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Delicious shrimp enchiladas topped with sauce and cheese on a plate

Shrimp Enchiladas

A comforting dish of shrimp enchiladas wrapped in tortillas and topped with a creamy sauce and gooey cheese, perfect for weeknight dinners and special gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Shrimp Mixture
  • 2-3 Tablespoons butter (salted or unsalted)
  • ½ cup red and green bell pepper (finely chopped)
  • ½ cup onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 pound shrimp (peeled and deveined, chopped into pieces)
  • ¼ cup cilantro (chopped)
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 8 pieces tortillas (flour or corn, (9 inches))
Cream Sauce
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1.5 cups chicken broth
  • ¾ - 1 cup sour cream or Greek yogurt as a substitute
  • ½ teaspoon garlic powder
  • ½ cup diced canned chilies
  • ¼ cup green enchilada sauce or salsa Verde sauce
Toppings
  • 2 cups Monterey Jack cheese (shredded)
  • Garnish: sour cream, cilantro, jalapenos, and limes (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a 9x13 baking dish with non-stick cooking spray and set it aside.
  2. In a large skillet, melt butter over medium heat, then add red and green bell peppers and onions. Sauté for about 3-5 minutes until softened.
  3. Add minced garlic and cook for about 30 seconds until fragrant.
  4. Stir in the shrimp and cook for about 2-3 minutes or until they start to turn pink. Remove from heat and add cilantro, salt, cumin, and chili powder.
Making the Cream Sauce
  1. In another skillet, melt butter over medium-high heat. Sprinkle in flour and cook for 1-2 minutes.
  2. Gradually whisk in chicken broth, half a cup at a time, and cook until the sauce thickens (about 3-5 minutes).
  3. Lower the heat and stir in sour cream, garlic powder, chilies, and enchilada sauce. Season with salt and pepper to taste.
  4. Add 1 cup of this sauce to the shrimp mixture and mix well.
Assembling Enchiladas
  1. Take ⅓ cup of the shrimp mixture and place it inside a tortilla, rolling it tightly and placing seam side down in the baking dish.
  2. Repeat with the remaining tortillas until all filling is used.
  3. Pour the remaining sauce over the rolled enchiladas and sprinkle cheese on top.
  4. Bake in the preheated oven for 20-30 minutes until bubbly and slightly golden on top.

Notes

Serve with a dollop of sour cream, cilantro, and jalapeño slices for extra flavor. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to a month.