Description
These Shrimp Enchiladas with Cream Sauce are a bold and comforting Mexican-style dish, filled with succulent shrimp, cheese, and veggies, all wrapped in soft flour tortillas and baked with a creamy, spiced sauce. A perfect fusion of flavors that will impress at any dinner table.
Ingredients
- 12–14 ounces large shrimp, peeled and deveined
- 1–2 tablespoons vegetable oil
- 1 small yellow onion, sliced thin
- 2 large jalapeños, seeded or not (depending on your heat preference)
- 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
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with cooking spray or a bit of oil.
- Cook the Vegetables: In a skillet, heat vegetable oil over medium heat. Add the sliced onions and jalapeños. Sauté until softened, about 5 minutes. Add the diced tomatoes and minced garlic to the skillet. Cook until the tomatoes break down, about 3-4 minutes.
- Make the Cream Sauce: In a separate bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour this mixture into the skillet with the cooked vegetables. Bring the sauce to a simmer over medium-low heat.
- Cook the Shrimp: Add the shrimp to the skillet with the sauce. Cook until the shrimp is just opaque on both sides, about 3-4 minutes. Remove from heat.
- Assemble the Enchiladas: Lay the flour tortillas on a flat surface. Sprinkle half of the grated Monterrey Jack cheese in the center of each tortilla. Spoon the shrimp and sauce mixture evenly onto the tortillas. Roll them up tightly and place them seam-side down in the prepared baking dish.
- Bake the Enchiladas: Pour the remaining sauce over the enchiladas, and top with the remaining Monterrey Jack cheese. Bake for 15-18 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Allow the enchiladas to cool for a few minutes before serving. Garnish with cilantro or sour cream if desired.
Notes
- For extra spice, you can leave the jalapeños unseeded or add some hot sauce to the sauce mixture.
- These enchiladas can be made ahead of time and stored in the fridge for up to 24 hours before baking.
- For a lighter version, use low-fat sour cream and substitute the heavy cream with a lighter cream alternative.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Main Dish, Mexican, Comfort Food
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown
