Shrimp Enchiladas Cream Sauce

Creamy shrimp enchiladas are my go to when I want a dinner that feels both comforting and a little bit special. The smooth chipotle scented cream sauce wraps everything in warmth while juicy shrimp and melty cheese fill every bite.

Every time I make this it instantly disappears from the family table even my pickiest taste tester asked for seconds the very first time

Ingredients

• Large shrimp: Fresh or frozen, cleaned and peeled. They add rich flavor and protein. Look for bright and firm shrimp
• Vegetable oil: A neutral base for sautéing. Ensures the veggies do not overpower the sauce
• Yellow onion: Sliced thin, sweet, and builds the flavor base. Choose firm onions with dry skins
• Jalapeños: Adjusted for spice, bold flavor and depth. Use glossy green peppers without blemishes
• Tomatoes on the vine: Add a savory freshness. Good tomatoes smell earthy and feel slightly soft at the stem
• Heavy whipping cream: The backbone of the sauce, richness, and body. Go for real full fat cream
• Sour cream: For tang and silkiness. Best if thick and not watery
• Garlic cloves: Minced for an aromatic kick. Choose tight, plump cloves
• Cayenne pepper and chipotle chili powder: Smoky heat. Search for vibrant colored spices
• Ground cumin: Warm and earthy. Choose a fresh jar for punchy flavor
• Salt: To taste. Brings it all together. Good quality salt is bright and clean
• Soft taco flour tortillas: Sturdy yet tender. Look for soft and pliable tortillas
• Monterrey Jack cheese: Melts smoothly, gives the perfect gooey finish. Shred your own for best results

Instructions

Prepare the Baking Dish:

Preheat your oven to 350F and grease a 9 inch baking dish to prevent sticking and help with easy serving later

Sauté the Aromatics:

Warm vegetable oil in a large skillet over medium heat then add your sliced onions and jalapeños. Let them cook slowly until the onions turn golden and the jalapeños soften, stirring occasionally for about 5 minutes

Build the Vegetable Base:

Add the diced tomatoes and minced garlic to the skillet, stir everything together, and cook for another 3 to 4 minutes until the tomatoes start to break down and their juices release, forming a savory base

Make the Cream Sauce:

Whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt in a bowl. Pour this mixture over your cooked vegetables in the skillet and bring to a gentle simmer over medium low heat, stirring often. Watch for tiny bubbles at the edges

Cook the Shrimp:

Stir shrimp into the creamy sauce and let them cook just until they turn pink and opaque on both sides, about 2 to 4 minutes. Do not overcook or they will turn rubbery. Immediately remove from heat once done

Fill the Tortillas:

Lay out the flour tortillas and sprinkle half of the grated Monterrey Jack cheese onto each tortilla. Using tongs, transfer the shrimp and sauce mixture, dividing evenly. Roll each tortilla up tightly to keep the goodness inside

Assemble and Top:

Place the rolled enchiladas seam side down in your greased baking dish. Pour all the remaining sauce over the top, making sure to coat completely. Then sprinkle with the rest of the cheese

Bake to Perfection:

Slide the dish into your preheated oven and bake uncovered for 15 to 18 minutes until the cheese is bubbling and golden. Serve piping hot

Pin it

The gooey cheese always takes me back to when my mom made enchiladas for special occasions and we would all gather around the table laughing and passing the baking dish until it was empty.

Storage Tips

Let leftovers cool to room temperature before covering the baking dish with foil or transferring to airtight containers. This dish keeps well in the refrigerator for up to three days. To reheat, cover with foil and warm in a 325F oven or gently microwave portions with a splash of cream.

Ingredient Substitutions

You can swap the shrimp for chunks of cooked chicken or roasted vegetables if seafood is not your thing. For lighter sauce try using half and half instead of heavy cream. Pepper Jack cheese is also delicious for a bit more kick.

Serving Suggestions

Fresh cilantro sprinkled on top adds a burst of color. Try serving with a side of lime wedges, Spanish rice, or a crisp salad to balance the richness. These enchiladas also pair beautifully with a chilled glass of Mexican lager.

Cultural Context

Enchiladas have deep roots in Mexican kitchens with each region offering its own spin. The creamy seafood twist echoes flavors from coastal areas, blending comfort with celebration, making this dish both familiar and unique in my kitchen.

Pin it

Give these enchiladas a try for your next comfort food night. The creamy chipotle sauce and melt-in-your-mouth cheese turn any meal into a celebration.

Frequently Asked Questions

→ How spicy are these shrimp enchiladas?

The heat level can be adjusted based on how much jalapeño and chili powder you use. Removing seeds results in a milder dish.

→ Can I use pre-cooked shrimp?

Yes, but add them right before baking to avoid overcooking and ensure they stay tender.

→ What type of cheese works best?

Monterrey Jack melts smoothly and adds a mild flavor. You may also use a Mexican blend cheese for extra richness.

→ How do I prevent soggy tortillas?

Lightly toasting tortillas before filling can help keep them intact and prevent sogginess during baking.

→ Which side dishes pair well with this?

Try serving with cilantro-lime rice, black beans, or a fresh green salad to complement the creamy enchiladas.