Shrimp Enchiladas

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These Creamy Shrimp Enchiladas are filled with tender, perfectly cooked shrimp, wrapped in soft tortillas, and baked under a rich, cheesy sauce that’s cozy, comforting, and surprisingly easy to make at home. If you love creamy enchiladas but worry about overcooking shrimp, this recipe was designed to take that stress off your plate.

What makes this version work so well is the simple, smart approach — the shrimp are lightly cooked before baking, the sauce stays creamy (never watery), and everything comes together in a way that feels weeknight-friendly but special enough for guests. If you enjoy enchiladas like my White Chicken Enchiladas or Cheesy Chicken Enchiladas, this shrimp version is a delicious change-up you’ll want to make again and again.

Fair warning: once these hit the table, “just one more” is basically guaranteed! 💗

✨ Before You Begin

A few quick notes to set you up for success before you start cooking.

✨ Shrimp cook quickly. This recipe lightly cooks the shrimp first, then lets them finish gently in the oven so they stay tender instead of rubbery.

✨ Fresh or frozen shrimp both work. If using frozen shrimp, thaw them completely and pat them dry before cooking to avoid excess moisture in the filling.

✨ Flour tortillas are the easiest choice. They’re naturally soft and pliable, so you don’t need to pre-cook them before rolling. (If you want to use corn tortillas instead, see the FAQs below.)

✨ Watch the sauce texture. The sauce should be creamy and pourable, not thick like queso — it will thicken slightly as it bakes.

✨ Let dairy come to room temperature. Allow the sour cream to sit out briefly so it blends smoothly into the warm sauce without curdling.

Shrimp Enchiladas Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

• Butter: Unsalted Butter.
• All-Purpose Flour: This thickens the roux. I use Gold Medal.
• Chicken Broth: I like to use unsalted chicken broth to control the sodium in this dish.
• Sour Cream: Allow this to sit out before adding it to the sauce. I use full-fat regular sour cream.
• Ortega Chiles: Buy these already chopped. Drain the can; there’s very little liquid, but I don’t want you to thin out the sauce.
• Monterey Jack Cheese: Or Pepper Jack cheese.
• Onion: Use a yellow onion or a white onion.
• Jalapeño: Remember that most of the heat in a jalapeño is contained in the ribs and seeds of the pepper. Remove them entirely or add them to up the heat ante.
• Garlic: Please only use fresh garlic. Buy it already peeled for a shortcut.
• Mushrooms: Use white button mushrooms or cremini mushrooms.
• Shrimp: The star of the show!
• Salt + Pepper: We use this as the foundation of seasoning.
• Cumin: This spice adds a lovely, warm, earthy flavor!
• Chili Powder: I like using mild chili powder to keep things friendly!
• Fresh Cilantro: If you hate cilantro, omit it.
• Flour Tortillas: Flour tortillas roll easily and hold up well under a creamy sauce.

🥣 How to Make Shrimp Enchiladas

Cook the shrimp filling.
The shrimp are lightly cooked with onion, garlic, and seasonings just until they turn opaque. This quick step builds flavor without overcooking them — the oven will finish the job later.

Make the creamy sauce.
A simple roux-based sauce comes together on the stovetop, then gets finished with broth, sour cream, chiles, and cheese. You’re looking for a sauce that’s creamy and pourable, not thick like queso.

Assemble the enchiladas.
Spoon the shrimp filling into warm flour tortillas, roll them up, and arrange seam-side down in a baking dish. Pour the sauce evenly over the top and sprinkle with extra cheese.

Bake until bubbly.
Bake until the sauce is hot and bubbling and the cheese is fully melted. The shrimp will be perfectly tender, and the enchiladas will slice easily once they’ve rested for a few minutes.

⭐ Pro Tips for the Best Shrimp Enchiladas

⭐ Want to turn up the heat? For spicy shrimp enchiladas, add a couple of finely chopped fresh jalapeños to the sauce, use the spicy version of canned green chiles, or swap Monterey Jack for Pepper Jack cheese. You can mix and match depending on how bold you want to go.

⭐ Jalapeños vary a lot in heat. Most of the spice lives in the ribs and seeds, so give a tiny nibble before adding them and adjust to your comfort level.

⭐ Green chiles add flavor without overpowering. I love using fire-roasted chopped green chiles for color and gentle heat. They warm up the sauce without changing its creamy white color — spices like cayenne or chipotle can turn the sauce slightly pink.

⭐ Don’t feel locked into shrimp only. This filling works beautifully as a seafood combo. Try adding a little jumbo lump crab for crab-and-shrimp enchiladas, or substitute bay-size scallops for part of the shrimp.

