These creamy shrimp enchiladas are a tasty treat! Filled with tender shrimp and a smooth cheese sauce, they bring a little fiesta to your table. Yum!
Making them is so much fun—just roll up the shrimp in tortillas, cover with sauce, and bake. Everyone loves them, and I can barely keep my hands off the leftovers! 😋
Key Ingredients & Substitutions
Shrimp: Fresh shrimp adds the best flavor, but you can use frozen if that’s what you have. Just be sure to thaw them completely before cooking!
Olive Oil: While olive oil is great for cooking, you can also use butter or any vegetable oil. I often switch it up based on what I have handy!
Cheese: Monterey Jack and mozzarella blend well, but feel free to use cheddar or even a spicy pepper jack for extra kick! If you’re dairy-free, there are some good alternatives!
Flour Tortillas: I prefer flour tortillas for their softness but corn tortillas can work too. Just warm them well to avoid cracking!
Diced Tomatoes: Canned diced tomatoes with green chilies add flavor, but you can use fresh tomatoes, just chop them up. For a milder version, opt for plain diced tomatoes!
How Do I Make Sure My Sauce Isn’t Lumpy?
The creamy sauce can be tricky, but here’s how to get it just right:
- When you whisk in the flour, keep stirring to prevent lumps from forming.
- Gradually add milk, whisking continuously until mixed well.
- Cooking the mixture long enough helps it thicken while still being smooth.
Feel free to adjust the cooking time—just keep an eye on it until it reaches that creamy consistency you want. Trust me, nobody likes a lumpy sauce!
How to Make Creamy Shrimp Enchiladas
Ingredients You’ll Need:
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 8 small flour tortillas
- 2 cups shredded Monterey Jack or mozzarella cheese, divided
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup canned diced tomatoes with green chilies, drained
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 2 cloves garlic, minced
- Juice of 1 lime
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prep and 25-30 minutes to bake. In total, you’re looking at roughly 45-50 minutes from start to delicious finish! Perfect for a weeknight dinner or a weekend gathering.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s hot and ready for your tasty enchiladas once they’re assembled.
2. Prepare the Shrimp:
In a medium skillet, heat the olive oil over medium heat. Once it’s warm, add the shrimp along with the smoked paprika, chili powder, salt, and pepper. Cook for about 2-3 minutes until the shrimp are pink and opaque. Remove from heat and chop the shrimp into bite-sized pieces.
3. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, whisk in the flour and cook for another 1-2 minutes, stirring constantly until it turns lightly golden.
4. Create the Base:
Gradually add the milk while whisking continuously to avoid lumps. Cook this creamy mixture for about 5-7 minutes until it thickens. Then, mix in the drained diced tomatoes with green chilies, 1 cup of the shredded cheese, chopped cilantro, lime juice, along with some salt and pepper to taste. Remove from heat and set aside.
5. Assemble the Enchiladas:
Lightly warm the tortillas to make them easier to roll. Spoon some of the shrimp evenly onto each tortilla and roll them up tightly. Place the rolled enchiladas seam side down in a baking dish that you’ve spread with a thin layer of the creamy sauce.
6. Add the Final Touches:
Pour the remaining cream sauce over the rolled enchiladas and sprinkle with the rest of the shredded cheese to create a beautiful cheesy top.
7. Bake and Serve:
Bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden. Once done, garnish with extra fresh cilantro and serve hot—feel free to add lime wedges for an extra zing!
Enjoy your creamy, cheesy shrimp enchiladas! They’re sure to impress your family and friends!
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just be sure to thaw the frozen shrimp completely before cooking. You can thaw them overnight in the fridge or quickly in a sealed plastic bag submerged in cold water.
Can I Make These Enchiladas Ahead of Time?
Yes, you can assemble the enchiladas and cover them tightly before baking. They can be stored in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time if they come directly from the fridge.
What Should I Do If My Sauce is Too Thick?
If your sauce thickens too much, simply stir in a little extra milk until it reaches your desired consistency. Heat it gently on low while you add more milk to help it loosen up.
How Do I Store Leftover Enchiladas?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or microwave them for a quick option.
