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This recipe for creamy shrimp enchiladas is my go to for a weeknight meal that feels incredibly special but comes together in under an hour. It smothers plump shrimp and sweet onions in a rich, spiced tomato cream sauce, all wrapped in soft tortillas and blanketed with melted cheese. This is the kind of comfort food that makes any evening feel a little cozier.
I first whipped these up on a frantic weeknight when I had unexpected guests, and the rave reviews were immediate. Now, it's become a staple in my home for when I want to impress without spending hours in the kitchen.
Ingredients
- One pound large shrimp: peeled and deveined is best for a meaty, satisfying bite. Buying them already prepped is a huge time saver on a busy night.
- Two tablespoons vegetable oil: a neutral oil is perfect for sautéing without adding a competing flavor.
- One yellow onion: thinly sliced to melt into the sauce and provide a sweet foundation.
- Two jalapeños: seeded and minced for a touch of heat. You can leave them out if you prefer a milder dish.
- Two ripe tomatoes on the vine: dicing them adds fresh, bright acidity to balance the rich cream.
- Four cloves garlic: minced because no savory sauce is complete without its aromatic punch.
- One cup heavy whipping cream: this is the key to the luxurious, velvety texture of the sauce.
- One half cup sour cream: it adds a wonderful tangy note that cuts through the richness.
- One quarter teaspoon cayenne pepper: this is optional but provides a lovely background warmth.
- One teaspoon chipotle chili powder: don't skip this. It adds a smoky depth that is absolutely essential.
- One teaspoon cumin: for that classic, earthy flavor central to so many Mexican dishes.
- Salt: to taste to bring all the flavors together.
- Eight to ten flour tortillas: the soft taco size is perfect for rolling without cracking.
- Two cups Monterey Jack cheese: shredded for its superior melting quality and mild, buttery taste. I always recommend grating your own from a block for the creamiest result.
Step by Step Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F or 175°C. Lightly grease a 9 inch baking dish to prevent the enchiladas from sticking, ensuring they lift out perfectly after baking.
- Sauté the Aromatics:
- In a large skillet, heat the vegetable oil over medium heat until it shimmers. Add the thinly sliced onions and minced jalapeños. Cook them, stirring occasionally, for about 5 minutes until they've softened completely and the onions look translucent. This step builds a sweet and fragrant base for the entire dish.
- Build the Sauce Base:
- Stir the diced tomatoes and minced garlic into the softened onions. Continue to cook for another 3 minutes. You’ll want the tomatoes to break down and release their juices, mingling with the garlic and onions to create a rustic, flavorful foundation for the cream sauce.
- Create the Cream Sauce:
- In a small bowl, whisk together the heavy cream, sour cream, cayenne pepper, chipotle chili powder, and cumin until smooth. Pour this mixture directly into the skillet with the vegetables. Stir everything together and let it come to a gentle simmer over medium low heat for 3 to 5 minutes. This allows the sauce to thicken slightly and the flavors to meld beautifully.
- Cook the Shrimp:
- Add the raw shrimp directly into the simmering cream sauce. Nudge them around so each piece is nestled into the sauce and makes contact with the skillet. Cook them for just 2 minutes on each side. They cook fast, and you'll know they're done when they turn pink and opaque and curl into a C shape. Immediately remove the skillet from the heat to prevent overcooking.
- Assemble the Enchiladas:
- Lay the flour tortillas on a flat surface. Sprinkle half of the shredded Monterey Jack cheese evenly among them. Using a slotted spoon, divide the shrimp and vegetable mixture among the tortillas, placing it in a line down the center of each one.
- Roll and Arrange:
- Roll each tortilla up tightly around the filling and place it seam side down in your prepared baking dish. Snuggling them up against each other helps them hold their shape as they bake.
- Sauce and Bake:
- Pour all of the remaining creamy sauce from the skillet over the rolled tortillas, using a spatula to spread it evenly and ensure every inch is covered. Scatter the rest of the shredded cheese over the top. Bake uncovered for 15 to 18 minutes, or until the sauce is bubbly and the cheese is completely melted and just beginning to turn golden brown at the edges.
- Rest and Serve:
- Let the enchiladas rest in the pan for about 5 minutes before serving. This helps them set up, making them easier to serve without falling apart.
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My absolute favorite ingredient here is the chipotle chili powder. It brings a smoky, earthy depth that you just can't get from regular chili powder. It reminds me of the incredible food I ate on a family trip to Oaxaca, where that smoky flavor was in so many wonderful dishes.
Storing and Reheating Leftovers
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, I highly recommend using the oven instead of the microwave. Place the enchiladas in a small baking dish, cover with foil, and warm them at 350°F for about 15 minutes or until heated through. This prevents the tortillas from becoming soggy and keeps the cheese perfectly melted.
Smart Ingredient Swaps
This recipe is very forgiving. If you don’t have Monterey Jack, a Mexican cheese blend, cheddar, or even mozzarella will work well. For a different protein, cooked and shredded chicken is a fantastic substitute for the shrimp. To lighten things up a bit, you can swap the sour cream for an equal amount of full fat plain Greek yogurt for a similar tang and creaminess.
Perfect Pairings for Your Enchiladas
These enchiladas are a meal in themselves, but they are even better with a few simple sides. I love serving them with a simple Spanish rice and black beans to round out the plate. For something fresh, a crisp green salad with a lime vinaigrette or a tangy cabbage slaw provides a wonderful, crunchy contrast to the creamy enchiladas. A scoop of guacamole and pico de gallo on the side is never a bad idea either.
The shrimp cook in just a few minutes in the warm sauce. Pull the skillet off the heat the moment they turn opaque to keep them tender and juicy.
Pre shredded cheese contains anti caking agents that can make your sauce gritty and prevent it from melting smoothly. Grating a block of Monterey Jack yourself takes an extra minute but makes a world of difference.
For extra pliability and to prevent cracking, you can warm your flour tortillas for a few seconds in the microwave or a dry skillet before filling and rolling them.
Frequently Asked Questions
- → How can I adjust the spice level of these enchiladas?
You can easily control the spice! Reduce or omit the jalapeños, remove the seeds and ribs for less heat, and adjust the amount of cayenne pepper to your liking.
- → What kind of cheese works best in Shrimp Enchiladas?
While Monterey Jack is fantastic, you can also use mozzarella, cheddar, a Mexican blend, or any cheese that melts well and complements the shrimp and spices.
- → Can I substitute the shrimp with another protein?
Absolutely! Cooked shredded chicken is a great alternative. You could also use black beans for a vegetarian option. Adjust cooking times as needed.
- → How can I make these enchiladas a bit healthier?
Try using Greek yogurt instead of sour cream to reduce fat. You can also add extra vegetables like corn or bell peppers for added nutrients and fiber.
- → Can I prepare these enchiladas ahead of time?
Yes! You can assemble the enchiladas earlier in the day or even the night before. Cover them tightly and refrigerate. Bake just before serving for the best texture and flavor.
- → What are some good side dishes to serve with Shrimp Enchiladas?
Shrimp enchiladas are great when served with a crisp green salad, a tangy cabbage slaw, guacamole, pico de gallo, Spanish rice, or a side of black beans. The cool side dishes add contrast to the richness of the enchiladas