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Easy Creamy Shrimp Enchiladas for a Weeknight Dinner

Close-up of three baked shrimp enchiladas covered in melted orange and white cheese and fresh parsley.
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Make restaurant-style creamy shrimp enchiladas tonight. This easy recipe uses tender shrimp and a rich, cheesy sauce, perfect for a quick and comforting weeknight seafood dinner.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 (10 ounce) can mild red enchilada sauce
  • 1 (10 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (8-inch) flour tortillas
  • 2 cups shredded Monterrey Jack cheese
  • 1/2 cup shredded cheddar cheese (optional, for topping)
  • 1 tablespoon chopped fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Chop the raw shrimp into bite-sized pieces.
  3. Heat the olive oil in a large 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 and is opaque, about 3 to 4 minutes. Remove the skillet from the heat.
  5. In a medium bowl, whisk together the red enchilada sauce, cream of chicken soup, sour cream, chicken broth, cumin, chili powder, salt, and pepper until the sauce is smooth and creamy.
  6. Pour about 1/2 cup of the creamy sauce into the bottom of the prepared baking dish and spread to coat.
  7. Warm the flour tortillas briefly in the microwave or a dry skillet to make them more pliable.
  8. Spoon a small amount of the cooked shrimp mixture down the center of each tortilla. Sprinkle a small amount of Monterrey Jack cheese over the shrimp.
  9. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  10. Pour the remaining creamy sauce evenly over the rolled enchiladas.
  11. Top the enchiladas with the remaining Monterrey Jack cheese and the optional cheddar cheese.
  12. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  13. Let the cheesy shrimp enchiladas rest for 5 minutes before garnishing with fresh cilantro and serving.

Notes

  • For a spicier kick, add 1/4 cup of diced green chilies or a dash of your favorite hot sauce to the creamy sauce mixture.
  • If you prefer corn tortillas, warm them longer to prevent tearing when rolling.
  • This recipe works well with pre-cooked shrimp; reduce the cooking time in step 4 to just reheating the shrimp.

Nutrition

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