Shrimp Enchiladas

4.34 from 3 votes

These enchiladas are filled with tender, flavorful shrimp then topped with a delicious homemade creamy sauce spiked with deiced chilies. Tex-Mex dinners are a favorite with everyone.

Prep Time20

Cook Time40

Total Time1

Course: Main Course, seafood main dish

Cuisine: American-Mexican

Servings: servings

Calories: 1061kcal

Author: Marisa Franca @ All Our Way

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

Can you use precooked shrimp for this recipe?

We don’t recommend using precooked shrimp. They can easily turn out overcooked and rubbery. You can find raw shrimp already peeled and deveined at the grocery store.

Do you need to cook the tortillas before assembling the enchiladas?

No. You can warm them up before you fill them helps to keep them pliable and prevent them from tearing as you roll them up.

How long can I keep shrimp enchilada leftovers?

Shrimp enchiladas taste best fresh out of the oven. If you do have leftovers, they'll keep in the refrigerator for two days. A caveat: the sauce thickens as it chills and won’t be quite as creamy although it still will taste delicious.

Nutrition