Shrimp Enchiladas with Cream Sauce

Why You’ll Love This Recipe

I love how these enchiladas offer the perfect combination of indulgence and spice. The creamy sauce, infused with chipotle and cayenne, wraps the shrimp in velvety heat, while the fresh vegetables add brightness and balance. It’s a fantastic way to elevate a weeknight dinner or impress guests without too much fuss. And because I use flour tortillas, rolling and baking is a breeze.

ingredients

(Here’s a tip: Check out 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, sliced thin
2 large jalapeños, seeded or not
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 cumin
Salt, to taste
4 soft taco flour tortillas
8 ounces Monterrey Jack cheese, grated

directions

1. I preheat the oven to 350°F and grease a 9×9-inch baking dish.

2. In a large pan, I sauté the onions and jalapeños in oil over medium heat until softened. Then I add the tomatoes and garlic, cooking until the vegetables are fully done.

3. I stir in the heavy cream, sour cream, cayenne, chipotle powder, cumin, and salt, bringing the mixture to a slow simmer.

4. Once the sauce is simmering, I add the shrimp and cook until just opaque, then remove the pan from the heat.

5. I divide half of the cheese among the tortillas, add the drained shrimp mixture, roll them tightly, and place them seam-down in the prepared dish.

6. I pour the remaining sauce over the enchiladas and sprinkle with the rest of the cheese. Then I bake everything for 15–18 minutes until bubbly and golden.

Servings and timing

This recipe serves 4 and makes 4 hearty enchiladas.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Variations

• Add a veggie twist: I sometimes toss in spinach or zucchini to the filling for extra greens.

• Make it extra cheesy: Try a blend of cheddar and Monterrey Jack for deeper flavor.

• Spice it up: For serious heat, I leave the jalapeño seeds in and add a dash of hot sauce to the cream.

• Tortilla swap: While I prefer flour tortillas for ease, corn tortillas can be used for a more traditional texture (just warm them first so they don’t crack).

storage/reheating

These enchiladas are best served fresh because seafood doesn’t reheat well. If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. I reheat gently in the oven at 300°F until warmed through, avoiding the microwave to preserve texture.

FAQs

What kind of shrimp should I use?

I go with large, raw shrimp that are peeled and deveined. I prefer fresh when available, but frozen shrimp (thawed properly) works just as well.

Can I make the sauce ahead of time?

Yes, I often make the sauce a day ahead and store it in the fridge. I reheat it gently on the stove before assembling the enchiladas.

How spicy are these enchiladas?

They’re medium-spicy with the chipotle and cayenne. I control the heat by adjusting the amount and deciding whether to include jalapeño seeds.

Can I use pre-cooked shrimp?

I don’t recommend it because they can overcook and become rubbery. I always use raw shrimp and cook them just until opaque for the best texture.

Can I freeze this dish?

Because of the cream-based sauce and shrimp, I don’t freeze these enchiladas. The texture can break down when thawed and reheated.

Conclusion

These Shrimp Enchiladas with Cream Sauce are one of my favorite comfort meals when I want something creamy, spicy, and satisfying. The layers of flavor from the fresh vegetables, tender shrimp, and spiced cream sauce are unforgettable. Whether it’s a family dinner or a casual gathering, this dish never fails to impress.