Dive into the Creamy Delight of Our Easy Creamy Shrimp Enchiladas Tonight!

Indulge in the perfect blend of seafood and spices wrapped in a luscious sauce with our Easy Creamy Shrimp Enchiladas. This dish is not only delicious but also simple to prepare, making it a great choice for a cozy dinner at home.


  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 cups Monterey Jack cheese, shredded
  • 8 flour tortillas
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro, for garnish


  1. Preheat Oven: Preheat your oven to 350°F (175°C).
  2. Cook Shrimp and Vegetables: In a large skillet, heat olive oil over medium heat. Add the shrimp, onion, garlic, bell pepper, and jalapeño. Cook until the shrimp are pink and the vegetables are tender, about 5-7 minutes.
  3. Chop and Mix: Remove the skillet from heat. Chop the shrimp and return them to the skillet. Add half of the shredded cheese and stir to combine.
  4. Prepare Tortillas: Divide the shrimp mixture evenly among the tortillas. Roll them up and place them seam side down in a greased baking dish.
  5. Make the Sauce: In the same skillet, whisk the flour into the remaining oil and cook for one minute. Gradually whisk in the chicken broth and bring to a boil. Reduce heat and simmer until thickened, about 3 minutes.
  6. Add Sour Cream and Cumin: Remove the skillet from heat and stir in the sour cream and cumin. Season with salt and pepper.
  7. Assemble Enchiladas: Pour the sauce over the enchiladas and top with the remaining shredded cheese.
  8. Bake: Bake for 20-25 minutes, until bubbly and golden brown.
  9. Garnish: Garnish with fresh cilantro before serving.

Tips and Variations:

  • Spice Level: Adjust the heat by including or omitting the jalapeño, or by adding more for extra spice.
  • Cheese: Try different types of cheese such as cheddar or a Mexican blend for a unique flavor.
  • Protein Swap: Substitute shrimp with chicken or a mix of seafood if preferred.
  • Vegetarian Option: Replace shrimp with sautéed mushrooms or a mix of black beans and corn for a vegetarian version.

How to Store:

  • Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezer: Freeze the enchiladas before baking by wrapping the dish tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before baking.
  • Reheating: Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes, or in the microwave for a quicker option.


Q: Can I use corn tortillas instead of flour?
A: Yes, you can use corn tortillas. Just make sure to warm them up slightly to prevent them from breaking when rolling.

Q: Can I make the sauce ahead of time?
A: Absolutely! You can prepare the sauce up to 2 days in advance and store it in the refrigerator. Reheat it gently on the stovetop before pouring over the enchiladas.

Q: What sides go well with shrimp enchiladas?
A: Serve with a side of Mexican rice, refried beans, or a fresh green salad to complete the meal.

Enjoy the creamy, cheesy goodness of these shrimp enchiladas, perfect for any night of the week!

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