Why Make This Recipe
Shrimp Enchiladas with Cream Sauce is a delightful dish that combines the rich flavors of shrimp and spices wrapped in soft tortillas, all smothered in a creamy sauce. This meal is perfect for gatherings or a cozy dinner at home. The creamy texture, paired with the subtle heat from jalapeños and spices, makes every bite satisfying and delicious. Plus, it’s a great way to enjoy seafood in a fun and flavorful way!
How to Make Shrimp Enchiladas Cream Sauce
Ingredients
- 12-14 ounces large shrimp
- 1-2 tablespoons vegetable oil
- 1 small yellow onion, sliced thin
- 2 large jalapeños, seeded or not
- 2 medium tomatoes on the vine, diced
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon cumin
- Salt, to taste
- 4 soft taco flour tortillas
- 8 ounces Monterey Jack cheese, grated
Directions
- Heat the oven to 350°F. Grease a 9×9-inch baking dish.
- In a pan, sauté onions and jalapeños in vegetable oil over medium heat until softened.
- Add diced tomatoes and minced garlic, and cook until all the vegetables are done.
- In a bowl, mix heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour this mixture into the pan with the cooked vegetables and bring to a slow simmer over medium-low heat.
- Add the shrimp to the sauce and cook until they are just opaque on both sides. Remove the pan from heat.
- Divide half of the grated cheese among the tortillas. Spoon the shrimp mixture onto the tortillas, roll them tightly, and place them seam-down in the greased baking dish.
- Pour the remaining sauce over the enchiladas and top with the rest of the cheese.
- Bake for 15-18 minutes until the cheese is melted and bubbly.
How to Serve Shrimp Enchiladas Cream Sauce
Serve your Shrimp Enchiladas with Cream Sauce hot from the oven. They pair wonderfully with a side of fresh salsa, avocado slices, or a simple green salad. You can also sprinkle extra cheese or cilantro on top for added flavor.
How to Store Shrimp Enchiladas Cream Sauce
To store leftover Shrimp Enchiladas, let them cool completely, then cover them with plastic wrap or transfer them to an airtight container. They can be refrigerated for up to 3 days. When ready to eat, reheat them in the oven or microwave until heated through.
Tips to Make Shrimp Enchiladas Cream Sauce
- Choose fresh shrimp for the best flavor. Look for shrimp that are firm and have a mild scent.
- If you prefer a milder dish, you can reduce the number of jalapeños or remove the seeds.
- For an extra creamy texture, let the cheese melt fully before serving.
- You can adjust the spices to your preference. Add more cayenne for extra heat or skip it if you prefer a milder sauce.
Variation
For a different twist, try adding black beans or corn to the shrimp mixture before rolling the tortillas. You can also use different types of cheese like cheddar or pepper jack for a unique flavor.
FAQs
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw and drain them well before cooking.
Can I make this recipe ahead of time?
Yes, you can prepare the enchiladas and sauce ahead of time, then cover and refrigerate them until you’re ready to bake.
What can I serve with Shrimp Enchiladas?
These enchiladas taste great with a side of rice, beans, or a fresh salad. Pair with tortilla chips for a complete meal!
Shrimp Enchiladas with Cream Sauce
Ingredients
Main Ingredients
- 12-14 ounces large shrimp Fresh or thawed if using frozen
- 1-2 tablespoons vegetable oil For sautéing
- 1 small yellow onion, sliced thin
- 2 large jalapeños, seeded or not Adjust to taste
- 2 medium tomatoes on the vine, diced
- 1.5 cups heavy whipping cream
- 0.5 cup sour cream
- 2 cloves garlic, minced
- 0.25 teaspoon cayenne pepper Adjust for spice level
- 0.5 teaspoon chipotle chili powder
- 0.5 teaspoon cumin
- 4 pieces soft taco flour tortillas
- 8 ounces Monterey Jack cheese, grated
Instructions
Preparation
- Preheat the oven to 350°F and grease a 9x9-inch baking dish.
- In a pan, sauté onions and jalapeños in vegetable oil over medium heat until softened.
- Add diced tomatoes and minced garlic to the pan, cooking until all vegetables are done.
Making the Sauce
- In a bowl, mix heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt.
- Pour the cream mixture into the pan with the cooked vegetables and bring to a slow simmer over medium-low heat.
- Add the shrimp to the sauce and cook until they are just opaque on both sides. Remove the pan from heat.
Assembling the Enchiladas
- Divide half of the grated cheese among the tortillas.
- Spoon the shrimp mixture onto the tortillas, roll them tightly, and place them seam-down in the greased baking dish.
- Pour the remaining sauce over the enchiladas and top with the rest of the cheese.
Baking
- Bake the enchiladas for 15-18 minutes, until the cheese is melted and bubbly.