Shrimp Enchiladas Cream Sauce

Shrimp enchiladas bring together everything I crave in Mexican-inspired comfort food. Plump shrimp and sweet onions are tucked into soft flour tortillas with loads of Monterey Jack cheese then blanketed in a rich creamy sauce packed with spices and fresh tomatoes. It is a dish I make when I want something cozy but bright and my family always lights up when they see it coming out of the oven golden and bubbling.

The first time I made these shrimp enchiladas my kids were skeptical about the shrimp but by the end there were no leftovers and now it is one of our most-requested family dinners.

Ingredients

• Large shrimp: looks impressive and cooks up juicy Every piece should be plump and raw before starting
• Vegetable oil: gives the vegetables a gentle sauté and helps keep everything tender Use a neutral flavored oil for best results
• Yellow onion: sweetens as it cooks and is classic for Mexican comfort Try to use a fresh firm onion with shiny skin
• Jalapeños: bring bright flavor and chili heat For less spice remove the seeds and ribs
• Tomatoes on the vine: are juicy and add freshness Opt for ripe red tomatoes for the sweetest sauce
• Heavy whipping cream: coats the shrimp and veggies in a lush sauce Look for cream with no added thickeners or gums if you can
• Sour cream: adds tang and helps thicken the sauce Use full fat sour cream for the richest flavor
• Garlic: gives aromatic savor Use fresh cloves for the best punch
• Cayenne pepper: just a pinch wakes up the cream sauce Use a light hand if you are spice sensitive
• Chipotle chili powder: brings smoky notes Look for a deep reddish powder with a strong aroma
• Cumin: adds earthy warmth Best flavor comes from freshly ground cumin seeds if available
• Salt: ties all the flavors together Taste as you go to avoid over-salting
• Flour tortillas: are pliable and soak up sauce beautifully Choose soft taco or fajita size for easy rolling
• Monterey Jack cheese: melts into every bite Use block cheese you grate yourself for the best melt and stretch

Step-by-Step Instructions

Prep and Preheat:

Get your oven ready by heating it to three hundred fifty degrees Fahrenheit Grease a nine inch baking dish so your enchiladas do not stick

Sauté the Vegetables:

Warm the oil in a large skillet over medium heat Add sliced onions and jalapeños then cook gently until onions are soft and translucent and jalapeños are fragrant about five minutes Stir often so nothing browns too quickly Add diced tomatoes and minced garlic Stir and cook until tomatoes break down and everything smells sweet and savory about three more minutes

Build the Creamy Sauce:

In a small bowl whisk together heavy cream sour cream cayenne chipotle chili powder cumin and a generous pinch of salt Pour this mixture into the skillet with your veggies Stir to combine and bring it just up to a gentle simmer over medium low so the sauce thickens a little and flavors blend This takes about three to five minutes

Cook the Shrimp:

Add the raw shrimp to the creamy sauce Make sure to nestle them in so each piece touches the pan Cook two minutes per side until the shrimp just turn opaque and curl up Avoid overcooking so they stay springy and juicy When done take the pan off the heat

Assemble the Enchiladas:

Lay out your tortillas and sprinkle half of your grated cheese evenly across them Spoon the drained shrimp and veggie mixture on top Roll each tortilla tightly and place seam side down in the greased baking dish

Sauce and Bake:

Pour the leftover creamy sauce over the filled tortillas using a spatula to coax it into every corner Scatter the remaining cheese all over the top Slide the dish into the oven and bake uncovered for fifteen to eighteen minutes until the cheese is fully melted and just starting to brown

Serve and Enjoy:

Let the enchiladas sit for five minutes before scooping out for easier serving The filling will be hot so go slow These are best eaten right away while the tortillas are soft and the shrimp are freshly cooked

Save

I am obsessed with the combination of Monterey Jack cheese and shrimp in this dish The first time I made it my youngest asked for seconds which almost never happens with seafood The stretchy cheese and gentle heat make it family friendly every time

Storage Tips

Shrimp enchiladas taste best hot from the oven Since seafood can become rubbery if reheated I suggest keeping leftovers only for the next day in the refrigerator covered tightly Warm them slowly in a low oven with a splash of extra cream to keep things soft If making for a crowd consider baking just what you need fresh

Ingredient Substitutions

You can use smaller shrimp chopped and reduce cook time or swap for cooked shredded chicken if seafood is not your thing If you want a lighter version try using Greek yogurt in place of sour cream For extra pop try adding sweet corn or sautéed bell peppers along with the tomatoes

Serving Suggestions

Serve shrimp enchiladas with a crisp green salad or a tangy cabbage slaw A spoonful of guacamole or fresh pico de gallo brightens up the creamy richness Spanish rice or black beans are perfect for rounding out the meal For special occasions a sprinkling of chopped cilantro or green onions adds color and freshness

Save

Cultural Context

Creamy seafood enchiladas are popular in Mexican-American kitchens especially in coastal areas where shrimp is abundant This version borrows from Tex-Mex traditions but swaps the usual red or green salsa for a velvety cream sauce giving the dish a restaurant feel while keeping it easy for home cooks

Recipe FAQs

→ Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used for a more traditional touch. Warm them before rolling to prevent cracking.

→ How can I reduce the spice level?

Remove seeds from jalapeños and reduce or omit cayenne pepper for a milder flavor.

→ Can I substitute another cheese?

Monterrey Jack melts well, but mozzarella, cheddar, or a Mexican blend can also be used.

→ How do I avoid overcooking the shrimp?

Sauté shrimp only until just pink and opaque; they will finish cooking in the oven.

→ Is this dish suitable for making ahead?

For best texture, assemble ahead but bake just before serving. Seafood is best enjoyed fresh.

→ What sides pair well with this dish?

Try cilantro-lime rice, black beans, or fresh salad to round out the meal.