Description

Shrimp Enchiladas with Cream Sauce is a luxurious, flavor-packed dish that brings together succulent shrimp, gooey melted cheese, and a luscious cream sauce—all tucked into warm flour tortillas. This recipe is perfect for family dinners, entertaining guests, or when you want a restaurant-quality meal at home. It’s rich, creamy, and irresistibly satisfying with just the right hint of spice.

Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil
1 tsp chili powder
1/2 tsp cumin
Salt and pepper to taste
1 cup diced onion
2 cloves garlic, minced
1 can (4 oz) diced green chiles
8 flour tortillas
2 cups shredded Monterey Jack cheese

For the Cream Sauce
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1/2 cup heavy cream
1/2 tsp onion powder
1/4 tsp paprika
Salt and pepper to taste

Instructions

Preheat oven to 350°F.
Heat vegetable oil in a skillet over medium heat.
Sauté diced onions until soft, about 3-4 minutes.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in shrimp, chili powder, cumin, salt, and pepper.
Cook shrimp until pink and just cooked through, about 3-4 minutes.
Remove skillet from heat and mix in diced green chiles. Set aside.
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes to form a roux.
Slowly whisk in chicken broth until smooth.
Bring sauce to a simmer and cook until thickened, about 3-5 minutes.
Reduce heat and stir in sour cream, heavy cream, onion powder, paprika, salt, and pepper. Do not boil.
Grease a 9×13 baking dish.
Fill each tortilla with shrimp mixture and a handful of shredded Monterey Jack cheese.
Roll tortillas and place seam side down in the baking dish.
Pour cream sauce evenly over the enchiladas.
Sprinkle remaining shredded cheese on top.
Bake uncovered for 20-25 minutes or until bubbly and golden on top.

Remove from oven and let cool slightly before serving.

Notes

Serve the shrimp enchiladas hot, garnished with chopped fresh cilantro, sliced green onions, or a dollop of sour cream for added freshness. They pair well with sides like Mexican rice, refried beans, or a crisp green salad to complete the meal.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave until warmed through.

For longer storage, you can freeze the enchiladas before baking. Wrap tightly in plastic wrap and foil or use a freezer-safe container. Freeze for up to 2 months. When ready to eat, bake from frozen at 350°F for about 45 minutes until hot and bubbly.