These Shrimp Enchiladas are packed with flavor and are sure to be a hit. The combination of tender sautéed shrimp, onion, garlic, green chilies, sour cream and spices all wrapped in a warm tortilla is simply delicious! Topped with melted cheese these enchiladas will leave your guests asking for more.
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❤️ Why I love this recipe
- I just adore this recipe because it is fast, easy and packed full of flavor!
- The combination of the shrimp with the garlic, chilies and spices make this a truly unique dish.
- Plus the fact that you can quickly whip up these enchiladas in about an hour makes them even more appealing!
One of the best things about these creamy shrimp enchiladas is that it's a great way to breathe some new life into your regular meal rotation, and it's so delicious that the whole family will love it. We believe this is the best shrimp enchilada recipe we've ever tasted!
🛒 Ingredients
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Note: The full list of this white seafood enchilada recipe ingredients with their amounts and options are listed in the recipe card below.
Shrimp Mixture
- butter
- red and green bell pepper
- onion
- garlic
- shrimp
- cilantro
- salt
- cumin
- chili powder
- 9-inch flour or corn tortillas
White Sauce
- butter
- flour
- chicken broth
- sour cream
- garlic powder
- diced canned chilies
- salt and pepper to taste
- green enchilada sauce or salsa Verde saucehttps://amzn.to/3HsNOml
- Monterey Jack cheese
- sour cream
- cilantro
- jalapenos
- limes
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Using a large skillet melt butter.
- Sauté the bell peppers and onions until lightly softened, about 3-5 minutes. Add the garlic and cook additional 30 seconds.
- Add shrimp and cook 2-3 minutes, or until shrimp starts to turn pink.
- Remove from heat and add in cilantro, salt, cumin and chili powder. Stir and set aside.
- In a large skillet melt butter over medium high heat.
- Add flour and cook 1-2 minutes. Slowly whisk in the chicken broth (½ cup at a time). Continue to cook, stirring constantly, about 3-5 minutes until thickened.
- Lower heat, stir in the sour cream, garlic powder, chilies, and enchilada sauce.
- Add salt and pepper to taste.
- Add 1 cup of sauce to shrimp mixture, stir to combine
- Add ⅓ cup shrimp mixture to a flour tortilla.
- Roll tightly and place seam side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining sauce over the rolled tortillas.
- Sprinkle the cheese over enchiladas.
- Bake 20 -30 minutes.
- Garnish with your choice of cilantro, jalapeno slices and lime.
- Serve immediately, garnish and enjoy!
🔪 Equipment
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You’ll need the following items to make this seafood enchilada recipe successfully.
- large skillet
- casserole dish
- whisk
- liquid measuring cup
- dry measuring cup
- measuring spoons
🤔 FAQs
These are the questions we are most frequently asked about making Shrimp Enchiladas.
White enchilada sauce is usually made with butter, flour, chicken broth, sour cream and spices.
To keep the bottom from getting soggy, don't put any sauce on the bottom of your baking dish.
To keep flour tortillas from being soggy, you will need to use less sauce instead of covering your tortillas completely, you can just pour a small amount of sauce over the top of them. That will kept some of the tortillas crispy.
I like to use flour tortillas however you can use any type that you prefer.
👩🏻🍳 Tips
- Be careful that you don't over cook your shrimp, you want to cook them until they are just pink.
- For added flavor, you can add some of your favorite Mexican spices to the shrimp mixture such as cayenne pepper, and oregano.
- Make sure that you are whisking the roux well and brown it slightly before you add the chicken broth. Browning it will cook off the raw flour taste.
- I recommend using a ceramic or glass casserole dish, a metal dish could burn your tortillas.
- If you prefer soft tortillas on the bottom, you can a small amount of the sauce to the bottom of the casserole dish before you add the rolled enchiladas.
- You can easily control the heat of this casserole by the type of green chilies that you use.
📚 Variations
- For a spicy version, add your favorite hot sauce to the cream sauce
- Serve with your favorite Mexican sides such as Mexican rice, black beans and guacamole
- You can also use chicken in place of shrimp for this recipe.
- Substitute Monterey Jack cheese with queso fresco or mexican blend cheese.
- If you want more heat in your enchiladas, you can add some diced jalapenos to the shrimp mixture when you are sauteing it.
