Description
These Creamy Shrimp Enchiladas combine tender shrimp sautéed with aromatic spices, enveloped in a rich mixture of sour cream and cream cheese, then baked under a blanket of melted Monterey Jack and cheddar cheese. Perfectly sauced with classic red enchilada sauce and garnished with fresh cilantro, this dish is an indulgent seafood twist on a Mexican favorite that serves 8 and makes for a comforting, crowd-pleasing meal.
Ingredients
Scale
Shrimp Filling
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Creamy Cheese Mixture
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Assembly
- 8 large flour tortillas
- 1 can (10 oz) red enchilada sauce
- 1/2 cup shredded Monterey Jack cheese (for topping)
- 1/2 cup shredded cheddar cheese (for topping)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Sauté Onion: In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until translucent, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Cook Shrimp: Add the shrimp to the skillet and season with ground cumin, chili powder, salt, and pepper. Cook for 3-4 minutes until shrimp are pink and opaque, taking care not to overcook.
- Cool and Chop Shrimp: Remove skillet from heat and let the shrimp cool slightly. Chop the shrimp into bite-sized pieces and set aside.
- Prepare Creamy Mixture: In a medium bowl, blend sour cream and softened cream cheese until smooth using a hand mixer or whisk.
- Add Cheese: Stir in half of the Monterey Jack and cheddar cheese until fully combined.
- Combine Shrimp: Fold the chopped shrimp into the creamy mixture, distributing evenly. Adjust seasoning with salt and pepper as needed.
- Preheat Oven: Set oven to 350°F (175°C) to prepare for baking.
- Fill Tortillas: Spoon about 1/3 cup of the creamy shrimp mixture onto the center of each flour tortilla.
- Roll Tortillas: Roll each tortilla tightly around the filling, tucking sides in to prevent spills. Place seam-side down in a greased 9×13 inch baking dish.
- Assemble Enchiladas: Repeat with all tortillas and arrange snugly in the baking dish.
- Add Sauce: Pour the red enchilada sauce evenly over the top to coat all enchiladas well.
- Top with Cheese: Sprinkle the remaining Monterey Jack and cheddar cheese evenly over the sauced enchiladas.
- Cover and Bake: Cover the dish with aluminum foil to protect cheese and bake for 20 minutes.
- Bake Uncovered: Remove foil and continue baking for another 10-15 minutes until cheese is bubbly and golden brown.
- Rest: Remove from oven and let sit for 5 minutes to allow filling to set.
- Garnish: Sprinkle chopped fresh cilantro on top before serving.
- Serve: Serve hot with extra enchilada sauce on the side and optional sides like Mexican rice or a green salad.
- Enjoy: Delight in your creamy shrimp enchiladas with family and friends!
Notes
- Do not overcook shrimp as they become tough and rubbery quickly.
- Softening cream cheese beforehand ensures a smoother creamy mixture.
- Covering the dish during baking prevents the cheese from burning while keeping enchiladas moist.
- You can substitute corn tortillas for a gluten-free version, if desired.
- Fresh cilantro adds a bright flavor but can be omitted for those who dislike it.
- The recipe can be doubled or halved easily depending on crowd size.
