Name: Easy Shrimp Enchiladas Recipe-Flavorful & Quick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12-14 ounces large shrimp, peeled and deveined; 1-2 tablespoons vegetable oil; 1 small yellow onion, thinly sliced; 2 large jalapeños, seeded and diced (optional); 2 medium vine tomatoes, diced; 1½ cups heavy whipping cream; ½ cup sour cream; 2 garlic cloves, minced; ¼ teaspoon cayenne pepper; ½ teaspoon chipotle chili powder; ½ teaspoon ground cumin; Salt to taste; 4 soft flour tortillas (8-inch); 8 ounces Monterey Jack cheese, freshly grated

Shrimp Enchiladas are more than just a meal; they’re a warm embrace in a dish, a vibrant celebration of fresh flavors and comforting textures that have captured the hearts of food lovers everywhere. What is it about these rolled tortillas, generously filled and bathed in a luscious sauce, that makes them so irresistibly appealing? It’s the perfect harmony: tender, succulent shrimp, kissed by savory spices, nestled within soft corn tortillas, and then lovingly smothered in a rich, velvety enchilada sauce.

But these aren’t just any shrimp enchiladas. We’re talking about a recipe that elevates this beloved classic to new heights. We’ll delve into the secrets of achieving perfectly cooked shrimp, the magic behind a truly authentic and deeply flavored enchilada sauce, and the simple steps that make assembling these beauties a joy, not a chore. Get ready to transform your dinner table with a dish that’s both elegantly satisfying and incredibly easy to master, proving once and for all why Shrimp Enchiladas remain a perennial favorite for weeknight dinners and special occasions alike.

Ingredients:

12-14 ounces large shrimp, peeled and deveined
1-2 tablespoons vegetable oil
1 small yellow onion, thinly sliced
2 large jalapeños, seeded and diced (optional)
2 medium vine tomatoes, diced
1½ cups heavy whipping cream
½ cup sour cream
2 garlic cloves, minced
¼ teaspoon cayenne pepper
½ teaspoon chipotle chili powder
½ teaspoon ground cumin
Salt to taste
4 soft flour tortillas (8-inch)
8 ounces Monterey Jack cheese, freshly grated

Preparing the Shrimp and Aromatics

The foundation of these delicious Shrimp Enchiladas lies in building layers of flavor. First, let’s get our star ingredient, the shrimp, ready. Ensure your shrimp are fully peeled and deveined for a pleasant eating experience. If you’re using frozen shrimp, make sure they are thoroughly thawed and patted dry with paper towels. This is a crucial step as excess moisture can lead to watery enchiladas. We’ll set these aside for now. Next, finely slice your small yellow onion. The thin slices will soften beautifully as they cook, lending a sweet and savory base to our sauce. If you like a bit of heat, carefully seed and dice your two large jalapeños. Remember to wear gloves when handling jalapeños if you have sensitive skin, and always wash your hands thoroughly afterward. For a milder flavor, you can leave some of the seeds in, but for these enchiladas, we’re aiming for a balanced heat. Finally, dice your two medium vine tomatoes. The juiciness from the tomatoes will contribute to the richness of the sauce.

Crafting the Creamy Enchilada Sauce

This is where the magic truly happens! In a large skillet, heat your 1 to 2 tablespoons of vegetable oil over medium heat. Once the oil is shimmering, add your thinly sliced yellow onion and the diced jalapeños (if using). Sauté these aromatics for about 5-7 minutes, stirring occasionally, until the onions are softened and translucent, and the jalapeños have begun to mellow. Don’t rush this step; allowing the onions to caramelize slightly will deepen their flavor. Now, add your minced garlic cloves to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter taste. Stir in the diced tomatoes and cook for another 2-3 minutes, allowing them to break down slightly and release their juices.

