Hey there! I’m super excited to share my favorite shrimp enchiladas recipe with you today. After trying dozens of versions, I’ve finally perfected this dish that’ll make your family think you ordered takeout from that fancy Mexican restaurant down the street!
Why You’ll Love This Recipe
- Ready in under 1 hour
- Perfect balance of creamy and spicy flavors
- Restaurant-quality results at home
- Great for both weeknight dinners and special occasions
- Can be prepped ahead of time
- Customizable with your favorite toppings
Ingredients You’ll Need
For the Shrimp Filling:
- 1 pound raw shrimp, peeled and deveined, chopped
- 2-3 tablespoons butter
- 1/2 cup each red and green bell peppers, finely chopped
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
For the Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 cup diced green chilies
- 1/4 cup green enchilada sauce
- Salt and pepper to taste
- 2 cups Monterey Jack cheese, shredded
Additional Items:
- 8 corn or flour tortillas (6-inch)
- Optional toppings: extra cilantro, jalapeños, lime wedges, avocado
Step-by-Step Instructions
1. Prep Work (10 mins)
First things first, let’s get organized
- Preheat your oven to 350°F
- Chop all veggies and shrimp
- Shred the cheese if not pre-shredded
- Spray a 9×13 baking dish with cooking spray
2. Make the Shrimp Filling (15 mins)
- Melt butter in a large skillet over medium heat
- Add bell peppers and onions – cook 3-5 mins until soft
- Toss in garlic – cook another 30 seconds
- Add chopped shrimp – cook 2-3 mins until just pink
- Remove from heat, stir in cilantro and seasonings
3. Prepare the Cream Sauce (10 mins)
- Melt butter in another skillet
- Add flour and cook 1-2 mins (this makes a roux)
- Slowly whisk in chicken broth
- Cook until thickened (3-5 mins)
- Lower heat, add remaining sauce ingredients
- Mix 1 cup of sauce with shrimp mixture
4. Assemble Enchiladas (10 mins)
- Add 1/3 cup filling to each tortilla
- Roll up tight and place seam-side down in baking dish
- Pour remaining sauce over rolled enchiladas
- Top with shredded cheese
5. Bake (20-30 mins)
- Bake uncovered until bubbly and cheese is melted
- Let rest 5 mins before serving
Pro Tips from My Kitchen
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Don’t Overcook the Shrimp They’ll continue cooking in the oven so it’s okay if they’re not fully cooked in the pan.
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Tortilla Trick Warm your tortillas slightly before rolling – this prevents cracking. I usually wrap them in damp paper towels and microwave for 30 seconds
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Make Ahead: You can assemble these earlier in the day, but wait to add the sauce until right before baking.
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Sauce Secret: If your sauce gets too thick, thin it with a little extra chicken broth.
Common Questions I Get Asked
Q: Can I use pre-cooked shrimp?
A: I wouldn’t recommend it – they’ll end up rubbery after baking. Raw shrimp works best here!
Q: Corn or flour tortillas?
A: Traditional enchiladas use corn tortillas, but honestly, either works great. Use whatcha got!
Q: How do I store leftovers?
A: Cover tightly and refrigerate up to 2 days. The sauce might thicken when cold but will thin out when reheated.
Serving Suggestions
We love serving these enchiladas with:
- Spanish rice
- Refried beans
- Fresh guacamole
- Chips and salsa
- Cold margaritas (for the adults!)
Final Thoughts
Y’all, these shrimp enchiladas are seriously one of my family’s favorite meals. They’re creamy, slightly spicy, and just different enough from regular enchiladas to feel special. Even my picky eater who “doesn’t like seafood” asks for seconds!
Note: This recipe serves 4-6 people and takes about 45-55 minutes total from start to finish.
Happy cooking!
Ingredients You Will Need
Heres everything you need to make your homemade shrimp enchiladas shine.
Shrimp: The best thing about this ocean protein is that they can be cooked beautifully in under 5 minutes, alongside carrots and bell peppers, for a delicious filling.
It’s better to buy fresh shrimp with the shell on, then peel and devein them right before cooking, since the shell helps to protect the texture of the shrimp. We also recommend you avoid popcorn-sized shrimp because they have less flavor compared to bigger variants and tend to get lost in the filling.
Tortilla: Truly authentic shrimp enchiladas call for corn tortillas, but flour tortillas are a great alternative. Flour tortillas contain gluten, so they have a chewier texture and can hold a lot of filling.
Sauce: The simple, creamy sauce will take your enchiladas to the next level. Our sauce is made with 2 portions of butter and 1 portion of all-purpose flour, along with chicken broth, milk, and salt.
A little bit of garlic powder and paprika intensify the sauce’s flavor, resulting in a balance of cream and heat. You can add cayenne pepper or jalapeno if you’d like a spicier dish.
Vegetables: To take the comforting shrimp enchiladas to the next level, pair them with shredded cabbage and radish for a colorful and nourishing meal.
What to Serve With
Pico de Gallo, a side dish from the same cuisine, has a crunchy freshness that elevates enchiladas to another level. Additionally, this Mexican salad can be eaten with crispy tortilla chips, which add more texture and saltiness.
We round off the nutritious full meal with a simple lemon watermelon juice. It’s easy to make, refreshing, and has a great dose of vitamins.