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These shrimp enchiladas pack tender shrimp with vegetables into soft tortillas, all blanketed in a silky, spicy cream sauce and heaps of bubbly cheese. Every time I pull them from the oven, the whole house smells like a celebration.
I first served these for a birthday dinner when we were missing our favorite Mexican restaurant. Now my family asks for them whenever we want something special and comforting but not too fussy.
Ingredients
- Large shrimp: Fresh shrimp elevate this dish and provide juicy flavors Seek out peeled and deveined to save time
- Vegetable oil: Any neutral oil will work here for sautéing and adds just the right amount of richness
- Yellow onion: Sliced thin and cooked slowly the onion brings sweetness and depth Look for firm unblemished onions
- Jalapeños: Bring heat and zip to the filling If you prefer mild food remove the seeds and white ribs
- Tomatoes on the vine: Add freshness and acidity Pick tomatoes that yield gently to touch and smell fragrant
- Heavy whipping cream: Forms the lush creamy sauce Full fat makes it extra decadent
- Sour cream: Gives tang and silkiness Choose full fat for richness
- Garlic: Brings big flavor in the background Mince fresh garlic for the best taste
- Cayenne pepper and chipotle chili powder: Provide signature smoky heat Start with the lower amount if you want mild enchiladas
- Ground cumin: Adds earthy warmth Make sure your spice is still fragrant not stale
- Salt: Essential for balancing all the flavors Taste your sauce and add more as needed
- Soft flour tortillas: Easier to roll and do not crack Choose fresh tortillas that are pliable
- Monterrey Jack cheese: Melts beautifully and gets golden on top Grate your own for a creamier result
Step-by-Step Instructions
- Prep the Oven and Pan:
- Set your oven to three hundred fifty degrees Fahrenheit and generously grease a nine by nine inch baking dish This ensures easy cleanup and prevents sticking
- Cook the Vegetables:
- Heat vegetable oil in a large pan over medium heat Add the sliced onion and jalapeños Cook stirring often until the onions are soft and start turning translucent usually six to eight minutes Add diced tomatoes and minced garlic and continue to cook for another two to three minutes until the tomatoes soften and everything is fragrant
- Make the Creamy Sauce:
- Combine heavy cream sour cream all the spices and a pinch of salt in a bowl Whisk until smooth Pour this mixture over the sautéed vegetables in the pan and bring everything to a slow simmer over medium low heat Gently stir so the cream sauce thickens slightly and absorbs vegetable flavor
- Cook the Shrimp:
- Nestle the shrimp into the pan of hot cream sauce Cook just until each shrimp turns opaque about one to two minutes per side Do not overcook or the shrimp will turn rubbery Remove the pan from heat
- Assemble the Enchiladas:
- Spread half of the grated cheese evenly over the center of each tortilla Using a slotted spoon scoop shrimp and vegetable mixture over the cheese Roll each tortilla tightly and place it seam side down in the greased baking dish
- Sauce and Top:
- Pour all the remaining cream sauce over the rolled tortillas Be sure to cover the edges so nothing dries out Sprinkle the rest of the cheese across the top
- Bake to Perfection:
- Slide the baking dish onto the oven’s center rack Bake uncovered for fifteen to eighteen minutes until the cheese is golden brown and bubbling Serve piping hot
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Storage tips
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to two days For best results reheat gently in the oven covered with foil so the cheese melts without drying the shrimp Microwave is quick but the texture may suffer I never recommend freezing since shrimp gets rubbery
Ingredient substitutions
You can swap the shrimp for cooked diced chicken or even mushrooms for a vegetarian version Use pepper jack cheese for a little extra kick If you like tomatoes with a stronger flavor try fire roasted canned tomatoes just drain them well
Serving suggestions
Serve these enchiladas with a crisp green salad topped with avocado or a side of cilantro lime rice A squeeze of lime over the hot enchiladas right before eating brightens up all the flavors Pico de gallo or sliced radishes on top add extra color
Cultural Note
Enchiladas have roots throughout Mexico but this creamy seafood twist is often found in coastal regions or Tex Mex menus Blending classic enchilada sauce with dairy and smoky spices gives the dish its comforting richness that has become popular in home kitchens
Recipe Questions & Answers
- → How do I keep shrimp tender in enchiladas?
Just cook shrimp until opaque and firm, as overcooking can cause them to become rubbery. Add them towards the end of simmering your sauce for best texture.
- → Can I make these enchiladas less spicy?
Seed the jalapeños before slicing, and reduce or omit cayenne pepper and chipotle powder for a milder flavor.
- → Are corn tortillas suitable for shrimp enchiladas?
Flour tortillas hold up better and roll more easily, but corn tortillas can be used if lightly warmed and handled gently.
- → How can I reheat leftover enchiladas?
Seafood is best enjoyed fresh, but if needed, reheat in a 300°F oven, covered, until warmed through to avoid drying out the shrimp.
- → What toppings pair well with these enchiladas?
Try fresh cilantro, lime wedges, sliced avocados, or a spoonful of Mexican crema for extra flavor and brightness.
- → Can I use frozen shrimp?
Yes, thaw and pat dry before cooking to avoid excess moisture in the sauce and ensure even cooking.