Shrimp Enchiladas Cream Sauce (Print Version)
# Ingredients:
→ Shrimp Filling
01 -
450 g raw shrimp, peeled, deveined, chopped
02 -
15 ml olive oil or butter
03 -
3 cloves garlic, minced
04 -
1/2 small onion, finely diced
05 -
1/2 red bell pepper, diced (optional)
06 -
1 tsp ground cumin
07 -
1/2 tsp smoked paprika
08 -
Salt and freshly ground black pepper, to taste
09 -
15 g fresh cilantro, chopped
10 -
Juice of 1/2 lime
11 -
115 g shredded Monterey Jack or Mexican cheese blend
→ Cream Sauce
12 -
30 g butter
13 -
16 g all-purpose flour
14 -
480 ml milk (whole or 2%)
15 -
120 ml sour cream
16 -
1/2 tsp garlic powder
17 -
1/2 tsp onion powder
18 -
Salt, to taste
19 -
60 g shredded cheese (Monterey Jack or Pepper Jack)
20 -
113 g canned diced green chiles, drained (optional)
→ Assembly and Garnish
21 -
6 medium flour tortillas
22 -
Additional shredded cheese for topping
23 -
Chopped green onions or cilantro, for garnish
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Sauté diced onion, minced garlic, and diced red bell pepper for 3–4 minutes until softened. Add chopped shrimp, cumin, smoked paprika, salt, and pepper. Cook, stirring, for 3–5 minutes until shrimp turn pink and opaque. Stir in lime juice and chopped cilantro. Remove from heat and mix in shredded cheese. Set filling aside.
02 -
Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute to create a roux. Gradually add milk, whisking constantly, and bring to a gentle simmer. Stir in sour cream, garlic powder, onion powder, salt, and green chiles if using. Add shredded cheese and stir until melted and sauce is smooth. Remove from heat.
03 -
Preheat oven to 190°C. Lightly grease a 23 x 33 cm baking dish. Spoon shrimp filling onto each tortilla, roll tightly, and arrange seam-side down in the baking dish. Pour cream sauce evenly over the filled tortillas. Sprinkle additional shredded cheese on top.
04 -
Bake for 20–25 minutes until the sauce is bubbly and the top is golden. For an extra crisp finish, broil for 2–3 minutes until cheese is browned.
05 -
Garnish baked enchiladas with fresh cilantro, green onions, or lime wedges as desired. Serve immediately, accompanied by Mexican rice, refried beans, or a fresh avocado salad.
# Notes:
01 -
For best texture, avoid overcooking shrimp; they should be just opaque when removed from heat.
02 -
Green chiles impart mild heat and added depth to the cream sauce, but may be omitted or substituted to taste.