🥫 Storage
Storage - Store leftovers in an airtight container in the fridge for up to 2 - 3 days.
Freezing - You can freeze the cooked enchiladas for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating - To reheat, preheat oven to 350°F. Then, place enchiladas on a baking sheet and cover with aluminum foil. Bake for 15-20 minutes or until heated through. Alternatively, you can also use the microwave to reheat individual portions.
📗 Related Recipes
- If you are a fan of spicy shrimp recipes you may also enjoy this Spicy Shrimp Creole. It's so easy to make, yet packs a flavorful punch that your entire family will enjoy.
- Are you in the mood for something different for dinner? This Bang Bang Dynamite Shrimp is spice, tender and always a crowd pleaser. It's a great meal to make when you want an appetizer or a meal.
- Love shrimp but not a fan of spicy foods. Then this Creamy Garlic Shrimp Pasta is for you. It's a light yet delicious meal that's perfect for busy weeknights.
🍽 Serve with
- I love to pair a hearty meal like this one with a fresh vegetable side. This Lemon Garlic Asparagus a simple and tangy side dish that's perfect for vegetable lovers.
- My favorite thing about this Parmesan Roasted Broccoli recipe is that even the pickiest of eaters love it.
- And a hearty and spicy meal like this one with a creamy and sweet dessert like this Mandarin Orange Salad. It's great made ahead, and also kid-friendly.
📞 Chiacchierata (chat)
These seafood enchiladas are one of my favorite Mexican inspired recipes to make. Not only are they tasty but the creamy sauce is crave-worthy. Plus, you can assemble them ahead and just pop them in the oven when you got home from work.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
This Shrimp Enchilada Casserole with White Sauce recipe is easy to assemble, flavorful and so comforting. It's great for feeding a crowd, and if you ask them the leftover tastes even better.
And if you're like our family and can't get enough enchiladas, you have to try our Creamy White Chicken Enchiladas. This recipe puts a creamy, cheesy twist on the classic red chicken enchiladas. Are you a red meat fan? Then our Beef Enchiladas in a Corn meal crepe is simply to die for!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Shrimp Enchiladas
Ingredients
Shrimp Mixture:
- 3 tablespoon butter
- ½ cup red and green bell pepper finely chopped
- ½ cup onion finely diced
- 2 cloves garlic minced
- 1 pound shrimp peeled and deveined chopped into pieces
- ¼ cup cilantro chopped
- ½ teaspoon salt
- ½ teaspoon cumin
- 1 teaspoon chili powder
- 8 flour or corn tortillas 9- inch size (we used flour)
White Cream Sauce:
- 2 tablespoon butter
- 2 tablespoon flour
- 1 ½ cup chicken broth
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ cup diced canned chilies
- salt and pepper to taste
- ¼ cup green enchilada sauce or Salsa Verde Sauce
- 2 cups Monterey Jack cheese
- garnish: sour cream, cilantro, jalapeños, limes
Instructions
- Preheat oven to 350° F. Spray a 9x13 baking dish with non-stick cooking spray; set aside.
- Shrimp mixture: Using a large skillet melt butter. Sauté the bell peppers and onions until lightly softened, about 3-5 minutes. Add the garlic and cook additional 30 seconds.
- Add shrimp and cook 2-3 minutes, or until shrimp starts to turn pink. (You don’t want to overcook the shrimp. Remember it will cook more in the oven). Remove from heat and add in cilantro, salt, cumin and chili powder. Stir and set aside.
- Cream Sauce: In a large skillet melt butter over medium high heat. Add flour and cook 1-2 minutes. Slowly whisk in the chicken broth (½ cup at a time). Continue to cook, stirring constantly, about 3-5 minutes until thickened.
- Lower heat, stir in the sour cream, garlic powder, chilies, and enchilada sauce. Add salt and pepper to taste. Add 1 cup of sauce to shrimp mixture, stir to combine.
- Assemble enchiladas: Add ⅓ cup shrimp mixture to a flour tortilla, roll tightly and place seam side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining sauce over the rolled tortillas. Sprinkle the cheese over enchiladas.
- Bake 20 -30 minutes.
- Serve immediately, garnish and enjoy!!
Notes
Nutrition
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