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Shrimp Enchiladas with Cream Sauce

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Shrimp enchiladas smothered in a creamy, spiced sauce with Monterrey Jack cheese and jalapeños make a rich and satisfying Mexican-inspired meal perfect for any night.

Ingredients

1 lb large shrimp, peeled and deveined

1 tbsp vegetable oil

1 yellow onion, sliced

2 jalapeños, sliced

2 tomatoes on the vine, diced

1 cup heavy whipping cream

1/2 cup sour cream

2 garlic cloves, minced

1/4 tsp cayenne pepper

1/2 tsp chipotle chili powder

1/2 tsp cumin

1/2 tsp salt

8 soft taco flour tortillas

2 cups Monterrey Jack cheese, shredded

Instructions

  1. Preheat oven to 350°F and grease a 9×9-inch baking dish.
  2. In a large skillet, heat vegetable oil over medium heat. Sauté onions and jalapeños until softened.
  3. Add diced tomatoes and minced garlic; cook until fully softened.
  4. In a bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour into the skillet and simmer over medium-low heat.
  5. Add shrimp to the sauce and cook until just opaque. Remove from heat.
  6. Divide half the cheese among tortillas. Add shrimp mixture, roll tightly, and place seam-side down in baking dish.
  7. Pour remaining sauce over enchiladas and top with remaining cheese.
  8. Bake for 15–18 minutes, until cheese is melted and bubbly.

Notes

  • Warm tortillas before rolling to prevent cracking.
  • Remove jalapeño seeds to reduce heat.
  • Not recommended for freezing due to cream sauce.
  • Grilled shrimp can add a smoky flavor.
  • Use corn tortillas for a gluten-free option.

Nutrition

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