Easy Creamy Shrimp Enchiladas

Easy Creamy Shrimp Enchiladas are a delightful meal that combines tender shrimp, fresh vegetables, and a creamy sauce wrapped in soft tortillas. This dish is perfect for busy weeknights or when you want to impress your family and friends with a homemade treat.

Why Make This Recipe

You should make this recipe because it’s quick, simple, and packed with flavor. The shrimp enchiladas are creamy and rich, making them a comforting dish that everyone will enjoy. Plus, using fresh ingredients means you can feel good about what you’re eating.

How to Make Easy Creamy Shrimp Enchiladas

Making Easy Creamy Shrimp Enchiladas is straightforward and fun. Here’s what you need:

Ingredients:

• 1 tablespoon of olive oil
• 1/2 cup finely chopped onions
• 1 red bell pepper diced very small
• 1/2 jalapeno minced
• 1 pound raw shrimp (peeled, deveined, and cut into bite-size pieces)
• 2 cloves garlic minced
• 1/2 teaspoon cumin
• 6 (8-inch) flour tortillas or corn tortillas
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups chicken broth
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• Kosher salt and freshly ground black pepper
• 2 tablespoons fresh chopped cilantro

Directions:

1. Preheat the oven to 400 degrees. Spray a casserole dish with nonstick cooking spray.
2. Heat the olive oil over medium-high heat in a large pan or skillet. Add the onions, red pepper, and jalapeno. Cook for about 4 minutes while stirring several times.
3. Add the shrimp to the pan and cook until the shrimp turn pink and opaque inside, which takes about 2-3 minutes. Then add the minced garlic and cumin, cooking for another minute.
4. Take the shrimp mixture and divide it evenly among the tortillas. Roll them up and place them seam-side down in the prepared casserole dish.
5. In the same skillet over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, whisking constantly.
6. Slowly add the chicken broth and cook until the sauce is slightly thickened, about 2-3 minutes, still whisking constantly. Next, add the shredded Monterey Jack cheese and whisk until melted. Finally, mix in the sour cream. Season the sauce with kosher salt and freshly ground black pepper to taste.
7. Spoon the creamy sauce over the shrimp enchiladas in the dish.
8. Place the baking dish in the oven and bake for 7-10 minutes. Sprinkle with fresh cilantro before serving.

How to Serve Easy Creamy Shrimp Enchiladas

Serve the enchiladas hot out of the oven. You can garnish them with extra cilantro or even some avocado slices for a fresh touch. Pair them with a side salad or some Mexican rice for a complete meal.

How to Store Easy Creamy Shrimp Enchiladas

To store any leftovers, place them in an airtight container in the fridge. They will be good for up to 3 days. If you want to keep them longer, you can freeze the enchiladas. Just be sure to wrap them well. They can last for about 2 months in the freezer.

Tips to Make Easy Creamy Shrimp Enchiladas

• Make sure your shrimp are fresh and not overcooked; they should be pink and tender.
• Feel free to use other vegetables like spinach or corn to add more flavor.
• For a spicier kick, add more jalapeno or top with spicy salsa before serving.

Variation (If Any)

You can change up this recipe by using chicken or beef instead of shrimp. You may also swap out the cheese for something like pepper jack for a spicier version.

FAQs

Can I use frozen shrimp? Yes, you can use frozen shrimp, but be sure to thaw them first.

What if I don’t have chicken broth? You can use vegetable broth or even water, but chicken broth adds more flavor.

Can I prepare these ahead of time? Absolutely! You can prepare the enchiladas, cover them, and store them in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if they are cold from the fridge.