These creamy shrimp enchiladas wrap sauteed shrimp, peppers, and a smoky tomato filling in soft flour tortillas, then bake under a silky sour cream and green chile sauce.
The sauce is a quick roux, so there is no canned cream soup involved, and the whole pan is ready in about an hour. It feeds eight, which makes it a good choice for a family dinner or a potluck.
Table of Contents
Why This Creamy Shrimp Enchiladas Recipe Works
The sauce makes the dish. Butter and flour cook into a roux, low sodium broth turns it smooth, and sour cream, green enchilada sauce, and diced chiles finish it with a gentle tang.
The filling stays juicy. Chopped shrimp cook for just 3 minutes with onion, peppers, and tomato sauce, so they finish in the oven instead of drying out on the stove.
Rolling and baking in one dish keeps the work simple. The cheese melts into the sauce on top while the tortillas soften and hold together.
Ingredients for Creamy Shrimp Enchiladas
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium jalapeno, seeded and minced
- 1 cup no salt added tomato sauce
- 1 pound shrimp, peeled, deveined, and chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups low sodium vegetable or chicken broth
- 1/2 cup sour cream
- 1/4 cup green enchilada sauce
- 4 ounces canned diced green chiles
- 1 teaspoon garlic powder
- 2 cups shredded Monterey Jack cheese, divided
- 8 flour tortillas, 8 inch
- Chopped cilantro, sliced avocado, chopped red onion, and lime wedges, for garnish
Chopped shrimp. Small pieces spread through every roll and cook fast. Use 31 to 40 count shrimp, thawed and dried.
Green chiles. Canned diced chiles add mild heat and a roasted flavor without extra chopping.
Sour cream. Stir it in off the heat so it stays smooth and does not curdle.
Monterey Jack. Its mild flavor and creamy melt suit the sauce. Shred a block yourself for better melting.
Flour tortillas. Warm them for 20 seconds in the microwave so they roll without cracking.
How to Make Creamy Shrimp Enchiladas
1. Heat the oven Preheat the oven to 375 degrees F and lightly oil a 9×13 baking dish.
2. Soften the vegetables Heat the olive oil in a large skillet over medium heat. Cook the onion, garlic, bell pepper, and jalapeno for about 5 minutes until soft.
3. Add the tomato sauce Pour in the tomato sauce and simmer for 2 minutes, then stir in the cumin, salt, and pepper.
4. Cook the shrimp Add the chopped shrimp and cook for about 3 minutes until pink and opaque, then remove from the heat.
5. Make the roux Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute.
6. Build the sauce Whisk in the broth slowly and simmer for 3 minutes until thick. Off the heat, stir in the sour cream, enchilada sauce, chiles, garlic powder, and half of the cheese.
7. Fill the tortillas Spoon the shrimp filling down the center of each tortilla, roll tightly, and place seam side down in the dish.
8. Top and bake Pour the sauce over the rolls, sprinkle with the remaining cheese, and bake 15 to 20 minutes until bubbling.
9. Rest and garnish Let the pan stand for 5 minutes, then top with cilantro, avocado, red onion, and lime wedges.
How to Serve Creamy Shrimp Enchiladas
Serve the enchiladas with fluffy cilantro lime rice and a wedge of chile cheese cornbread. A side of crisp asparagus adds a green note, and a cold refreshing drink pairing suits a warm night.
How to Store and Reheat Creamy Shrimp Enchiladas
Cool the pan within 2 hours and refrigerate leftovers in an airtight container for up to 3 days. Do not freeze, since the sour cream sauce can separate. Reheat covered at 350 degrees F until the center reaches 165 degrees F, or microwave single portions and stir the sauce.
Tips and Variations for Creamy Shrimp Enchiladas
Chop the shrimp. Pieces about the size of a pea cook fast and roll easily.
Use low sodium broth. It keeps the sauce from tasting too salty alongside the cheese.
Warm the tortillas. Warm tortillas bend without tearing.
Do not boil the sauce. Add the sour cream off the heat to prevent curdling.
Seed the jalapeno. Remove the seeds for mild heat or keep half for more kick.
Add corn. A half cup of frozen corn stretches the filling.
Use corn tortillas. Fry them briefly in oil to soften if you need a gluten free version.
Cook shrimp safely. Cook shrimp to 145 degrees F and cool leftovers quickly, following the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Creamy Shrimp Enchiladas
Can I make creamy shrimp enchiladas ahead of time?
Yes. Assemble the pan, cover it, and refrigerate up to a day, then bake 5 to 10 minutes longer.
What sauce goes on creamy shrimp enchiladas?
A quick roux with broth, sour cream, green enchilada sauce, and diced chiles makes a smooth topping.
How do I keep creamy shrimp enchiladas from drying out?
Cook the shrimp briefly, cover the pan if the cheese browns too fast, and do not overbake.
Can I use cooked shrimp?
Yes. Chop cooked shrimp and stir them in at the end so they only warm through.
Can I swap the cheese?
Pepper Jack adds heat and mozzarella gives a milder, stretchier result.
Creamy Shrimp Enchiladas with Green Chile Sauce
Equipment
- 9×13 Baking Dish
- Large skillet
- Saucepan
- Whisk
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 medium red bell pepper diced
- 1 medium jalapeno seeded and minced
- 1 cup no salt added tomato sauce
- 1 lb shrimp peeled, deveined, and chopped
- 1 tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp unsalted butter
- 2 tbsp all purpose flour
- 2 cup low sodium vegetable broth or chicken broth
- ½ cup sour cream
- ¼ cup green enchilada sauce
- 4 oz canned diced green chiles
- 1 tsp garlic powder
- 2 cup shredded Monterey Jack cheese divided
- 8 flour tortillas 8 inch
- ¼ cup fresh cilantro chopped, for garnish
- 1 ripe avocado sliced, for garnish
Instructions
Cooking
- Cook the filling. Soften onion, garlic, peppers, and jalapeno in oil, simmer with tomato sauce and cumin, then cook the chopped shrimp 3 minutes.
- Make the sauce. Cook butter and flour 1 minute, whisk in broth, simmer 3 minutes, then stir in sour cream, enchilada sauce, chiles, garlic powder, and half the cheese off the heat.
- Roll. Fill and roll the tortillas and set them seam side down in an oiled 9×13 dish.
- Bake. Pour on the sauce, add the remaining cheese, and bake at 375 degrees F for 15 to 20 minutes until bubbling.
- Garnish. Rest 5 minutes and top with cilantro and avocado.
