Creamy Shrimp Enchiladas: Your New Go-To Dinner

Creamy shrimp enchiladas fill flour tortillas with quickly seared shrimp, red onion, cream cheese, Monterey Jack and cilantro, then bake them under a milk-based red enchilada sauce. The recipe serves 8, uses a 9×13-inch dish, and takes about 45 minutes: 15 minutes of prep and 30 minutes of cooking and baking.

Ingredients

For the shrimp filling:

• 1 tablespoon olive oil
• 1 pound raw shrimp, peeled, deveined, and tails removed (medium or large size work best)
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• ½ cup finely chopped red onion
• 2 cloves garlic, minced
• 4 ounces cream cheese, softened
• ½ cup shredded Monterey Jack cheese (or a Mexican blend)
• ¼ cup chopped fresh cilantro

For the creamy enchilada sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk (whole or 2% for best creaminess)
• 1 (10-ounce) can mild red enchilada sauce
• ½ cup chicken broth (or vegetable broth)
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• Salt and white pepper, to taste

For assembly:

• 8-10 small (6-inch) flour tortillas
• 1 cup shredded Monterey Jack cheese (or Mexican blend), plus more for topping
• Optional toppings: fresh cilantro, sour cream, diced avocado, sliced jalapeños

Making the Filling, Sauce and Enchiladas

1. Season the shrimp. Toss the shrimp with chili powder, cumin, garlic powder, salt, and pepper. Set aside.
2. Sear the shrimp. Heat the olive oil in a large skillet over medium-high heat. Cook the seasoned shrimp for 2-3 minutes per side, until an instant-read thermometer in the thickest part of the shrimp reads 145°F. Continue cooking if needed, then remove from the skillet and set aside.
3. Soften the onion and garlic. In the same skillet, sauté the red onion for 2-3 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
4. Finish the filling. Remove the skillet from the heat. Add the shrimp back, then stir in the cream cheese, ½ cup Monterey Jack, and the cilantro. Mix gently until well combined.
5. Start the sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
6. Add the liquids. Gradually whisk in the milk until smooth. Stir in the red enchilada sauce, chicken broth, cumin, and smoked paprika.
7. Simmer. Bring to a gentle simmer, stirring frequently, until the sauce thickens slightly (about 5-7 minutes). Season with salt and white pepper.
8. Prep the dish. Preheat the oven to 375°F (190°C). Spread about ½ cup of the sauce in the bottom of a 9×13-inch baking dish.
9. Fill and roll. Spoon about ¼ cup of filling down the center of a flour tortilla, roll it up tightly, and place it seam-side down in the dish. Repeat with the remaining tortillas and filling.
10. Sauce and cheese. Pour the remaining sauce over the enchiladas so they are well covered, then sprinkle the remaining 1 cup Monterey Jack over the top.
11. Bake. Bake for 12-15 minutes, until the cheese is melted and bubbly and the enchiladas are heated through. For a golden top, broil for the last 1-2 minutes, watching carefully.
12. Serve. Garnish with cilantro, avocado, or sour cream if you like, and serve hot.

Keeping the Shrimp Tender Through Two Rounds of Cooking

The shrimp cook twice, once in the skillet and again in the oven, so remove them from the skillet when an instant-read thermometer in the thickest part reads 145°F. Shrimp are safely cooked at an internal temperature of 145°F (63°C), and going much past that is what makes them rubbery. Cooking them just through in the pan leaves room for the oven time.

Why the Sauce Turns Watery and the Tortillas Soggy

• Thin sauce: Cook the butter and flour for the full minute before adding liquid, then let the sauce simmer until it lightly coats a spoon. If it is still thin after simmering, whisk a tablespoon of cornstarch into a tablespoon of cold milk or water and stir it in, cooking a minute or two more.
• Soggy tortillas: Use only the thin layer of sauce in the dish before filling, and do not soak the tortillas in sauce before rolling. A thin sauce is the usual reason the dish falls apart.
• Dry enchiladas: They need to be well covered with sauce before baking. If they look dry partway through, add a splash of broth or milk to the dish.
• Bland filling: Taste the filling before rolling. A pinch more salt, cumin, or a squeeze of lime juice brightens it.

Swaps and Lighter Options

• Other seafood: Cooked crab meat or flaked cooked white fish can replace the shrimp. Make sure it is already cooked, and expect a milder, softer filling.
• Corn tortillas: They are less pliable than flour. Warm them briefly in a dry pan or dip them in warm sauce before rolling to keep them from cracking, and expect a more traditional, less soft result.
• Lighter sauce: Thickening with a cornstarch slurry instead of a butter-and-flour roux cuts some fat; expect a slightly thinner, less rich sauce. Low-fat milk and cream cheese also work, with less richness.
• More vegetables: Finely diced bell pepper, corn, or spinach can be sautéed with the onion and stirred into the filling.
• Extra heat: Jalapeño or a pinch of cayenne adds heat without adding fat.

What to Serve With Shrimp Enchiladas

Cilantro-lime rice, black or pinto beans, or a simple green salad round out the plate. A black bean and corn salad is a cool, fresh side. A toppings bar of sour cream, avocado, pico de gallo, and pickled onions lets everyone build their own plate. For a bigger spread, add queso taco pasta, or for another seafood dinner try Cajun shrimp Alfredo.

Make Ahead, Storing and Freezing

Assemble the enchiladas through step 10, cover tightly, and refrigerate for up to 24 hours. Bake straight from the fridge with 10-15 extra minutes, or let the dish sit out for about 30 minutes first.

Refrigerate leftovers within 2 hours, keep them in an airtight container for up to 3-4 days, and reheat until steaming hot, 165°F (74°C). Reheat portions in the microwave, or cover the dish with foil and warm it in a 350°F oven for 20-30 minutes, uncovering for the last 5-10 minutes to crisp the cheese. To freeze, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2-3 months; thaw overnight in the refrigerator. See leftovers and food safety for details.

FAQ

Can I use corn tortillas instead of flour?

Yes, but warm them briefly in a dry pan or dip them in warm sauce first so they do not crack. Flour tortillas are more pliable and are what this recipe is written for.

What if my sauce tastes flat?

Add more salt, white pepper, or cumin, a tiny pinch of cayenne, or a squeeze of lime juice at the end.

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