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Creamy Shrimp Enchiladas

  • Author: Nora Sinclair
  • Total Time: 45 minutes
  • Yield: Serves 6

Description

Get ready to savor the ultimate easy dinner idea with these Creamy Shrimp Enchiladas! This crowd-pleasing dish blends tender shrimp, gooey cheese, and a velvety cream sauce all wrapped up in soft tortillas. Whether you’re looking for a quick comfort meal, something new for your seafood recipe rotation, or a delightful weeknight dinner, this recipe hits every note. The subtle heat from green chiles, the richness of the cream, and the fresh burst of spinach (optional but lovely) come together in perfect harmony.

This is more than just an enchilada—it’s a warm, cheesy hug on a plate. With just the right balance of indulgence and ease, it’s one of those easy recipes that feels gourmet but comes together quickly. Ideal for both casual family nights and small gatherings, it’s bound to become one of your go-to dinner ideas or food ideas when you’re craving something special yet simple.

Ingredients

1 pound raw shrimp, peeled and deveined

1 tablespoon olive oil

1/2 medium onion, finely chopped

2 garlic cloves, minced

1/2 cup chopped fresh spinach (optional)

1 (4 oz) can diced green chiles

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper, to taste

8 small flour tortillas

2 cups shredded Monterey Jack cheese (or Jack-cheddar mix)

2 cups heavy cream

4 oz cream cheese, softened

1/4 cup sour cream

1/2 cup chopped fresh cilantro (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a skillet, heat olive oil over medium heat. Sauté chopped onion until soft. Add garlic and cook for 30 seconds.
  3. Add shrimp to the skillet and cook until pink and opaque. Remove, chop into bite-sized pieces, and return to skillet.
  4. Stir in green chiles, spinach (if using), cumin, paprika, salt, and pepper. Set aside.
  5. In a saucepan, combine heavy cream, cream cheese, and sour cream. Stir until smooth and melted. Add half the cheese and melt into the sauce.
  6. Spread a spoonful of sauce in the bottom of the baking dish. Fill tortillas with shrimp mixture and a little shredded cheese. Roll and place seam-side down.
  7. Pour remaining sauce over the enchiladas and top with remaining cheese.
  8. Bake uncovered for 20–25 minutes until bubbly and golden. Optional: broil for 1–2 minutes for extra color.
  9. Garnish with chopped cilantro and serve warm.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dinner

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Find it online: https://noranosh.com/creamy-shrimp-enchiladas/