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This creamy shrimp enchilada recipe transforms simple ingredients into a restaurant-worthy dish that's become my go-to for impressing dinner guests without spending hours in the kitchen. The combination of succulent shrimp and rich, velvety sauce creates a memorable meal that feels indulgent while being surprisingly straightforward to prepare.
I first made these enchiladas when searching for something special to serve at a small dinner party. The stunned silence followed by enthusiastic praise from my guests convinced me this recipe needed to become part of my regular rotation.
Ingredients
- Large shrimp: Select wild-caught when possible for the best flavor and sustainability
- Olive oil: Use a good quality oil as it affects the final taste of the seafood
- Butter: Unsalted works best so you can control the seasoning
- Onion: White or yellow onions provide the perfect aromatic base
- Red bell pepper: Adds sweetness and beautiful color contrast
- Garlic: Fresh cloves deliver significantly more flavor than pre-minced options
- Flour tortillas: Choose 8-inch tortillas for the ideal filling-to-wrapper ratio
- Cream cheese: Full-fat provides the creamiest texture and richest flavor
- Monterey Jack cheese: Offers perfect meltability and mild flavor that complements seafood
- Sour cream: Full-fat creates that luxurious mouthfeel that makes these enchiladas special
- Green chiles: Mild canned chiles add depth without overwhelming heat
- Heavy cream: The foundation of our velvety sauce, no substitutes here
- Chicken or seafood broth: Seafood broth intensifies the ocean flavor if available
- Cumin: Toasting the spices briefly before adding enhances their flavor profile
- Chili powder: Look for pure ground chiles rather than chili seasoning blends
Step-by-Step Instructions
- Cook the Shrimp:
- Pat the shrimp completely dry with paper towels before seasoning; this ensures proper browning rather than steaming. Heat olive oil in a large skillet until it shimmers but doesn't smoke. Season shrimp generously with salt, pepper, cumin, and chili powder on both sides. Add to the hot pan in a single layer, being careful not to overcrowd. Cook until they turn pink and just begin to curl, about 2 minutes per side. They should be slightly underdone as they'll continue cooking in the oven. Remove immediately to prevent overcooking.
- Sauté the Vegetables:
- Using the same skillet to capture all the shrimp flavor, melt butter over medium heat until foaming subsides. Add the diced onion and cook for 3-4 minutes until becoming translucent. Add red bell pepper and continue cooking for another 2-3 minutes until peppers begin to soften. Finally, add minced garlic and cook for just 30 seconds until fragrant. Watch carefully as garlic burns quickly and will turn bitter.
- Prepare the Filling:
- Roughly chop the cooked shrimp into bite-sized pieces, preserving some texture. In a large mixing bowl, combine the chopped shrimp, sautéed vegetable mixture, softened cream cheese, half the shredded Monterey Jack, and diced green chiles. Mix thoroughly but gently to maintain some shrimp texture. Taste and adjust seasoning if needed.
- Assemble the Enchiladas:
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. Warm tortillas for 10-15 seconds in the microwave between damp paper towels to make them pliable and prevent cracking. Place about 1/3 cup of filling down the center of each tortilla, roll tightly, and arrange seam-side down in the baking dish. The enchiladas should fit snugly but not be squished.
- Make the Creamy Sauce:
- In a medium saucepan over medium-low heat, whisk together heavy cream, sour cream, broth, and a pinch of cumin. Warm slowly, whisking constantly to prevent scorching or separation. The sauce should be smooth and coat the back of a spoon. Pour evenly over the rolled enchiladas, ensuring they're all covered to prevent drying out during baking.
- Bake to Perfection:
- Sprinkle the remaining Monterey Jack cheese evenly over the sauce-covered enchiladas. Cover the dish with aluminum foil, being careful not to let it touch the cheese. Bake for 20 minutes, then remove the foil and continue baking for 10 more minutes until the cheese is bubbly and beginning to brown in spots. Let stand for 5 minutes before serving to allow the sauce to set slightly.
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The green chiles are truly the secret ingredient in this recipe. While they might seem like a minor addition, they provide a subtle tangy heat that balances the richness of the cream and cheese. I once forgot to add them and while the enchiladas were still good, they lacked that special something that makes this dish memorable.
Storage and Leftovers
These enchiladas actually improve overnight as the flavors meld together in the refrigerator. Store any leftovers in an airtight container for up to three days. When reheating, cover with foil and warm in a 325°F oven until heated through, about 15-20 minutes. Avoid microwaving if possible as it can make the tortillas soggy and the sauce separate.
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Easy Substitutions
The beauty of this recipe lies in its flexibility. No shrimp on hand? Lump crabmeat or even poached and flaked white fish work beautifully. Vegetarians can enjoy a version made with sautéed mushrooms and spinach which provide a similar umami quality. For a lighter version, replace half the heavy cream with additional broth, though the sauce won't be quite as rich. Dairy-free adaptations are challenging with this particular recipe due to its creamy nature, but several quality plant-based cream cheese and sour cream alternatives can produce acceptable results.
Serving Suggestions
These enchiladas shine as the star of the meal but pair wonderfully with simple sides that complement without competing. A crisp green salad with a light citrus vinaigrette provides refreshing contrast to the rich enchiladas. Mexican rice or cilantro lime rice offers a perfect base to soak up extra sauce. For a complete fiesta, serve with black beans, fresh guacamole, and pico de gallo. When entertaining, I often set out small bowls of additional toppings like sliced jalapeños, fresh cilantro, and lime wedges so guests can customize to their taste.
Frequently Asked Questions
- → What type of shrimp should I use?
Use large shrimp that are peeled and deveined for best results. Fresh or thawed frozen shrimp both work well.
- → Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and store them in the refrigerator for up to a day before baking. Add the sauce just before baking.
- → Can I substitute the shrimp with another protein?
Absolutely! Shredded chicken, crab meat, or a mix of seafood are great alternatives to shrimp.
- → How can I make this dish spicier?
Add diced jalapeños, a splash of hot sauce, or a pinch of cayenne pepper to the filling or sauce for an extra kick.
- → What sides pair well with these enchiladas?
Serve with fresh guacamole, a side of Mexican rice, or a crisp green salad to complement the flavors of the enchiladas.
- → Can I freeze these enchiladas?
Yes! Assemble the enchiladas without the sauce, wrap tightly in foil, and freeze for up to 2 months. Add sauce and bake when ready to use.