Creamy Shrimp Enchiladas
These creamy shrimp enchiladas offer a delicious twist on the classic dish, with shrimp, spices like chipotle chili powder, cumin, and a rich creamy sauce that brings bold, savory flavors together. Perfect for weeknight dinners or special occasions, this recipe is a comforting favorite!
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Total Time: 45-48 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- Large shrimp
- Flour tortillas
- Monterrey Jack cheese
- Jalapeños
- Onion
- Garlic
- Diced tomatoes
- Heavy cream
- Sour cream
- Chipotle chili powder
- Cumin
- Cayenne pepper
- Salt
- Olive oil
Instructions
- Preheat the oven to 350°F and grease a baking dish.
- Heat olive oil in a skillet over medium heat, sauté onions and jalapeños for 5-7 minutes until softened.
- Add diced tomatoes and garlic, cooking for another 3-4 minutes until tomatoes soften.
- In a bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Add to the skillet and simmer.
- Add shrimp to the sauce and cook for 2-3 minutes until the shrimp turn opaque.
- Roll the shrimp mixture in tortillas, adding cheese to each roll, and place them in the prepared baking dish.
- Pour the remaining sauce over the enchiladas, top with more cheese, and bake for 15-18 minutes, until cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
- You can make the enchiladas gluten-free by using gluten-free tortillas.
- Swap shrimp for other proteins like chicken, cod, or mushrooms for variety.
- To make the dish spicier, increase the amount of cayenne or chipotle chili powder.
Find it online: https://recipesbyjanet.com/creamy-shrimp-enchiladas/
