Shrimp Enchiladas Cream Sauce

Creamy shrimp enchiladas are my go-to dish for cozy get-togethers, especially when I want something a little indulgent and full of flavor. This recipe wraps tender shrimp in pillowy tortillas, all smothered in a lush sauce with a touch of heat. It is a favorite for seafood lovers and fans of Tex-Mex comfort food.

My family asks for these enchiladas whenever we have shrimp on hand. The first time I made them, there were no leftovers and everyone insisted I write down the recipe on the spot.

Ingredients

• Large shrimp: The star of the show. Look for wild-caught if possible for sweeter flavor
• Vegetable oil: For sautéing. Use a neutral oil to avoid overpowering other flavors
• Yellow onion: Adds sweetness. Sliced thin so it melts into the sauce
• Jalapeños: Bring heat and fresh crunch. Seed them if you prefer mild
• Tomatoes: Provide juiciness and a bright balance. Good quality ripe tomatoes will make the sauce sing
• Heavy whipping cream: Essential for the rich velvety base. Use heavy cream not half and half
• Sour cream: Gives tang and creamy body. Try to use full-fat for best texture
• Garlic: Fresh and aromatic. Mince finely for even flavor
• Cayenne pepper: Adds gentle heat. Adjust to your spice preference
• Chipotle chili powder: Smoky warmth. Spanish or Mexican varieties offer different depths
• Cumin: Earthy warmth and authentic enchilada flavor. Toast ground cumin for deeper taste if you can
• Salt: Brings the flavors together. Taste and adjust as you go
• Soft taco flour tortillas: Pillowy wraps for the filling. Choose fresh-soft tortillas that bend without cracking
• Monterrey Jack cheese: Melty goodness. Look for blocks to grate fresh for best results

Instructions

Prep the Oven and Dish:

Heat your oven to 350 degrees Fahrenheit and grease a nine inch square baking dish thoroughly. This prevents sticking and makes cleanup a breeze

Sauté Aromatics:

Heat vegetable oil in a large skillet over medium heat. Add sliced onion and jalapeños. Stir gently and cook until the onions turn translucent and the jalapeños have softened, about seven minutes. The slow cooking lets sweetness develop which gives the sauce body

Add Tomatoes and Garlic:

Fold in the diced tomatoes and minced garlic. Keep stirring. Cook until the tomatoes break down and the garlic is fragrant, about three minutes. This step builds the backbone of the sauce

Create Creamy Sauce:

In a bowl, mix together heavy whipping cream, sour cream, cayenne pepper, chipotle chili powder, cumin and salt. Whisk until smooth. Pour this mixture over the sautéed vegetables in the pan and bring everything to a slow simmer over medium low heat. The sauce will thicken slightly and the flavors meld in these few minutes. Do not boil or the dairy could break

Cook the Shrimp:

Add the peeled and deveined shrimp directly into the pan with the creamy sauce. Flip gently after a minute or so. Watch for the shrimp to turn opaque on each side which usually takes three to four minutes. Too much heat will toughen shrimp so stay close

Fill and Roll Enchiladas:

Using tongs, remove the shrimp and vegetables from the sauce letting excess drip off. Place about half of the grated Monterrey Jack cheese evenly among the flour tortillas. Spoon shrimp and vegetable mixture on top. Roll them tightly and place seam side down in your prepared baking dish

Assemble and Bake:

Pour the remaining creamy sauce over the filled tortillas, making sure each enchilada is well coated. Sprinkle the rest of the cheese over the top. Bake on the center rack for fifteen to eighteen minutes until the cheese is fully melted and bubbling along the edges. The tops should have golden spots and the smell will fill your kitchen

What makes this dish truly special to me is the way the cream sauce comes together. I always use the sharpest Monterrey Jack I can find which melts so beautifully that family still talks about it days later. The first time I served this at a family movie night even my pickiest eater asked for seconds.

Storage Tips

Let the enchiladas cool completely before storing in an airtight container in the fridge. They will last up to three days. Reheat gently in the oven covered with foil to keep the sauce creamy. For longer storage these enchiladas freeze surprisingly well. Prepare up to the baking step, wrap tightly and freeze. Thaw overnight before baking as directed.

Ingredient Substitutions

You can swap Monterey Jack for pepper jack if you want more punch. If tomatoes are not in season try using drained canned tomatoes. Do not skip the sour cream as it gives the sauce its necessary tang. You can also use cooked chopped chicken for shrimp if allergies are a concern.

Serving Suggestions

Garnish with extra jalapeño slices or chopped cilantro for a fresh finish. A simple green salad or black beans on the side balances out the richness. Sometimes I top with thinly sliced green onions for a bit more crunch and color.

Cultural Context

This is a Tex-Mex favorite inspired by both coastal flavors and comforting casseroles. It is ideal for gatherings or holidays when you want a bit of both worlds. Shrimp enchiladas are a beloved regional twist on classic enchiladas often made with red or green sauce.

Seasonal Adaptations

In summer use peak season tomatoes and fresh herbs. In winter add some sautéed spinach for a touch of green. If you like more zest add a bit of lime juice to the sauce before baking.

Success Stories

I have whipped these up for birthday dinners and even beach picnics. The make ahead factor is a real lifesaver. Everyone from my seafood loving aunt to my cheese obsessed cousin always leaves satisfied.

Freezer Meal Conversion

Prepare enchiladas up to the final bake step. Wrap the dish in plastic and foil then freeze for up to two months. When ready to eat, thaw in the fridge overnight and bake as instructed. Add fresh cheese on top for a bubbly finish.

These shrimp enchiladas are always a hit at our table. Enjoy their cheesy, creamy comfort—perfect for any special meal or weeknight dinner.

Recipe FAQs

→ How do I prevent the tortillas from becoming soggy?

Ensure you don't overfill with sauce before baking, and bake uncovered to let excess moisture evaporate for a better texture.

→ Can I use a different cheese instead of Monterrey Jack?

Yes, mozzarella or a Mexican cheese blend can be used for similar melt and flavor results.

→ How spicy is this dish?

The dish has a mild to moderate heat, but you can adjust spice levels by adding or omitting jalapeños and chipotle.

→ Is it possible to substitute the shrimp?

Chicken or sautéed mushrooms can be used instead of shrimp for different protein options.

→ What sides pair well with these enchiladas?

Mexican rice, black beans, or a crisp green salad make great accompaniments to balance flavors.