Pour in the 1½ cups of heavy whipping cream and the ½ cup of sour cream. Stir well to combine everything, scraping up any browned bits from the bottom of the pan. These bits are packed with flavor! Bring the mixture to a gentle simmer, then reduce the heat to low. Now it’s time to introduce our spices. Add the ¼ teaspoon of cayenne pepper, ½ teaspoon of chipotle chili powder, and ½ teaspoon of ground cumin. These spices will infuse the sauce with a warm, smoky, and slightly spicy complexity. Season generously with salt to taste. It’s important to taste and adjust the salt as you go. Let the sauce simmer gently for about 5-10 minutes, stirring occasionally, until it has thickened slightly to a luscious, creamy consistency. The sauce should be thick enough to coat the back of a spoon.

Cooking the Shrimp and Assembling the Enchiladas

Now that our flavorful sauce is simmering away, it’s time to quickly cook our shrimp. Add the peeled and deveined shrimp directly into the creamy sauce in the skillet. Stir them gently to ensure they are submerged in the sauce. Cook the shrimp for just 3-5 minutes, or until they turn pink and opaque. Overcooked shrimp can become tough and rubbery, so keep a close eye on them. Once the shrimp are perfectly cooked, remove the skillet from the heat.

Next, we’ll prepare our tortillas. Gently warm the 4 soft flour tortillas, either in a dry skillet for a few seconds per side, or briefly in the microwave. This makes them more pliable and less likely to tear when you roll them. To assemble, spoon a generous portion of the shrimp and sauce mixture onto one half of each tortilla. Be sure to get plenty of shrimp in each! Then, sprinkle a good amount of your freshly grated Monterey Jack cheese over the shrimp mixture. Don’t be shy with the cheese – it’s going to melt into a gooey, delicious layer. Carefully fold the other half of the tortilla over the filling, creating a half-moon shape.

Baking the Shrimp Enchiladas to Golden Perfection

Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold your four enchiladas. I like to spoon a small amount of the extra enchilada sauce into the bottom of the baking dish before placing the enchiladas, just to ensure they don’t stick and get an extra layer of sauce. Place the filled and folded enchiladas seam-side down in the prepared baking dish. If you have any remaining sauce, you can spoon it over the top of the enchiladas. Finally, generously sprinkle the remaining grated Monterey Jack cheese over the entire top of the enchiladas. You want a good blanket of cheese that will melt and bubble beautifully in the oven.

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the enchiladas are heated through. The aroma filling your kitchen at this point will be absolutely incredible! Allow the enchiladas to rest for a few minutes after they come out of the oven before serving. This allows the cheese to set slightly and makes them easier to serve. You can garnish them with your favorite toppings like fresh cilantro, a dollop of sour cream, or some sliced avocado for an extra touch of freshness and flavor. Enjoy your homemade Shrimp Enchiladas!

Conclusion:

There you have it! My delicious and easy recipe for Shrimp Enchiladas. We’ve walked through the simple steps to create this flavorful dish, from preparing the tender shrimp to coating it in a rich, savory sauce and topping it all off with gooey cheese. I truly believe that anyone can master these Shrimp Enchiladas, and I encourage you to give them a try. The aroma alone will have your kitchen smelling incredible, and the taste will leave you wanting more. These aren’t just any shrimp enchiladas; they are a guaranteed crowd-pleaser for weeknight dinners or special occasions.

For serving suggestions, I love pairing these with a simple side of Mexican rice and refried beans. A dollop of sour cream, some fresh cilantro, and a squeeze of lime juice take them to the next level. If you’re feeling adventurous with variations, consider adding some black beans or corn to the filling for extra texture and flavor. You could also experiment with different types of cheese or even add a bit of chopped jalapeño for a touch of heat. The possibilities are endless, and the joy of creating a meal your loved ones will enjoy is truly rewarding.

Frequently Asked Questions:

Can I make the shrimp filling ahead of time?

Absolutely! You can prepare the shrimp filling a day in advance and store it in an airtight container in the refrigerator. This will save you time when you’re ready to assemble and bake the enchiladas.

What kind of tortillas are best for these Shrimp Enchiladas?

Corn tortillas are traditionally used and provide a great texture. You can lightly fry them in a little oil before filling to make them more pliable and prevent them from breaking. Flour tortillas also work well if you prefer them.