Cheesy seafood comfort food

These shrimp enchiladas transform humble ingredients into a restaurant-worthy dish that will have everyone asking for seconds. Tender, flavorful shrimp wrapped in soft tortillas and smothered in a velvety homemade cream sauce creates the perfect balance of textures and flavors. The dish strikes that perfect note between casual comfort food and something special enough for guests.

I first made these enchiladas years ago when a friend who loves seafood came for dinner. I wanted to create something special without spending hours in the kitchen, and this recipe was born. The first bite had us both quiet for a moment before she declared it might be the best thing I'd ever cooked. Since then, it's become my go-to recipe whenever I want to impress without stressing.

Ingredients

• 1 pound raw shrimp, peeled and deveined: Medium to large shrimp work best, chopped into bite-sized pieces
• 3 tablespoons butter, divided: Creates the base for both the filling and the sauce
• 1 small red bell pepper, finely diced: Adds a touch of sweetness and beautiful color to the filling
• 1 small onion, finely diced: Provides essential flavor foundation for the filling
• 3 cloves garlic, minced: Fresh garlic adds irreplaceable aromatic depth
• ¼ cup fresh cilantro, finely chopped: Brightens the filling with herbaceous notes
• 1 teaspoon chili powder: Adds warmth without overwhelming heat
• 1 teaspoon ground cumin: Provides that distinctive Tex-Mex flavor profile
• ½ teaspoon salt: Enhances all the other flavors in the filling
• 8 flour tortillas (8-inch): Creates the perfect wrapper for the filling (corn tortillas work too!)

For the Cream Sauce:

• 2 tablespoons butter: Forms the base of the roux for the sauce
• 2 tablespoons all-purpose flour: Works with butter to create a thickening roux
• 1½ cups chicken broth: Adds savory depth to the sauce
• ¾ cup sour cream: Provides creamy tanginess that makes this sauce special
• ½ teaspoon garlic powder: Adds subtle garlic flavor throughout the sauce
• 1 can (4 oz) diced green chilies: Contributes mild heat and authentic Southwestern flavor
• ¼ cup green enchilada sauce or salsa verde: My secret ingredient that takes this sauce from good to extraordinary
• Salt and pepper to taste: Balances and enhances all the flavors
• 2 cups shredded Monterey Jack cheese: Creates that irresistible melty, cheesy top

Step-by-Step Cooking Instructions

Step 1: Preheat and prep:

Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish with cooking spray or a bit of butter. Chop all your vegetables and the shrimp before you start cooking – this dish comes together quickly once you begin.

Step 2: Cook the vegetables:

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced bell pepper and onion, cooking until they've softened, about 3-5 minutes. Add the minced garlic and continue cooking for just 30 seconds more, until fragrant. Be careful not to burn the garlic as it can quickly become bitter.

Step 3: Add the shrimp:

Toss the chopped shrimp into the skillet with the sautéed vegetables. Cook for just 2-3 minutes, stirring occasionally, until the shrimp are barely pink. Don't fully cook them – they'll finish cooking in the oven. Remember that overcooked shrimp become tough and rubbery, so this brief cooking is intentional.

Step 4: Season the filling:

Remove the skillet from heat and sprinkle in the chili powder, cumin, salt, and chopped cilantro. Stir everything together until the seasonings evenly coat the shrimp and vegetables. Set this mixture aside while you prepare the sauce.

Step 5: Start the cream sauce:

In a separate medium saucepan, melt the remaining tablespoon of butter over medium heat. Sprinkle in the flour and whisk continuously for 1-2 minutes to cook off the raw flour taste and create a roux. This is the thickening base for your sauce.

Step 6: Develop the sauce:

Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Continue cooking and stirring until the sauce thickens slightly, about 3-5 minutes. You'll know it's ready when it coats the back of a spoon.

Step 7: Finish the cream sauce:

Reduce the heat to low, then stir in the sour cream, garlic powder, diced green chilies, and green enchilada sauce until well combined. The sauce should be smooth and creamy. Season with salt and pepper to taste, adjusting the flavors as needed.

