Some nights just call for something warm, creamy, and loaded with flavor—and for me, that’s these shrimp enchiladas.

Tender shrimp, sautéed veggies, a smoky-spicy cream sauce, and lots of melted cheese all wrapped in soft tortillas and baked to perfection… this is comfort food with a bold twist!

Why I Love This Recipe

Ultra creamy with the perfect level of spice

Packed with smoky flavor and tender shrimp

Comes together in under an hour

Great for family dinners or casual entertaining

Perfect make-ahead or freezer-friendly option

What You’ll Need (Ingredient Highlights)

Large shrimp – Quick-cooking and meaty, they soak up all the spicy creaminess

Jalapeños & tomatoes – Fresh heat and acidity to balance the richness

Heavy cream + sour cream – The base of that luscious sauce

Chipotle powder + cayenne + cumin – Deep, smoky flavor with just enough kick

Flour tortillas – Soft and rollable, perfect for wrapping the filling

Monterey Jack cheese – Melty, mild, and perfect for a cheesy finish

Pro Tips Before You Start

Seed the jalapeños if you want less heat, or leave them in for bold flavor

Don’t overcook the shrimp—they should just turn pink and firm up

For easier rolling, warm tortillas briefly before assembling

You can use frozen shrimp, just thaw and pat dry well

Make the dish ahead and bake just before serving

How to Make Shrimp Enchiladas

Step 1: Prep and Sauté the Veggies

Preheat your oven to 350°F and grease a 9×9-inch baking dish.

In a skillet, heat oil over medium heat, then sauté the sliced onions and jalapeños until soft.

Add diced tomatoes and minced garlic; continue to cook until everything is tender.

Step 2: Make the Creamy Sauce

Stir in the heavy cream, sour cream, chipotle chili powder, cayenne, cumin, and a pinch of salt.

Reduce the heat slightly and let it simmer gently until thickened slightly.

Step 3: Add Shrimp to the Sauce

Add the shrimp directly into the sauce.

Cook for 2–3 minutes, just until they turn opaque and pink.

Remove from heat immediately to avoid overcooking.

Step 4: Assemble the Enchiladas

Spoon out the shrimp from the sauce and set aside.

Divide half the shredded Monterey Jack cheese across the tortillas.

Add the shrimp mixture on top of the cheese, then roll each tortilla tightly and place seam-side down in the baking dish.

Step 5: Bake

Pour the remaining sauce over the rolled enchiladas. Top with the remaining cheese.

Bake uncovered for 15–18 minutes, until bubbly and golden around the edges.

What to Serve It With

Cilantro-lime rice or Spanish rice

Refried beans or black beans

Avocado slices or guacamole

Fresh corn salad

A squeeze of lime and chopped cilantro for garnish

Variations / Substitutions

Use chicken instead of shrimp for a land-lover version

Try Greek yogurt in place of sour cream for a lighter option

Add spinach or corn to the filling for extra veggies

Use pepper jack if you want more heat and flavor

Swap flour tortillas for corn tortillas for a gluten-free version

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat in the microwave or oven at 325°F until warmed through

Can be assembled ahead, covered, and baked the next day

Freeze unbaked enchiladas (without sauce) and add sauce + cheese before baking

FAQs

Can I make these ahead of time?
Yes! Assemble the enchiladas and refrigerate. Bake when ready to serve.

Can I freeze shrimp enchiladas?
Yes, freeze unbaked enchiladas without the sauce. Add sauce and cheese before baking.

How spicy are these enchiladas?
Moderately spicy. Reduce or omit cayenne/jalapeño if sensitive to heat.

Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.

Can I use corn tortillas instead of flour?
Yes, but warm them first to prevent tearing.

What other cheeses can I use?
Cheddar, Colby Jack, or Pepper Jack all work well here.

What size baking dish should I use?
A 9×9-inch or similar size works best to hold four rolled tortillas snugly.

Final Thoughts

These shrimp enchiladas are rich, spicy, and full of bold flavor—perfect for impressing dinner guests or spicing up a weeknight meal.

They’re creamy, cheesy, and just a little indulgent… everything I love in a cozy baked dish!