Shrimp Enchiladas combine tender shrimp, softened onion, jalapeños, and tomatoes with a cayenne-chipotle cream sauce. Exactly four flour tortillas hold the shrimp mixture and Monterey Jack, then bake beneath the reserved sauce and more cheese until bubbly.
The recipe serves 4 and makes 4 enchiladas in 40 minutes, including 10 minutes of preparation and 30 minutes of cooking. Brief skillet cooking protects the shrimp from toughness, while a five-minute rest lets the rich sauce thicken slightly.
Shrimp Enchilada Ingredients
Gather 12–14 ounces large peeled deveined shrimp, 1–2 tablespoons vegetable oil, 1 small sliced yellow onion, 2 diced large jalapeños, 2 diced medium vine tomatoes, 1½ cups heavy cream, ½ cup sour cream, 2 minced garlic cloves, ¼ teaspoon cayenne, ½ teaspoon each chipotle chili powder and cumin, salt, 4 soft 8-inch flour tortillas, and 8 ounces freshly grated Monterey Jack.
If you enjoy this recipe, you may also like Cheesy Ham Potato Casserole.
How to Make Shrimp Enchiladas
- Heat the oven to 350°F and grease a 9-by-9-inch dish.
- Cook onion and optional seeded jalapeños in oil over medium heat for 4–5 minutes. Add tomatoes and garlic; cook 3–4 minutes.
- Whisk cream, sour cream, cayenne, chipotle powder, cumin, and salt. Add to the skillet and gently simmer.
- Cook shrimp in the sauce for 2–3 minutes per side until pink and opaque.
- Put half the cheese across 4 tortillas. Divide shrimp mixture with a slotted spoon, reserve sauce, roll, and place seam-side down.
- Pour over sauce, add remaining cheese, and bake 15–18 minutes. Rest 5 minutes.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Prepare the Oven and Baking Dish
Soften Onion and Jalapeños
Add Tomatoes and Garlic
Whisk the Spiced Cream Mixture
Simmer the Sauce and Shrimp
Divide Half the Monterey Jack
Lift Out the Shrimp Mixture
Roll Exactly Four Enchiladas
Cover with Sauce and Remaining Cheese
Bake Fifteen to Eighteen Minutes
Rest Five Minutes Before Serving
Keep the Forty-Minute Schedule Accurate
Conclusion
At 350°F, grease a 9-by-9-inch dish. Soften onion and jalapeños in oil for 4–5 minutes; add tomatoes and garlic for 3–4. Simmer with cream, sour cream, cayenne, chipotle, cumin, and salt. Cook shrimp 2–3 minutes per side. Fill 4 tortillas with half the cheese and drained shrimp mixture, roll, cover with reserved sauce and remaining cheese, bake 15–18 minutes, and rest 5 minutes.
Frequently Asked Questions
- → How many Shrimp Enchiladas does the recipe make?
It makes exactly 4 enchiladas in one greased 9-by-9-inch baking dish.
- → How long should the shrimp cook in the sauce?
Cook large shrimp for 2–3 minutes per side, stopping when they turn pink and are just opaque.
- → Can the jalapeños be left out?
Yes. The two jalapeños are optional, and seeding them also provides a milder result when they are included.
- → Why reserve the cream sauce during assembly?
The shrimp and vegetables are lifted out with a slotted spoon so the remaining sauce can cover all four rolls before baking.