Some nights just call for something warm, creamy, and loaded with flavor—and for me, that’s these shrimp enchiladas.
Tender shrimp, sautéed veggies, a smoky-spicy cream sauce, and lots of melted cheese all wrapped in soft tortillas and baked to perfection… this is comfort food with a bold twist!
Why I Love This Recipe
Ultra creamy with the perfect level of spice
Packed with smoky flavor and tender shrimp
Comes together in under an hour
Great for family dinners or casual entertaining
Perfect make-ahead or freezer-friendly option
What You’ll Need (Ingredient Highlights)
Large shrimp – Quick-cooking and meaty, they soak up all the spicy creaminess
Jalapeños & tomatoes – Fresh heat and acidity to balance the richness
Heavy cream + sour cream – The base of that luscious sauce
Chipotle powder + cayenne + cumin – Deep, smoky flavor with just enough kick
Flour tortillas – Soft and rollable, perfect for wrapping the filling
Monterey Jack cheese – Melty, mild, and perfect for a cheesy finish
Pro Tips Before You Start
Seed the jalapeños if you want less heat, or leave them in for bold flavor
Don’t overcook the shrimp—they should just turn pink and firm up
For easier rolling, warm tortillas briefly before assembling
You can use frozen shrimp, just thaw and pat dry well
Make the dish ahead and bake just before serving
How to Make Shrimp Enchiladas
Step 1: Prep and Sauté the Veggies
Preheat your oven to 350°F and grease a 9×9-inch baking dish.
In a skillet, heat oil over medium heat, then sauté the sliced onions and jalapeños until soft.
Add diced tomatoes and minced garlic; continue to cook until everything is tender.
Step 2: Make the Creamy Sauce
Stir in the heavy cream, sour cream, chipotle chili powder, cayenne, cumin, and a pinch of salt.
Reduce the heat slightly and let it simmer gently until thickened slightly.
Step 3: Add Shrimp to the Sauce
Add the shrimp directly into the sauce.
Cook for 2–3 minutes, just until they turn opaque and pink.
Remove from heat immediately to avoid overcooking.
Step 4: Assemble the Enchiladas
Spoon out the shrimp from the sauce and set aside.
Divide half the shredded Monterey Jack cheese across the tortillas.
Add the shrimp mixture on top of the cheese, then roll each tortilla tightly and place seam-side down in the baking dish.
Step 5: Bake
Pour the remaining sauce over the rolled enchiladas. Top with the remaining cheese.
Bake uncovered for 15–18 minutes, until bubbly and golden around the edges.
What to Serve It With
Cilantro-lime rice or Spanish rice
Refried beans or black beans
Avocado slices or guacamole
Fresh corn salad
A squeeze of lime and chopped cilantro for garnish
Variations / Substitutions
Use chicken instead of shrimp for a land-lover version
Try Greek yogurt in place of sour cream for a lighter option
Add spinach or corn to the filling for extra veggies
Use pepper jack if you want more heat and flavor
Swap flour tortillas for corn tortillas for a gluten-free version
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days
Reheat in the microwave or oven at 325°F until warmed through
Can be assembled ahead, covered, and baked the next day
Freeze unbaked enchiladas (without sauce) and add sauce + cheese before baking
FAQs
Can I make these ahead of time?
Yes! Assemble the enchiladas and refrigerate. Bake when ready to serve.
Can I freeze shrimp enchiladas?
Yes, freeze unbaked enchiladas without the sauce. Add sauce and cheese before baking.
How spicy are these enchiladas?
Moderately spicy. Reduce or omit cayenne/jalapeño if sensitive to heat.
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.
Can I use corn tortillas instead of flour?
Yes, but warm them first to prevent tearing.
What other cheeses can I use?
Cheddar, Colby Jack, or Pepper Jack all work well here.
What size baking dish should I use?
A 9×9-inch or similar size works best to hold four rolled tortillas snugly.
Final Thoughts
These shrimp enchiladas are rich, spicy, and full of bold flavor—perfect for impressing dinner guests or spicing up a weeknight meal.
They’re creamy, cheesy, and just a little indulgent… everything I love in a cozy baked dish!