⭐ Flour tortillas make this recipe easier. While traditional enchiladas are made with corn tortillas, flour tortillas roll easily without pre-cooking and hold up better during baking and reheating. They also let the creamy shrimp filling shine without competing flavors.

⭐ Choose shrimp wisely. Since the shrimp are chopped, you have flexibility — buy what looks freshest or is on sale. Avoid very small “popcorn” shrimp; they get lost in the filling and have less flavor than medium or large shrimp.

⭐ Shell-on shrimp are often a better buy. Shrimp frozen in their shells are better protected from freezer damage and usually have better texture. Peel and devein them at home if you can.

⭐ Don’t rush the sauce. This creamy sauce is similar to shrimp enchiladas suizas. Start by cooking the butter and flour just until the raw flour taste is gone (1–2 minutes) — no need to brown it.

⭐ Let the sauce fully thicken before moving on. Once the broth is added, bring it to a boil and stir constantly until it reaches a gravy-like consistency. Skipping this step can leave you with a thin, soupy sauce.

⭐ Add sour cream and cheese off the heat. Let the sauce cool slightly before whisking in sour cream so it stays smooth and tangy. Monterey Jack melts beautifully here, adding richness and those irresistible cheese pulls when you serve.

Creamy Shrimp Enchilada Variations

• Crab and Shrimp Enchiladas — Add a little jumbo lump crab to the shrimp filling.

• Shrimp and Scallop Enchiladas — Substitute bay-size scallops for part of the shrimp.

• Spicy Shrimp Enchiladas — Jalapeños, spicy chiles, or Pepper Jack.

🔬 Cooking Science: Why Shrimp Enchiladas Stay Tender

Shrimp cook very quickly because their proteins tighten faster than meat or chicken when exposed to heat. That’s why shrimp-based casseroles can sometimes turn rubbery if they’re baked too long or cooked at too high a temperature.

This recipe avoids that problem by lightly cooking the shrimp first, then finishing them gently in a creamy sauce. The sauce acts as a buffer, protecting the shrimp from direct heat while they bake. Because dairy-based sauces heat more slowly and evenly, the shrimp stay tender and juicy instead of drying out — even after baking.

Make-Ahead + Storing + Reheating + Freezing

Make-Ahead

You can assemble the enchiladas up to 24 hours in advance. Cover tightly and refrigerate, then bake when ready.

Storing

Store leftover shrimp enchiladas in an airtight container in the refrigerator for up to 3 days.

Reheating

For best results, reheat covered in the oven until warmed through. Individual portions can be microwaved gently to avoid overcooking the shrimp.

Freezing

These enchiladas freeze best before baking. Assemble, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.

✦ Frequently Asked Questions

Can I use pre-cooked shrimp for shrimp enchiladas?

This recipe is written for raw, peeled, and deveined shrimp, which stay the most tender. Pre-cooked shrimp can work in a pinch, but they’re more likely to turn rubbery after baking. If using pre-cooked shrimp, add them at the very end just to warm through.

Do you need to cook tortillas before making enchiladas?

Because this recipe uses flour tortillas, they don’t need to be cooked first — they’re soft and pliable and roll easily around the filling. Corn tortillas usually need to be warmed first so they don’t crack.

Can I make shrimp enchiladas ahead of time?

Yes! You can fully assemble the enchiladas, cover, and refrigerate them until you’re ready to bake.

How do I know when the shrimp are done?

Shrimp should be opaque and firm but still juicy. If they curl tightly or feel rubbery, they’ve cooked too long.

What goes well with shrimp enchiladas?

Fresh salads, Mexican rice, refried beans, or a crisp slaw balance the rich, creamy sauce perfectly.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

🍽️ What to Serve With Shrimp Enchiladas

These creamy shrimp enchiladas are rich and comforting, so they pair best with simple, classic sides that balance out the sauce without stealing the spotlight.

For a traditional Tex-Mex plate, Mexican Rice and Charro Beans are always a winning combo — they’re hearty, familiar, and perfect for soaking up extra sauce. If you want something fresh and crisp on the side, Pineapple Coleslaw or my Southwest Salad adds a bright contrast that keeps the meal from feeling too heavy.

For dessert, keep it festive but unfussy. Non-Alcoholic Margarita Cake brings bright citrus flavor, while Frescas con Crema adds a fresh, creamy finish that feels right at home with a Mexican-inspired meal. To round things out, Polvorones  are a lovely, authentic cookie to enjoy with coffee after dinner.

