These creamy shrimp enchiladas are a treat for your taste buds! Filled with juicy shrimp and topped with a delicious creamy sauce, they are both comforting and satisfying.
It’s like a little fiesta on a plate! I love to serve them with a side of rice and beans. Trust me, everyone at the table will be asking for seconds! 🌮
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is essential for flavor. If you can’t find it, frozen shrimp works too! Just make sure to thaw and drain it well.
Jalapeños: They add a nice kick! If spicy isn’t your thing, use bell peppers instead for a milder flavor.
Cream Cheese & Sour Cream: This combination adds creaminess to the sauce. For a lighter version, you can substitute Greek yogurt for sour cream.
Cheese: Monterey Jack and cheddar blend well for flavor. If you’re looking for something different, Pepper Jack adds a nice zesty kick! Alternatively, a dairy-free cheese can work for vegan diets.
Tortillas: Flour tortillas are soft and perfect for rolling. Corn tortillas can be used too, but they may need to be warmed and handled more gently.
How Do You Ensure Your Shrimp Are Perfectly Cooked?
Cooking shrimp is simple, but timing is crucial! You want them just right, so they remain tender and juicy. Here’s how to do that:
- Heat your skillet to medium, so shrimp can cook evenly.
- Cook shrimp until they turn pink and opaque, about 3-5 minutes. Avoid overcooking as they will become rubbery!
- Remove shrimp from the skillet after cooking to stop the cooking process. Chop them bite-sized for easier rolling in tortillas.
This attention to timing will make a big difference in your enchiladas!
How to Make Creamy Shrimp Enchiladas
Ingredients You’ll Need:
For the Filling:
- 1 lb raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1-2 jalapeño peppers, seeded and diced (adjust to taste)
- 1 cup diced tomatoes (fresh or canned)
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Cheese:
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese, divided
For Assembly:
- 8-10 flour tortillas
- 1/2 cup chicken broth
- Fresh cilantro or green onions, chopped for garnish
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time and 20 minutes of cooking time, making a total of about 40 minutes. With quick steps to sauté, mix, and bake, you’ll have flavorful enchiladas ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). Then, take a moment to grease a baking dish lightly. This will keep the enchiladas from sticking later on!
2. Sauté Veggies:
In a large skillet, heat olive oil over medium heat. Add the finely chopped onion, minced garlic, and diced jalapeños, sautéing until they soften, which will take about 3-4 minutes. Your kitchen will start smelling great!
3. Cook the Shrimp:
Now, add the shrimp to the skillet. Cook the shrimp until they turn pink and opaque, about 3-5 minutes. Once they’re done, remove them from the pan and chop them into bite-sized pieces.
4. Make the Sauce:
In the same skillet, add the diced tomatoes, chicken broth, cumin, chili powder, salt, and pepper. Let this simmer for about 5 minutes to combine the flavors.
5. Add Creaminess:
Lower the heat and stir in the softened cream cheese and sour cream, mixing until everything is melted and creates a creamy sauce. This is where the magic happens!
6. Combine with Shrimp:
Return the chopped shrimp to your creamy sauce and mix well. Stir in half of the shredded cheese mixture (half Monterey Jack, half cheddar) to make it cheesy!
7. Fill the Tortillas:
Warm your flour tortillas in the microwave for about 20-30 seconds; this makes them easier to roll. Then, spoon the shrimp mixture down the center of each tortilla and roll them up tightly.
8. Arrange in Baking Dish:
Place your rolled enchiladas seam side down in the greased baking dish. They should be cozy in there!
9. Add Sauce and Cheese:
Pour any remaining sauce from the skillet over the enchiladas and sprinkle the rest of the shredded cheese on top. Yum!
10. Bake to Perfection:
Bake the enchiladas uncovered for about 15-20 minutes or until the cheese is melted, bubbly, and golden brown. Your kitchen will smell absolutely delicious!
11. Garnish and Serve:
Once done, take them out and garnish with freshly chopped cilantro or green onions. Serve warm and enjoy!
Now you have a delightful dish of creamy shrimp enchiladas ready to impress your family and friends! Pair with Mexican rice or a fresh salad for a complete meal. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to fully thaw the shrimp before cooking. You can thaw them overnight in the fridge or place the sealed shrimp in a bowl of cold water for a quicker thawing method.
What Can I Substitute for Sour Cream?
If you’re looking for a lighter option, Greek yogurt is a great substitute for sour cream. It adds creaminess with a tangy flavor. Vegan sour cream or cashew cream can also be used for a dairy-free version.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, microwave in short intervals or warm them gently in the oven to maintain their texture.
Can I Make This Recipe Vegetarian?
Yes! You can replace the shrimp with a mix of sautéed vegetables such as bell peppers, zucchini, and mushrooms. You can also use canned black beans for added protein and texture!
