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Velvety Creamy Shrimp Enchiladas

These creamy shrimp enchiladas are easy to make and packed with flavor, perfect for a cozy dinner or entertaining friends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined
  • 8 pieces flour tortillas
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 cup heavy cream
  • 1 cup sour cream
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a skillet, sauté the onions and garlic until translucent. Add shrimp and cook until they turn pink.
  3. In a bowl, mix heavy cream, sour cream, cumin, chili powder, salt, and pepper.
Assembly
  1. Take a tortilla, fill it with the shrimp mixture, sprinkle with cheese, and roll it up. Place in a greased baking dish.
  2. Repeat with the remaining tortillas.
  3. Pour the remaining cream sauce over the enchiladas.
  4. Top with more cheese.
Cooking
  1. Bake for 25-30 minutes until bubbly and golden.
  2. Garnish with cilantro before serving.

Notes

Timing is key: Don’t overcook the shrimp; they should be just pink when you take them off the heat. Add some diced jalapeños for a spicy kick! Swap out for pepper jack cheese for an extra zing. Use Greek yogurt instead of sour cream for a healthier twist.