CREAMY SHRIMP ENCHILADAS
These Creamy Shrimp Enchiladas are a delicious and easy twist on a classic Mexican dish. Succulent shrimp are combined with a creamy, cheesy filling and wrapped in tortillas, then smothered in a creamy enchilada sauce and baked to bubbly perfection.
Ingredients
- 1 pound shrimp, peeled, deveined, and chopped
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon butter
- 8 ounces cream cheese, softened
- ½ cup shredded Monterey Jack cheese (or a Mexican blend)
- ¼ cup chopped cilantro
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 (4 ounce) can diced green chilies
- 1 cup shredded Monterey Jack cheese (or a Mexican blend)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper to taste
- 10 (6-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese (or a Mexican blend), for topping
Instructions
- Prepare the filling: In a large skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant. Add the chopped shrimp and cook until pink and just cooked through, about 2-3 minutes. Be careful not to overcook. Remove from heat.
- Combine filling ingredients: In a large bowl, combine the cooked shrimp mixture, softened cream cheese, shredded cheese, cilantro, chili powder, cumin, salt, and pepper. Mix well.
- Make the enchilada sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Add the green chilies, shredded cheese, chili powder, cumin, salt, and pepper. Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 5 minutes.
- Assemble the enchiladas: Preheat oven to 375°F (190°C). Pour about ½ cup of the enchilada sauce into the bottom of a 9x13 inch baking dish. Spoon about 2-3 tablespoons of the shrimp filling into each tortilla. Roll up tightly and place seam down in the baking dish.
- Top and bake: Pour the remaining enchilada sauce over the enchiladas, ensuring they are all covered. Sprinkle with the remaining shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve: Let the enchiladas cool slightly before serving.
Notes
- Shrimp: Use fresh or frozen shrimp. If using frozen shrimp, thaw completely before cooking.
- Cheese: You can use other cheeses that melt well, such as Monterey Jack or a Mexican blend.
- Spice Level: Adjust the amount of chili powder and cumin to your liking. You can also add a pinch of cayenne pepper or some chopped jalapeños to the sauce for extra heat.
- Tortillas: Use small (6-inch) flour tortillas for enchiladas. You can also use corn tortillas, but they may be more prone to tearing.
- Make-Ahead: You can assemble the enchiladas ahead of time and refrigerate them until ready to bake. Add a few extra minutes to the baking time if baking from cold.