Creamy Shrimp Enchiladas
These creamy shrimp enchiladas are filled with juicy shrimp, sautéed veggies, and a bold, creamy chipotle-laced sauce. Rolled into tortillas and topped with bubbly cheese, they’re an irresistible twist on classic enchiladas—perfect for dinner parties or comfort food cravings.
Ingredients
- 12 –14 ounces large shrimp
- 1 –2 tablespoons vegetable oil
- 1 small yellow onion thinly sliced
- 2 large jalapeños seeded (optional)
- 2 medium tomatoes on the vine diced
- 1½ cups heavy whipping cream
- ½ cup sour cream
- 2 garlic cloves minced
- ¼ teaspoon cayenne pepper
- ½ teaspoon chipotle chili powder
- ½ teaspoon cumin
- Salt to taste
- 4 soft flour tortillas
- 8 ounces Monterey Jack cheese grated
Instructions
- Preheat oven to 350°F.
- Lightly grease a 9×9-inch baking dish.
- In a skillet, heat oil over medium heat.
- Sauté onions and jalapeños until soft.
- Add tomatoes and garlic; cook until tender.
- Stir in heavy cream, sour cream, spices, and salt.
- Simmer over medium-low heat until slightly thickened.
- See full steps with tips & photos → https://mischacrossing.com/creamy-shrimp-enchiladas/
Notes
- Use raw, peeled shrimp—frozen is fine if thawed and patted dry first.
- For less spice, omit cayenne or use one jalapeño instead of two.
- Substitute Monterey Jack with Pepper Jack or Mozzarella if preferred.