Shrimp Enchiladas with Cream Cheese (Printable Version)
Shrimp, cheese, vegetables, and a creamy spicy sauce baked inside soft tortillas for a hearty Mexican meal.
# What You'll Need:
→ Seafood
01 -
340-400 g large shrimp, peeled and deveined
→ Vegetables
02 -
1 small yellow onion, thinly sliced
03 -
2 large jalapeños, seeded if desired, sliced
04 -
2 medium tomatoes on the vine, diced
05 -
2 garlic cloves, minced
→ Dairy
06 -
360 ml heavy whipping cream
07 -
120 ml sour cream
08 -
225 g Monterrey Jack cheese, grated
→ Pantry & Spices
09 -
1-2 tablespoons vegetable oil
10 -
0.25 teaspoon cayenne pepper
11 -
0.5 teaspoon chipotle chili powder
12 -
0.5 teaspoon ground cumin
13 -
Salt, to taste
→ Flour Base
14 -
4 soft taco-sized flour tortillas
# Steps to Follow:
01 -
Preheat oven to 175°C. Lightly grease a 23x23-cm baking dish.
02 -
Heat vegetable oil in a large pan over medium heat. Sauté onion and jalapeños until softened, then add tomatoes and garlic, cooking until vegetables are tender.
03 -
Combine heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Stir into vegetables and bring to a gentle simmer over medium-low heat.
04 -
Add shrimp to pan and cook in cream sauce until shrimp are just opaque on both sides. Remove pan from heat immediately to avoid overcooking.
05 -
Distribute half of the grated Monterrey Jack cheese evenly over the flour tortillas. Spoon drained shrimp mixture onto tortillas, roll tightly, and arrange seam-side down in prepared baking dish.
06 -
Pour remaining cream sauce evenly over the filled tortillas. Sprinkle with remaining cheese. Bake in preheated oven for 15-18 minutes until cheese is bubbly and lightly golden.
# Additional Notes:
01 -
Seafood dishes are best enjoyed fresh as reheating shrimp can compromise texture.
02 -
Seeding jalapeños and reducing cayenne will lower spice intensity if desired.
03 -
Flour tortillas roll more easily and hold filling securely.