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Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas

  • Author:
  • Total Time: 50 minutes


Creamy Shrimp Enchiladas offer a delightful fusion of succulent shrimp and rich, creamy cheese wrapped in soft flour tortillas, smothered in a homemade sauce. This dish combines the heartiness of seafood with the comforting warmth of traditional Mexican cuisine, making it a perfect choice for a family dinner or a festive gathering.


  • 1 lb shrimp, peeled and deveined
  • 10 flour tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 2 tablespoons cilantro, chopped
  • Salt and pepper to taste


  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Sauté shrimp with garlic and jalapeño in a skillet until pink. Remove and set aside.
  3. In the same skillet, melt butter, stir in flour to make a roux, then gradually whisk in chicken broth until thick.
  4. Remove from heat, stir in sour cream, half the Monterey Jack cheese, and cilantro. Season with salt and pepper.
  5. Divide the shrimp mixture among tortillas, roll them up and place seam side down in the dish.
  6. Pour sauce over enchiladas, top with remaining cheese, and bake for 25-30 minutes until bubbly and golden.


  • For a gluten-free version, use corn tortillas and a gluten-free flour blend for the roux.
  • Enhance the dish with a sprinkle of fresh cilantro and diced avocado before serving.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican


  • Calories: 450 kcal
  • Fat: 20 g
  • Carbohydrates: 35 g
  • Protein: 24 g
  • Cholesterol: 150 mg