Go Back

Creamy Shrimp Enchiladas

Soft tortillas stuffed with seasoned plump shrimp, smothered in a rich, velvety green chile cream sauce and baked with bubbly Monterey Jack cheese.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Shrimp Filling
  • 1 lb medium shrimp peeled, deveined, tails removed
  • 1 tbsp olive oil
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 8 medium flour tortillas or corn tortillas, softened
Creamy White Sauce
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth low sodium
  • 1 cup sour cream full fat
  • 1 can (4 oz) diced green chiles
  • 2.5 cups Monterey Jack cheese shredded, divided
  • 1 pinch salt and pepper to taste
  • 1 handful fresh cilantro chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • Medium saucepan
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium-high heat, sauté onion in olive oil until soft. Add garlic, cumin, and paprika, cooking for 30 seconds.
  3. Add shrimp to the skillet and cook just until pink and opaque (about 3-4 minutes). Do not overcook. Remove from heat and transfer to a bowl.
  4. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in chicken broth until smooth. Simmer for 3-5 minutes until thickened.
  6. Remove saucepan completely from heat. Whisk in sour cream, green chiles, salt, and pepper until smooth.
  7. Mix 1/2 cup of the cream sauce and 1 cup of Monterey Jack cheese into the bowl with the cooked shrimp.
  8. Spoon the shrimp mixture evenly into the tortillas, roll tightly, and place seam-side down in the baking dish.
  9. Pour remaining cream sauce over the enchiladas and top with the remaining 1 1/2 cups of cheese.
  10. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

Notes

Be careful not to boil the sauce once the sour cream has been added, as it may curdle. Grate your own cheese for the best melting texture.