If you’re craving a dish that’s bursting with flavor yet comforting and creamy, you absolutely have to try this Creamy Shrimp Enchiladas Recipe. It’s a delightful twist on traditional enchiladas, combining tender shrimp with lush cream cheese, tangy sour cream, and just the right kick from green chiles. Every bite is a harmonious blend of textures and tastes that will have you grabbing seconds before you know it. Whether for a weeknight dinner or a special occasion, this recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to eat.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet carefully chosen to build layers of flavor, texture, and color in your creamy shrimp enchiladas. Each element adds its own magic, from the tender shrimp to the rich cream cheese blend and the gentle warmth of spices.
- 1 lb large shrimp, peeled and deveined: The star protein, delivering a delicate sweetness and meaty bite.
- 8 corn or flour tortillas: Your soft, flexible base creating perfect wraps for the filling.
- 8 oz cream cheese, softened: Adds indulgent creaminess that ties everything together beautifully.
- 1 cup sour cream: Balances richness with a cool tang, enhancing the enchilada sauce texture.
- 1 cup shredded cheddar cheese: Gives a sharp, melty topping that turns golden in the oven.
- 4 oz canned green chiles: Offers mild heat and a lovely green hue without overpowering the dish.
- 2 cups low-sodium chicken broth: Keeps the enchiladas moist and infuses subtle savory flavor.
- 1 tsp onion powder: Provides gentle sweetness and depth of flavor.
- 1 tsp garlic powder: Enhances the shrimp with aromatic warmth.
How to Make Creamy Shrimp Enchiladas Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C). This step ensures a perfectly timed bake. While your oven warms up, gather all your ingredients to keep the process smooth and efficient. Having everything at hand helps you stay organized and enjoy every step of making this delicious dish.
Step 2: Sauté the Shrimp
Heat a splash of olive oil in a skillet over medium heat. Toss in your peeled and deveined shrimp, sprinkling them with garlic powder and onion powder. Cook the shrimp until they turn pink and opaque, about 3 minutes, which keeps them tender and juicy. Then remove the shrimp from heat, as they will continue cooking slightly later in the oven.
Step 3: Mix the Creamy Filling
In a mixing bowl, combine the softened cream cheese, sour cream, green chiles, and half of your shredded cheddar cheese. Gently fold in the sautéed shrimp, creating a luscious, creamy filling that will flavor every bite inside your tortillas. The cream cheese and sour cream make the mixture decadently smooth, while the green chiles add just a hint of spice.
Step 4: Assemble the Enchiladas
Lightly coat the bottom of a baking dish with a thin layer of chicken broth — this keeps the enchiladas moist as they bake. Spoon generous amounts of the shrimp mixture into each tortilla, roll them tightly, and place them seam-side down in the dish. This step is where your enchiladas start to take shape, promising a delightful savory package.
Step 5: Make the Sauce and Add Cheese
Whisk together any leftover cream cheese with the remaining chicken broth until smooth and pour it evenly over the rolled enchiladas. This creamy sauce ensures the rolls stay tender and flavorful. Sprinkle the remaining shredded cheddar cheese on top to create that irresistible golden, bubbly crust once baked.
Step 6: Bake to Perfection
Cover the baking dish with foil and bake for 20 minutes, allowing the flavors to meld and the filling to heat through. Then, remove the foil and continue baking for an additional 5 minutes so the cheese on top gets beautifully bubbly and lightly browned. The result is an inviting, creamy shrimp enchilada you’ll want to dive into right away.
How to Serve Creamy Shrimp Enchiladas Recipe
Garnishes
Adding a fresh garnish can elevate your Creamy Shrimp Enchiladas Recipe to restaurant-quality. Consider a sprinkle of chopped fresh cilantro for brightness, a dollop of extra sour cream for creaminess, or even a few thin slices of avocado for a buttery finish. A squeeze of fresh lime juice over the top also adds a zesty contrast that wakes up the rich flavors.
Side Dishes
Complement your enchiladas with simple, vibrant sides. A crisp green salad with a tangy vinaigrette pairs wonderfully to cut through the richness. Mexican rice or a light black bean salad can provide a satisfying accompaniment. Even some grilled corn with a touch of chili powder and lime will amplify that festive vibe on your plate.
Creative Ways to Present
For a fun twist, try serving the creamy shrimp enchilada filling in individual ramekins with tortilla chips on the side for scooping. You can also layer the mixture in a casserole dish and serve it fork-style for a comforting family meal. If you’re feeling adventurous, top each enchilada with a fried egg for a brunch-worthy dish that will delight everyone at the table.
