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These Shrimp Enchiladas are a comforting, impressive dinner that’s surprisingly easy to make. Plump shrimp, a creamy green chile sauce, and melty cheese bake into a golden, bubbly masterpiece. Perfect for weeknights or entertaining, these shrimp enchiladas come together quickly with minimal fuss.

Why You’ll Love This Shrimp Enchiladas

Quick-cooking protein: Shrimp cooks in minutes for fast assembly.
Creamy, dreamy sauce: A rich white sauce with green chiles clings perfectly.
Perfect for make-ahead: Assemble ahead or freeze for busy nights.
Endlessly adaptable: Easily customize spice levels or add veggies.

Ingredients & Tools

450 g medium raw shrimp, peeled and deveined
8 flour tortillas (soft taco size)
2 tbsp olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
2 tbsp all-purpose flour
240 ml chicken or vegetable broth
120 ml heavy cream
1 can (200 g) diced green chiles, undrained
1 tsp ground cumin
½ tsp smoked paprika
200 g Monterey Jack cheese, shredded
100 g sharp cheddar cheese, shredded
Salt and black pepper to taste
Fresh cilantro and lime wedges for serving

Tools: 9×13 inch baking dish, large skillet, mixing bowls, whisk

Notes: Using raw shrimp is key here—they’ll cook perfectly in the oven without getting rubbery. And don’t skip the smoked paprika; it adds a subtle depth that makes the sauce really sing. I like to use a mix of Monterey Jack and cheddar for the best melt and flavor, but feel free to use what you have.

Nutrition (per serving)

Calories:	485 kcal
Protein:	28 g
Fat:	24 g
Carbs:	35 g
Fiber:	3 g

Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp dry. This might seem minor, but moisture is the enemy of a good sear. Drying the shrimp ensures they get a nice texture when you sauté them, rather than steaming in their own liquid.
Warm those tortillas. Cold tortillas are more likely to tear when you roll them. I like to warm them for 20 seconds in the microwave or quickly toast them in a dry skillet—it makes them pliable and much easier to work with.
Don’t overcook the shrimp initially. Remember, the shrimp will spend more time in the oven. You just want to sauté them until they’re pink and opaque—about 2 minutes per side. They’ll finish cooking in the sauce.
Taste your sauce before assembling. This is your chance to adjust the seasoning. Need more salt? A pinch more cumin? Now’s the time to make it perfect. The flavors will meld in the oven, but starting with a well-seasoned base is crucial.

How to Make Shrimp Enchiladas

Step 1: Start by preheating your oven to 190°C (375°F). Then, pat the shrimp dry with paper towels and chop them into bite-sized pieces—I like to leave some halves and some smaller pieces for texture. Season them lightly with salt and pepper. In your large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for about 2 minutes per side, just until they turn pink and opaque. You’ll notice they curl slightly—that’s when you know they’re done. Remove them from the skillet and set them aside in a bowl.

Step 2: In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the chopped onion and cook for 4–5 minutes, until it’s soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant—be careful not to burn it! Sprinkle the flour over the onions and garlic, and stir constantly for about 1 minute. This cooks out the raw flour taste and will help thicken your sauce beautifully.

Step 3: Slowly pour in the chicken broth while whisking continuously. This prevents lumps from forming. Let it simmer for a minute until it starts to thicken, then stir in the heavy cream, diced green chiles (with their liquid), cumin, and smoked paprika. Bring the sauce to a gentle simmer—you’ll see bubbles around the edges—and cook for 2–3 minutes until it’s smooth and has thickened slightly. It should coat the back of a spoon. Taste and adjust seasoning with salt and pepper.

Step 4: Remove the skillet from the heat. Take about 120 ml of the sauce and mix it with the cooked shrimp. This ensures every bit of shrimp is coated and flavorful. In a separate bowl, combine the shredded Monterey Jack and cheddar cheeses, reserving a handful for topping later.

Step 5: Spread a thin layer of the remaining sauce on the bottom of your baking dish. Now, take a tortilla and place it on a clean surface. Spoon a generous portion of the shrimp mixture down the center, then top with a sprinkle of the cheese mixture. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, packing them snugly in the dish.

