before serving for extra brightness.

Easily double the recipe to serve a crowd!

Find it online: https://allrecipesmade.com/shrimp-enchiladas-recipe/