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Easy Creamy Shrimp Enchiladas for a Weeknight Dinner

Close-up of two baked shrimp enchiladas covered in melted, browned cheese, served on a white plate.
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Make these easy creamy shrimp enchiladas for a comforting, cheesy weeknight dinner. This recipe delivers rich, Mexican-inspired flavor quickly.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (10 ounce) can mild enchilada sauce (or use from scratch enchilada sauce)
  • 1 (10 ounce) can cream of chicken soup (or use a white sauce base)
  • 1 cup sour cream or Mexican crema
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 12 corn or flour tortillas
  • 1/2 cup shredded cheddar cheese for topping
  • Optional: Sliced jalapeños for topping

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Chop the raw shrimp into bite-sized pieces.
  3. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Add the chopped shrimp to the skillet. Cook until the shrimp turns pink, about 2 to 3 minutes. Remove the skillet from the heat.
  5. In a medium bowl, combine the enchilada sauce, cream of chicken soup, sour cream, 1/2 cup of the Monterey Jack cheese, cumin, chili powder, and salt. Stir until the creamy sauce is smooth.
  6. Pour about 1/3 of the creamy sauce mixture into the bottom of the prepared baking dish and spread evenly.
  7. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  8. Spoon a small amount of the shrimp mixture down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the baking dish over the sauce. Repeat until all tortillas are filled and arranged in the dish.
  9. Pour the remaining creamy sauce evenly over the rolled enchiladas.
  10. Sprinkle the remaining 1/2 cup of Monterey Jack cheese and the cheddar cheese over the top.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  12. Let the cheesy shrimp enchiladas rest for 5 minutes before serving. Top with sliced jalapeños if desired.

Notes

  • For a spicier kick, add 1/4 teaspoon of cayenne pepper to the creamy sauce mixture.
  • If you prefer a lighter sauce, substitute half of the cream of chicken soup with plain Greek yogurt.
  • Warm tortillas are key to preventing them from tearing when you roll them up.

Nutrition

Find it online: https://cookincorner.com/easy-creamy-shrimp-enchiladas-recipe/