Creamy Shrimp Enchiladas Recipe
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.
Servings 6 enchiladas
Calories 407kcal
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
Serving: 1enchilada | Calories: 407kcal | Carbohydrates: 25g | Protein: 27g | Fat: 20g