One evening last summer, my neighbors invited us over for casual tacos and margaritas in their backyard. When I offered to bring something, they suggested shrimp enchiladas. I’d never tried making them at home and thought, why not? I picked up some large shrimp at the market and grabbed fresh jalapeños and vine tomatoes.

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Back in my kitchen, the kids gathered, curious about the cooking process—my daughter sliced jalapeños (with her tiny chef knife), and my son helped tear cheese. The garlic and onions sizzled in the pan, and the cream’s aroma became the evening’s signal that dinner was almost ready.

By the time the enchiladas were in the oven, the house smelled of spicy warmth and richness. My husband came in early, gently scraping the pan to taste that creamy sauce. During dinner, the kids practically cleared their plates and honestly, they asked for seconds three times. That night convinced me this recipe wasn’t just weekend-worthy, it’s now a weekday staple in our house.

Short Description

Shrimp Enchiladas With Cream Sauce are soft flour tortillas filled with shrimp, vegetables, and cheese, then baked under a rich, creamy spiced sauce for a flavorful, satisfying meal.

Key Ingredients

12–14 oz large shrimp
1–2 Tbsp vegetable oil
1 small yellow onion, thinly sliced
2 large jalapeños, seeded or not
2 medium vine tomatoes, diced
1½ cups heavy whipping cream
½ cup sour cream
2 garlic cloves, minced
¼ tsp cayenne pepper
½ tsp chipotle chili powder
½ tsp cumin
Salt, to taste
4 flour tortillas (soft taco size)
8 oz Monterey Jack cheese, grated

Tools Needed

9×9-inch baking dish
Large skillet
Mixing bowl
Whisk
Knife and cutting board
Measuring spoons and cups

Cooking Instructions

Step 1: Prep & Sauté Veggies
Preheat oven to 350°F (175°C) and greaase a 9×9 baking dish. In a skillet over medium heat, warm oil and sauté onion and jalapeños until soft, about 4–5 minutes. Add diced tomatoes and minced garlic; cook another 3–4 minutes until fragrant.

Step 2: Make Cream Sauce
Lower heat to medium-low. Stir in heavy cream, sour cream, cayenne, chipotle, cumin, and salt. Bring to a gentle simmer, stirring so it doesn’t scorch, and let it thicken slightly, about 3–4 minutes.

Step 3: Cook Shrimp
Add shrimp to the simmering sauce. Cook 2–3 minutes per side until shrimp are opaque and firm. Remove skillet from heat.

Step 4: Assemble Enchiladas
Divide half the cheese among tortillas. Top with shrimp and veggie mixture, then roll tightly and place seam-down in baking dish.

Step 5: Top & Bake
Pour remaining sauce over enchiladas and sprinkle the rest of the cheese on top. Bake for 15–18 minutes until cheese is melted and sauce is bubbly.

Optional: Broil 1–2 minutes for a lightly golden top. Always watch closely to avoid burning.

Why You’ll Love This Recipe

Flavor Explosion: Creamy spiced sauce coats tender shrimp—a real crowd-pleaser.

Quick & Easy: Takes about 35 minutes from start to table.

Family-Friendly: Mild heat, creamy comfort—kids and grown-ups enjoy it.

Balanced Nutrition: Protein from shrimp, veggies, and limited tortillas.

Make-Ahead Option: Sauce and shrimp can be prepped earlier and baked when ready.

Mistakes to Avoid & Solutions

Sauce Too Thin: Simmer until slightly thickened before adding shrimp.

Overcooked Shrimp: Remove the pan once shrimp are just opaque.

Soggy Tortillas: Drain shrimp mixture slightly before filling to avoid excess liquid.

Uneven Baking: Make sure tortillas fit snugly together to hold sauce on top.

Burnt Top: If broiling, watch closely and use an oven mitt for quick removal.

Serving and Pairing Suggestions

Serve hot with a sprinkle of fresh cilantro or green onions.

Pair with lime wedges, guacamole, or pico de gallo for brightness.

Add a side of black beans or Mexican rice for a full dinner.

For casual meals, serve family-style with warmed tortillas for DIY toppings.

Storage and Reheating Tips

Store: Cool to room temperature, then refrigerate up to 3 days.

Reheat: Warm in oven at 350°F for 10–12 minutes covered, or microwave single portions.

Freeze: Bake first, cool, then freeze in airtight containers for up to 2 months. Thaw overnight before reheating.

FAQs

1. Can I use corn tortillas?
Yes, but warm them first to prevent cracking.

2. Can I substitute shrimp with chicken?
Sure, use cooked, shredded chicken and adjust cook time accordingly.

3. Is this spicy?
Mild, seed jalapeños and reduce cayenne for a gentler flavor.

4. Can I make it dairy-free?
Try coconut or cashew cream, and use dairy-free cheese.

5. Can I prep ahead?
Yes, cook shrimp and sauce, assemble, then bake when ready.

Tips & Tricks

Toast tortillas lightly before filling for a sturdier wrap.

Add corn or bell peppers for extra texture.

Use leftover sauce as a dip, it’s too good to waste.

Keep shrimp sizes consistent so they cook evenly.

Leftover sauce thickens in fridge—thin with milk or broth when reheating.

Recipe Variations

Chipotle Shrimp & Avocado:
Add diced avocado to the filling and a squeeze of lime before serving.

Mexican-Style Enchiladas:
Use corn tortillas, add black beans, chopped cilantro, and top with crumbled queso fresco.

Spicy Cajun Twist:
Season shrimp with Cajun seasoning before adding to the sauce for an extra kick.

Cheesy Chicken Version:
Swap shrimp with cooked rotisserie chicken; bake in the same sauce for a more familiar crowd-pleaser.

Final Thoughts

That night, as we gathered around the table, the creamy, spicy aroma filled our living room, and my kids couldn’t stop smiling. Shrimp Enchiladas With Cream Sauce remind me that simple ingredients, cooked with intention, can transform a hectic weeknight into something special.

My husband even said he’d happily swap out our usual taco run for this any day. It warms me to think that a recipe born from a neighbor’s suggestion has found a permanent place in our home. I hope you give it a try, taste that rich, velvety sauce, and feel the same comfort it brings to ours.

Shrimp Enchiladas With Cream Sauce