These Shrimp Enchiladas with Cream Sauce are a luxurious twist on traditional enchiladas, featuring succulent shrimp smothered in a rich, creamy sauce and wrapped in soft flour tortillas. Topped with gooey melted cheese and baked to perfection, this dish is perfect for special occasions or when you want to elevate your weeknight dinner game.
đź“‹ Ingredients
- 12–14 ounces large shrimp , peeled and deveined
- 1–2 tablespoons vegetable oil
- 1 small yellow onion , sliced thin
- 2 large jalapeños , seeded (or not, depending on spice preference)
- 2 medium tomatoes on the vine , diced
- 1½ cups heavy whipping cream
- ½ cup sour cream
- 2 garlic cloves , minced
- ÂĽ teaspoon cayenne pepper
- ½ teaspoon chipotle chili powder
- ½ teaspoon cumin
- Salt , to taste
- 4 soft taco flour tortillas
- 8 ounces Monterrey Jack cheese , grated
👩‍🍳 Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) . Grease a 9×9-inch baking dish and set it aside.
Step 2: Sauté the Vegetables
- Heat 1–2 tablespoons of vegetable oil in a large skillet over medium heat .
- Add the sliced onions and jalapeños to the skillet. Sauté for 5–7 minutes , or until softened.
- Stir in the diced tomatoes and minced garlic . Cook for an additional 3–5 minutes , until the vegetables are tender and the tomatoes have released their juices.
Step 3: Prepare the Cream Sauce
- In a small bowl, whisk together the heavy whipping cream , sour cream , cayenne pepper , chipotle chili powder , cumin , and salt to taste.
- Pour the cream mixture into the skillet with the cooked vegetables. Stir well to combine.
- Bring the sauce to a slow simmer over medium-low heat , stirring occasionally.
Step 4: Cook the Shrimp
- Add the shrimp to the sauce and cook for 2–3 minutes per side , or until the shrimp are just opaque and cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
- Remove the skillet from the heat and drain the shrimp mixture slightly, reserving the sauce for later.
Step 5: Assemble the Enchiladas
- Divide half of the grated Monterrey Jack cheese evenly among the flour tortillas .
- Top each tortilla with a portion of the drained shrimp mixture. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Step 6: Add Sauce and Cheese
- Pour the reserved cream sauce evenly over the rolled enchiladas.
- Sprinkle the remaining Monterrey Jack cheese over the top of the enchiladas.
Step 7: Bake
- Bake in the preheated oven for 15–18 minutes , or until the cheese is melted, bubbly, and lightly golden.
Tips for Success
- Shrimp Prep: Pat the shrimp dry with paper towels before cooking to ensure they sear properly and don’t release excess moisture into the sauce.
- Spice Level: Adjust the heat by leaving the seeds in the jalapeños for extra spice or removing them entirely for a milder flavor.
- Cheese Swap: Use a blend of Monterrey Jack and cheddar cheese for added depth of flavor.
- Tortilla Choice: Warm the tortillas slightly before assembling to make them more pliable and easier to roll.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat in the oven at 350°F (175°C) for best results.
Why You’ll Love This Recipe
This Shrimp Enchiladas with Cream Sauce recipe is a delightful fusion of creamy, cheesy, and spicy flavors. The rich cream sauce, infused with smoky chipotle and cumin, complements the tender shrimp perfectly, while the gooey melted cheese ties everything together. Wrapped in soft tortillas and baked to golden perfection, these enchiladas are a comforting yet elegant dish that’s sure to impress. Whether you’re serving them for a family dinner or entertaining guests, this recipe is a guaranteed crowd-pleaser. Dive into this indulgent dish and let it become a favorite in your recipe collection!
⏱ Time
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: ~45 minutes
🍽 Servings:
4 servings
🔥 Calories (Approximate):
~500 kcal per serving (varies based on portion size and ingredients)
