Shrimp Enchiladas with Cream Sauce

Recipes
Shrimp Enchiladas with Cream Sauce
Shrimp Enchiladas with Cream Sauce

Shrimp Enchiladas with Cream Sauce are the perfect mashup of Mexican-inspired flavor and indulgent creamy comfort. Tender shrimp, sautéed with garlic and green chiles, are wrapped in soft tortillas and smothered in a luscious white cheese sauce. Every bite is rich, cheesy, and filled with bold flavor.

Perfect for a cozy family dinner or when you’re looking to impress guests with something unique, this dish brings elegance to your table without a lot of fuss. You can prep ahead, customize with veggies or different cheeses, and even pair with a simple salad or cilantro rice to complete the meal.

Ingredients:

For the Enchiladas:

  • 1 lb raw shrimp, peeled, deveined, and chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup diced green chiles (canned or fresh)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 8 medium flour tortillas

For the Cream Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups half and half (or milk)
  • 1/2 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1/2 cup shredded Monterey Jack cheese

Directions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. In a skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened.
  3. Add chopped shrimp, chili powder, cumin, salt, and pepper. Cook until shrimp is just pink, about 3–4 minutes. Remove from heat and stir in green chiles.
  4. In each tortilla, spoon shrimp filling and a sprinkle of both cheeses. Roll up and place seam-side down in the baking dish.
  5. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in half and half, stirring constantly until thickened.
  6. Stir in sour cream, garlic powder, onion powder, salt, pepper, and Monterey Jack cheese until smooth.
  7. Pour sauce evenly over enchiladas. Top with extra shredded cheese if desired.
  8. Bake uncovered for 20–25 minutes, until bubbly and golden. Garnish with fresh cilantro or green onions if desired.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 460 kcal | Servings: 6 servings

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