CREAMY SHRIMP ENCHILADAS
These Creamy Shrimp Enchiladas are packed with seasoned shrimp, fresh vegetables, and cilantro, then wrapped in flour tortillas and baked in a rich salsa verde cheese sauce. They're creamy, cheesy, slightly tangy, and perfect for an easy family dinner or special occasion meal.
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.
Video
Recipe Tips
Don't overcook the shrimp. Since the shrimp will continue cooking while the enchiladas bake in the oven, remove them from the skillet as soon as they turn pink. This helps keep them tender and juicy instead of rubbery.
