Creamy Shrimp Enchiladas (2024)

Shrimp – I like to use larger shrimp but size doesn’t matter as much as the quality. If you have access to fresh caught wild shrimp, that would be the best choice. If using frozen shrimp, make sure to thaw them completely first and drain off all the liquid. Make sure to peel and devein the shrimp as well.

Jalapenos – you can regular the spice level of your enchiladas with the chili peppers. Jalapenos are the milder variety so if you want to add more spice, you can add a serrano, red chili pepper, or a habanero pepper as well. You can also use older jalapenos, which are spicier, and keep the seeds in. Chili peppers store most of their spice in the seeds, so leaving them in will increase the spice level.

Onion – use yellow onion, white onion, or red onion. The flavor difference won’t be too noticeable, although red onion does tend to me a touch sweeter.

Monterrey Jack cheese – this cheese is beautiful to use in enchiladas because it has a mild flavor and melts nice and smooth. If you wish, you can use pepper jack cheese instead to add more chili pepper flavor.

Heavy Whipping Cream – heavy whipping cream will give you the richest, creamiest sauce but you can substitute half and half in a pinch. Just don’t go any less creamy than that.

Sour Cream – use full fat sour cream for the best results! I do not recommend substituting Greek yogurt because there is a good chance of curdling or separating when used in cooking.

Make the sauce: Preheat oil in a large cooking pan over medium heat and add sliced onions and jalapenos (1). Let it sauté until they start to soften. Add in diced tomatoes and minced garlic, mix and sauté until veggies are cooked through (2).

While veggies are cooking, whisk heavy cream, sour cream, spices and salt in a mixing bowl or a large measuring glass and pour it into the pan with veggies (3). Stir slowly and carefully until completely incorporated (4) and lower the heat to medium-low.

Cook the shrimp: Add shrimp and cook, still over medium to medium-low heat, until shrimp just turned opaque on the bottom, flip and cook until shrimp turns opaque. Take off heat.

Build enchiladas: Spread some cheese in the center of each tortilla, in a line. Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Spread the shrimp in the line over the cheese.

Roll the tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.

Baking enchiladas: Pour sauce over enchiladas and spread remaining cheese on top. Bake shrimp enchiladas for about 15 minutes.

Flour Tortillas vs Corn Tortillas

Can I reheat shrimp tortillas?

I don’t usually recommend reheating seafood because it does not reheat well. If you do have to save leftovers and reheat them, definitely don’t reheat shrimp enchiladas in a microwave. Reheat them in a the baking dish, in the oven, at 325° until just heated through inside.

Can I freeze these shrimp enchiladas?

No, these shrimp enchiladas are not good to freeze because of the cream sauce and re-freezing seafood. I never recommend freezing seafood dishes because most people do use seafood in recipes that have been previously frozen.

Some More Shrimp Recipes To Make

Garlic Butter Shrimp

Lemon Risotto with Lemon Pepper Shrimp

Shrimp Florentine

Sausage and Shrimp Jambalaya

Shrimp Panzanella Salad

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