Honey, these are not the enchiladas you make when you want to play it safe. These Creamy Shrimp Enchiladas trade the traditional red sauce for a rich white sauce, plenty of cheese, and juicy shrimp in every bite. After more than 10 years of sharing my recipes, I’ve learned that seafood needs enough seasoning to stand up to a creamy sauce. This recipe gives you that balance, creamy, cheesy, well-seasoned, and worth scraping the sauce out of the pan.
Shrimp Enchiladas Ingredients
- Olive Oil
- Shrimp
- Canned Diced Tomatoes and Green Chilis
- Canned Diced Green Chilis: These are optional for an additional kick if you want.
- Tortillas
- Grated Cheese: I loves to use Monterey Jack Cheese.
- Taco Seasoning
- Butter
- Flour
- Sour Cream or Plain Green Yogurt
- Salsa: I like to use salsa verde.
How to Make Shrimp Enchiladas
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- In a large skillet, heat the olive oil over medium heat.
- Add the shrimp and diced tomatoes with green chilies to the skillet and season with the spices. Cook the shrimp until they turn pink and are cooked through, about 3-4 minutes per side. Remove the skillet from the heat.
- Take a tortilla and place a spoonful of the shrimp filling in the center.
- Roll it up and place it seam-side down into a 9×13 baking dish. Repeat this process with the remaining tortillas and shrimp filling.
- Heat the skillet on medium heat. Add the butter and allow it to melt.
- Once melted, add the flour and whisk. Add the flour in stages to prevent clumping. This will create a roux. Continue to whisk until the four is fully combined.
- Add in the sour cream (or plain Greek yogurt), salsa verde, diced green chilies, and 1 cup of grated cheese. Stir until thick to create a cream sauce.
- Pour the cream sauce over the enchiladas, making sure to cover them evenly. Sprinkle the remaining 1 cup of grated Monterey Jack (or pepper jack) cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-20 minutes, or until the cheese is melted and bubbly.
- Once the enchiladas are done, remove them from the oven and let them cool for a few minutes. I like to allow them to cool for at least 15 minutes. They will fall apart if they aren't set and properly cooled.
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Creamy Shrimp Enchiladas Recipe
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Equipment
Ingredients
- 1 teaspoon olive oil
- 1 pound raw shrimp Peeled and deveined.
- 15.5 oz canned diced tomatoes and green chilies Drained.
- 6 tortillas I used flour tortillas mine were 6-7inches in width.
- 1 cup grated Monterey Jack Cheese or pepper jack cheese I use pepper jack.
- foil
Homemade Taco Seasoning (You can also use store-bought packets if you wish).
- ½ tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 teaspoon cayenne pepper Adjust to suit taste.
Creamy Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup sour cream or plain Greek yogurt
- ½ cup salsa verde
- 1 cup grated Monterey Jack Cheese or pepper jack cheese
- 7.5 oz canned diced green chilies Drained. Optional. If you want an extra kick.
Instructions
- Preheat oven to 350 degrees.
Cook the Shrimp
- In a large skillet, heat the olive oil over medium heat.
- Add the shrimp and diced tomatoes with green chilies to the skillet and season with the spices. Cook the shrimp until they turn pink and are cooked through, about 3-4 minutes per side. Remove the skillet from the heat.
- Take a tortilla and place a spoonful of the shrimp filling in the center.
- Roll it up and place it seam-side down into a 9×13 baking dish. Repeat this process with the remaining tortillas and shrimp filling.
Cream Sauce
- Heat the skillet on medium heat. Add the butter and allow it to melt.
- Once melted, add the flour and whisk. Add the flour in stages to prevent clumping. This will create a roux. Continue to whisk until the four is fully combined.
- Add in the sour cream (or plain Greek yogurt), salsa verde, diced green chilies, and 1 cup of grated cheese. Stir until thick to create a cream sauce.
Assemble the Enchiladas and Bake
- Pour the cream sauce over the enchiladas, making sure to cover them evenly. Sprinkle the remaining 1 cup of grated Monterey Jack (or pepper jack) cheese over the top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-20 minutes, or until the cheese is melted and bubbly.
- Once the enchiladas are done, remove them from the oven and let them cool for a few minutes. I like to allow them to cool for at least 15 minutes. They will fall apart if they aren't set and properly cooled.
- Garnish with chopped cilantro if desired.
Notes
- Don’t overcook the shrimp. They will continue to cook in the oven, so avoid cooking them completely during the initial step.
- Pat the shrimp dry. Excess moisture can water down the filling and white sauce.
- Watch the sauce consistency. The white sauce should be creamy and pourable before baking. It will thicken more in the oven.
- Don’t overfill the tortillas. Too much filling makes them difficult to roll and more likely to split.
- Warm the tortillas before rolling. This makes them more flexible and helps prevent tearing.
- Don’t oversauce them. Use enough sauce to keep everything creamy without completely drowning the tortillas, which can make them soggy.
- Use freshly shredded cheese when possible. It typically melts smoother than pre-shredded cheese.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Yes. Thaw the shrimp completely and pat them dry before using them. You don’t want extra water making its way into the filling or thinning out that creamy white sauce.
Medium or large shrimp work well. I like shrimp that are big enough to give you a nice bite, but not so large that you’re fighting to roll the enchiladas. You can also chop larger shrimp into smaller pieces.
You can, but be careful. Shrimp cooks quickly, and using fully cooked shrimp means it can easily turn rubbery once the enchiladas go into the oven. Add cooked shrimp as late in the process as possible and avoid overbaking.
Don’t overcook it before assembling the enchiladas. Remember, the shrimp will continue cooking while the enchiladas bake. This is one of those times when doing less upfront gives you a much better result.
The sauce will continue to thicken as it cooks and again while the enchiladas bake. If it gets too thick on the stove, thin it with a little milk, cream, or broth until it reaches the consistency you want.
Give it enough time to thicken before pouring it over the enchiladas. Also make sure your shrimp are properly thawed and dried. Frozen shrimp can release quite a bit of water.
Flour tortillas are great with a creamy white sauce because they stay soft and are easy to roll. Corn tortillas can also be used, but warm them first so they don’t crack.
Don’t drown them in sauce before baking. You want enough white sauce to keep everything creamy, but the tortillas shouldn’t be swimming in it. Also avoid adding excess liquid from the shrimp or other filling ingredients.
Use a cheese that melts smoothly. Monterey Jack, Pepper Jack, Chihuahua, Oaxaca, or a Mexican cheese blend are all good options. Pepper Jack is especially good if you want a little extra heat.
Absolutely. Add diced jalapeños, green chiles, cayenne pepper, hot sauce, or Pepper Jack cheese. You can easily adjust the heat without changing the entire recipe.
You can prep some of the components ahead, but I prefer assembling shrimp enchiladas closer to when they’ll be baked. This helps prevent soggy tortillas and overcooked shrimp.
Store them tightly covered in the refrigerator for 3-4 days.
Reheat them gently so you don’t turn the shrimp rubbery. Cover and warm them in the oven until heated through, or microwave individual portions in short intervals.
You can, but they’re best fresh. Cream-based sauces can change texture after freezing and thawing, and reheating already-cooked shrimp can make it tougher. For the best creamy sauce and tender shrimp, I wouldn’t make freezing my first choice.
Pair With These Recipes
You can't go wrong with recipes like Chiptole Cilantro Lime Rice, Smoked Salsa, Homemade Queso Cheese, and Oven Baked Roasted Corn on the Cob.
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