I made a batch of creamy shrimp enchiladas loaded with tender shrimp, sautéed peppers, onions, garlic, and fresh cilantro, all wrapped inside soft flour tortillas. The enchiladas are covered with a rich homemade salsa verde cream sauce and topped with plenty of melted Monterey Jack cheese. After baking, the cheese turns golden and bubbly while the creamy sauce settles around the enchiladas. Fresh jalapeño slices and chopped cilantro add a pop of color and flavor, making every bite creamy, cheesy, slightly zesty, and incredibly satisfying.
Why You'll Love This Recipe
Loaded with juicy shrimp in every bite
Rich and creamy homemade sauce
Easy enough for weeknight dinners
Great make-ahead meal
Family-friendly with customizable spice levels
Restaurant-quality flavor made at home
Perfect balance of cheesy, creamy, and zesty flavors
Recipe Variations
Spicy Shrimp Enchiladas
Use Pepper Jack cheese and add extra jalapeños or diced serrano peppers.
Crab & Shrimp Enchiladas
Replace half the shrimp with lump crab meat for a seafood-inspired variation.
Chicken Enchiladas
Substitute cooked shredded chicken for the shrimp.
Low-Carb Version
Use low-carb tortillas and reduced-fat sour cream.
Southwest Style
Add black beans, corn, and diced green chiles to the filling.
Shrimp & Spinach Enchiladas
Stir fresh spinach into the shrimp mixture just before filling the tortillas.
CREAMY SHRIMP ENCHILADAS
Ingredients
For the Shrimp Filling
- 8 6-inch flour tortillas
- 2 tablespoons butter
- ½ cup red bell pepper finely diced
- ½ cup white onion finely diced
- ½ cup diced tomatoes
- 1 jalapeño pepper sliced
- 2 cloves garlic minced
- 1 pound shrimp peeled, deveined, and chopped into 1-inch pieces
- ½ teaspoon salt
- 1 teaspoon chili powder
- ¼ cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
For the Creamy Salsa Verde Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup salsa verde
- 1 ½ cups shredded Monterey Jack cheese
- 1 cup sour cream
Optional Topping
- ½ cup extra Monterey Jack cheese
- Sliced jalapeños
- Fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onions, bell peppers, jalapeños, tomatoes, and garlic. Sauté for 4 to 5 minutes until softened and fragrant.
- Add the chopped shrimp, salt, and chili powder. Cook for 2 to 3 minutes, stirring frequently, until the shrimp just turn pink. Stir in the lime juice and fresh cilantro. Remove from heat and set aside.
- In a saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Slowly pour in the chicken broth while whisking continuously until smooth and thickened.
- Stir in the salsa verde and Monterey Jack cheese. Continue stirring until the cheese is completely melted. Remove the saucepan from the heat and fold in the sour cream until smooth and creamy.
- Fill each tortilla with the shrimp mixture. Roll tightly and place seam-side down in a greased 9x13 baking dish.
- Pour the creamy salsa verde sauce evenly over the enchiladas. Sprinkle additional Monterey Jack cheese on top if desired.
- Bake for 20 to 25 minutes or until the cheese is melted, bubbly, and lightly golden.
- Top with sliced jalapeños and fresh cilantro. Serve immediately and enjoy.
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