More Shrimp Dinner Recipes

• Grilled Shrimp – Simple, classic, and endlessly versatile for weeknight dinners.
• Shrimp Pasta Salad – Simple, classic, and endlessly versatile for weeknight dinners.
• Cajun Shrimp – Bold, spicy shrimp cooked fast with big flavor.
• Honey Walnut Shrimp Recipe – A sweet-savory shrimp favorite that feels restaurant-worthy.
• Shrimp Orzo – Cozy, one-pan shrimp dinner with tender pasta
• Cajun Shrimp – Bold, spicy shrimp cooked fast with big flavor

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If you’ve tried this or any other recipe on my website, please leave a review. I love hearing your feedback! ⭐⭐⭐⭐⭐

Important Update: I’ve received comments that readers would prefer less sauce in this recipe. I want you to know I listen to you guys and want my recipes to work perfectly for everyone, every time! I love sauce and may have gon too saucy in this recipe! Here’s the original sauce, which admittedly makes a lot!! I’m updating the recipe card sauce to make less sauce. Thanks to everyone who’s given feedback on this recipe ♥

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Shrimp Enchiladas

When velvety cheese sauce smothers fluffy tortillas wrapping moist, sweet shrimp-it can only mean one thing: Creamy Shrimp Enchiladas! A yummy seafood meal!

Prep Time1 hour hr

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 4 Servings

Author: Kathleen

Ingredients

Cream Sauce:

• ▢ 3 tablespoons butter
• ▢ 3 tablespoons flour
• ▢ 2 cups chicken broth
• ▢ 1 cup sour cream
• ▢ 1 (7-ounce) can diced Ortega chilis
• ▢ 1 cup Monterey Jack cheese shredded

Filling:

• ▢ 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 raw 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

Assembly:

• ▢ 8 8-inch flour tortillas
• ▢ 1 1/2 cups Monterey jack cheese shredded

Garnish:

• ▢ fresh chopped cilantro, roughly chopped

US Customary - Metric

Instructions

• Preheat the oven to 350 °F (177°C). Spray a 9X13-inch baking dish with nonstick cooking spray. Set aside.

Make the Sauce:

• In a medium saucepan over medium heat, melt butter (3 tablespoons). Whisk flour (3 tablespoons) 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 (2 cups). Place back on heat and cook, stirring constantly, until the mixture comes to a boil, has thickened and is bubbly (this step is imperative! Be sure the sauce comes to boil. If your sauce is still on the thin side, continue to boil until it's thick enough to coat the back of a spoon.) 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 (1 cup), chilies (1 can), and 1 cup Monterey Jack Cheese and stir until the sauce is smooth and the sour cream is completely dissolved. Set aside.

Make the Filling:

• In a large skillet, melt butter (2 tablespoons) over medium heat. Add chopped onion (1 cup), jalapeno (1), and garlic (4 cloves), and sauté until slightly softened about 2 minutes. Add mushrooms (8 ounces) and continue to saute until tender, 5-8 minutes. Add shrimp (1 pound) and continue to saute for 2-3 minutes or until pink just start to turn pink. Remove from heat and stir in salt (1 teaspoon), pepper (1/2 teaspoon), cumin (1 teaspoon), chili powder (1 teaspoon), and fresh cilantro (1/2 cup). Add one cup of prepared sauce and stir to combine.
  

Assembly:

• Lay tortilla on a flat surface and spoon 1/3 to 1/2 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 30 minutes.
• Remove from the oven and let the enchiladas sit for 10 minutes before serving. Garnish with fresh chopped cilantro.

Fans Also Made:

• 
  Chicken Enchilada Stuffed Zucchini Boats
• 
  Chicken Tortilla Casserole
• 
  Honey Lime Chicken Enchiladas
• 
  Tater Tot Breakfast Casserole

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Notes

1. Heat it up: If you want to turn these into spicy Shrimp Enchiladas, you can make Shrimp Enchiladas with jalapeño cream sauce. Just add a couple of chopped, fresh jalapeños to the sauce and/or use the “spicy” version of the canned chiles. You can also substitute pepper Jack for the Monterey Jack cheese.
   • Jalapeños: 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.
2. 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.
3. 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!)
4. 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.
5. 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.
6. 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.

Nutrition

Serving: 1/4 of the recipe | Calories: 1023kcal | Carbohydrates: 53g | Protein: 54g | Fat: 68g | Saturated Fat: 39g | Cholesterol: 454mg | Sodium: 3271mg | Potassium: 794mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2101IU | Vitamin C: 28mg | Calcium: 885mg | Iron: 7mg

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