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Easy Creamy Shrimp Enchiladas You’ll Actually Want to Make
Let’s talk about that moment. The one where you’re craving some seriously good Mexican food, but the thought of another standard taco night just doesn’t hit the spot. You want something cheesy, comforting, and a little bit fancy, but without spending hours in the kitchen.
I get it. I’ve been there more times than I can count, staring into my fridge willing a restaurant-quality meal to just appear.
Well, this recipe is pretty much the answer to that problem. These creamy shrimp enchiladas look and taste like you got them from your favorite spot, but they’re so surprisingly simple to pull together.
Seriously, you’re not going to believe how easy this is. It’s the perfect dish for a weeknight when you want to treat yourself, or for when you have guests and want to look like you’re a kitchen genius. No one has to know our secret.
What You’ll Need
First things first, let’s gather up our ingredients. Don’t be intimidated by the list; most of this is probably stuff you have hanging around, or can grab in one quick trip.
- Shrimp: 1 lb, peeled and deveined. You can use fresh or frozen (just make sure they’re thawed).
- Tortillas: 8-10 medium flour or corn tortillas. Flour is a bit easier to roll if you’re new to this.
- Cream Cheese: 4 oz, softened. This is the key to that amazing creamy texture.
- Sour Cream or Greek Yogurt: 1/2 cup.
- Green Enchilada Sauce: 1 (15-ounce) can. The green kind (verde) works best with the shrimp.
- Shredded Cheese: 2 cups of a good melting cheese like Monterey Jack, Colby Jack, or a Mexican blend.
- Onion: 1/2 a medium onion, finely chopped.
- Garlic: 2 cloves, minced.
- Canned Green Chiles: 1 (4-ounce) can, diced and mild. These add flavor, not a ton of heat.
- Olive Oil or Butter: 1 tablespoon.
- Spices: 1/2 teaspoon cumin, 1/2 teaspoon chili powder, salt, and pepper to taste.
- Fresh Cilantro: For garnish (optional, but recommended!).
Tools Required
You don’t need any wild, fancy gadgets for this. Just your basic kitchen setup.
- Large Skillet
- 9×13 inch Baking Dish
- Mixing Bowl
- Spatula or Wooden Spoon
- Cutting Board and Knife
- Measuring Cups and Spoons
Pro Tips
I’ve made these a few times, and I’ve definitely learned a thing or two. Here are some tips that will make your life way easier.
- Don’t Overcook the Shrimp. This is the biggest rule. Shrimp cook SUPER fast, like in 2-3 minutes. The second they turn pink and opaque, they’re done. They’ll cook a little more in the oven, so pulling them early keeps them tender, not rubbery.
- Warm Your Tortillas. Ever try to roll a cold tortilla? It cracks and falls apart. It’s a disaster. To avoid this, wrap your stack of tortillas in a damp paper towel and microwave them for 30-45 seconds. They’ll become soft and pliable. Trust me, this step is a game-changer.
- Taste the Filling. Before you start rolling, take a small spoonful of the creamy shrimp filling. Does it need more salt? A little more cumin? This is your only chance to adjust the seasonings, so make it count.
- Pat the Shrimp Dry. Before you toss them in the pan, pat the thawed shrimp completely dry with paper towels. This helps them get a nice little sear instead of just steaming in their own juices. It makes a real difference in texture.
How to Make Creamy Shrimp Enchiladas
Alright, let’s get to the fun part. Just follow these steps and you’ll be on your way to cheesy, creamy goodness.
Step 1: Prep and Sauté
Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish.
In your large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it starts to soften. Toss in the minced garlic and cook for another minute until you can smell it. You know that amazing smell.
Step 2: Cook the Shrimp
Add the dry shrimp to the skillet. Sprinkle with the cumin, chili powder, salt, and pepper. Cook, stirring occasionally, for just 2-3 minutes until the shrimp are pink. Remember what I said about not overcooking them! Once they’re done, use a slotted spoon to transfer the shrimp to a separate bowl, leaving the juices in the pan.
Step 3: Make the Creamy Sauce
Reduce the heat to low. In the same skillet, add the softened cream cheese, stirring until it melts into the pan juices. It might look a little weird at first, but just keep stirring. Mix in the sour cream, the can of diced green chiles, and about 1/2 cup of the green enchilada sauce. Stir until everything is smooth and creamy. Give it a taste here and adjust salt if needed.
