Creamy Shrimp Enchiladas : Comfort Seafood Dish

If you’re craving comfort food with a splash of coastal flair, these creamy shrimp enchiladas are your answer. Imagine tender shrimp sautéed with garlic, onions, and bell peppers, rolled up in warm tortillas and smothered in a rich, cheesy cream sauce. Baked until golden and bubbly, this dish is the perfect blend of Tex-Mex comfort and seafood indulgence.

Inspired by the bold flavors of the Southwest, this recipe reimagines traditional enchiladas with a seafood twist—making it perfect for both weeknight dinners and festive gatherings.

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Ingredients

For the filling:

• 1 tablespoon olive oil
• 1 pound raw shrimp, peeled and deveined (chopped if large)
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro (optional)

For the cream sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne (optional)
• 1/2 cup sour cream
• 1/2 cup shredded cheddar or pepper jack cheese

Assembly:

• 6–8 medium flour tortillas
• Extra cheese for topping
• Cilantro, scallions, or avocado for garnish (optional)

Instructions

1. Prepare the Filling

In a skillet over medium heat, sauté onion and bell pepper in olive oil until soft (about 4 minutes). Add garlic and shrimp. Season with salt, pepper, and cumin. Cook until shrimp turn pink (2–3 minutes). Remove from heat and stir in cheese and cilantro.

2. Make the Cream Sauce

In a saucepan, melt butter and whisk in flour to form a roux. Slowly add broth while whisking to avoid lumps. Stir in cream, garlic powder, chili powder, cayenne, and sour cream. Once thickened, add cheese and stir until smooth.

3. Assemble the Enchiladas

Preheat oven to 375°F (190°C). Spread a small amount of sauce in a 9×13-inch baking dish. Fill each tortilla with shrimp mixture, roll tightly, and place seam-side down in the dish. Pour remaining sauce over the top and sprinkle with extra cheese.

4. Bake and Serve

Bake uncovered for 25–30 minutes or until bubbling and lightly golden. Let rest 5 minutes before serving. Garnish with cilantro, scallions, or avocado slices.

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Nutrition (per serving, approx.)

Calories: 480 kcal
Protein: 30 g
Fat: 30 g
Carbohydrates: 20 g
Sodium: 560 mg

Tips for Success

• Use pre-cooked shrimp to cut prep time.
• Add jalapeños to the filling for extra heat.
• Don’t overfill the tortillas—they should roll easily.

Serving Suggestions

Serve with Mexican rice, black beans, or a simple green salad. A citrusy margarita or lime-infused sparkling water makes the perfect pairing.

Cultural Insight: A Seafood Spin on Tex-Mex Classics

These enchiladas blend Tex-Mex staples like tortillas, cheese, and chili-seasoned sauces with the delicacy of shrimp—bringing a refreshing update to a cherished tradition.

Variations

• Substitute shrimp with crab, lobster, or scallops.
• Add sautéed spinach or mushrooms to the filling.
• Try corn tortillas for a more authentic texture.

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FAQ

Can I make this ahead of time?
Yes! Assemble the enchiladas a day in advance, cover, and refrigerate. Bake just before serving.

Can I freeze creamy shrimp enchiladas?
Yes, freeze assembled (unbaked) enchiladas for up to 3 months. Thaw overnight in the fridge before baking.

What cheese is best for enchiladas?
Monterey Jack and cheddar melt beautifully, but feel free to mix in pepper jack for a spicy kick.

External Links

How to Clean and Devein Shrimp
Best Cheese for Melting
Authentic Tex-Mex History
Make-Ahead Freezer Meals

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