Description
This Creamy Shrimp Enchiladas recipe delivers a savory seafood twist on a classic Mexican favorite. Tender shrimp are sautéed with aromatic spices, then mixed into a luscious blend of sour cream, cream cheese, and melted cheeses. Wrapped in warm flour tortillas and smothered in rich red enchilada sauce, these baked enchiladas are topped with extra cheese and fresh cilantro for a comforting, crowd-pleasing meal perfect for seafood lovers.
Ingredients
Scale
Shrimp Filling
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Creamy Cheese Mixture
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup shredded Monterey Jack cheese (divided)
- 1 cup shredded cheddar cheese (divided)
Assembly
- 8 large flour tortillas
- 1 can (10 oz) red enchilada sauce
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Sauté Onions: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
- Add Garlic: Add minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
- Cook Shrimp: Add shrimp to the skillet; season with ground cumin, chili powder, salt, and pepper. Cook for 3-4 minutes until shrimp turn pink and opaque, avoiding overcooking.
- Chop Shrimp: Remove skillet from heat, let the shrimp cool slightly, then chop into bite-sized pieces and set aside.
- Prepare Cheese Mixture: In a medium bowl, combine sour cream and softened cream cheese. Blend with a hand mixer or whisk until smooth and creamy.
- Add Cheeses: Stir in half of the shredded Monterey Jack and cheddar cheeses until well combined.
- Mix Shrimp and Cheese: Fold chopped shrimp into the creamy cheese mixture, ensuring even distribution. Adjust seasoning with salt and pepper if needed.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Fill Tortillas: Spoon approximately 1/3 cup of the shrimp and cheese mixture into the center of each flour tortilla.
- Roll Enchiladas: Roll the tortillas tightly around the filling, tucking in the sides to prevent spilling, and place seam-side down in a greased 9×13 inch baking dish.
- Repeat Filling: Repeat filling and rolling with remaining tortillas and mixture, arranging them snugly in the baking dish.
- Add Sauce: Pour red enchilada sauce evenly over the rolled enchiladas to keep them moist while baking.
- Top with Cheese: Sprinkle the remaining Monterey Jack and cheddar cheeses evenly over the top.
- Cover and Bake: Cover the dish with aluminum foil and bake for 20 minutes.
- Bake Uncovered: Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Rest: Remove from oven and let enchiladas rest for 5 minutes to set the filling.
- Garnish: Sprinkle chopped fresh cilantro over the top before serving.
- Serve: Serve hot with additional enchilada sauce if desired, alongside Mexican rice or a fresh green salad.
- Enjoy: Share and enjoy these creamy shrimp enchiladas with family and friends!
Notes
- Do not overcook shrimp to avoid rubbery texture; cook until just opaque and pink.
- Softening cream cheese to room temperature helps blend the cheese mixture smoothly.
- Flour tortillas are recommended to hold the creamy filling without breaking.
- Use fresh cilantro for garnish to add brightness and freshness to the dish.
- This recipe can be made ahead and baked just before serving for convenience.
- Adjust chili powder according to your spice preference.
- Pair with Mexican rice or a simple green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Shrimp Enchiladas, Creamy Shrimp Enchiladas, Seafood Enchiladas, Mexican Seafood Recipe, Enchiladas with Cream Cheese, Easy Shrimp Dinner
