Creamy Shrimp Enchiladas are a delightful twist on a classic Mexican dish that never fails to impress. As I take a bite of these rich, flavorful enchiladas, I am transported to the vibrant streets of Mexico, where the aroma of spices and fresh seafood fills the air. The history of enchiladas dates back to ancient Aztec times, where tortillas were filled with various ingredients, showcasing the culinary creativity of the region. Today, creamy shrimp enchiladas have become a beloved favorite for many, thanks to their luscious texture and the perfect balance of flavors. The combination of succulent shrimp, creamy sauce, and warm tortillas creates a comforting dish that is both satisfying and convenient for any occasion. Whether you’re hosting a dinner party or simply treating yourself to a delicious meal, these enchiladas are sure to become a staple in your kitchen.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup green enchilada sauce
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1 lime, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 cup additional shredded cheese for topping
Preparing the Shrimp Filling
- In a large skillet, heat the olive oil over medium heat. Once hot, add the shrimp.
- Sprinkle the shrimp with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to coat the shrimp evenly with the spices.
- Cook the shrimp for about 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
- Once cooked, remove the skillet from heat and let the shrimp cool slightly. Then, chop the shrimp into bite-sized pieces.
Making the Creamy Sauce
- In a medium bowl, combine the sour cream, softened cream cheese, and half of the shredded Monterey Jack cheese. Mix until smooth and creamy.
- Add the lime juice, cumin, chili powder, and a pinch of salt to the mixture. Stir well to combine all the flavors.
- Fold in the chopped shrimp, corn, cilantro, and diced red onion into the creamy mixture. Make sure everything is well incorporated.
Assembling the Enchiladas
- Preheat your oven to 350°F (175°C).
- Take a tortilla and spoon about 1/4 cup of the shrimp filling into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13 inch baking dish.
- Repeat this process with the remaining tortillas and filling, arranging them snugly in the baking dish.
- Once all the enchiladas are in the dish, pour the green enchilada sauce evenly over the top, ensuring that all the tortillas are covered.
- Sprinkle the remaining shredded Monterey Jack cheese over the enchiladas, making sure to cover them generously.
Baking the Enchiladas
- Cover the baking dish with aluminum foil to prevent the cheese from burning.
- Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the enchiladas from the oven and let them cool for about 5 minutes before serving.
Serving Suggestions
- Garnish the enchiladas with additional chopped cilantro and a squeeze of fresh lime juice for an extra burst of flavor.
- Serve with a side of Mexican rice or refried beans for a complete meal.
- For a refreshing touch, consider adding a simple avocado salad or a side of guacamole.
Storage and Reheating
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the enchiladas in a baking dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
- You can also
Conclusion:
In summary, these creamy shrimp enchiladas are an absolute must-try for anyone looking to elevate their weeknight dinner or impress guests at a gathering. The combination of succulent shrimp, rich creaminess, and zesty flavors wrapped in soft tortillas creates a dish that is not only satisfying but also bursting with taste. Whether you choose to serve them with a side of Mexican rice, a fresh avocado salad, or a zesty corn salsa, the possibilities for pairing are endless. Feel free to get creative with variations too! You can swap out shrimp for chicken or even make a vegetarian version with black beans and cheese. Adding a sprinkle of fresh cilantro or a squeeze of lime can also enhance the flavors beautifully. I encourage you to give this recipe a try and experience the deliciousness for yourself. Once you do, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your finished dish. Let’s spread the love for these creamy shrimp enchiladas together! Happy cooking! Print
Creamy Shrimp Enchiladas: A Delicious Recipe for Seafood Lovers
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
These creamy shrimp enchiladas feature tender shrimp wrapped in soft tortillas and drenched in a rich, cheesy sauce. Ideal for cozy dinners or festive gatherings, they are sure to impress with their delightful flavors and creamy texture.
Ingredients
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- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup green enchilada sauce
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1 lime, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 cup additional shredded cheese for topping
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Instructions
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- In a large skillet, heat the olive oil over medium heat. Once hot, add the shrimp.
- Sprinkle the shrimp with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to coat the shrimp evenly with the spices.
- Cook the shrimp for about 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
- Once cooked, remove the skillet from heat and let the shrimp cool slightly. Then, chop the shrimp into bite-sized pieces.
- In a medium bowl, combine the sour cream, softened cream cheese, and half of the shredded Monterey Jack cheese. Mix until smooth and creamy.
- Add the lime juice, cumin, chili powder, and a pinch of salt to the mixture. Stir well to combine all the flavors.
- Fold in the chopped shrimp, corn, cilantro, and diced red onion into the creamy mixture. Make sure everything is well incorporated.
- Preheat your oven to 350°F (175°C).
- Take a tortilla and spoon about 1/4 cup of the shrimp filling into the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13 inch baking dish.
- Repeat this process with the remaining tortillas and filling, arranging them snugly in the baking dish.
- Once all the enchiladas are in the dish, pour the green enchilada sauce evenly over the top, ensuring that all the tortillas are covered.
- Sprinkle the remaining shredded Monterey Jack cheese over the enchiladas, making sure to cover them generously.
- Cover the baking dish with aluminum foil to prevent the cheese from burning.
- Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the enchiladas from the oven and let them cool for about 5 minutes before serving.
- Garnish the enchiladas with additional chopped cilantro and a squeeze of fresh lime juice for an extra burst of flavor.
- Serve with a side of Mexican rice or refried beans for a complete meal.
- For a refreshing touch, consider adding a simple avocado salad or a side of guacamole.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the enchiladas in a baking dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
- You can also microwave individual portions for a quick reheating option.
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Notes
- Feel free to customize the filling by adding other vegetables or spices according to your taste.
- For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the creamy mixture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
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