Shrimp Enchiladas

I recently tried a shrimp enchilada recipe from Recipes by Clare and fell in love with how effortlessly it combines succulent shrimp and vegetables tucked into flour tortillas, all bathed in a luscious, spicy cream sauce with melted Monterey Jack cheese. It’s an elegant and comforting meal I can make in about 40 minutes.

Why You’ll Love This Recipe

I love this dish because it feels restaurant-quality at home—with minimal fuss. The shrimp cook quickly in the velvety cream sauce without any long browning or stewing. The sauce is rich but not overwhelming, and the enchiladas look impressive when served. Perfect for a dinner to impress without stress.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12–14 oz large shrimp, peeled and deveined

• 1–2 Tbsp vegetable oil

• 1 small yellow onion, thinly sliced

• 2 large jalapeños, seeded and diced (adjust to taste)

• 2 medium vine tomatoes, diced

• 1½ cups heavy cream

• ½ cup sour cream

• 2 garlic cloves, minced

• ¼ tsp cayenne pepper

• ½ tsp chipotle chili powder

• ½ tsp ground cumin

• Salt (to taste)

• 4 (8‑inch) soft flour tortillas

• 8 oz Monterey Jack cheese, freshly grated (divided)

directions

1. I preheat the oven to 350 °F and generously grease a 9×9 inch baking dish.

2. I heat vegetable oil over medium heat and sauté the onion and jalapeños until soft and golden (about 5–6 minutes), then add tomatoes and garlic and cook another 3–4 minutes until softened.

3. I whisk together heavy cream, sour cream, cayenne, chipotle powder, cumin and salt, then pour it into the skillet. I bring it to a gentle simmer over medium-low heat, stirring occasionally—avoiding a hard boil so the cream stays smooth.

4. I add the shrimp to the sauce and cook just until opaque (about 2–3 minutes total). I don’t let them overcook. Then I remove the pan, strain the shrimp mixture (reserving the sauce separately), which keeps rolling easier and prevents soggy tortillas.

5. I divide half the cheese among the tortillas, top each with the drained shrimp mixture, roll tightly, and place seam-side down in the baking dish.

6. I pour the reserved sauce over the rolled enchiladas, sprinkle with the remaining cheese, and bake for 15–18 minutes until bubbly and golden. I let them rest for about 5 minutes before serving.

Servings and timing

• Serves: 4 (about 4 enchiladas)

• Prep time: approx. 10 minutes

• Cook time: about 30 minutes

• Total: around 40 minutes

storage/reheating

I enjoy these fresh—shrimp doesn’t reheat well and can get tough. If I have leftovers, I store them in the fridge for just one day and reheat gently in a low oven to avoid overcooking.

Variations

• I can adjust spice by using milder jalapeños (seeded) or reducing cayenne.

• I sometimes add corn or bell peppers into the vegetable base for color and texture.

• I can swap Monterey Jack for pepper jack or a Mexican cheese blend for extra kick.

• For dairy-free, I use plant-based sour cream and cream alternatives; vegan cheese works too (though texture changes slightly).

FAQs

Can I use frozen shrimp?

Yes—I thaw them fully and pat dry before cooking. They work fine as long as they’re not overcooked.

How spicy are these enchiladas?

They’re mild to medium—heat comes from jalapeños and cayenne. I can seed the peppers or adjust spices to control the level.

Can I make them ahead of time?

I can assemble them a few hours ahead and refrigerate, but adding the sauce and baking fresh gives best texture. If cold from fridge, I add 5–10 minutes to baking time.

Are flour or corn tortillas better here?

Flour tortillas are essential—they roll without cracking and hold up well under the creamy sauce. Corn tends to crack with this filling.

What sides go well with this dish?

I usually serve a simple green salad with lime vinaigrette or classic Mexican rice and refried beans to round out the meal.

Conclusion

I love how these shrimp enchiladas feel special but are surprisingly easy to make. The creamy sauce, perfectly cooked shrimp, and melted cheese make a dish that’s elegant yet comforting. Whether I’m cooking for guests or just craving something indulgent, this recipe delivers every time.

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