These creamy shrimp enchiladas are filled with juicy shrimp, sautéed vegetables, and a blend of cheeses, all wrapped in soft tortillas and topped with a luscious, homemade cream sauce. It's a crowd-pleasing Tex-Mex dish that’s perfect for any weeknight dinner or special gathering.
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
To make it spicier, add diced jalapeños to the filling. You can also substitute the shrimp with cooked chicken or black beans for a variation.