Shrimp Enchiladas Cream Sauce

Shrimp enchiladas in cream sauce are one of those crave-worthy dishes that instantly bring excitement to the dinner table. Each bite is a rush of savory shrimp, tender vegetables, and creamy cheese wrapped up in soft tortillas with a dreamy sauce. This recipe is my go-to when I want something bold but comforting and just a little indulgent for busy nights or special company.

Whenever I make these, at least one person ends up asking for seconds. The cream sauce is what always gets the rave reviews. My family likes this as a celebratory meal and I love that it feels restaurant-special but is so easy to pull together at home.

Ingredients

• Large shrimp: fresh or thawed add sweet briny flavor Always choose shrimp that smell clean not fishy
• Vegetable oil: helps with sautéing without overpowering other flavors Use a light oil with a neutral taste
• Yellow onion: for sweetness and depth Pick one that is firm and heavy for its size
• Jalapeños: bring the classic Mexican style heat For milder enchiladas remove the seeds
• Tomatoes on the vine: add a bright juicy pop Firm vine tomatoes are best for flavor
• Heavy whipping cream: makes the sauce silky and rich Choose a brand with the least additives
• Sour cream: gives a tangy balance Opt for full fat for extra creaminess
• Garlic cloves: for a savory boost Always use fresh and mince right before using
• Cayenne pepper: for subtle heat Adjust to suit your taste
• Chipotle chili powder: brings smoky complexity The smokiness is a must for depth
• Cumin: supplies warm undertones Fresh ground cumin has stronger aroma
• Salt: is essential for seasoning Go for kosher salt for most even flavor
• Soft taco flour tortillas: will roll easily and hold the filling well Look for tortillas that are soft and moist
• Monterrey Jack cheese: melts into a mild creamy layer Always grate your own cheese for best texture and melt

Step-by-Step Instructions

Prepare the Baking Dish:

Start by heating your oven to 350 degrees Fahrenheit and thoroughly greasing a nine inch baking dish. This prevents sticking and ensures easy serving.

Sauté the Aromatics:

In a large skillet heat the vegetable oil over medium heat. Add the thin sliced onion and jalapeños. Let them cook slowly for about six to eight minutes stirring often until soft and fragrant. This will lay the base flavor for your enchiladas.

Cook the Vegetables:

Add diced tomatoes and minced garlic to the softened onions and jalapeños. Continue cooking for another four to five minutes until the tomatoes break down and the mix is juicy and aromatic.

Make the Cream Sauce:

In a small bowl mix together the heavy cream sour cream cayenne chipotle chili powder cumin and salt. Pour this rich mixture into the skillet with the vegetables. Stir well and bring everything to a gentle simmer over medium low heat This will blend all the flavors while thickening the sauce slightly.

Add the Shrimp:

Stir in the shrimp making sure they are evenly coated in the sauce. Cook for just two to three minutes per side until they turn from translucent to pink and firm. Do not overcook or they will become rubbery. Remove the skillet from heat.

Fill the Tortillas:

Lay out the flour tortillas and add half of the grated Monterrey Jack cheese dividing it evenly. Spoon the shrimp and vegetable mixture over top draining off most of the sauce so the tortillas roll easily. Roll each tortilla tightly around the filling and arrange seam side down in the greased baking dish.

Top and Bake:

Pour the remaining cream sauce over the rolled enchiladas making sure to cover all the edges. Sprinkle the rest of the cheese over the top. Bake in the oven for fifteen to eighteen minutes until the cheese melts and the sauce bubbles around the edges.

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I always look forward to biting into the Monterrey Jack that bubbles up golden in the oven. The delicate flavor of the shrimp is a perfect match for the subtle heat and ultra creamy sauce. Sometimes my kids ask me to make a double batch for sleepovers because their friends love it too.

Storage Tips

Keep any leftover enchiladas tightly covered in the refrigerator for up to one day. Seafood changes texture when reheated so gently warm them in the oven instead of the microwave if possible. For best flavor enjoy them fresh from the oven.

Ingredient Substitutions

If you cannot find Monterrey Jack cheese try mozzarella or a mild cheddar for a similar creamy melt. Greek yogurt is a tasty swap for sour cream that adds a little extra tang. For a no heat version use sweet bell peppers in place of jalapeños.

Serving Suggestions

Serve these enchiladas hot with a cool topping of diced avocado or a squeeze of lime. Cilantro and a drizzle of crema bring even more freshness. For a complete meal add a simple salad or a side of Mexican style rice.

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Cultural Context

Enchiladas have a long tradition in Mexican cuisine with endless regional twists. This creamy shrimp version is inspired by coastal flavors where seafood stars in everyday home cooking. The sauce is a nod to newer Tex Mex favorites blending tradition with a touch of comfort food luxury.

Common Queries

→ Can I use corn tortillas instead of flour?

Flour tortillas are recommended for easier rolling and structure, but corn tortillas can be used for a classic touch. Warm them first to prevent cracking.

→ How spicy is this dish?

The heat comes from jalapeños, chipotle chili powder, and cayenne. Adjust by seeding the peppers and reducing the spices for a milder taste.

→ What type of shrimp works best?

Large shrimp are ideal for a juicy, meaty filling. Make sure to peel and devein before cooking for best texture and flavor.

→ Can this be made ahead of time?

It’s best served fresh, as seafood can become rubbery when reheated. Prepare all components in advance, then assemble and bake just before serving.

→ Is there a substitute for Monterrey Jack cheese?

Try mozzarella or a mild cheddar for similar melt and flavor. Avoid strongly flavored cheeses that can overpower the shrimp.