Name: Creamy Shrimp Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican-inspired
Ingredients: 2 tablespoons butter; 1/2 cup red bell pepper, finely diced; 1/2 cup white onion, finely diced; 2 cloves garlic, minced; 1 pound shrimp, peeled, deveined, and chopped into 1-inch pieces; 1/2 teaspoon salt; 1 teaspoon chili powder; 1/4 cup chopped fresh cilantro; 2 tablespoons lime juice; 4 tablespoons butter; 4 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1/2 cup salsa verde; 1 1/2 cups shredded Monterey Jack cheese (or Pepper Jack for extra spice); 1 cup sour cream; 8 (6-inch) flour tortillas

Jump to Recipe

Creamy Shrimp Enchiladas are a delicious fusion of Tex-Mex flavor and seafood comfort. These enchiladas combine tender shrimp, sautéed vegetables, fresh herbs, and a creamy, cheesy sauce all wrapped in soft flour tortillas. This dish is ideal for anyone who loves seafood and craves something indulgent yet surprisingly simple to make. It offers just the right amount of spice, creaminess, and freshness.

What makes this recipe especially appealing is its versatility—you can dial up the heat with pepper jack cheese or keep it mild with Monterey Jack. Whether you’re hosting a dinner party or preparing a cozy family meal, these enchiladas are always a hit. The sauce is rich and comforting, the shrimp are juicy and perfectly seasoned, and the overall result is a dish that looks and tastes gourmet with minimal effort.

If you’ve never tried shrimp in enchiladas, this is your perfect starting point. With a luscious sour cream and cheese sauce and a flavorful shrimp filling, you’ll want to add this to your recipe rotation immediately. Plus, it reheats beautifully, making it great for leftovers or meal prep. Creamy Shrimp Enchiladas are a fantastic way to shake up your usual weeknight menu.

Why You’ll Love This Recipe

Flavorful and Satisfying

The combination of tender shrimp, sautéed veggies, and a creamy cheese sauce delivers a deeply satisfying meal with complex textures and bold flavors.

Easy to Make

Despite its gourmet appeal, this recipe comes together with basic techniques and minimal prep time, making it accessible for cooks of all levels.

Customizable Spice Level

You can adjust the heat easily by using either Monterey Jack or Pepper Jack cheese and even adding extra chili powder or hot sauce if desired.

Crowd-Pleaser

Perfect for family dinners or entertaining, this dish is universally loved by adults and kids alike thanks to its creamy texture and cheesy goodness.

Make-Ahead Friendly

You can assemble these enchiladas in advance, store them in the fridge, and bake when ready—ideal for meal planning or busy weeknights.

Ingredients

Flour tortillas
Butter
Red bell pepper
White onion
Garlic
Shrimp
Salt
Chili powder
Fresh cilantro
Lime juice
Flour
Chicken broth
Salsa verde
Monterey Jack cheese or Pepper Jack cheese
Sour cream

Variations

Spicier Version: Swap Monterey Jack for Pepper Jack cheese and add a dash of cayenne pepper or hot sauce to the sauce.
Seafood Blend: Combine shrimp with crab or scallops for a seafood medley enchilada.
Vegetarian Option: Replace shrimp with black beans, corn, and sautéed zucchini for a meatless take.
Low-Carb Version: Use low-carb tortillas and reduce the flour in the sauce or swap it for almond flour.
Gluten-Free: Use gluten-free tortillas and substitute the flour in the sauce with cornstarch or a gluten-free flour blend.

How to Make the Recipe

Step 1: Prepare the Shrimp Mixture

Melt butter in a skillet over medium heat. Add diced red bell pepper and white onion. Sauté until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Step 2: Cook the Shrimp

Add chopped shrimp to the skillet along with salt and chili powder. Cook until shrimp are pink and opaque, about 3–4 minutes. Remove from heat and stir in chopped cilantro and lime juice. Set the mixture aside.

Step 3: Make the Sauce

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in chicken broth and continue stirring until the sauce thickens slightly.

Step 4: Add Flavor to the Sauce

Stir in salsa verde, shredded cheese, and sour cream. Continue cooking until cheese is melted and sauce is smooth. Remove from heat.

Step 5: Assemble the Enchiladas

Preheat oven to 350°F. Lightly grease a baking dish. Fill each tortilla with shrimp mixture and roll tightly. Place seam-side down in the baking dish.

Step 6: Pour and Bake

Pour the sauce evenly over the rolled tortillas. Bake uncovered for 20–25 minutes until the top is bubbly and slightly golden. Let cool for a few minutes before serving.

Tips for Making the Recipe

Do not overcook the shrimp—they cook quickly and can become rubbery.
For a smoother sauce, make sure to whisk constantly when adding broth to the roux.
Warm tortillas slightly before filling to make them easier to roll.
Use freshly grated cheese for better melting and texture.
Add a handful of spinach or sautéed mushrooms to the shrimp filling for added nutrition and flavor.

How to Serve

Serve Creamy Shrimp Enchiladas hot from the oven, garnished with extra cilantro, diced tomatoes, or sliced green onions. They pair beautifully with Mexican rice, a simple green salad, or refried beans. Add lime wedges on the side for a fresh, zesty contrast.

Make Ahead and Storage

Storing Leftovers

Place cooled enchiladas in an airtight container and refrigerate for up to 3 days. Keep sauce and enchiladas separate if possible for best texture when reheating.

Freezing

Assemble enchiladas without baking, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking.

Reheating

Reheat in the oven at 350°F covered with foil until warmed through, about 20 minutes. You can also microwave individual portions on medium power to avoid drying out the sauce.

FAQs

Can I use frozen shrimp?

Yes, just make sure to thaw and pat them dry before cooking to prevent excess water in the filling.

What can I substitute for salsa verde?

You can use green enchilada sauce or a homemade tomatillo sauce if salsa verde isn’t available.

Can I make this dish ahead of time?

Absolutely. Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.

How do I make it spicier?

Use Pepper Jack cheese, add chopped jalapeños to the filling, or stir hot sauce into the cheese sauce.

Can I use corn tortillas instead?

Yes, but they’re more delicate. Warm them well before filling or layer them like a casserole.

Is there a dairy-free option?

You can use dairy-free cheese and sour cream alternatives, and thicken the sauce with cornstarch instead of a butter-flour roux.

What sides go well with shrimp enchiladas?

Serve with Spanish rice, avocado salad, or a fresh corn salsa.

How long do leftovers last?

Leftovers will keep in the refrigerator for up to 3 days when stored in an airtight container.

Can I add extra vegetables?

Yes, bell peppers, mushrooms, spinach, or zucchini all make great additions to the shrimp filling.

Do I need to peel the shrimp before cooking?

Yes, for this recipe, peeled and deveined shrimp are essential to create a smooth and easy-to-eat filling.

Conclusion

Creamy Shrimp Enchiladas are a show-stopping meal that feels fancy but comes together easily. They offer the perfect balance of creamy, savory, and slightly spicy flavors, making them a hit with seafood lovers and comfort food fans alike. Whether you’re serving them at a family gathering, prepping a cozy dinner, or making a batch ahead for busy nights, these enchiladas will not disappoint. Add them to your meal rotation for a fresh take on enchiladas that’s both elegant and effortless.