These Creamy Shrimp Enchiladas are an irresistible fusion of tender shrimp, melted cheese, and a luscious, velvety sauce—all wrapped in warm, soft tortillas and baked until bubbly. Ideal for any seafood enthusiast, this dish balances indulgence with just the right amount of spice, making it a dinner table favorite that feels both luxurious and homey. Whether you’re hosting guests or just craving something hearty and flavorful, this recipe hits all the right notes.
Why These Shrimp Enchiladas Will Win You Over
These enchiladas bring together everything you love in comfort food with the bold flair of Tex-Mex cooking. Here’s what makes them stand out:
- Luxurious Texture & Flavor: The creamy sauce is rich and velvety, blanketing the enchiladas with indulgent flavor in every bite.
- Simple, Approachable Steps: Even if you’re not a kitchen pro, this recipe is easy to follow and delivers stunning results.
- Bursting With Goodness: Juicy shrimp, sweet corn, savory aromatics, and gooey cheese create a flavor-packed filling.
- Make It Your Own: You can tweak the spice, add more veggies, or swap proteins—flexibility makes this dish work for any diet.
- Perfect for Gatherings: Serve this to guests or family and expect clean plates and rave reviews.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
- Large shrimp, peeled, deveined, and chopped
- Olive oil
- Onion, finely chopped
- Garlic, minced
- Chili powder
- Cumin
- Smoked paprika
- Salt and pepper
- Diced tomatoes (fresh or canned)
- Corn kernels (fresh, frozen, or canned)
For the creamy sauce:
- Unsalted butter
- All-purpose flour
- Chicken or vegetable broth
- Heavy cream or half-and-half
- Sour cream
- Shredded Monterey Jack cheese
- Garlic powder
- Onion powder
- Salt and pepper
For assembly:
- Flour tortillas (medium-sized)
- Additional shredded cheese for topping
- Fresh cilantro for garnish
How to Make Creamy Shrimp Enchiladas
1. Sauté the Shrimp and Vegetables
Begin by heating olive oil in a large skillet over medium heat. Add chopped onions and minced garlic, sautéing until fragrant and translucent, around 2–3 minutes. Toss in the shrimp along with chili powder, cumin, smoked paprika, salt, and pepper. Cook the shrimp for 3–4 minutes until they turn pink and opaque. Stir in the diced tomatoes and corn to create a flavorful, chunky mixture. Once heated through, remove the skillet from heat and set aside.
2. Prepare the Velvety Cream Sauce
In a medium saucepan, melt butter over medium heat. Add the flour and stir constantly for about a minute to create a roux, which will thicken your sauce. Slowly whisk in the broth, ensuring there are no lumps. Once it begins to simmer, cook for 2–3 minutes until it thickens. Lower the heat and stir in the heavy cream, sour cream, shredded cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until smooth and creamy.
3. Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Lay out the tortillas and spoon 2–3 tablespoons of the shrimp mixture into the center of each one. Roll tightly and place seam-side down in the prepared baking dish.
4. Add Sauce and Cheese
Pour the warm, creamy sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese generously over the top for a golden, melty finish.
5. Bake to Perfection
Place the dish uncovered in the oven and bake for 20–25 minutes, or until the cheese is bubbly and golden brown. The sauce should be bubbling slightly at the edges.
6. Garnish and Serve
Top with freshly chopped cilantro and serve hot. Pair with a refreshing salad, rice, or guacamole for a complete meal.
Recipe Timing & Yield
- Servings: 4–6
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Flavorful Variations to Try
Add a Kick: Mix diced jalapeños into the shrimp filling or add a pinch of cayenne to the sauce for added spice.
Low-Carb Option: Swap out flour tortillas for low-carb alternatives or turn this into a casserole by layering the components.
Different Proteins: Don’t have shrimp? Substitute with cooked chicken or crab. A mix of seafood also works beautifully.
Meat-Free Twist: Replace the shrimp with roasted zucchini, corn, and black beans for a vegetarian-friendly meal.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in a preheated oven at 350°F (175°C) until hot, or microwave individual portions for 1–2 minutes.
Freeze: Assemble the enchiladas (without the sauce), wrap them well, and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, add sauce, and bake as usual.
Creamy Shrimp Enchiladas
Ingredients
- 1 lb large shrimp, peeled, deveined, and chopped
- 1 tbsp olive oil
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1/2 cup diced tomatoes canned or fresh
- 1/2 cup corn kernels fresh, canned, or frozen
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 8–10 medium flour tortillas
- 1 cup Monterey Jack or cheddar cheese for topping
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking until softened, about 2–3 minutes.
- Add the chopped shrimp, chili powder, cumin, smoked paprika, salt, and pepper. Sauté until shrimp turn pink and opaque, about 3–4 minutes.
- Stir in the diced tomatoes and corn. Remove the mixture from heat and set aside.
- In a saucepan, melt butter and stir in flour to form a roux. Cook for 1 minute.
- Slowly whisk in broth and bring to a simmer until thickened. Stir in cream, 1 cup cheese, sour cream, garlic powder, onion powder, salt, and pepper. Simmer until smooth.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spoon 2–3 tablespoons of shrimp mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the cream sauce over the enchiladas and spread evenly. Sprinkle remaining cheese on top.
- Bake uncovered for 20–25 minutes until the sauce is bubbling and the top is golden brown.
- Garnish with chopped cilantro and serve warm with sides like salad, rice, or guacamole.
Notes
Nutrition
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just be sure to thaw them fully and pat them dry before cooking.
What tortillas work best?
Medium-sized flour tortillas are ideal for this recipe as they maintain their structure and soak up the sauce without falling apart.
Can I prepare it ahead of time?
Absolutely. You can assemble the enchiladas up to a day in advance. Refrigerate them and add the sauce just before baking.
How do I keep tortillas from getting soggy?
Warm them slightly before filling, and avoid overloading them with sauce before baking.
What sides pair well with shrimp enchiladas?
These go beautifully with Spanish rice, black beans, a crisp green salad, or guacamole and chips.
Can I make this recipe dairy-free?
Yes! Use plant-based substitutes for the cream, sour cream, and cheese to create a delicious dairy-free version.
My sauce is too runny—what should I do?
Simmer the sauce a bit longer to reduce it, or stir in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken it.
Will corn tortillas work?
They can, but they tend to be more delicate. Briefly warming them before assembly helps prevent cracking.
Should I chop the shrimp?
Yes, chopping them into bite-sized pieces ensures even distribution in every bite.
Can I put cheese inside the enchiladas too?
Definitely! Mixing some shredded cheese into the filling adds extra creaminess and flavor.
Final Thoughts
These Creamy Shrimp Enchiladas are pure comfort food with a sophisticated twist. The creamy, cheesy filling combined with seasoned shrimp and a rich homemade sauce makes each bite deeply satisfying. Whether you’re cooking for your family or impressing guests, this dish offers crowd-pleasing flavor and elegant presentation. With plenty of customization options and easy steps, it’s sure to become a staple in your recipe rotation. Try it once and see why it earns rave reviews every time.
This is so easy to make and my husband loves it.
Good but left out the corn. Seems unnecessary.