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Creamy shrimp enchiladas bring together tender bites of shrimp, soft tortillas, and a dreamy cheese sauce for a meal worth savoring. When I want to impress company or treat the family to something cozy and special, this is my go to recipe. The sauce reminds me of classic enchiladas suizas and the balance of creamy richness and gentle heat always has everyone reaching for seconds.
I first tried these during a family vacation when the rain kept us indoors. Everyone pitched in to chop and fill tortillas and now we make them on birthdays and any time we crave that comfort.
Ingredients
- Butter: gives the filling and sauce that signature richness always use unsalted for control
- Flour: thickens the sauce just cook long enough to lose the raw taste
- Chicken broth: forms the silky base for our cream sauce low sodium broth is best
- Sour cream: brings tangy creaminess use full fat for best results
- Diced green chiles: add gentle heat fire roasted versions offer smoky flavor
- Monterey Jack cheese: melts smoothly into the sauce and adds mildness
- Yellow onion: creates a sweet aromatic background choose one with shiny skin
- Jalapeno peppers: lend a bit of kick be sure to taste yours to gauge heat
- Garlic: infuses the filling with savoriness
- Fresh mushrooms: add earthy bite slice thick for texture
- Raw shrimp: chop into bite sized pieces look for firm shrimp and avoid tiny popcorn size for flavor
- Salt and pepper: to balance flavors
- Cumin: provides a warm undertone always check freshness for most aroma
- Chili powder: adds subtle spice and depth
- Fresh cilantro: brightens and finishes both filling and garnish look for bunches with vibrant green stems
- Flour tortillas: wrap it all up and bake into a lovely bubbly casserole
- Extra grated Monterey Jack: for that luscious browned cheese top
Step by Step Instructions
- Prep the Oven and Pan:
- Preheat your oven to three hundred fifty degrees F. Spray a thirteen by nine inch baking dish so nothing sticks and set it aside
- Make the Cream Sauce:
- Melt three tablespoons butter in a saucepan over medium heat. Whisk in three tablespoons flour and cook about one minute stirring until the mixture bubbles and smells toasty. Gradually whisk in two cups chicken broth remove pan from heat first to avoid splatters. Return to medium heat and stir until the sauce thickens and boils it should coat the back of your spoon. Let the sauce cool about three to five minutes so the sour cream blends in smoothly. Whisk in one cup sour cream a can of diced chiles and one cup shredded Monterey Jack cheese stir until silky. Set aside to stay warm
- Sauté the Aromatics:
- Melt two tablespoons butter in a large skillet over medium. Add chopped onion finely diced jalapeno and the minced garlic. Cook about two minutes stirring until the onion softens and everything smells fragrant
- Cook the Mushrooms:
- Add sliced mushrooms to the skillet. Cook five to eight minutes until the mushrooms release liquid and start to brown
- Add Shrimp and Seasonings:
- Stir in the chopped shrimp and sauté just until they turn pink about two to three minutes. Remove from heat. Mix in salt pepper cumin chili powder and chopped cilantro. Add a cup of the prepared cream sauce and combine everything
- Assemble the Enchiladas:
- Lay a tortilla flat and spoon one third to one half cup of shrimp filling down the center. Roll up tightly and place seam side down in the baking dish. Repeat with remaining tortillas and filling. Pour the reserved cream sauce over the top making sure all tortillas are covered. Sprinkle on the remaining cheese
- Bake to Bubbly Perfection:
- Cover with foil and bake about thirty minutes until everything is hot and golden around the edges. Let the dish rest ten minutes before serving so the sauce thickens slightly. Garnish with extra cilantro
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One of my favorite ingredients is Monterey Jack cheese because it melts beautifully and doesn’t overwhelm the delicate shrimp flavor. I always think back to the laughter in my kitchen as we roll tortillas together and everyone sneaks extra cheese into the pan
Storage Tips
Leftover shrimp enchiladas keep well for up to two days in the fridge. Store tightly covered to prevent the sauce from drying out. When reheating try adding a splash of broth and covering with foil so the enchiladas stay creamy not dry
Ingredient Substitutions
Feel free to swap some of the shrimp for lump crab or bay scallops for extra seafood flavor. If you want to keep it spicier try using pepper Jack cheese or add an extra jalapeno. Monterey Jack cheese is classic but mozzarella works if you are in a pinch
Serving Suggestions
Serve these enchiladas piping hot with a side of tangy slaw or simple avocado salad. If you have extra sauce serve it on the side for dipping. For a festive touch top with chopped tomatoes or serve with a wedge of lime
Cultural Note
These enchiladas take inspiration from enchiladas suizas which are popular in many Mexican kitchens and known for their creamy white sauce. This version makes a great starting point for blending Mexican comfort food with a bit of American cheesiness for a family crowd pleaser
Recipe FAQs
- → How do I prevent the cheese sauce from curdling?
Let the sauce cool slightly before adding sour cream so it doesn't curdle. Gradually whisk it in for a smooth blend.
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas are traditional and offer a different texture and flavor. Warm them to prevent tearing when rolling.
- → What type of shrimp works best?
Medium or large raw shrimp, peeled and deveined, have the best texture. Chop into uniform pieces for even filling.
- → How can I make this dish spicier?
Add extra jalapeños, opt for a spicy green chili, or swap in pepper jack for some or all of the Monterey Jack cheese.
- → Are there substitutions for Monterey Jack cheese?
Try mozzarella for mild flavor or pepper jack for added kick. A little cheddar can also work for color variety.
- → What pairs well as a side?
Serve alongside cilantro-lime rice, black beans, or a crisp green salad to balance the richness of the main dish.