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Easy Creamy Shrimp Enchiladas

Three rolled shrimp enchiladas covered in melted white and cheddar cheese sauce, served on a white plate.
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Make these rich, cheesy shrimp enchiladas with a simple, velvety white sauce. This recipe delivers restaurant-style flavor fast, making it a perfect weeknight comfort food for seafood lovers.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup chicken broth
  • 1 cup shredded Monterey Jack cheese, divided
  • 10 small flour tortillas
  • 1/2 cup shredded cheddar cheese for topping

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add shrimp, chili powder, cumin, salt, and pepper. Cook for 3 to 4 minutes until the shrimp is pink and cooked through. Remove shrimp from heat and set aside.
  3. In a medium bowl, combine the softened cream cheese, sour cream, green chiles, and chicken broth. Mix until the sauce is smooth and creamy. Stir in 1/2 cup of the Monterey Jack cheese.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Dip each tortilla briefly into the creamy sauce to coat lightly, then place about 1/4 cup of the cooked shrimp down the center. Roll the tortilla tightly and place it seam-down in the prepared baking dish. Repeat with the remaining tortillas and shrimp.
  6. Pour the remaining creamy sauce evenly over the rolled tortillas. Sprinkle the remaining 1/2 cup of Monterey Jack cheese and the cheddar cheese over the top.
  7. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • For a spicier kick, add 1/4 teaspoon of cayenne pepper to the sauce mixture.
  • If you prefer, you can use corn tortillas, but warm them longer to prevent tearing when rolling.
  • This dish freezes well before baking; cover tightly and freeze for up to three months. Thaw overnight before baking as directed.

Nutrition

Find it online: https://kitchenslang.com/easy-creamy-shrimp-enchiladas/