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

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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