Succulent shellfish and a rich, creamy sauce make my shrimp enchiladas recipe something special!
Everyone loves enchiladas! These Tex-Mex staples do double duty as good old-fashioned comfort food. With an endless variety of enchilada sauce, is it any wonder there’s a perfect match to go with seafood? Enter: my shrimp enchiladas! Perfectly cooked shrimp are nestled in divinely creamy sauce, all of it loaded up in fluffy tortillas!
Let’s make these!
Shrimp feels like such a decadent dinner treat! It instantly makes any meal fancy, which means this shrimp enchiladas recipe takes your night from okay to HOORAY!
- Sweet, tender shrimp
- Creamy sauce you’ll LOVE!
- Oven baked yum
- Family pleasing deliciousness
Shrimp Enchiladas Video Tutorial
While shrimp is the undeniable star of this shrimp enchiladas recipe, the cheese definitely gives it a run for its money! Here are some tips to make sure all of your ingredients shine as bright as possible.
- Heat it up: If you want to turn these into spicy Shrimp Enchiladas, you can make Shrimp Enchiladas with jalapeno cream sauce. Just add a couple of chopped, fresh jalapenos to the sauce and/or use the “spicy” version of the canned chiles. You can also substitute pepper Jack for the Monterey Jack cheese.
- Jalapenos: can vary quite a bit in their heat, by the way, so you may want to try a little nibble and adjust the amount based on just how much heat you can handle.
- Chiles: I add chopped green chiles for color and a little heat, and I like to use the fire-roasted Ortega version. Feel free to substitute another brand, though, if you prefer. I do prefer to use green chiles to heat things up, though, because cayenne or chipotles can give the white, creamy sauce a pink hue.
- Mix it up: Don’t feel like shrimp is the only option here. You can do a seafood combo and make crab and shrimp enchiladas (adding a little jumbo lump crab to the shrimp filling) or scallop and shrimp enchiladas, substituting small bay-size scallops for some of the shrimp.
- Corn tortillas vs. flour tortillas: Authentic enchiladas are made from corn tortillas. Using flour tortillas as an alternative makes for a simpler recipe that doesn’t require softening the tortillas before stuffing, plus it creates a more neutral background flavor that doesn’t compete with the enchilada filling as corn tortillas can. (I also find that flour tortillas hold up a little better during the baking process which makes them ideal for any re-heatable leftovers!)
- Shrimp: Although most of us can find fresh or frozen shrimp in the market nowadays, they can also be a little pricey depending on what’s available.
- The good thing is because we’ll be chopping these into smaller pieces, you have some flexibility to choose what might be freshest and on sale. I’d just avoid the little popcorn-sized shrimp because they tend to get lost in the enchiladas and have less flavor than the larger varieties.
- It’s also generally better to buy shrimp with the shell on, then peel and devein them at home since the shell helps protect the texture of the shrimp when they’re frozen. Here are some tips for navigating all the head-on, flash-frozen, wild vs. farm-fresh options at your market.
- Sauce: The sauce I use in this dish is similar to shrimp enchiladas suizas or “Swiss” enchiladas, which get their name because of the copious amounts of dairy in the sauce. It’s also what makes these such a decadent treat.
- We’ll start by making a basic roux of butter and flour and cook it just until the raw flour flavor is gone – 1-2 minutes, no need to darken it like we would for a brown gravy.
- Next, we’ll add some broth and thicken the mixture to a gravy-like consistency. It needs to come to a boil. Stir constantly so it doesn’t burn. This takes a bit of time so be patient. If you skip this step your sauce will be soupy.
- Cheese: The real “creamy” quality of this sauce comes from sour cream, whisked in after the mixture has cooled a bit. The result is a rich cream sauce with a touch of tanginess that balances the sweetness of the shrimp.
- We’ll also add some cheese to maximize the velvety feel of the sauce and make sure there are plenty of those enticing cheese strings stretching from the baking dish to your plate. Monterey jack works perfectly here, both for color and mildness of flavor, as well as its smooth melting consistency.
How Long Can You Keep This In The Fridge?
Definitely store any shrimp enchiladas recipe leftovers in the fridge! You don’t wanna mess around with seafood and room temp for too long, even when cooked.
Your leftovers will store nicely in sealed containers for up to four days.
Can You Freeze This?
Unfortunately, no. There’s just way too much dairy in this shrimp enchiladas recipe for it to freeze properly — dairy does wonky things in the freezer, including separating, which means you’d end up with chunky, icky sauce.
Make Ahead Tips
The best way to make this meal ahead is to prep all your ingredients, roll up your enchiladas, and store the sauce separately, in your fridge for up to four days. When you’re ready to cook, pour the sauce on, and pop it in the oven as usual!
The only way to eat this shrimp enchiladas recipe is with a full-on Mexican feast, of course!
Load up a bite with some shrimp, some rice, and some corn, and WOW is that paradise!
Looking for more ways to bring some fanciness to your boring weeknight dinners? Shrimp is the way!
- 6 tablespoons butter
- 6 tablespoons flour
- 3 cups chicken broth
- 1 1/2 cups sour cream
- 1 (7-ounce) can diced Ortega chilis
- 1 cup Monterey Jack cheese shredded
- 2 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 1 jalapeno finely chopped and seeded
- 4 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1 pound shrimp, peeled and deveined cut into 3/4 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup fresh cilantro chopped
- 8 6-inch flour tortillas
- 1 1/2 cups Monterey jack cheese shredded
- fresh chopped cilantro, roughly chopped
- Preheat the oven to 350 degrees. Spray a 9X13-inch baking dish with nonstick cooking spray. Set aside.
Make the Sauce:
- In a medium saucepan over medium heat, melt butter. Whisk flour and stir until the butter and flour are well combined. Continue to cook, stirring constantly, for 1 minute to remove the flour taste.
- Remove the skillet from heat and whisk in broth. Place back on heat and cook, stirring constantly, until the mixture comes to a boil and has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step-if the sauce is too hot and you add the sour cream it will curdle it) Add sour cream, chilies, and 1 cup Monterey Jack Cheese and stir until sauce is smooth and sour cream is completely dissolved. Set aside.
Make the Filling:
- In a large skillet, melt butter over medium heat. Add chopped onion, jalapeno, and garlic and sauté until slightly softened about 2 minutes. Add mushrooms and continue to saute until tender, 5-8 minutes. Add Shrimp and continue to saute for 2-3 minutes or until pink just start to turn pink. Remove from heat and stir in salt, pepper, cumin, chili powder, fresh cilantro. Add one cup of prepared sauce and stir to combine.
- Lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center, roll tightly and lay seam side down into the prepared baking dish. Repeat with remaining tortillas and shrimp mixture. Pour the cream sauce evenly over the top and sprinkle 1 1/2 cups cheese evenly over top. Place in preheated oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
- Remove from the oven and let the enchiladas sit for 10 minutes before serving. Garnish with fresh chopped cilantro.
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