Description
These creamy shrimp enchiladas combine succulent, spiced shrimp with a rich, cheesy sour cream and cream cheese blend, all rolled in soft flour tortillas and baked in a flavorful red enchilada sauce. Perfect as a comforting seafood dish for family dinners or special occasions, they offer a delightful balance of creamy textures, zesty spices, and melty cheeses finished with fresh cilantro.
Ingredients
Scale
Shrimp Filling
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Creamy Cheese Mixture
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
Assembly
- 8 large flour tortillas
- 1 can (10 oz) red enchilada sauce
- 1/2 cup shredded Monterey Jack cheese (for topping)
- 1/2 cup shredded cheddar cheese (for topping)
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Sauté Onions: In a large skillet, heat the olive oil over medium heat until hot. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant.
- Add Garlic: Stir in the minced garlic and cook an additional 1 minute, stirring frequently to avoid burning and releasing aromatic flavors.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Season with ground cumin, chili powder, salt, and pepper. Cook for about 3-4 minutes until the shrimp turn pink and opaque but avoid overcooking to prevent rubbery texture.
- Prepare Shrimp: Remove the skillet from heat and let the shrimp cool slightly. Chop the cooked shrimp into bite-sized pieces and set aside.
- Mix Creamy Base: In a medium bowl, blend the sour cream and softened cream cheese using a hand mixer or whisk until smooth and creamy.
- Add Cheese: Stir in half of the shredded Monterey Jack and cheddar cheeses until fully incorporated in the creamy mixture.
- Combine Filling: Fold the chopped shrimp into the creamy cheese mixture evenly. Adjust seasoning with salt and pepper to taste.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Assemble Enchiladas: Spoon approximately 1/3 cup of the shrimp mixture onto the center of each flour tortilla. Roll the tortilla tightly around the filling, tucking in sides to secure, then place seam-side down in a greased 9×13 inch baking dish.
- Repeat Rolling: Continue this process for all tortillas and filling, arranging them snugly side by side in the baking dish.
- Add Sauce: Pour the entire can of red enchilada sauce evenly over the rolled enchiladas, ensuring they are well covered to stay moist during baking.
- Top with Cheese: Sprinkle the remaining shredded Monterey Jack and cheddar cheese evenly over the enchiladas for a cheesy crust.
- Cover and Bake: Cover the dish with aluminum foil to prevent burning and bake in the preheated oven for 20 minutes.
- Finish Baking: Remove foil and bake for an additional 10-15 minutes until the cheese topping is bubbly and golden brown.
- Rest: Remove from the oven and let the enchiladas rest for 5 minutes to allow the filling to set, making them easier to serve.
- Garnish: Sprinkle chopped fresh cilantro over the top for bright flavor and presentation just before serving.
- Serve and Enjoy: Serve hot, optionally with extra enchilada sauce on the side and complementary sides like Mexican rice or a fresh green salad.
- Share: Enjoy these creamy shrimp enchiladas with family and friends!
Notes
- Do not overcook shrimp, as they can become tough and rubbery; remove from heat as soon as they turn pink.
- Softened cream cheese blends easier with sour cream, so allow it to sit at room temperature before mixing.
- Use flour tortillas for best rolling and texture; corn tortillas may break more easily.
- Covering the dish during the first phase of baking keeps the enchiladas moist.
- Letting the enchiladas rest after baking improves slicing and serving experience.
- Add extra cheese on top for a more indulgent finish if desired.
