Shrimp enchiladas have always been one of those “wow” dinners at my house. The first time I made them, I actually threw them together on a whim because shrimp was on sale and I had tortillas in the fridge. By the end of the night, my family was scraping the dish clean. That’s when I knew these needed to be a regular recipe.
What makes them special is how the sweetness of shrimp pairs so beautifully with the creamy, slightly tangy sauce. It feels like restaurant food, but you can pull it off at home without stressing out. I often make these on weeknights when I want something cozy but not fussy, and they always come through when I have friends over for dinner.
Ingredients and My Tips for Each One
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Butter & Flour – The classic start of any cream sauce. Don’t rush this step. I cook mine until it smells just a little nutty before adding broth.
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Chicken Broth – Go for low sodium if you can. That way, you control how salty the sauce turns out.
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Sour Cream – I’ve tested with both light and full-fat. Full-fat really does make a silkier sauce. Let it come to room temp so it blends smoothly.
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Green Chiles – I love the fire-roasted kind. They add a gentle kick and smokiness without overpowering.
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Cheese – Monterey Jack melts like a dream, but if you like a bit of fire, Pepper Jack is the way to go.
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Onion, Garlic & Jalapeño – Fresh garlic is worth it here. I sometimes roast my jalapeño first for a smokier flavor.
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Mushrooms – Optional, but they bulk up the filling nicely. I usually add cremini because they have more flavor.
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Shrimp – Raw shrimp is best. I like buying shell-on, deveining them at home, and then giving the shells a quick boil to make shrimp stock (sometimes I sneak a splash into the sauce).
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Tortillas – Flour tortillas are easier to work with, but if you’re team corn, warm them up first so they don’t tear when rolling.
Tips That Make a Big Difference
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Don’t Skip the Boil on the Sauce – This is one of the most common mistakes. If the sauce doesn’t bubble, it won’t thicken. I always test it with the back of a spoon — if it coats nicely, it’s ready.
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Shrimp Size Matters – Medium or large shrimp work best. I avoid tiny shrimp since they get lost in the filling.
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Flavor Boost – A tiny squeeze of lime juice right over the finished enchiladas before serving brightens everything up.
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Seafood Mix – Sometimes I sneak in crab meat or a few scallops when I want to stretch the dish for more guests. It makes the filling taste extra luxurious.
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Tortillas – If you use corn, quickly pan-fry each one in a little oil. It keeps them pliable and stops them from breaking.
Make-Ahead and Storage
When I know I’ve got a busy evening ahead, I prep these in the morning. I’ll roll the tortillas with the filling, tuck them in a casserole dish, and refrigerate. The sauce stays separate in a container. Later, I just pour it over, sprinkle cheese, and bake.
Leftovers keep well in the fridge for up to four days, but I don’t recommend freezing because the sauce separates. If you know you’ll want extra, just double the filling and keep half aside for tacos or quesadillas later in the week.
Serving Suggestions
Whenever I serve shrimp enchiladas, I like to turn dinner into a bit of a Tex-Mex night. I’ll make a big bowl of Mexican rice, some refried beans, and usually a tray of roasted peppers. If corn is in season, I’ll grill some and turn it into a quick street corn salad.
On the table, I always set out little bowls of salsa verde, guacamole, sour cream, and fresh lime wedges. Everyone can customize their plate, and it makes dinner feel more festive.
If I have guests, I’ll shake up a pitcher of margaritas or just serve sparkling lime water with plenty of ice. These enchiladas are rich, so a crisp drink balances them out perfectly.
Common Questions I Get About Shrimp Enchiladas
Can I use precooked shrimp?
You can, but I don’t recommend it. Precooked shrimp tend to get rubbery and lose their sweetness. Raw shrimp cooks so quickly inside the filling that it’s worth starting fresh.
Corn or flour tortillas?
I usually stick with flour for ease, but if I have a bag of good corn tortillas on hand, I’ll use those. Just warm them so they roll without tearing.
How spicy are these?
They’re very family-friendly as written. If I want more heat, I add extra jalapeños or use Pepper Jack cheese.
Creamy Shrimp Enchiladas
When tender shrimp, sautéed vegetables, and melted cheese are wrapped in warm tortillas and topped with a luscious cream sauce—you know you’re in for comfort food at its best. These creamy shrimp enchiladas are a little decadent, a little zesty, and completely irresistible. Perfect for a special dinner at home or when you’re craving restaurant-style Mexican flavors made fresh in your own kitchen.
Ingredients
For the Cream Sauce:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (7 oz) can diced green chiles
- 1 cup Monterey Jack cheese, shredded
For the Filling:
- 2 tbsp unsalted butter
- 1 cup yellow onion, chopped
- 1 jalapeño, seeded and finely chopped
- 4 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 lb raw shrimp, peeled, deveined, and cut into ¾-inch pieces
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp chili powder
- ½ cup fresh cilantro, chopped
For Assembly:
- 8 flour tortillas (8-inch)
- 1 ½ cups Monterey Jack cheese, shredded
Optional Garnish:
- Fresh cilantro, chopped
Instructions
- Make the Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly, to remove the raw flour taste. Slowly whisk in the broth and cook until the mixture thickens and comes to a gentle boil. Remove from heat and let cool slightly before stirring in sour cream, green chiles, and Monterey Jack cheese. Mix until smooth and creamy. Set aside.
- Prepare the Filling: Heat butter in a large skillet over medium heat. Add onion, jalapeño, and garlic, and cook until softened, about 2 minutes. Stir in mushrooms and cook until tender, 5–8 minutes. Add shrimp and cook just until they begin to turn pink, 2–3 minutes. Remove from heat and season with salt, pepper, cumin, chili powder, and fresh cilantro. Stir in 1 cup of the prepared sauce.
- Assemble the Enchiladas: Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Place a tortilla on a flat surface and spoon ⅓–½ cup of filling down the center. Roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas and filling.
- Pour the cream sauce evenly over the enchiladas and sprinkle with 1 ½ cups cheese. Cover and bake for 30 minutes, or until bubbly and golden around the edges.
- Let rest for 10 minutes before serving. Garnish with fresh cilantro if desired.
Notes
- For extra spice, use pepper jack cheese or add extra jalapeños to the sauce.
- Swap shrimp with scallops, crab, or a seafood combo for a twist.
- Flour tortillas hold up well to baking, but you can use corn tortillas for a more traditional flavor.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 988Total Fat 56gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 20gCholesterol 280mgSodium 2690mgCarbohydrates 76gFiber 6gSugar 8gProtein 47g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Shrimp enchiladas are one of those recipes that look impressive but don’t actually take much time to pull off. That’s why I keep them in my back pocket for both busy nights and special dinners. They’re creamy, comforting, and always a hit around the table.
Every time I make them, I’m reminded that good food doesn’t need to be complicated — just thoughtful, fresh, and shared with people you love.
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