Dinner

Shrimp and Cheese Enchiladas Recipe

ByBen Miller December 17, 2025December 17, 2025

Introduction

These Shrimp and Cheese Enchiladas combine creamy, tangy flavors with tender shrimp wrapped in soft flour tortillas. They’re an easy, comforting dish perfect for weeknight dinners or casual gatherings.

The image shows a glass baking dish filled with a layered casserole. The bottom layer is covered with a smooth, creamy orange sauce spread evenly across the dish. On top of the sauce is a layer of melted cheese that looks soft and slightly browned around the edges. The top layer is garnished with small, bright red diced tomatoes and finely chopped green herbs scattered evenly. The dish is set on a white marbled surface, giving a clean, fresh backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10.5 ounces Condensed Cream of Chicken Soup
1/2 cup Sour Cream
1 cup Picante Salsa
1 teaspoon Adobo Sauce
1 pound Cooked Shrimp
1/2 cup Shredded Mexican Cheese Blend
6 Flour Tortillas
1 Tomato
Fresh Cilantro, to taste
1 Chipotle Pepper

Instructions

Step 1: Preheat the oven to 350 degrees F (180 degrees C).
Step 2: In a medium bowl, stir together the condensed cream of chicken soup, picante salsa, sour cream, chipotle pepper, and adobo sauce until well combined.
Step 3: In a large bowl, mix one cup of the soup mixture with the cooked shrimp and shredded Mexican cheese blend.
Step 4: Divide the shrimp mixture evenly among the flour tortillas. Roll up each tortilla and place seam-side down in an 11 x 8 x 2-inch baking dish.
Step 5: Pour the remaining soup mixture over the filled tortillas. Cover the baking dish with foil.
Step 6: Bake for 40 minutes or until the enchiladas are hot and bubbling.
Step 7: Remove from the oven and top with chopped tomato and fresh cilantro. Serve immediately and enjoy.

Tips & Variations

Substitute cooked chicken or firm white fish for shrimp if preferred.
For extra spice, add more chipotle peppers or a dash of cayenne powder.
Use corn tortillas for a gluten-free option, though flour tortillas provide a softer texture.
Top with sliced avocado or a dollop of guacamole for added creaminess.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350 degrees F until warmed through, or microwave individual portions until hot.

How to Serve

A clear glass baking dish filled with a thick layer of creamy, orange sauce covering soft tortillas underneath, topped with small cubes of bright red tomatoes and sprinkled with chopped green herbs evenly spread over the top. The sauce looks smooth and glossy, with slight bubbling signs around the edges, suggesting it was just baked. The background shows a white marbled surface beneath the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw shrimp in this recipe?

This recipe calls for cooked shrimp. If using raw shrimp, cook them separately before mixing to ensure they are fully cooked and safe to eat.

Can I prepare the enchiladas in advance?

Yes, you can assemble the enchiladas ahead of time and refrigerate them covered for up to a day before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.