Description
These Cheesy Shrimp Enchiladas are a creamy, comforting, and flavorful twist on a classic Mexican-inspired dish. Tender shrimp are seasoned and cooked, then wrapped in soft corn tortillas with a homemade cheese sauce. The enchiladas are topped with enchilada sauce and extra cheese before being baked to golden perfection. Perfect for family dinners, casual gatherings, or festive occasions, this dish is both easy and impressive.
Ingredients
pound large shrimp, peeled and deveined
1 tablespoon olive oil
½ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon butter
½ cup chopped onion
½ cup chopped red bell pepper
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups milk
1 cup shredded Monterey Jack cheese (plus extra for topping)
½ cup sour cream
¼ cup chopped cilantro
12 corn tortillas
1 (10-ounce) can enchilada sauce
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, combine the shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Sauté the shrimp in a skillet over medium-high heat for 2–3 minutes per side until pink and opaque. Remove from heat and chop into bite-sized pieces.
- In a saucepan, melt the butter over medium heat. Add the chopped onion and red bell pepper, and cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute.
- Add the flour, stir continuously for 1–2 minutes, then slowly whisk in the milk. Simmer until thickened, about 5–7 minutes.
- Remove the sauce from heat and stir in 1 cup of shredded cheese, the sour cream, and chopped cilantro. Season with salt and pepper to taste.
- Warm the tortillas in the microwave or lightly fry them to soften.
- Spread a thin layer of enchilada sauce in the bottom of the baking dish. Dip each tortilla in the sauce, fill with shrimp and cheese sauce, roll up, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the enchiladas and top with extra shredded cheese.
- Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10–15 minutes until bubbly and golden on top.
- Let cool slightly before serving.
Notes
- Warm tortillas before filling to avoid tearing.
- Flour tortillas can be used instead of corn tortillas.
- Add corn, beans, or spinach for extra texture and nutrition.
- You can assemble the dish ahead of time and refrigerate it until ready to bake.
- For best results when freezing, assemble the enchiladas but do not bake. Freeze, then bake directly from frozen, adding extra cook time.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
