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
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.
Love these and have made them many times! The only thing is I feel like they stick more then other enchiladas even with spraying the pan. Maybe I should put a little sauce on the bottom before assembling and putting in the pan?  I also recommend adding jalapeño if you like a little heat. So good!Â
Yes that would help!
Hi. I made these last night and they were delicious. What I don’t understand though is that my sauce was green because of the salsa verde but the photos in this post don’t have show any green at all.  Is 1/2 cup of salsa verde correct?
The step by step photos have a green tint but it isn’t super green unless you salsa verde was really green.
Love these enchiladas! Have made several times. Â If you want to make ahead and freeze, do you freeze before or after you cook in the oven? If so do you go straight from freezer to oven or let thaw?
You can freeze before cooking or after but I prefer before. Thaw in the fridge overnight than bake as directed
I have made this recipe and it is delicious!!! However, can you give instructions on how to prepare ahead of time? Do I fully assemble, refrigerate and then reheat? I would like to make ahead of time to take in our RV to celebrate a birthday. Thank you!
Yes I personally would assemble and reheat!
Thank you so much.
The creamy shrimp Enchiladas tasted so good. My daughter really like it and she took two of them. Thank you!
Awesome!
Can you make this ahead of time or will that not work since the first step isnt fully cooking thr shrimp?
Yes, you can totally make ahead of time.
BEST THING EVER!! I’ve been indulging in comfort foods and these enchiladas made me so very happy! After reading reviews, I went ahead and doubled the shrimp, but followed everything else exactly. Absolutely perfect!
Thank yoU!
This might be one of the most delicious dishes I’ve ever made. I never comment on recipe blogs but this was SO yum! Made it just as written! Thanks so much!
Yay! glad you took the time to comment.
What would be an amazing side with these???
I love these all on their own, but I’m making these for a dinner party with my sisters, and need something to go with them! Of course a salad, but what else?
I would do the cilantro lime rice. Double it! https://www.the-girl-who-ate-everything.com/cafe-rio-cilantro-lime-rice/
Can I freeze this?
Yes!