Description
So you want enchiladas but you’re tired of the same old chicken and beef situation? Enter shrimp enchiladas — the elegant cousin of traditional enchiladas that somehow manages to be both fancy enough for company and easy enough for Tuesday night dinner. We’re talking perfectly seasoned shrimp wrapped in soft tortillas, smothered in a rich, creamy sauce, and topped with melted cheese that gets all bubbly and golden.
This isn’t your average heavy, cheese-bomb enchilada either. The shrimp keeps things light and fresh while still being incredibly satisfying. The sauce is where the magic happens — it’s creamy without being too heavy, with just the right amount of heat to make your taste buds happy. My seafood-skeptical husband actually requested these for his birthday dinner, so you know they’re good.
Ingredients
For the Shrimp:
- 1.5 lbs large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
For the Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can (4 oz) diced green chiles
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For Assembly:
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
- 1 avocado, sliced (for serving)
- Sour cream for serving
- Lime wedges for serving
Instructions
Pat shrimp dry and toss with olive oil, chili powder, cumin, garlic powder, paprika, salt, pepper, and lime juice.
Let it marinate while you make the sauce — even 10 minutes makes a difference.
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes until it smells nutty (this is your roux).
Gradually whisk in chicken broth, making sure no lumps form.
Add cream, green chiles, cumin, garlic powder, and onion powder.
Simmer for 5-7 minutes until thickened. Season with salt and pepper.
Heat a large skillet over medium-high heat.
Add seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through.
Don’t overcook — shrimp goes from perfect to rubber real quick.
Let cool slightly, then roughly chop into bite-sized pieces.
Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
Warm tortillas in microwave for 30 seconds or wrap in damp paper towels to make them pliable.
Spread about 1/2 cup of sauce in the bottom of your baking dish.
For each enchilada: place about 1/3 cup shrimp and 2 tbsp cheese in the center of a tortilla.
Roll tightly and place seam-side down in the baking dish.
Repeat until all tortillas are filled and rolled.
Pour remaining sauce over the enchiladas, making sure they’re all covered.
Sprinkle with remaining cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake another 10-15 minutes until bubbly and lightly golden.
Let rest for 5 minutes (I know, the waiting is torture).
Top with fresh cilantro and green onions.
Serve with avocado slices, sour cream, and lime wedges.
Notes
Serve with cilantro-lime rice and black beans for a complete meal.
A simple green salad with lime vinaigrette cuts through the richness.
Chips and salsa on the side because, well, it’s Mexican food.
Cold beer or a crisp white wine pairs beautifully.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: ~485 kcal
- Fat: ~25g
- Carbohydrates: ~32g
- Protein: ~32g