Step 6: Pour the rest of the sauce evenly over the rolled enchiladas, making sure to cover the edges—this keeps them from drying out. Sprinkle the reserved cheese over the top. Bake for 20–25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are just starting to brown. Let the enchiladas rest for 5 minutes before serving—this allows the sauce to set slightly so they hold their shape when you plate them. Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze unbaked enchiladas tightly wrapped for up to 3 months.
Reviving: Reheat in a 350°F oven until warm and bubbly.

Serving Suggestions

Complementary Dishes

Cilantro Lime Rice — The bright, citrusy notes cut through the richness of the enchiladas and add a lovely fluffy texture to your plate.
Black Bean Salad — A simple mix of black beans, corn, red onion, and a lime vinaigrette adds freshness and a protein boost that complements the shrimp beautifully.
Grilled Mexican Street Corn (Esquites) — Creamy, tangy, and a little spicy, this classic side brings smoky depth and a fantastic contrast in texture.

Drinks

Classic Margarita — The sharp lime and tequila cleanse the palate between bites and enhance the zesty, spicy flavors in the enchiladas.
Mexican Lager — A light, crisp beer like Corona or Modelo won’t overpower the dish and its effervescence balances the creaminess perfectly.
Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are refreshing and help reset your taste buds for the next delicious bite.

Something Sweet

Churros with Chocolate Sauce — Crispy, cinnamon-sugar coated churros dipped in rich chocolate are a festive and utterly satisfying way to end the meal.
Tres Leches Cake — This moist, milky cake is decadent but not overly heavy, providing a sweet, creamy counterpoint to the savory enchiladas.
Mango Sorbet — A light, fruity sorbet is refreshing and palate-cleansing, especially if you’ve enjoyed a spicier version of the enchiladas.

Top Mistakes to Avoid

Overfilling the tortillas. It’s tempting to pack in as much filling as possible, but too much will cause the enchiladas to burst open in the oven. A moderate amount ensures a neat roll and even cooking.
Using cold tortillas straight from the fridge. This almost guarantees tearing. Always warm them slightly first—it makes them flexible and much easier to handle without cracking.
Skipping the rest time after baking. I know it’s hard to wait when they smell so good, but letting them sit for 5 minutes allows the sauce to thicken slightly so the enchiladas hold their shape when you serve them.
Boiling the sauce. When you add the cream, keep the heat at a gentle simmer. Boiling can cause the sauce to break or become grainy, losing that smooth, velvety texture we’re after.

Expert Tips

Tip: For extra flavor, sauté the shrimp with a pinch of chili powder and a squeeze of lime juice before chopping. It adds another layer of depth that really makes the filling pop.
Tip: If your sauce seems too thick after adding the flour, just whisk in a splash more broth until it reaches a pourable consistency. It should be like a thin gravy—thick enough to coat but not gloppy.
Tip: To prevent a soggy bottom, spread a very thin layer of sauce in the baking dish—just enough to coat. This creates a barrier so the tortillas don’t absorb too much liquid and become mushy.
Tip: For a golden, bubbly top, switch your oven to broil for the last 1–2 minutes of baking. Watch it closely though—it can go from perfectly browned to burnt in seconds!
Tip: If you’re using corn tortillas instead of flour, lightly fry them in oil for a few seconds each side before filling. This prevents them from falling apart and adds a wonderful corn flavor.

FAQs

Can I use frozen shrimp?
Absolutely! Just make sure they’re fully thawed and patted dry before cooking. I like to thaw them overnight in the fridge or in a bowl of cold water for about 30 minutes. Using frozen shrimp that hasn’t been properly thawed will release too much water and steam rather than sauté properly, which can affect the texture and flavor of your filling.

Can I make these enchiladas ahead of time?
Yes, and they’re fantastic for meal prep. Assemble the enchiladas completely, cover the baking dish tightly with foil, and refrigerate for up to 24 hours. When you’re ready to bake, you may need to add 5–10 minutes to the cooking time since they’ll be going into the oven cold. You can also freeze the assembled, unbaked enchiladas for up to 3 months—just thaw in the fridge overnight before baking.

