Description
Mexican shrimp enchiladas make dinner a total game-changer for your family’s weeknight menu. Cheesy, spicy, and packed with zesty flavors, these enchiladas deliver comfort straight from your kitchen to the table.
Ingredients
Scale
Main Ingredients:
- 1 lb large shrimp
- 6 large flour tortillas
- 1 cup shredded Monterey Jack or pepper jack cheese
Supporting Ingredients:
- 4 oz cream cheese
- ½ cup sour cream
- ¼ cup milk or half-and-half
Seasonings and Aromatics:
- 1 tablespoon olive oil or butter
- 1 clove garlic
- 1 teaspoon paprika or taco seasoning
- ¼ cup chopped green onions
- Salt and pepper to taste
Instructions
- Warm 1 tablespoon olive oil in a large skillet over medium heat at 350°F. Add 1 lb peeled shrimp, 1 minced garlic clove, 1 teaspoon paprika, salt, and pepper.
- Sauté shrimp for exactly 2-3 minutes until they turn completely pink and opaque. Chop the cooked shrimp into small bite-sized pieces.
- Grab a mixing bowl and whisk 4 oz softened cream cheese, ½ cup sour cream, and ¼ cup milk until smooth and creamy.
- Fold ½ cup shredded Monterey Jack cheese and chopped green onions into the creamy mixture. Stir in the chopped shrimp until thoroughly combined.
- Gently warm 6 flour tortillas to make them flexible. Measure ⅓ to ½ cup of shrimp filling into the center of each tortilla.
- Roll each tortilla tightly, tucking in the sides to prevent filling from escaping. Place them seam-side down in a greased 9×13-inch baking dish.
- Pour any remaining sauce over the rolled enchiladas. Sprinkle the remaining ½ cup cheese on top, covering the entire surface.
- Cover the baking dish loosely with aluminum foil. Bake at 350°F for exactly 20 minutes.
- Remove the foil and continue baking for 5-10 more minutes until the cheese bubbles and turns light golden brown.
- Garnish with extra green onions, fresh cilantro, diced jalapeños, or lime wedges. Serve immediately while hot and fresh.
Notes
- Swap out cream cheese for Greek yogurt to make the filling lighter and add more protein.
- Corn tortillas work best when heated briefly on a skillet to prevent cracking during rolling.
- For a spicier version, add diced jalapeños or a dash of cayenne pepper to the shrimp filling.
- Storage tip: These enchiladas keep well in the refrigerator for 3-4 days and reheat beautifully in the oven to maintain their crisp edges.
- Prep Time: 15 minutes
- Cook Time: 33-38 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 25 g
- Cholesterol: 145 mg