Shrimp Enchiladas ~ Filled with tender, flavorful shrimp then topped with a delicious homemade creamy sauce. You will Love this Quick, Easy Weeknight Meal!
Today’s the day! I’m sharing my favorite recipe with you all. Are you excited? You should be! Do you go through stages where you have a favorite recipe, then you get tired of eating it because that’s all you’ve made for the last month?
MY LATEST VIDEOSThat’s totally me, but I’ve yet to grow tired of this particular recipe. I created it one weekend when my girlfriend, Jessica was coming over. We love Mexican food, especially enchiladas. Since I’ve become OBSESSED (sorry to yell at you, but it’s true) with any and all types of seafood, I knew her and I would love this recipe.
What I didn’t realize was how much we’d love it. She loved it so much, she emailed me the following week asking me for the recipe. I told her I just scribbled scratched down the ingredients and directions, but I hadn’t gotten around to actually making it for the blog. She then tells me that I need to make it again, photograph it and put it on the blog ASAP. That’s what I’m doing today.
You guys I cannot tell you how good these shrimp enchiladas are. I think the homemade sauce put this recipe over the top. The shrimps are lightly seasoned, then cooked until almost cooked through. Then you assemble everything and bake it for roughly 20 minutes. So good!!
The ingredient list looks a little long, I know. But I promise every ingredient there is a must. I actually was putting some shredded cheese into the sauce mixture a while back, but Jessica told me that was an extra step that didn’t need to be there, so we took it out. Also I have to strongly advise you to use raw shrimp. The reason being is you don’t want your shrimp to have to much moisture. And for some reason the pre-cooked shrimp has a ton of extra moisture and it will make the enchiladas soggy. Who wants soggy enchiladas. Not me. So make sure to get the raw, deveined shrimp ok.
These enchiladas are great for company or a special occasion. Or you can be like me and just love them, so you make them at least once a week. I know, I know my poor family, but they are to good to not to make.
Next time you’re craving some good old enchiladas and shrimp, think of this recipe. You’ll be happy you made it. Enjoy!
More enchilada recipes from the blog
Shrimp Enchiladas
Ingredients
Shrimp mixture:
- 2-3 tablespoon butter
- ½ cup red and green bell pepper finely chopped
- ½ cup onion finely diced
- 2 cloves garlic minced
- 1- pound shrimp peeled and deveined, chopped into pieces
- ¼ cup cilantro chopped
- ½ tsp salt
- ½ tsp cumin
- 1 tsp chili powder
- 8 9 inch flour or corn tortillas
Cream Sauce:
- 2 tablespoon butter
- 2 tablespoon flour
- 1 1/2 cup chicken broth
- ¾ - 1 cup sour cream
- ½ tsp garlic powder
- ½ cup diced canned chilies
- salt and pepper to taste
- ¼ cup green enchilada sauce or salsa Verde sauce
- 2 cups Monterey Jack cheese
- garnish: sour cream cilantro, jalapenos, and limes
Instructions
- Preheat oven to 350° F. Spray a 9x13 baking dish with non-stick cooking spray; set aside.
- Shrimp mixture: Using a large skillet melt butter. Sauté the bell peppers and onions until lightly softened, about 3-5 minutes. Add the garlic and cook additional 30 seconds.
- Add shrimp and cook 2-3 minutes, or until shrimp starts to turn pink. (You don’t want to overcook the shrimp. Remember it will cook more in the oven). Remove from heat and add in cilantro, salt, cumin and chili powder. Stir and set aside.
- Cream Sauce: In a large skillet melt butter over medium high heat. Add flour and cook 1-2 minutes. Slowly whisk in the chicken broth (1/2 cup at a time). Continue to cook, stirring constantly, about 3-5 minutes until thickened.
- Lower heat, stir in the sour cream, garlic powder, chilies, and enchilada sauce. Add salt and pepper to taste. Add 1 cup of sauce to shrimp mixture, stir to combine.
- Assemble enchiladas: Add 1/3 cup shrimp mixture to a flour tortilla, roll tightly and place seam side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining sauce over the rolled tortillas. Sprinkle the cheese over enchiladas.
- Bake 20 -30 minutes.
- Serve immediately, garnish and enjoy!!
Nutrition
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Hi Julie, love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Prawns & Shrimp. You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which is probably some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole
Julie I just have to tell you how much I love this recipe. I made it last night. I didn’t have any shrimp in the freezer though and didn’t want to run to the store so I used shredded chicken instead. It was still wonderful. Next time I’ll make it with the shrimp so I can compare. Either way it’s going in the meal plan. Thanks for sharing it.
Kris I’m so happy to hear that you loved this recipe. This is my families favorite recipe too. We eat it almost every week. Let me know how much you love it with shrimp. 🙂 Now I need to try this with chicken. Happy cookin!
Hi Ann! Sorry we were having some technical difficulties everything should be resolved!