Step 4: Combine and Fill
Add the cooked shrimp back into the skillet with the sauce. Stir gently to coat all the shrimp in that creamy goodness. Now, take this delicious mixture off the heat.
Step 5: Assemble the Enchiladas
Pour about 1/2 cup of the remaining green enchilada sauce into the bottom of your prepared baking dish and spread it around. This prevents the enchiladas from sticking.
Take one of your warmed tortillas and spoon a line of the shrimp filling down the center. Roll it up snugly and place it seam-side down in the baking dish. Repeat with the rest of the tortillas and filling until the dish is full.
Step 6: Top and Bake
Pour the rest of the green enchilada sauce evenly over the rolled tortillas. Then, sprinkle that glorious 2 cups of shredded cheese all over the top. Don’t be shy with it.
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden. The whole kitchen is going to smell incredible.
Step 7: Garnish and Serve
Let the enchiladas rest for about 5 minutes after you pull them out of the oven. This helps them set up so they don’t fall apart when you serve them. Sprinkle with fresh cilantro and serve warm.
Nutritional Information and Meal Ideas
Here’s a quick look at what you’re working with. These are just estimates, of course!
| Nutrient | Estimated Amount (per enchilada) |
|---|---|
| Calories | ~350-400 kcal |
| Protein | ~20g |
| Fat | ~22g |
| Carbohydrates | ~18g |
Substitutions and Variations
This recipe is pretty flexible. Feel free to play around with it!
| To Substitute | Try This | Notes |
|---|---|---|
| Shrimp | Shredded Chicken | Use a rotisserie chicken to save time. |
| Monterey Jack | Pepper Jack | Adds a nice little kick of spice. |
| Sour Cream | Plain Greek Yogurt | For a bit more protein and tang. |
| For a Diet | Low-Carb Tortillas | Reduces the carb count significantly. |
Meal Pairing Suggestions: These enchiladas are a star on their own, but they’re even better with a side of simple cilantro-lime rice, black beans, or a fresh corn salad.
Cooking Time Efficiency: To make things go faster, chop your onion and garlic while the oven preheats. You can also use pre-cooked shrimp to cut down on a step, just be sure to add it at the very end with the sauce to just heat it through.
Make-Ahead Tips
You can absolutely assemble the entire dish a day in advance. Just cover the baking dish tightly with foil and pop it in the fridge. When you’re ready to bake, you might need to add 5-10 minutes to the cooking time since you’re starting from cold.
Leftovers and Storage
If you somehow have leftovers, they store really well. Just put them in an airtight container in the fridge for up to 3 days.
To reheat, the microwave works fine, but I think they’re best reheated in the oven at 350°F for 10-15 minutes to keep the tortillas from getting soggy.
Frequently Asked Questions
Q1. Can I use corn tortillas instead of flour?
Ans: Absolutely! Corn tortillas are more traditional. Just make sure you warm them up really well before rolling, as they are more prone to cracking than flour tortillas.
Q2. My sauce seems a little thin. What can I do?
Ans: If your sauce is thinner than you’d like, you can let it simmer for a few extra minutes on low heat to help it reduce and thicken up before you add the shrimp back in.
Q3. Can I freeze these enchiladas?
Ans: You can, but be aware that dairy-based sauces can sometimes separate or get a little watery when thawed. They’ll still taste good, but the texture might change slightly. It’s better to make and eat them fresh if possible.
Q4. This recipe seems too mild for me. How can I make it spicier?
Ans: Easy! You can add a finely chopped jalapeño along with the onion, use a “hot” green enchilada sauce, or add a pinch of cayenne pepper to the spice mix. Using Pepper Jack cheese also adds a nice level of heat.
Wrapping Up
So there you have it. A recipe for creamy shrimp enchiladas that’s honestly impressive but secretly simple. It’s the perfect way to satisfy that craving for something special without a ton of effort.
Give it a try the next time you want to elevate your dinner game. I have a feeling it’s going to become a new favorite in your house.
When you make it, I’d love to hear how it turned out! Drop a comment below with your experience or any questions you have. I’m always here to help.
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