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Creamy Shrimp Enchilada Delights

Creamy Shrimp Enchilada Delights

Juicy sautéed shrimp tucked into soft tortillas and smothered in a tangy, cheesy sour-cream–green chile sauce. Baked until bubbly with melty Monterey Jack for a weeknight-friendly enchilada that tastes restaurant-quality.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 4 oz diced green chiles, canned
  • 0.5 cup chicken broth
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 tbsp lime juice
  • 0.25 cup fresh cilantro, chopped
  • 8 pieces flour tortillas 8-inch
  • 2 cup Monterey Jack cheese, shredded
  • 1 cup green enchilada sauce
  • 1 piece jalapeño, minced optional

Instructions

Preparation Steps

  • Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • Pat shrimp dry. Toss with salt, black pepper, chili powder, cumin, and smoked paprika. Heat olive oil in a large skillet over medium-high. Sauté shrimp 2 to 3 minutes until just opaque. Transfer to a board and chop into bite-size pieces.
  • Make the creamy sauce: In the same skillet, melt butter. Add onion and cook 3 minutes until translucent. Stir in garlic for 30 seconds, then add green chiles and chicken broth. Reduce heat to medium-low and whisk in cream cheese until smooth. Remove from heat and stir in sour cream, lime juice, and cilantro. Adjust seasoning to taste.
  • Reserve about 1 cup of the sauce for topping. To the remaining sauce in the skillet, add the chopped shrimp and 1 cup of the shredded Monterey Jack. Fold to combine.
  • Warm tortillas until pliable. Divide shrimp filling among tortillas, roll snugly, and place seam-side down in the prepared dish.
  • Stir the green enchilada sauce into the reserved creamy sauce. Pour evenly over the enchiladas and sprinkle with the remaining 1 cup Monterey Jack.
  • Bake 18 to 22 minutes until bubbly and the cheese is melted. Broil 1 to 2 minutes for light browning if desired.
  • Rest 5 minutes before serving. Garnish with extra cilantro and lime wedges if you like.

Notes

Swap Monterey Jack with Pepper Jack for a kick. Use corn tortillas if preferred—briefly warm and lightly oil to prevent tearing. Make-ahead: Assemble up to 1 day in advance; cover and refrigerate, adding 5 to 10 minutes to bake time. Leftovers keep 2 to 3 days in the fridge.