Make Ahead and Storage
Storing Leftovers
Leftover creamy shrimp enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Keeping them covered well prevents the tortillas from drying out and preserves the creamy sauce’s texture, so your next meal is just as delicious.
Freezing
This Creamy Shrimp Enchiladas Recipe freezes beautifully. Assemble the enchiladas and place the dish in the freezer before baking. When you’re ready to enjoy, thaw overnight in the fridge and then bake as directed. Freezing is perfect for prepping meals ahead or saving portions for a busy weeknight.
Reheating
To reheat, cover the enchiladas with foil and warm them in a 350°F oven for about 15 minutes or until heated through. For a quicker option, microwave individual portions but keep an eye on the cream sauce to prevent curdling. Reheating gently is key to keeping that signature creamy texture intact.
FAQs
Can I use frozen shrimp for this creamy shrimp enchiladas recipe?
Yes, you can use frozen shrimp, but make sure to fully thaw and pat them dry before cooking. This helps the shrimp sauté evenly and prevents excess moisture from affecting the texture of the filling.
What can I substitute for cream cheese if I want a lighter version?
For a lighter option, try using a blend of Greek yogurt and a small amount of reduced-fat cream cheese. This combo preserves the tang and creaminess while cutting some calories.
Are flour tortillas better than corn for this recipe?
Both work beautifully, but flour tortillas tend to be softer and more pliable, making rolling easier. Corn tortillas bring extra texture and traditional flavor, but they may crack if not warmed properly first.
How spicy is this recipe?
This Creamy Shrimp Enchiladas Recipe has a mild to moderate heat level thanks to the green chiles. If you prefer more spice, feel free to add chopped jalapeños or a pinch of cayenne pepper to the filling or sauce.
Can I make this recipe vegetarian?
Absolutely! Swap the shrimp for sautéed mushrooms, zucchini, or seasoned beans. The creamy sauce and cheesy topping still deliver fantastic flavor and richness without the seafood.
Final Thoughts
There’s something so comforting and satisfying about this Creamy Shrimp Enchiladas Recipe that makes it an instant favorite in any kitchen. It’s a fantastic way to bring bold, fresh flavors and creamy textures together in a fuss-free dish that’s bound to impress. I encourage you to give it a try—you might just find your new go-to meal for any day of the week!
Print
Creamy Shrimp Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Salt
Description
Creamy Shrimp Enchiladas combine tender sautéed shrimp with a luscious blend of cream cheese, sour cream, and green chiles, all wrapped in warm tortillas and baked to bubbly perfection for a comforting and flavorful Mexican-inspired dinner.
Ingredients
Shrimp Filling
- 1 lb large shrimp, peeled and deveined
- 1 tsp garlic powder
- 1 tsp onion powder
- 8 oz cream cheese, softened
- 1 cup sour cream
- 4 oz canned green chiles
- 1 cup shredded cheddar cheese (half for filling)
- 1 tbsp olive oil (for sautéing)
Additional Ingredients
- 8 corn or flour tortillas
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese (remaining half for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and gather all ingredients to ensure a smooth cooking process.
- Sauté Shrimp: In a skillet, heat olive oil over medium heat. Add shrimp seasoned with garlic powder and onion powder. Cook until shrimp turn pink, about 3 minutes, then remove from heat.
- Prepare Filling: In a bowl, combine softened cream cheese, sour cream, canned green chiles, half of the shredded cheddar cheese, and the sautéed shrimp. Mix everything well to create a creamy filling.
- Assemble Enchiladas: Lightly spread a thin layer of chicken broth on the bottom of a baking dish. Fill each tortilla with a portion of the shrimp mixture, then roll them up tightly and place seam-side down in the dish.
- Make Sauce and Top: Whisk the remaining cream cheese with the remaining chicken broth until smooth to form a sauce. Pour this evenly over the enchiladas, then sprinkle the remaining shredded cheddar cheese on top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes until the sauce is bubbly and cheese is melted.
Notes
- You can use either corn or flour tortillas based on preference.
- For a spicier kick, add jalapeños or hot sauce to the filling.
- Low-sodium chicken broth helps control the salt level.
- Allow the enchiladas to rest for a few minutes after baking for easier serving.
- Substitute cheddar with Monterey Jack or pepper jack cheese for variation.
