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 - filled with veggies and shrimp and covered with a rich, creamy sauce.

I am SO excited to be partnering up with The Dating Divas today!  I’m sure you’ve all heard of The Dating Divas, right?  If not, you are missing out!

They’re a group of married women who post fun, creative, and inexpensive ideas that will put the SPARK back into your marriage.  If you’d love to reclaim the romance and excitement you had back when you were first dating, then this is the site for you!


And today, I’ve teamed up with the Divas to bring you a special treat… Dinner and a Movie!!  Because who doesn’t love a fun date with a good movie and some delicious food?   That’s right, I’m going to hook you up with fabulous food ideas for your next movie night, and the Divas are taking care of all the date details for you.

Read on, because you’ve got one spectacular (already planned) date night coming your way. Head on over to their site to get everything you need for your date. Zorro is a classic movie that I could watch over and over again!

Back to dinner. Today we’re making Creamy Shrimp Enchiladas to go along with our Zorro movie. 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.

onion-pepperStart by chopping up some onion, pepper, and garlic.

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

sautee-shrimpSautee 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.

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

Creamy Shrimp Enchiladas - filled with veggies and shrimp and covered with a rich, creamy sauce.

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

Creamy Shrimp Enchiladas
Prep Time
5 hrs 49 mins
Cook Time
5 hrs 49 mins
Author: Christy Denney
  • 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
  • 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
  1. Preheat oven to 350 degrees and spray a 9x13 pan with cooking spray.
  2. 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.
  3. 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.
  4. Remove mixture from the heat and add the salt, chili powder, cilantro, and lime. Stir and set aside.
  5. 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.
  6. 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.
  7. Add 1 cup of the sauce to the reserved shrimp mixture and stir.
  8. 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.
  9. Pour the sauce over the tortillas and bake uncovered for 30-40 minutes or until the tops are golden brown.
  10. Remove from the oven and let the enchiladas sit for 10 minutes before serving.
Recipe Notes

Source: The GIrl Who Ate Everything

Creamy Shrimp Enchiladas - filled with veggies and shrimp and covered with a rich, creamy sauce.

Speak Your Mind



  1. I am so glad you posted this today! It’s my 20th birthday and I told my stepmom I wanted shrimp enchiladas for dinner! She said if I foud the recipe she would make it and BAM here is the recipe! Thanks for making my birthday dinner 😉

  2. These are the perfect date night dinner. They look so good!!

  3. Wow, those look so delicious…even at 7 in the morning my mouth started to water when I saw them. Thanks for sharing!

  4. Wow these look seriously amazing!

  5. These look to die for!!

  6. These look SO good! I plan to try them soon.

  7. Love your light enchiladas not dominating the lighter flavors of the shrimp! And the idea of a movie date night is something we all aspire to but never really find the time for, maybe next month…

  8. Made these for my husband and myself last night. WOW! They are delicious (and rich). A really great treat. We enjoyed them very much.

  9. Made these last night – YUM. They were a big hit.

  10. Great post.

  11. Just made these tonight. We liked the filling but thought the extra sauce poured on top was a bit too heavy and rich for our tastes. I will try the filling again but for tacos instead next time!

  12. Made these last night, they turned out great! Very delicious recipe!!

  13. These are delicious! I made these tonight and even my kids loved them which is unusual. The cheese is really good but I will thin it out with more chicken broth next time. It was thicker than I prefer. Overall, I give it 5 stars! Thank you for a great new recipe!! 🙂

  14. Robyn Barringer says:

    Made this for dinner tonight. It was really easy and a huge hit with the family.

  15. These were delicious!! I used corn tortillas and made it into a layered casserole of sorts. will be making them again for sure!!

  16. Hi Christy, thanks so much for sharing this recipe. We made this recently for a dinner party with friends and they went down really well. I love the recipes on your site 🙂

  17. I made these tonight and they were very good – very rich so 2 will fill you up. I added cumin and cayenne to the shrimp mixture as I like things spicy and the combination of the spicy and the rich cheese sauce was very good. I did broil them for 6 minutes on low at the ends so the cheese turned a golden brown. The next time I make them, I think I’ll experiment and add some artichokes or corn. Very nice meal – thanks for the recipe!

  18. Wow. Thank you.

  19. I’ve made this recipe a number of times. My family loves it! Didn’t change a thing in the recipe. It’s a little labor intense, but totally worth it! I think it’s better than the Shrimp Enchiladas I’ve had in Mexican restaurants! Thanks for sharing this with us!

  20. Made this for Oscar’s Sunday dinner. A big hit.

  21. These were so easy to make and delicious. I omitted the cilantro because my daughter doesn’t like cilantro and I made them with corn tortillas…They were fantastic…had to share on Facebook too. Thanks for sharing.

