Tender shrimp, sautéed vegetables, creamy spiced sauce, and melted Monterey Jack cheese come together to create a rich and comforting meal that I love serving when I want something hearty and satisfying. Every bite is packed with juicy shrimp, creamy sauce, and gooey melted cheese wrapped in soft flour tortillas, making this recipe perfect for both family dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12–14 ounces large shrimp
1–2 tablespoons vegetable oil
1 small yellow onion, thinly sliced
2 large jalapeños, seeded or unseeded
2 medium tomatoes on the vine, diced
1 1/2 cups heavy whipping cream
1/2 cup sour cream
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
Salt, to taste
4 soft taco flour tortillas
8 ounces Monterey Jack cheese, grated
Directions
I preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
I heat the vegetable oil in a large skillet over medium heat and sauté the sliced onion and jalapeños until they become soft.
I stir in the diced tomatoes and minced garlic, then cook until the vegetables are tender and fragrant.
In a separate bowl, I whisk together the heavy whipping cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt.
I pour the cream mixture into the skillet with the vegetables and let it simmer gently over medium-low heat.
I add the shrimp and cook them just until they turn opaque, being careful not to overcook them.
I divide half of the grated Monterey Jack cheese among the tortillas, then fill each tortilla with the drained shrimp mixture before rolling them tightly.
I arrange the enchiladas seam-side down in the prepared baking dish.
I pour the remaining cream sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
I bake everything for 15 to 18 minutes until the cheese is melted, bubbly, and lightly golden.
I let the enchiladas rest for a few minutes before serving so the sauce can settle.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 620 kcal per serving
Variations
I sometimes swap the shrimp for cooked chicken or lump crab meat when I want a different seafood-inspired meal. If I prefer a milder version, I remove the seeds from the jalapeños or replace them with mild green chiles. I also enjoy adding sautéed bell peppers, spinach, or mushrooms for extra vegetables. For a smoky twist, I mix a little smoked paprika into the sauce, while pepper jack cheese makes a delicious substitute for Monterey Jack when I want a bit more spice.
Storage/Reheating
I store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. If I want to keep them longer, I freeze them in a freezer-safe container for up to 2 months. When reheating, I warm them in a 350°F oven until heated through, or I microwave individual portions in short intervals. If the sauce has thickened, I stir in a small splash of cream or milk to restore its creamy texture.
FAQs
Can I use frozen shrimp?
I can absolutely use frozen shrimp as long as I thaw and pat them dry before cooking to prevent excess moisture.
Can I make these enchiladas ahead of time?
I like assembling the enchiladas a day ahead, covering the baking dish, and refrigerating it until I’m ready to bake.
What can I serve with shrimp enchiladas?
I enjoy serving them with Mexican rice, cilantro lime rice, refried beans, black beans, or a fresh green salad.
Can I use corn tortillas instead of flour tortillas?
I can substitute corn tortillas if I prefer their flavor. I usually warm them first so they roll without cracking.
How do I keep the shrimp from becoming rubbery?
I cook the shrimp only until they turn opaque since they continue cooking slightly while the enchiladas bake.
Conclusion
I enjoy making these Shrimp Enchiladas with Cream Sauce whenever I’m craving a comforting meal that’s packed with flavor. The creamy, spiced sauce, juicy shrimp, and melted Monterey Jack cheese create a satisfying combination that’s easy enough for weeknights and impressive enough for guests. I find that every bite delivers the perfect balance of richness, spice, and cheesy goodness.
📖 Recipe:
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Shrimp Enchiladas with Cream Sauce
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Halal
Description
Tender shrimp, sautéed vegetables, a creamy spiced sauce, and melted Monterey Jack cheese are wrapped in soft flour tortillas and baked until bubbly. This rich and comforting dish is perfect for family dinners or special occasions.
Ingredients
12–14 ounces large shrimp
1–2 tablespoons vegetable oil
1 small yellow onion, thinly sliced
2 large jalapeños, seeded or unseeded
2 medium tomatoes on the vine, diced
1 1/2 cups heavy whipping cream
1/2 cup sour cream
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
Salt, to taste
4 soft taco flour tortillas
8 ounces Monterey Jack cheese, grated
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
- Heat the vegetable oil in a large skillet over medium heat and sauté the onion and jalapeños until softened.
- Stir in the diced tomatoes and minced garlic, then cook until fragrant and the vegetables are tender.
- In a separate bowl, whisk together the heavy whipping cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt.
- Pour the cream mixture into the skillet and simmer gently over medium-low heat.
- Add the shrimp and cook just until opaque, then remove the shrimp from the sauce with a slotted spoon.
- Divide half of the grated Monterey Jack cheese among the tortillas, add the shrimp mixture, and roll each tortilla tightly.
- Arrange the enchiladas seam-side down in the prepared baking dish.
- Pour the remaining cream sauce evenly over the enchiladas and sprinkle with the remaining Monterey Jack cheese.
- Bake for 15–18 minutes until the cheese is melted, bubbly, and lightly golden.
- Let the enchiladas rest for a few minutes before serving.
Notes
Thaw and pat dry frozen shrimp before cooking.
Remove jalapeño seeds or substitute mild green chiles for less heat.
Cooked chicken or lump crab meat can replace the shrimp.
Add sautéed bell peppers, spinach, or mushrooms for extra vegetables.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in a 350°F oven or microwave, adding a splash of cream or milk if the sauce becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 42 g
- Saturated Fat: 23 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 245 mg
