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Creamy Shrimp Enchiladas Recipe

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4.2 from 66 reviews

This creamy shrimp enchiladas recipe combines tender shrimp with sautéed vegetables, wrapped in flour tortillas and smothered in a rich, cheesy green salsa sauce. Baked until golden and bubbly, these enchiladas offer a deliciously flavorful Mexican-inspired dish perfect for a family dinner or entertaining guests.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Tortillas

  • 8 (6-inch) flour tortillas

Shrimp Mixture

  • 2 tablespoons butter
  • 1/2 cup red bell pepper, diced finely
  • 1/2 cup white onion, diced finely
  • 2 cloves garlic, minced
  • 1 pound shrimp, peeled, deveined, and chopped into 1 inch pieces
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice

Sauce

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 cup salsa verde
  • 1 1/2 cups shredded Monterey Jack cheese (or Pepper Jack for more spice)
  • 1 cup sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9x13 inch casserole dish with cooking spray to prepare for baking the enchiladas.
  2. Cook Shrimp Mixture: In a large skillet, melt 2 tablespoons of butter over medium heat. Sauté the diced red bell pepper and white onion until slightly softened. Add minced garlic and cook another minute. Add chopped shrimp and cook 2-3 minutes until shrimp is just starting to turn pink; avoid overcooking since it will continue cooking in the oven. Remove from heat and stir in salt, chili powder, chopped cilantro, and lime juice. Set aside.
  3. Prepare Sauce: In another large skillet, melt 4 tablespoons of butter. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually add chicken broth while stirring constantly over medium-high heat. The mixture will start thin and thicken as it cooks. Once thickened, reduce heat and stir in shredded Monterey Jack cheese until melted. Remove from heat and mix in salsa verde and sour cream until smooth.
  4. Combine Shrimp and Sauce: Add 1 cup of the prepared sauce to the shrimp mixture and stir to combine evenly.
  5. Assemble Enchiladas: Spoon about 1/3 cup of the shrimp mixture onto each flour tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged.
  6. Bake: Pour the remaining sauce evenly over the rolled enchiladas. Bake uncovered in the preheated oven for 30-40 minutes or until the tops are golden brown and bubbling.
  7. Rest and Serve: Remove the dish from the oven and let the enchiladas rest for 10 minutes before serving. Serve warm with optional sides like pico de gallo, sour cream, guacamole, refried beans, or black beans.

Notes

  • Do not overcook the shrimp in the skillet; it will finish cooking in the oven to ensure tender texture.
  • For a spicier version, use Pepper Jack cheese instead of Monterey Jack.
  • If you prefer corn tortillas, ensure they are pliable and handle carefully to avoid tearing when rolling.
  • Leftover enchiladas keep well refrigerated for up to 3 days and reheat beautifully in the oven or microwave.
  • Garnish with fresh cilantro or chopped green onions for extra flavor and color.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican

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