Creamy Shrimp Enchiladas are the ultimate comfort-food dinner: soft flour tortillas stuffed with juicy, seasoned shrimp, rolled up, and smothered in a rich, garlicky cream sauce before being blanketed with melted Monterey Jack cheese. Baked until golden and bubbly, then finished with fresh cilantro and a squeeze of lime, this restaurant-worthy dish is surprisingly easy to make at home — and perfect for busy weeknights or casual entertaining.
Ingredients
- Large shrimp, peeled and deveined
- Flour tortillas
- Cream cheese, softened
- Heavy cream
- Monterey Jack cheese, shredded
- Garlic, minced
- Green chilies, diced
- Ground cumin
- Chili powder
- Fresh cilantro, chopped
- Butter
- Onion, finely diced
- Lime, cut into wedges
- Salt
- Black pepper
Instructions
- Cook the shrimp: Melt a knob of butter in a large skillet over medium-high heat. Add the shrimp, season with salt, black pepper, cumin, and chili powder, and sauté for 2–3 minutes per side until pink and just cooked through. Remove from the heat, squeeze over a little lime juice, and roughly chop the shrimp.
- Make the creamy filling: In the same skillet, sauté the diced onion and garlic until soft and fragrant. Stir in the softened cream cheese, diced green chilies, and a splash of heavy cream until smooth and creamy. Fold in the chopped shrimp and half of the shredded Monterey Jack cheese.
- Roll the enchiladas: Spoon a generous portion of the shrimp filling down the center of each flour tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
- Make the sauce: In a saucepan, melt butter and sauté garlic until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the remaining green chilies, cumin, chili powder, salt, and black pepper, and cook until slightly thickened. Pour the sauce evenly over the rolled tortillas and top with the remaining shredded Monterey Jack cheese.
- Bake and serve: Bake at 190°C (375°F) for 20–25 minutes, until the cheese is melted, golden, and bubbly. Let rest for 5 minutes, then garnish with fresh cilantro and serve with lime wedges on the side.
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