Shrimp Enchiladas

Posted: May 31

Time: 1 hour 10 minutes

Yield: 4 servings

recipe image

Shrimp Enchiladas are no shrimp when it comes to flavor: they're big and bold in shrimp flavor! Each enchilada is stuffed with spicy jalapeño, savory onion, and bright bell peppers in addition to the seafood-sweet shrimp. Coated with a buttery, rich, and creamy sauce, Shrimp Enchiladas has everything you're looking for in a Tex-Mex meal. A seafood supper like this deserves to be on your table!


For the filling: • 1 tablespoon olive oil • 2 cloves garlic, minced • 1 onion, diced • 1 red bell pepper, chopped • 1 jalapeño, seeds removed, minced • 1 pound shrimp, shells removed, deveined, and chopped • kosher salt, to taste • freshly ground black pepper, to taste For the cream sauce: • 4 tablespoons butter • 4 tablespoons all-purpose flour • 1 1/2 cups milk • 1/2 cup sour cream • 1 (4.5-ounce) can of green chilis • 1 teaspoon cumin • kosher salt, to taste • freshly ground black pepper, to taste For assembly: • 8 medium flour tortillas • 1 1/2 cups Monterey Jack, shredded, divided • cilantro, optional, freshly chopped, for garnish • pico de gallo, for serving


Step 1

Preheat the oven to 400 degrees F.

Step 2

In a large skillet over medium heat, heat the olive oil.

Step 3

Add the garlic and cook until fragrant, about 1 minute.

Step 4

Add the onion, bell pepper, and jalapeño and cook until softened, about 7 minutes.

Step 5

Add the shrimp and season with salt and pepper.

Step 6

Cook until the shrimp is pink and cooked through at 145 degrees F, about 5 minutes.

Step 7

In a medium saucepan over medium heat, melt the butter.

Step 8

Whisk in the flour and cook until the raw flour smell dissipates, for about 1 minute.

Step 9

Whisk in the milk and sour cream until no lumps remain.

Step 10

Add in the green chilis, cumin, salt, and pepper.

Step 11

Simmer until thickened slightly, about 5 minutes.

Step 12

Spread a thin layer of the cream sauce into the bottom of a 9x13-inch baking pan.

Step 13

Onto the middle of each tortilla, spoon 1/3 cup of the shrimp mixture.

Step 14

Sprinkle the shrimp mixture in each tortilla with the Monterey Jack cheese, reserving about 1/2 cup of the cheese.

Step 15

Rolls each tortilla and place them seam side down in the baking dish.

Step 16

Pour the remaining cream sauce over the enchiladas.

Step 17

Top the enchiladas with the remaining cheese.

Step 18

Bake until the cheese is melted and the sauce is bubbly, for about 30 minutes.

Step 19

Garnish with cilantro.

Step 20

Serve with pico de gallo.

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