These creamy shrimp enchiladas are a real treat! With tender shrimp wrapped in soft tortillas and topped with a rich, zesty sauce, they are sure to please everyone at the dinner table.
I can’t resist the gooey cheese on top! It makes each bite a warm, cozy hug for your taste buds. Perfect for a fun family night or when you need a little comfort food. 😋
Key Ingredients & Substitutions
Shrimp: Fresh shrimp work best, but frozen shrimp can be used too—just remember to thaw them properly. If you’re not a shrimp lover, cooked chicken or even black beans can be great substitutes.
Tortillas: Flour tortillas give a soft texture, but feel free to swap for corn tortillas for a gluten-free option. Just be sure to warm them up first to prevent tearing.
Diced Tomatoes: Canned tomatoes are super convenient! If fresh is available, they add great flavor. You could also use diced green chilies for a slightly different taste.
Cheese: Cheddar adds a nice sharpness, but Monterey Jack melts beautifully—both are great choices. If you need a dairy-free option, try vegan cheese or omit cheese altogether.
Enchilada Sauce: Store-bought sauce saves time, but homemade is simple and delicious! A blend of tomato sauce with spices can serve as a good substitute if you’re lacking enchilada sauce.
How Do I Cook the Shrimp Perfectly?
Cooking shrimp just right is key to keeping them tender and flavorful. Too much heat can result in rubbery shrimp, so here’s how to get it right:
- Heat your skillet to medium, as high heat can cook shrimp too quickly.
- Once the oil is hot, add onions and bell peppers first to give them a slightly longer cooking time.
- Add shrimp after veggies are soft, sprinkle seasonings evenly, and watch for color change; cook until they’re pink and opaque, about 3-4 minutes.
A great tip is to take them off the heat as soon as they reach that pink color—carryover cooking will finish them nicely!
How to Make Creamy Shrimp Enchiladas?
Ingredients You’ll Need:
For the Filling:
- 1 lb shrimp, peeled and deveined
- 1/2 cup diced green bell pepper
- 1/2 cup diced onion
- 1 cup diced tomatoes (fresh or canned)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Enchiladas:
- 8 small flour tortillas
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 1 cup enchilada sauce (red or green)
- 1/2 cup sliced jalapeños (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 20-25 minutes to bake, for a total of about 35-40 minutes. You’ll be mixing, sautéing, and layering the ingredients, with minimal waiting time. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Oven:
First, preheat your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake the enchiladas.
2. Cook the Shrimp and Veggies:
In a medium skillet over medium heat, sauté the diced onion and green bell pepper until they are softened, which should take about 5 minutes. Next, add in the shrimp along with garlic powder, smoked paprika, cumin, salt, and black pepper. Cook this mixture until the shrimp turns pink and is cooked through, which will take about 3-4 minutes. Once done, remove it from heat and stir in the diced tomatoes.
3. Mix the Creamy Sauce:
In a separate bowl, mix the sour cream and softened cream cheese together until it is smooth and well combined. This will add a rich and creamy texture to your enchiladas!
4. Assemble the Enchiladas:
Now it’s time to put it all together! Take a tortilla and fill it with a portion of the shrimp mixture. Roll it up tightly and place it seam-side down in a greased baking dish. Keep doing this until all the tortillas are filled and snugly arranged in the dish.
5. Add the Sauce and Cheese:
Pour the enchilada sauce evenly over the top of the rolled tortillas, making sure each one gets some sauce. Then, spread the creamy sour cream and cream cheese mixture over the top, followed by a generous sprinkle of shredded cheese.
6. Optional Spicy Topping:
If you like a little heat, now is the time to sprinkle on some sliced jalapeños for extra spice.
7. Bake:
Place the baking dish in your preheated oven and let it bake for about 20-25 minutes. You’ll know it’s ready when the cheese is bubbly and golden brown.
8. Serve and Enjoy!
After baking, let the enchiladas cool for a few minutes before serving. This will make them easier to handle. Enjoy your creamy shrimp enchiladas—they’re sure to be a hit!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just ensure to thaw the shrimp completely before cooking. You can thaw frozen shrimp by placing them in the fridge overnight or by running them under cold water in a sealed bag for about 10-15 minutes. Pat them dry before adding to the skillet to avoid excess moisture.
What Can I Use Instead of Flour Tortillas?
If you prefer a gluten-free option or want to switch things up, you can use corn tortillas. Just remember that corn tortillas might tear more easily, so warm them slightly before rolling to make them more pliable!
How to Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also use the microwave, but the oven helps keep the tortillas from getting soggy!
Can I Add Other Vegetables to the Filling?
Definitely! Feel free to add spinach, zucchini, or even corn for extra flavor and nutrition. Just ensure that any additional vegetables are sautéed until tender before mixing them in with the shrimp, so they blend well with the enchiladas!
