Creamy Shrimp Enchiladas

These Creamy Shrimp Enchiladas are a delicious Mexican recipe filled with veggies and shrimp and covered with a rich, creamy sauce. Don’t like shrimp? Make this a Creamy Chicken Enchilada recipe and it will be just as good.

Creamy Shrimp Enchiladas

Today we’re making Creamy Shrimp Enchiladas for a date night in. When I think of a special date night, seafood is the way to go.

Seafood means “adults only” in my eyes. Can I tell you that I made four different versions of these enchiladas to come up with the perfect recipe? All in one week.

Then on our date night I ordered enchiladas just for research purposes. Needless to say, you can call me the expert on how to make creamy enchiladas. And ten pounds heavier.

Start by chopping up some onion, pepper, and garlic.

Oh yeah. I found out that shelling shrimp is my least favorite thing to do.

Sautee the veggies and add to the shrimp until they are just barely pink. We’ll be baking them more in the oven later. This mixture alone is the bomb.

Make your cheese sauce and add a little to the shrimp and the rest we’re going to smother the enchiladas with.

These are rich and decadent. Perfect for a date night!

OTHER SEAFOOD RECIPES:

• Shrimp Tostadas
• Low-Carb Shrimp Enchiladas
• Shrimp Tacos With Avocado Salsa
• Creamy Shrimp and Mushroom Pasta
• Spicy Shrimp Tacos with Pineapple Salsa
• Rosemary Ranch Salmon

Creamy Shrimp Enchiladas

4.42 from 60 votes

These Creamy Shrimp Enchiladas are a delicious Mexican recipe filled with veggies and shrimp and covered with a rich, creamy sauce. Don't like shrimp? Make this a Creamy Chicken Enchilada recipe and it will be just as good.

Print Pin Rate

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Servings: 8 servings

Ingredients

• 8 6-inch flour tortillas

Shrimp Mixture:

• 2 tablespoons butter
• 1/2 cup red bell pepper, diced finely
• 1/2 cup white onion, diced finely
• 2 cloves garlic, minced
• 1 pound shrimp, peeled and 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

Sauce:

• 4 tablespoons butter
• 4 tablespoons flour
• 1 1/2 cups chicken broth
• 1/2 cup salsa verde
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup sour cream

Instructions

 

• Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.
• For the Shrimp Mixture: In a large skillet melt the 2 tablespoons of butter. Sautee the red bell pepper and onion until slightly soft. Add the garlic and cook for an additional minute.
• Add the shrimp and cook for 2-3 minutes or until pink just start to turn pink. Remember we are still baking this so we don't want the shrimp to be overcooked.
• Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.
• For the Sauce: In a large skillet melt the butter. Add the flour and stir and cook for 1-2 minutes. Slowly add the chicken broth and continue to cook over medium high heat stirring constantly. The mixture will start out thin and thicken up once it cooks.
• Once the mixture has thickened lower the heat and add the Monterey Jack cheese and stir until melted. You can remove mixture from the heat and stir in the green salsa and sour cream.
• Add 1 cup of the sauce to the reserved shrimp mixture and stir.
• Fill a tortilla with 1/3 cup of the shrimp mixture, roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas.
• Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.
• Remove from the oven and let the enchiladas sit for 10 minutes before serving.

Notes

Source: The GIrl Who Ate Everything

Cuisine: Mexican

Course: Main Course

Author: Christy Denney