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Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas are a quick, flavorful seafood meal featuring tender shrimp enveloped in a luscious creamy sauce, wrapped in soft tortillas, and baked until bubbly and golden. Perfect for busy weeknights or impressing family with a comforting Mexican-inspired dish that balances mild heat, rich textures, and fresh herbs.

  • Total Time: 30 minutes
  • Yield: 8 enchiladas (serves 4) 1x

Ingredients

Scale

Shrimp and Aromatics

  • 1 lb fresh or thawed shrimp, peeled and deveined
  • 3 cloves garlic, diced
  • 1 small onion, diced

Sauces and Dairy

  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup chicken broth or stock
  • 1 (4 oz) can chopped green chilies

Spices and Herbs

  • 1 tsp cumin
  • 1 tsp chili powder
  • Fresh cilantro, chopped (for garnish)

Tortillas and Cheese

  • 8 flour or corn tortillas (soft)
  • 1 cup shredded Mexican blend cheese

Instructions

  1. Prep the Shrimp: Rinse the shrimp and pat dry. In a skillet over medium heat, sauté shrimp with diced garlic, onion, cumin, and chili powder until shrimp turn pink and are just cooked through, about 3-4 minutes. Remove from heat.
  2. Make the Creamy Sauce: In a separate pan, combine cream cheese, sour cream, chopped green chilies, and chicken broth over medium heat. Stir continuously until smooth and creamy, about 5 minutes.
  3. Combine Shrimp and Sauce: Gently fold the cooked shrimp into the creamy sauce, ensuring all shrimp pieces are coated evenly.
  4. Assemble the Enchiladas: Warm the tortillas until flexible. Spoon an even amount of the creamy shrimp filling onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
  5. Bake with Cheese: Pour any remaining creamy sauce evenly over the enchiladas. Sprinkle shredded Mexican blend cheese generously on top. Bake at 375°F (190°C) for about 15 minutes or until cheese is melted, bubbly, and slightly golden.

Notes

  • Do not overcook shrimp to prevent rubbery texture; remove from heat as soon as they turn pink.
  • Use fresh garlic, onion, and herbs for the best flavor and aroma.
  • Warm tortillas before rolling to avoid tearing or cracking.
  • Adjust cream cheese and sour cream quantities to achieve desired sauce thickness.
  • For softer cheese, cover enchiladas loosely with foil for the first 10 minutes of baking, then uncover to brown.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 350 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 20 g
  • Cholesterol: 150 mg

Keywords: creamy shrimp enchiladas, shrimp recipe, seafood enchiladas, quick dinner, easy Mexican recipe, baked enchiladas, creamy sauce