There’s something timeless and comforting about enchiladas. They’re a symbol of home, of family dinners that stretch into late-night conversations and of dishes passed down from generation to generation. For me, Creamy Shrimp Enchiladas bring back memories of Sunday dinners at my aunt’s house on the Gulf Coast. The scent of garlic and chilies simmering in cream would waft through the air, and as the sun dipped low, we’d gather around the table, laughing and reaching for second helpings before the first plate was even finished.

Share—pin this recipe for later on Pinterest!

Creamy Shrimp Enchiladas are a delicious variation on traditional Mexican enchiladas, combining the richness of a creamy, cheesy sauce with the fresh, delicate flavor of shrimp. While red sauce enchiladas have their place, these white-sauce versions offer a luxurious twist, more reminiscent of Tex-Mex comfort than of fiery heat. They’re especially popular in coastal regions, where fresh shrimp are plentiful and celebrated.

Whether you’re cooking for a weeknight family meal or looking for something special for a weekend dinner with friends, this dish feels indulgent without being fussy. It’s the kind of meal that invites everyone to linger at the table a little longer.

Why You’ll Love This Recipe

Rich and comforting: A luscious creamy sauce with melty cheese and savory shrimp.
Quick but impressive: Prep takes minutes, yet the result tastes gourmet.
Perfect for gatherings: These enchiladas are easy to double for a party or potluck.
Full of flavor: Garlic, peppers, spices, and green chiles bring depth to every bite.
A twist on tradition: Combines Mexican flavors with a coastal, creamy flair.

INGREDIENTS YOU’LL NEED:

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 tablespoons butter
1 small onion, chopped
1 red bell pepper, diced
2 cloves garlic, minced
6 flour tortillas
4 ounces cream cheese, softened
1½ cups shredded Monterey Jack cheese
½ cup sour cream
1 (4-ounce) can diced green chiles
½ cup heavy cream
½ cup chicken or seafood broth
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste

HOW TO MAKE CREAMY SHRIMP ENCHILADAS

Step-by-Step Instructions

Step 1: Sauté the Shrimp
Begin by heating olive oil in a large skillet over medium heat. Toss in the shrimp with cumin, chili powder, salt, and pepper. Cook for 2–3 minutes per side, until just pink and cooked through. Remove the shrimp from the skillet and chop them into bite-sized pieces.

Step 2: Cook the Aromatics
In the same skillet, melt the butter and sauté the chopped onion and red bell pepper until soft, about 5 minutes. Add the minced garlic and cook for another 30 seconds.

Step 3: Mix the Filling
In a large mixing bowl, combine the cooked shrimp, sautéed vegetables, cream cheese, half the shredded Monterey Jack cheese, and the diced green chiles. Stir until well blended and creamy.

Step 4: Fill and Roll the Enchiladas
Warm your flour tortillas slightly to make them easier to roll. Spoon the shrimp mixture into the center of each tortilla, roll them up tightly, and place seam-side down in a greased 9×13-inch baking dish.

Step 5: Make the Creamy Sauce
In a saucepan, stir together the sour cream, heavy cream, and broth. Warm over low heat, whisking gently until smooth. Season with a pinch of cumin and salt. Let it simmer just until it thickens slightly.

Step 6: Assemble and Bake
Pour the creamy sauce evenly over the enchiladas. Sprinkle the remaining cheese on top. Cover with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Uncover and bake for another 10 minutes until the cheese is melted and bubbling.

Step 7: Serve and Enjoy
Let the enchiladas sit for 5 minutes before serving. Garnish with fresh cilantro, sliced green onions, or a squeeze of lime for a zesty finish.

HELPFUL TIPS:

Use pre-cooked shrimp to save time, but avoid overcooking them.
Lightly spray tortillas with oil and warm in a skillet to keep them from cracking.
Swap out Monterey Jack with a mix of cheddar and mozzarella for variety.
Want to make it spicy? Add diced jalapeños or a few dashes of hot sauce to the filling.

DETAILS:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4 to 6
Category: Main Course
Method: Baked
Cuisine: Tex-Mex
Diet: Pescatarian

NOTES:

If using smaller shrimp, no need to chop.
Can substitute turkey ham for added protein inside the filling.
Gluten-free? Use certified gluten-free tortillas and double-check your broth and spices.

NUTRITIONAL INFORMATION (Per Serving):

Calories: ~450
Protein: 25g
Carbohydrates: 30g
Fat: 25g
Saturated Fat: 12g
Fiber: 2g
Sugar: 3g
Cholesterol: 180mg
Sodium: 600mg

FREQUENTLY ASKED QUESTIONS

Can I use corn tortillas?
Yes, though they tend to be less flexible. Warm them and dip lightly in sauce before rolling.

What else can I add to the filling?
Chopped spinach, black beans, or diced zucchini all work well with shrimp.

Can I make this in advance?
Definitely. Assemble, cover, and refrigerate up to 24 hours ahead. Add the sauce just before baking.

What should I serve with shrimp enchiladas?
Try Mexican rice, a fresh corn salad, or roasted veggies for a full meal.

STORAGE INSTRUCTIONS:

Refrigerate: Store cooled leftovers in an airtight container for up to 3 days.
Freeze: Wrap tightly and freeze (without sauce) up to 2 months. Thaw, then bake with fresh sauce.
Reheat: Cover and reheat in the oven at 350°F or microwave individual portions.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

CONCLUSION

Creamy Shrimp Enchiladas bring all the best of coastal flavors and comforting Mexican-American cuisine into one warm, bubbly dish. From their melt-in-your-mouth filling to that golden layer of cheese on top, every bite feels like a little celebration. It’s the kind of dish that turns a regular dinner into a memory—and leaves everyone hoping for leftovers.