Creamy Shrimp Enchiladas

Shrimp and enchiladas? Absolutely! These delectable, creamy, cheesy, white sauce shrimp enchiladas are truly exceptional, making them perfect for a special occasion yet simple enough for an easy weeknight meal.

If the thought of combining succulent shrimp with the comforting embrace of enchiladas has never crossed your mind, prepare to have your culinary world expanded. This innovative dish offers a delightful twist on a beloved classic, delivering a flavor experience that is both familiar and excitingly new. It’s a revelation for anyone looking to add a touch of gourmet flair to their Mexican-inspired meals.

Shrimp, a versatile and often celebrated ingredient, can sometimes be a point of contention. It seems people either adore its delicate texture and sweet flavor or find it challenging to appreciate. For those of us who fall firmly into the “love shrimp” category, this recipe is a dream come true. However, for friends and family members who might be less enthusiastic about seafood, there’s good news. This particular enchilada recipe is so robust and flavorful that it adapts beautifully. Many home cooks have successfully swapped the shrimp for tender chicken, achieving equally delicious results. So, whether you’re a seafood aficionado or prefer poultry, this dish offers flexibility without compromising on taste.

The Enduring Appeal of Our White Sauce Shrimp Enchiladas

This recipe holds a special place in the hearts of many, and for good reason. It has been a cornerstone of my recipe collection since the early days of my blogging journey, first appearing on my site in 2008. When I first started sharing recipes, my primary goal was to quickly post all the tried-and-true, family-favorite dishes that had earned their stripes over the years. The fact that this shrimp enchilada recipe made the cut so early on speaks volumes about its undeniable quality and popularity. It’s not just good; it’s truly amazing.

The origins of this cherished recipe can be traced back to my Aunt Marilyn, a culinary wizard who has generously shared countless fabulous recipes with me and, by extension, with all of you over the years. Her knack for creating memorable dishes is evident in every bite of these enchiladas, and my husband, Brian, and I are forever grateful for her contribution to our family’s mealtime traditions.

While I admit that a few members of my extended family have not yet fully embraced the joy of shrimp, these enchiladas remain a hotly requested meal for our birthday dinners. Brian and I happily take turns asking for them, a testament to how deeply we both cherish this dish. Brian, who typically expresses his excitement for food with subtle appreciation rather than overt displays, has been known to perform a little “hop of excitement” when he learns that shrimp enchiladas are on the menu. For him, a single hop is akin to a full-on, joyous dance party for the rest of us, illustrating just how much this meal means to him.

Crafting the Perfect Creamy White Sauce

The heart of these outstanding shrimp enchiladas lies in their creamy white sauce. This sauce is a marvel of flavor and simplicity, designed to complement the delicate sweetness of the tender shrimp without overwhelming it. Its rich, velvety texture coats each tortilla, ensuring every bite is a symphony of taste and comfort. A key feature of this sauce is its adaptability when it comes to heat. Whether you prefer a gentle warmth or a fiery kick, you can easily adjust the amount of cayenne pepper to suit your personal preference, making it a truly customizable dish for all palates.

Beyond its incredible flavor, this recipe stands out for its practicality. While it’s certainly impressive enough for a special occasion dinner, its straightforward preparation makes it accessible for a busy weeknight. Imagine coming home after a long day and knowing that a dish this delicious and satisfying is within reach. It’s a wonderful way to elevate an ordinary meal into something extraordinary without requiring hours in the kitchen.

So, if you’re typically accustomed to red sauce or classic chicken enchiladas, I wholeheartedly encourage you to step outside your culinary comfort zone. These shrimp enchiladas are a fantastic opportunity to discover a new favorite. Their unique blend of flavors and textures will undoubtedly leave you wondering why you hadn’t tried them sooner!

