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These Creamy Shrimp Enchiladas are a delicious twist on the traditional Mexican dish, featuring succulent shrimp, a spicy jalapeño kick, and a velvety cream sauce. Topped with melted Monterrey Jack cheese, this indulgent and flavorful recipe is perfect for any occasion, offering the right balance of heat and comfort food.
1 lb large shrimp
2 tbsp olive oil
1 yellow onion, chopped
2 jalapeños, chopped
1 can (14.5 oz) diced tomatoes
3 cloves garlic, minced
1 cup heavy cream
½ cup sour cream
1 tsp chipotle chili powder
½ tsp cayenne pepper
1 tsp cumin
Salt, to taste
8 flour tortillas
2 cups Monterrey Jack cheese, shredded
Preheat the oven to 350°F (175°C) and grease a baking dish.
Heat olive oil in a skillet over medium heat. Sauté onions and jalapeños for 5-7 minutes until softened.
Add diced tomatoes and garlic to the skillet, cooking for an additional 3-4 minutes.
In a bowl, whisk together heavy cream, sour cream, chipotle chili powder, cayenne pepper, cumin, and salt.
Pour the cream mixture into the skillet and simmer for a few minutes.
Add shrimp to the skillet, cooking for 2-3 minutes per side until opaque.
Lay tortillas flat, sprinkle half of the cheese on each, and spoon shrimp mixture onto each tortilla. Roll the tortillas and place them in the greased baking dish.
Pour the remaining sauce over the enchiladas and top with the remaining cheese.
Bake for 15-18 minutes until the cheese is melted and bubbly.
For a gluten-free version, substitute flour tortillas with gluten-free tortillas.
If you’re vegan, use tofu or sautéed mushrooms instead of shrimp, and opt for plant-based sour cream, cream, and cheese.
Adjust the spiciness by increasing cayenne pepper or chipotle chili powder.
Find it online: https://bitezly.com/creamy-shrimp-enchiladas-recipe/