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Creamy Shrimp Enchiladas

Irresistible Creamy Shrimp Enchiladas for a Flavor Explosion

These creamy shrimp enchiladas deliver a delightful flavor explosion with a rich sauce and customizable spice levels, perfect for any dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: DINNER
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil Substitute with avocado oil for a lighter taste
  • 1 medium Onion Shallots can be used for milder flavor
  • 1 medium Red Bell Pepper Green bell pepper is a great substitute
  • 1 medium Jalapeño Omit for a milder version or use cayenne pepper for more spice
  • 1 pound Raw Shrimp Substitute with chicken or tofu for non-seafood delight
  • 2 cloves Garlic Increase amount for deeper flavor
  • 1 teaspoon Ground Cumin Swap for coriander for citrusy brightness
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 2 tablespoons Butter Substitute with margarine or vegan butter
  • 2 tablespoons All-Purpose Flour For gluten-free, use cornstarch slurry
  • 1 cup Chicken Broth Vegetable broth can be used as a flavorful alternative
  • 1 cup Sour Cream Greek yogurt can be used for a lighter option
  • 1 cup Monterey Jack Cheese Experiment with cheddar or pepper jack
For Garnishing
  • 1/4 cup Fresh Cilantro Substitute with parsley if preferred

Equipment

  • skillet
  • baking dish
  • whisk

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and grease a 9x13-inch baking dish.
  2. Sauté onions, red bell pepper, and jalapeño in a skillet over medium heat with olive oil until translucent (about 5 minutes).
  3. Add garlic and cook for one minute until fragrant.
  4. Mix in the shrimp and cumin, and cook until the shrimp turn pink (about 2-3 minutes).
  5. Melt butter in the same skillet, then whisk in flour and cook until golden (1-2 minutes).
  6. Gradually whisk in chicken broth, stirring until thickened (about 5 minutes). Then stir in sour cream and half of the cheese until smooth.
  7. Spread a thin layer of sauce in the baking dish, fill each tortilla with the shrimp mixture, roll them up, and place seam-side down.
  8. Pour the remaining sauce over the enchiladas and sprinkle leftover cheese on top.
  9. Bake for 20-25 minutes until the cheese is melted and bubbly.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 20IUVitamin C: 40mgCalcium: 15mgIron: 10mg

Notes

Serve with sliced avocado or a squeeze of fresh lime for a zesty twist. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for optimal texture and flavor.

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