  22. Gonna make them today… do you think they will still taste good tomorrw? Have to save some for the bf 🙂

  23. I’ve been craving these funny I should find them exactly a year later on your blog! I’ll definitely be trying these with a lightened up version!

  24. How many dos this Recipes feed?

  25. I made a pan of these during nap time to be eaten for dinner tonight. I kept licking the spoon from the filling. It is amazing. I can’t wait until dinner!

  26. I made these tonight, with some modifications based on ingredients I can find where I live (Africa) and a few low-fat modifications for my husband’s post-surgery diet. I also put way more lime juice on the shrimp mixture because well, we LOVE lime and can only find it at certain times of the year in certain markets. So why not embrace it when we have it? I must say, these came out AWESOME. They were seriously restaurant quality. It took me FOREVER to peel and de-vein all of those shrimp (they don’t do it for you in African markets like the US supermarkets…oh how I miss a good grocery store!), so I used the heads and shells to make shrimp stock instead of chicken stock for the sauce. I can hardly wait to eat leftovers tomorrow!! Thanks for the recipe!

  27. Sounds awesome. What would you serve with it to round out the meal?

  28. Just made these tonight, they were delicious! Added some pico de gallo on top after baking, added a nice flavor, otherwise did not change a thing, thank you for the great recipe!

  29. What is a good side dish that goes with these? I m thinking about rice, but what kind?

  30. Excellent post. I was checking continuously this blog and I am impressed!

    Very helpful information specially the last part 🙂 I care for such info much.
    I was looking for this particular information for a long time.
    Thank you and best of luck.

  31. Looks so delicious!!! And about to try. However, I am Hispanic and there’s hundred types of green salsa and chili powder in my book

  32. Looks so delicious!!! And about to try. However, I am Hispanic and there’s hundred types of green salsa and chili powder in my book

  33. Just made these. My husband LOVED them! I used low carb tortillas. I only used half of the sauce over the enchiladas. Next time I make this I will half the sauce recipe. I also used more than half of one onion and red pepper. I might add spinach and mushrooms next time. Thank you for the recipe!

  34. This was such an amazing find!!! My husband and I were practically licking our plates! I just love your blog and all your delicious recipies ! They make me excited to come home and make dinner!

  35. These sound delish! Do you think it would work if I sub veggie broth for the chicken?

  36. I’ve been craving these for a month, and I finally made them! Added green chiles and a little bit of green enchilada sauce instead of the salsa.. They look and taste amazing! Thanks for the awesome recipe!

  37. I made these for my husbands birthday party. I made it exactly as the recipe said and they were a HUGE hit with all our guests. I doubled the recipe and it made two large roaster pans full. Everyone wanted the recipe and went back for seconds. We had some leftovers and they were just as good the next day. Love, love, love this recipe and I will be making these again, for sure! Thank you!

  38. If I were to use frozen shrimp, would I need to go about anything different?

  39. I made these for dinner last night. They were delicious. To avoid a trip to the grocery store, I used what I had on hand. I substituted a can of Rotel original (drained) in place of the salsa verde, and a combo of coconut milk and greek yogurt for the sour cream. This recipe is a keeper!

  40. Hi. Love this recipe, making double batch today . Question: have u ever made then frozen these for later use and do they turn out well? Wondering if I should make more layered casserole type than rolled if I plan to freeze? Suggestions, ideas, for large group next weekend. Am cooking for 22, trying to do as much as possible in advance. Thanks. I love your stuff. Lyn

    • Shoot. I’ve never tried freezing these so I’m not sure how they would turn out. You could definitely layer these instead.

    • Laureen Aadland says:

      I freeze my seafoof enchiladas all the time, I freeze sauce separately, then reheat in crockpot on low or in microwave on power, cover enchiladas with foil reheat in low oven til thawed take foil off let tortillas start to get alittle hard pour sauce on turn up heat and bake as usual, won’t be soggy or curdle

  41. Wow! This recipe looks SOOO yummy!! I’m going to try my hand at it this weekend for a Mexican themed date night with my hubby! I have NEVER cooked shrimp before though (other than frozen popcorn shrimp from a box if that even counts! haha) So I am wondering… what kind of shrimp do you buy? Is it fresh from the meat section, frozen then thawed or what? Any help would be appreciated!! Thanks!


  42. I have a bunch of those little salad pink shrimp in my freezer I would like to make with this but they are pre cooked. Will it taste okay if I don’t sauté them with the onion and garlic?

  43. These look amazing I’m going to make them with corn tortillas(I think they have so much more flavor) and serve alongside calabazitas, a Mexican side dish that consists of sauteed zucchini, corn, tomato, onion, and jalapeño with a dollop of sour cream on top.