Step 8: Combine sauce and filling:

Add about 1 cup of the cream sauce to the shrimp mixture, stirring gently to combine. This ensures the filling is moist and flavorful all the way through, not just from the sauce on top.

Step 9: Assemble the enchiladas:

Place about ⅓ cup of the shrimp filling down the center of each tortilla. Roll them up tightly and place them seam-side down in your prepared baking dish. Continue until all tortillas are filled and arranged snugly in the dish.

Step 10: Add the topping:

Pour the remaining cream sauce evenly over the enchiladas, making sure to cover them completely. This prevents the tortillas from drying out during baking. Sprinkle the shredded Monterey Jack cheese over the top in an even layer.

Step 11: Bake to perfection:

Place the baking dish in your preheated oven and bake for 20-25 minutes, until the cheese is completely melted and the edges are bubbling. For a slightly golden top, switch to broil for the final 1-2 minutes, watching carefully to prevent burning.

Step 12: Garnish and serve:

Remove from the oven and let rest for 5 minutes. This brief rest helps the enchiladas set up slightly, making them easier to serve. Garnish with additional chopped cilantro, sliced jalapeños, and lime wedges if desired, then serve hot.

Pin it

The Secret to Perfect Shrimp Enchiladas

The key to making these enchiladas truly special lies in not overcooking the shrimp. Many people make the mistake of fully cooking the shrimp in the skillet, then baking them again in the enchiladas, resulting in tough, rubbery seafood.

I discovered the importance of this by accident during my third time making this recipe. I was distracted by a phone call and barely cooked the shrimp before assembling the enchiladas. The result was the most tender, perfectly cooked shrimp I'd ever had in an enchilada! The shrimp continue to cook gently in the oven, protected by the sauce and tortillas.

Another game-changer was adding some of the sauce directly to the filling. Before, I'd sometimes get bites that were dry in the center. Mixing some sauce with the filling ensures every mouthful is moist and flavorful, while still maintaining the distinct layers of the dish.

My neighbor, who claims to dislike seafood, stopped by when I was making these last summer. I convinced her to try just one bite, and she ended up staying for dinner and asking for the recipe! The creamy sauce and perfect seasoning make these enchiladas appealing even to those who aren't typically shrimp fans.

Make It Your Own

While this recipe is perfect as written, I love how adaptable it is to different tastes and what you have on hand. Some of my favorite variations include:

For a spicier version, add a diced jalapeño to the vegetable mixture or stir a few dashes of hot sauce into the cream sauce. You can also use pepper jack cheese instead of Monterey Jack for an extra kick.

When I'm looking for a heartier meal, I sometimes add ½ cup of black beans or corn kernels to the shrimp filling. The beans add protein and fiber, while the corn adds a delightful sweetness and texture contrast.

If you're serving someone who doesn't eat seafood, you can easily make a split batch. Prepare the vegetables as directed, then divide them in half before adding protein. Add shrimp to one half and cooked, shredded chicken to the other for a mixed platter that will please everyone.

I've been making these enchiladas for almost a decade now, tweaking the recipe each time until it reached this perfect version. What started as a simple weeknight meal has become one of my signature dishes that friends and family request again and again. There's something magical about the combination of tender shrimp, zesty seasonings, and that creamy, flavorful sauce that makes this dish irresistible every single time.

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before chopping and cooking.

→ Are corn tortillas better than flour?

Corn tortillas have more authentic flavor, but flour tortillas are easier to roll without breaking.

→ How do I know when the shrimp are cooked?

Shrimp are cooked when they turn pink and opaque. Be careful not to overcook as they'll continue cooking in the oven.

→ Can I make these ahead of time?

You can assemble the enchiladas a day ahead, refrigerate, and bake just before serving. Add a few minutes to the baking time.

→ What sides go well with shrimp enchiladas?

Mexican rice, black beans, a simple green salad, or sliced avocado make perfect sides for these enchiladas.