Description
Creamy Shrimp Enchiladas are a delightful seafood dish combining tender shrimp with a luscious blend of cream cheese, sour cream, and melted Monterey Jack and cheddar cheeses. Wrapped in warm flour tortillas and smothered in rich red enchilada sauce, then baked to bubbly perfection, this recipe is perfect for seafood lovers looking for a comforting and flavorful meal.
Ingredients
Scale
Shrimp Filling
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Creamy Cheese Mixture
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Assembly
- 8 large flour tortillas
- 1 can (10 oz) red enchilada sauce
- 1/2 cup shredded Monterey Jack cheese (reserved for topping)
- 1/2 cup shredded cheddar cheese (reserved for topping)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Sauté the onion: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent and soft, which builds the flavor base for the filling.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent it from burning and to release its aroma.
- Cook shrimp: Add the peeled and deveined shrimp to the skillet. Season with ground cumin, chili powder, salt, and pepper. Cook shrimp for 3-4 minutes until pink and opaque, taking care not to overcook to maintain their tenderness.
- Prepare shrimp: Remove the skillet from heat, allow shrimp to cool slightly, then chop into bite-sized pieces to make filling easy to roll.
- Mix cheeses: In a medium bowl, combine sour cream and softened cream cheese. Whisk or use a hand mixer until smooth and creamy to create a rich, smooth base for the filling.
- Add shredded cheese: Stir in half of the Monterey Jack and cheddar cheese into the creamy mixture, blending well.
- Combine filling: Fold the chopped shrimp into the creamy cheese mixture until evenly distributed. Adjust seasoning with salt and pepper as needed.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Assemble enchiladas: Spoon about 1/3 cup of shrimp mixture onto each tortilla’s center. Roll tortillas tightly around the filling, tucking in the sides to prevent spills.
- Arrange in baking dish: Place each rolled enchilada seam-side down into a greased 9×13 inch baking dish, arranging them snugly.
- Add sauce: Pour the entire can of red enchilada sauce evenly over the rolled enchiladas to keep them moist during baking.
- Top with cheese: Sprinkle the remaining Monterey Jack and cheddar cheese evenly over the enchiladas for a delicious cheesy crust.
- Cover and bake: Cover the dish with foil to prevent cheese from burning. Bake in the preheated oven for 20 minutes.
- Finish baking: Remove the foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden brown.
- Rest: Let the enchiladas sit for 5 minutes outside the oven to set the filling for easier serving.
- Garnish and serve: Sprinkle chopped fresh cilantro over the top for color and fresh flavor. Serve hot with optional extra enchilada sauce, Mexican rice, or a green salad.
- Enjoy: Relish your creamy shrimp enchiladas with family and friends!
Notes
- Do not overcook shrimp; they cook quickly and should remain tender.
- Flour tortillas are preferred for their softness and flexibility in rolling.
- Adjust the level of chili powder to your taste preference for spiciness.
- Leftover enchiladas can be stored covered in the fridge for up to 2 days and reheated.
- For a gluten-free option, substitute flour tortillas with corn tortillas certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
