Shrimp Enchiladas Cream Sauce

These shrimp enchiladas with cream sauce bring a luxurious twist to traditional Mexican fare by wrapping succulent shrimp and sautéed vegetables in soft flour tortillas and smothering everything in a rich, spiced cream sauce. The combination of tender shrimp, melted Monterey Jack cheese, and that velvety sauce infused with chipotle and cumin creates layers of flavor that taste like something from an upscale Mexican restaurant. This dish proves that seafood enchiladas deserve a place at your dinner table alongside the more common chicken and beef versions.

I first made these for a dinner party when I wanted something more elegant than my usual chicken enchiladas. One friend actually closed her eyes while she chewed the first bite, which I took as the highest possible compliment. My husband declared these the best I had ever made and asked why I had been holding out on him all these years!

Enchilada Filling Essentials

• Large shrimp: Peeled, deveined, and tails removed (21-30 count). Pat dry before cooking.
• Heavy whipping cream: One and a half cups for a rich, restaurant-quality sauce that won't curdle.
• Sour cream: Half a cup adds tangy depth and a smooth, pourable consistency.
• Jalapeño peppers: Two large peppers, sliced thin. Remove seeds for milder heat.
• Monterey Jack cheese: Eight ounces, freshly grated for superior melting.
• Chipotle chili powder: Provides a smoky depth that pairs perfectly with seafood.
• Fresh tomatoes: Two medium vine-ripened tomatoes, diced.
• Flour tortillas: Soft taco size (eight inches). They stay pliable and won't crack during rolling.

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Cooking Method Explained

Preparing the Workspace:

Preheat oven to 350 degrees Fahrenheit. Grease a 9x9-inch baking dish. Complete all vegetable chopping and cheese grating before turning on the stove.

Sautéing the Vegetables:

Sauté sliced onion and jalapeño in oil until softened (5 minutes). Stir in minced garlic and diced tomatoes, cooking for another 3-4 minutes until tomatoes release their juices.

Creating the Cream Sauce:

Whisk heavy cream, sour cream, cayenne, chipotle powder, cumin, and salt. Pour into the skillet with vegetables and bring to a gentle simmer over medium-low heat.

Cooking the Shrimp:

Add shrimp to the simmering sauce. Cook for about 2 minutes per side until pink and opaque. Remove from heat immediately to avoid a rubbery texture.

Assembling the Enchiladas:

Use a slotted spoon to remove shrimp and veggies from the sauce. Divide half the cheese and the shrimp mixture among four tortillas. Roll tightly and place seam-side down in the dish.

Topping and Baking:

Pour the remaining cream sauce over the tortillas and top with the rest of the cheese. Bake for 15-18 minutes until the sauce is bubbling and the cheese is golden.

Expert Kitchen Tips

• Dry the Shrimp: Patting shrimp dry prevents them from steaming and keeps the sauce from becoming too watery.
• Slotted Spoon Secret: Using a slotted spoon to fill the tortillas ensures the filling isn't too wet, which prevents soggy enchiladas.
• Resting Time: Let the dish sit for 3 minutes after baking so the sauce can settle for cleaner serving.
• Cheese Choice: Avoid pre-shredded cheese; the anti-caking agents prevent that perfect, smooth melt.

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Serving and Variations

Serve with Mexican rice and a tangy lime-cabbage slaw to balance the richness. For a luxury twist, swap half the shrimp for lump crab meat. You can also add roasted corn or fresh spinach to the filling for extra color and flavor.

These shrimp enchiladas have become my answer whenever I want to serve something that feels elevated without spending hours in the kitchen. There's something satisfying about watching the cheese stretch while steam rises from the tender shrimp inside, knowing it all came together in under an hour.

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes! Just make sure to thaw them completely and pat them dry before cooking. Frozen shrimp work great for this recipe.

→ What can I substitute for heavy cream?

You could use half-and-half for a lighter version, but the sauce won't be quite as rich and creamy. Heavy cream really makes this dish special.

→ Can I make these ahead of time?

You can prep the filling ahead, but it's best to assemble and bake these right before serving. Seafood doesn't reheat well and the shrimp can get rubbery.

→ How spicy are these enchiladas?

They have a moderate heat level. For milder enchiladas, seed the jalapeños and reduce the cayenne. For more heat, leave the jalapeño seeds in and add extra cayenne.

→ Can I use corn tortillas instead of flour?

Flour tortillas work better here because they're easier to roll and hold together with the creamy filling. Corn tortillas might crack.

→ What should I serve with these?

Mexican rice, refried beans, a simple salad, or chips and guacamole all go great with these enchiladas.