What’s the best way to reheat leftovers?
The oven is your friend here. Reheat them in a 175°C (350°F) oven for 15–20 minutes, covered with foil to prevent drying out. The microwave will work in a pinch, but it can make the tortillas a bit soggy. If you do microwave, do it in short bursts and let them rest for a minute afterward.

Can I use a different protein?
Of course! Diced chicken, shredded beef, or even black beans for a vegetarian version work wonderfully. Just adjust the cooking time for your protein accordingly—chicken should be fully cooked before assembling, and beans just need to be warmed through. The sauce and method remain the same, so feel free to get creative.

My sauce is too thin. How can I thicken it?
If your sauce hasn’t thickened after simmering, make a quick slurry by mixing 1 tablespoon of flour with 2 tablespoons of cold broth or water. Whisk this into the simmering sauce and cook for another 2–3 minutes. Alternatively, just let it simmer a bit longer—the excess liquid will evaporate and it will thicken up nicely.

Shrimp Enchiladas

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mexican, tex-mex

Servings 4

Total Time 45 minutes

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Make the best Shrimp Enchiladas with this easy recipe! Plump shrimp, creamy sauce, and melty cheese bake into a golden masterpiece. Get the recipe and cook tonight!

Ingredients

For the Ingredients

450 g medium raw shrimp (peeled and deveined)
8 flour tortillas (soft taco size)
2 tbsp olive oil
1 medium yellow onion (finely chopped)
3 garlic cloves (minced)
2 tbsp all-purpose flour
240 ml chicken or vegetable broth
120 ml heavy cream
1 can diced green chiles (200 g, undrained)
1 tsp ground cumin
0.5 tsp smoked paprika
200 g Monterey Jack cheese (shredded)
100 g sharp cheddar cheese (shredded)
Salt and black pepper (to taste)
Fresh cilantro and lime wedges (for serving)

Instructions

01
Start by preheating your oven to 190°C (375°F). Then, pat the shrimp dry with paper towels and chop them into bite-sized pieces—I like to leave some halves and some smaller pieces for texture. Season them lightly with salt and pepper. In your large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for about 2 minutes per side, just until they turn pink and opaque. You’ll notice they curl slightly—that’s when you know they’re done. Remove them from the skillet and set them aside in a bowl.
02
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the chopped onion and cook for 4–5 minutes, until it’s soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant—be careful not to burn it! Sprinkle the flour over the onions and garlic, and stir constantly for about 1 minute. This cooks out the raw flour taste and will help thicken your sauce beautifully.
03
Slowly pour in the chicken broth while whisking continuously. This prevents lumps from forming. Let it simmer for a minute until it starts to thicken, then stir in the heavy cream, diced green chiles (with their liquid), cumin, and smoked paprika. Bring the sauce to a gentle simmer—you’ll see bubbles around the edges—and cook for 2–3 minutes until it’s smooth and has thickened slightly. It should coat the back of a spoon. Taste and adjust seasoning with salt and pepper.
04
Remove the skillet from the heat. Take about 120 ml of the sauce and mix it with the cooked shrimp. This ensures every bit of shrimp is coated and flavorful. In a separate bowl, combine the shredded Monterey Jack and cheddar cheeses, reserving a handful for topping later.
05
Spread a thin layer of the remaining sauce on the bottom of your baking dish. Now, take a tortilla and place it on a clean surface. Spoon a generous portion of the shrimp mixture down the center, then top with a sprinkle of the cheese mixture. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas, packing them snugly in the dish.
06
Pour the rest of the sauce evenly over the rolled enchiladas, making sure to cover the edges—this keeps them from drying out. Sprinkle the reserved cheese over the top. Bake for 20–25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are just starting to brown. Let the enchiladas rest for 5 minutes before serving—this allows the sauce to set slightly so they hold their shape when you plate them. Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.