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Creamy Shrimp Enchiladas

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Prepare the Shrimp Filling:

  1. Cook the Shrimp: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Season and Sauté: Add the chopped shrimp, chili powder, cumin, paprika, salt, and pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque. Remove from heat and set aside.

Make the Creamy Sauce:

  1. Prepare the Roux: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until lightly golden.
  2. Add the Broth: Slowly whisk in the chicken or seafood broth, stirring constantly until smooth.
  3. Incorporate the Cream and Cheese: Reduce heat to low, then stir in the heavy cream, sour cream, green chiles, onion powder, and cayenne pepper. Cook for 2-3 minutes until the sauce thickens slightly. Stir in ½ cup of shredded cheese until melted.

Assemble and Bake:

  1. Fill the Enchiladas: Divide the cooked shrimp evenly among the tortillas. Spoon a little of the sauce inside each tortilla before rolling them up.
  2. Arrange in Baking Dish: Place the rolled enchiladas seam-side down in a greased baking dish.
  3. Pour the Sauce: Pour the remaining creamy sauce over the enchiladas, making sure they are well coated.
  4. Add Cheese: Sprinkle the remaining ½ cup of shredded cheese over the top.
  5. Bake: Preheat the oven to 375°F (190°C). Bake for 20 minutes or until the cheese is melted and bubbly.

Ingredients

Scale
  • 1 pound shrimp, peeled, deveined, and chopped
  • 6 small flour tortillas (or corn, if preferred)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded Monterey Jack cheese (or a Mexican cheese blend)
  • ½ cup sour cream
  • 1 cup heavy cream
  • ½ cup diced green chiles (canned or fresh)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ cup chicken or seafood broth
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons chopped fresh cilantro (for garnish)
  • 1 small lime, cut into wedges (for serving)

Ingredient Highlights

  • Shrimp: The star of the dish, shrimp cooks quickly and absorbs the seasonings beautifully.
  • Cheese Sauce: A creamy blend of sour cream, cheese, and green chiles creates a rich, flavorful sauce.
  • Flour Tortillas: These work best for holding the filling, but corn tortillas can be used for a more traditional touch.
  • Spices: A mix of chili powder, cumin, and paprika gives the dish its signature Mexican-inspired flavor.
  • Green Chiles: They add a mild heat and tangy contrast to the creamy sauce.

Instructions

Prepare the Shrimp Filling:

  1. Cook the Shrimp: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Season and Sauté: Add the chopped shrimp, chili powder, cumin, paprika, salt, and pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque. Remove from heat and set aside.

Make the Creamy Sauce:

  1. Prepare the Roux: In the same skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until lightly golden.
  2. Add the Broth: Slowly whisk in the chicken or seafood broth, stirring constantly until smooth.
  3. Incorporate the Cream and Cheese: Reduce heat to low, then stir in the heavy cream, sour cream, green chiles, onion powder, and cayenne pepper. Cook for 2-3 minutes until the sauce thickens slightly. Stir in ½ cup of shredded cheese until melted.

Assemble and Bake:

  1. Fill the Enchiladas: Divide the cooked shrimp evenly among the tortillas. Spoon a little of the sauce inside each tortilla before rolling them up.
  2. Arrange in Baking Dish: Place the rolled enchiladas seam-side down in a greased baking dish.
  3. Pour the Sauce: Pour the remaining creamy sauce over the enchiladas, making sure they are well coated.
  4. Add Cheese: Sprinkle the remaining ½ cup of shredded cheese over the top.
  5. Bake: Preheat the oven to 375°F (190°C). Bake for 20 minutes or until the cheese is melted and bubbly.

Nutrition

Find it online: https://herbites.com/creamy-shrimp-enchiladas/