Description
Mexican shrimp enchiladas wrap tender shrimp in warm tortillas and smother them in cheesy, saucy goodness. This comforting classic feels special while still being family-friendly.
Ingredients
Scale
Main Ingredients:
- 1 pound medium shrimp
- 8 small flour tortillas
- 1 cup shredded Monterey Jack cheese
Sauce and Seasoning Ingredients:
- 1 ½ cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ cup sour cream
- 1 (4-ounce) can diced green chiles
Spices and Oils:
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Toss 1 pound medium shrimp with 1 tablespoon olive oil, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper. Ensure each shrimp is thoroughly coated.
- Heat a large skillet over medium heat. Sauté seasoned shrimp for 2-3 minutes per side until they turn pink and become fully cooked. Remove shrimp from the skillet and set aside.
- In the same skillet, melt 2 tablespoons butter over medium heat. Sprinkle 2 tablespoons all-purpose flour and whisk into a smooth paste.
- Gradually pour 1½ cups chicken broth into the roux, whisking continuously to prevent lumps. Simmer until the mixture slightly thickens.
- Stir ½ cup sour cream, ½ cup shredded Monterey Jack cheese, and 1 (4-ounce) can diced green chiles into the sauce. Mix until cheese melts completely.
- Spread a thin layer of sauce on the bottom of a baking dish. This prevents tortillas from sticking.
- Fill 8 small flour tortillas with cooked shrimp and a sprinkle of remaining cheese. Roll each tortilla tightly and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas, ensuring complete coverage. Sprinkle the rest of the cheese on top.
- Bake at 350°F for 20-25 minutes until the cheese turns golden and sauce bubbles around the edges.
- Allow enchiladas to rest for 5 minutes before serving. Garnish with fresh cilantro or sliced avocado if desired.
Notes
- Room temperature cream cheese blends smoother into the filling and helps prevent lumps.
- Drain shrimp completely after cooking to keep enchiladas from becoming watery.
- Warm tortillas briefly before rolling to prevent cracking and make them more pliable.
- Choose medium or large shrimp for the best texture and easiest eating experience in the enchiladas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 441 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 130 mg