Shrimp Enchiladas

Yield: 6 servings

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour 5 minutes

Ingredients

Cheese Sauce:

• 2 tablespoons salted butter
• ½ cup chopped red bell pepper
• ½ cup chopped green bell pepper
• ½ cup chopped yellow or white onion
• ½ teaspoon salt
• ½ teaspoon oregano
• ¼ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (add more for a spicier sauce)
• ¼ teaspoon black pepper
• 1 tablespoon all-purpose flour
• ¾ cup cream or milk (2% milk works beautifully)
• 1 cup shredded Monterey Jack or Pepper Jack cheese
• ½ cup sour cream (light or regular)

Shrimp Mixture:

• 1 tablespoon butter, canola oil, coconut oil, or olive oil
• ½ cup chopped onion
• 1 ½ to 2 pounds shrimp, peeled, deveined, and chopped into bite-size pieces
• 2 cups ripe tomatoes, chopped
• 1 ½ cups shredded Monterey Jack or Pepper Jack cheese
• 8 (9-inch) flour tortillas

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish and set it aside.
2. For the sauce: In a large, 12-inch nonstick skillet, melt the butter over medium heat. Add the chopped bell peppers and onion. Cook, stirring frequently, until the vegetables are crisp-tender, about 5-7 minutes.
3. Stir in the salt, oregano, garlic powder, black pepper, and cayenne pepper. Blend these spices well into the vegetables and cook, stirring constantly, for about one minute to toast the flour.
4. Gradually whisk in the cream or milk, ensuring no lumps form. Continue cooking and stirring for approximately 3 minutes, or until the sauce thickens slightly.
5. Remove the skillet from the heat. Add the 1 cup of shredded cheese and stir until it has completely melted into the sauce. Finally, fold in the sour cream until well blended and creamy. Set this delectable sauce aside.
6. For the shrimp mixture: In a separate skillet, heat 1 tablespoon of butter or oil over medium heat. Add the chopped onion and cook until it becomes translucent and soft, which usually takes 3-5 minutes.
7. Add the chopped shrimp to the skillet. Cook for only 1-2 minutes, or until the shrimp just turns pink. Be careful not to overcook the shrimp, as it can become tough.
8. Stir in the chopped tomatoes and half of the prepared cheese sauce with the cooked shrimp. Mix gently to combine all the ingredients thoroughly.
9. To assemble the enchiladas, spoon approximately 1/3 cup of the shrimp mixture into the center of each flour tortilla. Sprinkle a small amount of the remaining shredded cheese over the filling.
10. Roll up each tortilla tightly and place it seam-side down in your prepared baking dish. Arrange all the rolled enchiladas snugly in the dish.
11. Spoon the remaining cheese sauce evenly over the tops of the rolled tortillas, ensuring they are well covered. Finish by sprinkling the rest of the shredded cheese over the sauced enchiladas.
12. Bake the enchiladas in the preheated oven at 350 degrees Fahrenheit for 30 to 35 minutes, or until they are hot, bubbly, and the cheese is beautifully melted and lightly golden.
13. Allow the enchiladas to rest for 5-10 minutes before serving. This brief resting period helps the flavors meld and prevents the filling from spilling out when cut.

Notes for Perfect Shrimp Enchiladas

Tortillas: Over the years, I’ve experimented with various types and brands of tortillas for these enchiladas, and many options work well. The corn + wheat blend tortillas from Trader Joe’s are a personal favorite, offering a great balance of flavor and texture. However, regular flour tortillas or classic corn tortillas are also excellent choices. If you’re inclined to go the extra mile, cook-your-own tortillas can elevate the experience even further, and they tend to hold up particularly well, minimizing any potential sogginess – a common concern for enchilada enthusiasts.

Sauce Quantity: My preference leans towards enchiladas that aren’t excessively saucy (I confess to being one of those “soggy-hater” individuals). The provided sauce quantity achieves this balance perfectly. However, if you’re someone who loves their enchiladas swimming in more sauce, I recommend doubling the sauce recipe. You could double the flour, seasonings, milk, and cheese, while keeping the amount of bell peppers and onions the same, to achieve a more generous coating.

Author: Mel

Course:

Main Course

Cuisine:

American

Method:

Bake

Nutrition Information (per serving)

Serving: 1 Serving

• Calories: 604 kcal
• Carbohydrates: 30g
• Protein: 40g
• Fat: 36g
• Saturated Fat: 21g
• Cholesterol: 287mg
• Sodium: 935mg
• Fiber: 3g
• Sugar: 5g

Recommended Products for Your Kitchen

White Ceramic 9X13-inch Dish

Box Grater

8-Inch Chef’s Knife

Recipe Source: This treasured recipe was lovingly adapted from a family favorite originally shared by my wonderful Aunt Marilyn.

Recipe originally published March 2008; this version has been thoughtfully updated with fresh photos, enhanced commentary, and detailed recipe notes to improve your cooking experience and satisfaction.