Description
Succulent Mexican Creamy Shrimp Enchiladas bring coastal flavors dancing across your palate with rich, zesty goodness. Spicy seafood meets silky cheese sauce, promising a delightful culinary journey that satisfies your craving for authentic, comforting cuisine.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) large shrimp
- 4 soft taco flour tortillas
- 8 ounces (227 grams) Monterrey Jack cheese (grated, divided in two)
Vegetables and Aromatics:
- 1 small yellow onion (sliced thin)
- 2 large jalapenos (seeded or not, based on desired spice level)
- 2 medium tomatoes “on a vine” (diced)
- 2 garlic cloves (minced)
Liquids and Seasonings:
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 1–2 tablespoons vegetable oil for cooking
- 1/4 teaspoon cayenne pepper (to taste)
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon cumin
- Salt
Instructions
- Prepare the kitchen workspace by heating the oven to 350°F and lightly greasing a baking dish to prevent sticking.
- In a skillet over medium heat, sauté onions and jalapeños until softened and translucent, approximately 5-7 minutes, allowing the vegetables to develop a rich flavor profile.
- Incorporate diced tomatoes and minced garlic into the skillet, cooking for an additional 3-4 minutes until the tomatoes release their natural juices and become tender.
- Create a creamy sauce by whisking together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt in a separate bowl. Pour the mixture into the vegetable mixture, simmering gently on medium-low heat to prevent curdling.
- Carefully nestle shrimp into the sauce, cooking 2-3 minutes per side until they turn completely opaque and maintain a delicate texture.
- Distribute half the cheese across tortillas, then use a slotted spoon to transfer the shrimp and vegetable mixture onto each tortilla. Roll tightly and arrange seam-side down in the prepared baking dish.
- Drizzle remaining sauce over the enchiladas, ensuring complete coverage, and generously sprinkle the remaining cheese on top.
- Bake for 15-18 minutes until the cheese melts completely and develops a golden, bubbly surface.
Notes
- Modify the cayenne and chipotle chili powder to match your heat tolerance, ensuring everyone can enjoy the dish comfortably.
- Use fresh, high-quality shrimp and smell them before cooking to guarantee optimal flavor and prevent any unpleasant seafood odors.
- Swap shrimp with grilled chicken, sautéed tofu, or black beans for vegetarian and diverse dietary preferences while maintaining the enchilada’s creamy texture.
- Reduce heat and stir continuously when adding cream to prevent separation, creating a smooth, consistent sauce that coats the enchiladas beautifully.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 590
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 200 mg