Description
Delightful Creamy Shrimp Enchiladas bring Mexican coastal flavors straight to kitchen tables with zesty goodness. Melted cheese, succulent shrimp, and rich sauce create a mouthwatering meal that draws diners into culinary bliss you cannot resist.
Ingredients
Scale
Primary Proteins:
- 1 pound (450 grams) large shrimp, peeled, deveined, and chopped
Vegetables and Seasonings:
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- ½ cup diced tomatoes (canned or fresh)
- ½ cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Dairy and Sauce Components:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups (360 milliliters) chicken or vegetable broth
- 1 cup (240 milliliters) heavy cream or half-and-half
- 1 cup (120 grams) shredded Monterey Jack cheese
- ¼ cup (60 grams) sour cream
- 8–10 medium flour tortillas
- 1 cup (120 grams) shredded Monterey Jack or cheddar cheese (for topping)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Sauté aromatics and protein in a skillet with olive oil, creating a fragrant base for the enchilada filling. Incorporate shrimp with a blend of warm spices like chili powder, cumin, and smoked paprika, allowing the seafood to turn pink and absorb the rich seasonings.
- Introduce diced tomatoes and corn into the shrimp mixture, enhancing the filling with vibrant textures and complementary flavors. Remove from heat and set aside to cool slightly.
- Craft a velvety sauce by developing a roux with butter and flour, whisking in broth to create a smooth foundation. Gradually integrate heavy cream, shredded cheese, and sour cream, seasoning with garlic and onion powders to develop a luxurious, creamy consistency.
- Warm tortillas to increase flexibility, then carefully distribute the spiced shrimp filling along the center of each. Roll tightly, creating compact enchiladas that nestle snugly in a prepared baking dish.
- Generously drape the creamy sauce over the rolled enchiladas, ensuring complete coverage. Sprinkle an additional layer of cheese across the top for a golden, bubbling finish.
- Transfer to a preheated oven and bake until the edges turn crisp and the cheese melts into a tempting, bronzed surface.
- Garnish with fresh cilantro, offering a bright, herbaceous contrast to the rich, creamy enchiladas. Serve immediately alongside zesty salsa or creamy guacamole for a complete, satisfying meal.
Notes
- Opt for large, fresh shrimp to ensure the best texture and flavor in your enchiladas.
- Toast spices briefly before adding to the filling to enhance their aromatic qualities and depth.
- Keep shrimp slightly undercooked during initial skillet preparation, as they’ll continue cooking in the oven to prevent rubbery texture.
- Drain excess moisture from tomatoes and corn to prevent soggy enchiladas and maintain a perfect consistency.
- Use room temperature cream cheese or sour cream to create a smoother, lump-free sauce.
- For a lighter version, substitute half-and-half instead of heavy cream and use low-fat cheese options.
- Warm tortillas briefly before filling to prevent cracking and make rolling easier.
- Freeze individual enchiladas wrapped tightly for quick future meals, thawing overnight before reheating.
- Consider adding bell peppers or spinach to increase vegetable content and nutritional value.
- For gluten-free adaptation, use cornstarch instead of flour and choose gluten-free tortillas.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg