Easy Creamy Shrimp Enchiladas Recipe
If you’re craving an exquisite blend of flavors with a touch of comfort, this recipe promises to deliver. The mild heat from the chillies mixes beautifully with the creamy texture, making it a mainstay in my kitchen. Not only is this dish a feast for the taste buds, but it’s also an easy-to-follow recipe perfect for those busy weeknights or a special weekend treat.
Growing up, this was one of those dishes that brought our family together. I still remember my grandmother preparing it on special occasions; the aroma wafting through the house would draw everyone to the kitchen. Her secret was a touch of nutmeg in the sauce, something that I’ve lovingly kept alive in my own version. Now, whenever I make this, it feels like a warm hug from the past.
Why You’ll Love This Recipe
This recipe is a keeper for several reasons! First, it paints a perfect canvas of flavor with its luscious creamy sauce paired with tender shrimp. It’s versatile enough to serve guests at a dinner party or adapt for a cozy family dinner. Plus, it requires minimal prep time, making it a winner for quick meals with a gourmet flair.
Ingredients Notes
The magic of this dish lies in the balance of its ingredients. Here’s what you’ll need:
- Shrimp: Fresh or frozen shrimp work well. Ensure they’re peeled and deveined.
- Cream: Opt for heavy cream for that desirable richness. For a lighter touch, you can use half-and-half.
- Tortillas: I recommend corn tortillas for an authentic feel, but flour tortillas can be used if preferred.
- Chillies: Choose your favorite, whether it’s mild green chillies or spicier jalapeños, to suit your heat tolerance.
- Cheese: Monterey Jack is my go-to, but a blend of cheeses can enhance the texture and flavor.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Begin by preparing the shrimp. Season with salt, pepper, and sauté in a pan until pink and opaque. This should take about 3-4 minutes.
Step 2
In the same pan, add the chopped chillies and sauté for another 2 minutes. Reduce the heat, stir in the heavy cream, and let it simmer gently for 5 minutes.
Step 3
Warm your tortillas briefly in the microwave or oven to make them pliable. Spoon a portion of the shrimp mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
Step 4
Pour the remaining creamy sauce over the enchiladas, covering them evenly. Sprinkle generously with Monterey Jack cheese.
Step 5
Bake in the preheated oven for 20 minutes until the cheese is bubbly and golden brown. Serve hot with a side of fresh guacamole or sour cream.
Storage Options
To store leftovers, transfer them to an airtight container and refrigerate for up to 3 days. For freezing, wrap individual enchiladas tightly in foil and place in a freezer-safe bag. They remain fresh for up to 2 months. To reheat, thaw overnight in the fridge, then bake at 350°F (175°C) until warmed through.
Variations & Substitutions
Looking to modify this dish? For a vegetarian twist, substitute shrimp with black beans or roasted vegetables. Those avoiding dairy can use coconut milk and a dairy-free cheese substitute. To intensify the flavor, consider adding smoked paprika or a pinch of cayenne pepper for an extra kick.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can prepare the filling in advance and store it in the refrigerator for up to 24 hours. When ready to serve, assemble the enchiladas, add the sauce and cheese, then bake.
What can I serve as a side dish? These enchiladas pair beautifully with a simple side salad or some Mexican rice. For a festive touch, consider serving with elote (Mexican street corn) or sliced avocados drizzled with lime juice.
How can I adjust the spiciness? The spiciness can be toned down by using mild chillies and removing the seeds. If you prefer a spicier kick, add some diced jalapeños or a sprinkle of hot sauce to the sauce mix.
Remember it later
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Easy Creamy Shrimp Enchiladas Recipe
Ingredients
Main Ingredients
- 1.5 lbs shrimp peeled and deveined
- 1 cup sour cream
- 2 cups shredded cheese Mexican blend
- 8 pieces flour tortillas soft
- 1 can enchilada sauce red
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a pan, cook shrimp until pink and fully cooked. Set aside.
- Mix sour cream and 1 cup of cheese in a bowl.
- Fill tortillas with shrimp and sour cream mixture, roll them up, and place in a baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 15-20 minutes until the cheese is bubbly.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