  44. I have never found a shrimp enchilada recipe that looks so delicious as this one.

  45. I tried this tonight. Was home alone snd its so good I want to invite wveryone over. I tweaked it to my liking but great dish to make! I apso added diced chicken.

  46. I haven’t tried any of these recipes yet, I rarely look at pinterest, but everything looks fabulously delicious. If I made each thing that looks good I’d weigh about 500 pounds. These days I am an empty nester so I cook much less than I used to. I guess I will have to pick and choose. My husband does like cheese sauce on some things so I am hoping I can get the sauce on the enchiladas by him. He has a keen sense of taste so he might detect the sour cream. That would not be good.

  47. This looks amazing ! Will have to try it real soon !

    I been looking for something about the same as what Chi-Chi’s used to serve (Cancun) and haven’t been able to find… this sauce looks similar .

  48. I made this tonight & my whole family loved it. Changed a lil too make enough for 6. Doubled sauce ingred. & added 1sm.can rotel in place of salsa verde b/c it was handy! Still was delicious! Thanks so much.

  49. These were delish! I have the good fortune to live in S.E. Alaska where we can harvest our own shrimp (two types), crab, salmon and halibut. I am always on the look out for really good seafood recipes. I followed the advice of another poster and added 1/2 tsp. each of cumin and cayenne which was a good addition to an already great recipe. Also browned the casserole under the broiler per another poster. Husband loved them and they will be made again. Thank you for a great recipe.

  50. Donna Oliphint says:

    Ok, these look FABULOUS, and my soon-to-be-son-in-law loves shrimp!!! (And yes, he IS going to love me more than his own mother.) Since you hate the shrimp peeling process, I was just wondering if you’ve tried a shrimp peeling/deveining device. They’re sold in the gadget department of most grocery stores–at least here in the South.–and at Bed, Bath, and Beyond They’re usually red plastic, but sometimes you can find a smaller metal one. You simply grab the shrimp in one hand, place the point of the instrument in the vein that runs under the top of the shell, and proceed to push the instrument under the shell to the tail. It will lift the shell from the shrimp along with the vein. A gentle tug will pull the shrimp free of tail, shell and vein. It takes mere seconds. My mother-in-law was convinced she could do the job faster with a knife until we had a little contest. She bought a shrimper!

  51. Nebraska Nick says:

    These were fantastic. I followed the recipe exactly. However, I do recommend ensuring there’s plenty of cooking spray and/or sauce in the baking dish. The bottoms of my tortillas got a little dry. Other than that, great recipe.

  52. can you uselemon instead of lime

  53. Delicious!!! Yummy!!!!!! I did something a little differently I pick up pepper jack cheese by mistake and used it. Also there was a little bit of shrimp mixture left. I stirred it in with the sauce that you cover the enchaladas with and YUMMY!

  54. Do you have a recipe for creamy chipotle sauce? I think it would be delicious with the shrimp enchiladas.

  55. Just wanted to let you know that my husband and I made these for the first time last night and we LOVED them. My husband even said that he would rank this recipe in the “Top 5 Dinner Recipes” category! 🙂 Thanks for such a tasty dish!

  56. I was so disappointed. Saw this recipe had 5 star reviews so it ‘had’ to be good. This fell so flat of my expectations. The sauce is so bland and the tortillas were gummy. You definitely need to add more spices to make this palatable. I’m not a good snob but my husband and I were really disappointed in this recipe, which I calculated and measured out perfectly according to the directions. He barely finished one enchilada and when I asked him if he wanted me to save the rest of the pan he said “if you want them go ahead and save it” which definitely says something from a man who loves everything I cook!

  57. Oh my God, I used your recipe and they came out absolutely delicous!!! Thank you.

  58. Ramona Roberts says:

    Happy Holidays!!
    I just wanted to take a moment to share; this is the Best enchilada recipe I’ve ever tried!!
    This year the college students in our family made a request to change up our traditional Christmas feast. They unanimously, agreed on having a Mexican menu. We all agreed, and it was beautiful!! I contributed Your creamy shrimp enchilada recipe, as well as a cheesy chicken enchilada recipe (from some other site) By far, the shrimp enchiladas disappeared first, and everyone wanted a copy of this recipe.
    Thank you for sharing this with the world!! We may never go back to our traditional Christmas Feast again!!
    Thank You!!

  59. Fantastic! So many recipes sound great, but then are disappointing when finished. These were easy to make and delicious. We did the cilantro lime rice as well, with a can of black beans thrown in at the end. Very filling meal and just the right amount of spice with the salsa verde rather than overpowering the shrimp with too much jalapeno, etc as some recipes include. A true keeper!

  60. Made these and they were fantastic! I followed all your directions but had leftover shrimp from the night before and since it wasn’t quite a pound I threw in some fresh spinach when preparing the filling. Worked great! Thanks for sharing!