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Creamy shrimp enchiladas are my go-to when I crave restaurant comfort at home, full of velvety sauce and tender shrimp with a gentle kick. They come together surprisingly fast and never fail to win over both new friends and my longtime seafood-loving family.
I first made these shrimp enchiladas to impress my spouse and now they are our favorite request for birthdays or special Sunday dinners.
Ingredients
- Large shrimp: brings tenderness and rich seafood flavor. Look for firm white-gray shrimp that smells fresh.
- Vegetable oil: delivers a non-intrusive base for sautéing. Any neutral oil with a high smoke point works well.
- Yellow onion: gives a mellow sweetness. Slice thin for even cooking and avoid bitter raw bite.
- Jalapeños: offer heat and fresh aroma. Control spice by removing seeds or keep them for extra kick.
- Tomatoes on the vine: add juicy brightness. Choose deep red and plump tomatoes for best taste.
- Heavy whipping cream: creates the luscious creamy sauce. Full-fat cream ensures the sauce stays silky.
- Sour cream: adds tang and keeps sauce balanced. Opt for thick style if possible.
- Garlic: infuses earthy warmth. Use fresh cloves for the boldest taste.
- Cayenne pepper and chipotle chili powder: provide smoky and spicy layer. Use high-quality ground spices for best flavor.
- Cumin: brings a hint of earthy depth. Freshly ground is always more aromatic.
- Salt: seasons to perfection. Adjust as needed after tasting.
- Soft taco flour tortillas: are pliable and sturdy. Soften slightly if needed before rolling to avoid tearing.
- Monterrey Jack cheese: melts creamily. Hand grate for the best melt and avoid pre-shredded if possible.
Instructions
- Prepare the Baking Dish:
- Grease a nine by nine inch baking dish to prevent sticking. Set your oven to three hundred fifty degrees Fahrenheit so it is ready for baking.
- Sauté the Aromatics:
- In a large skillet, heat vegetable oil over medium heat. Add sliced onions and jalapeños. Sauté for about five minutes, stirring often, until softened and translucent.
- Cook the Tomato and Garlic:
- Stir in diced tomatoes and minced garlic. Let cook until the tomatoes break down and everything smells fragrant. This usually takes three to four minutes. Reduce heat if anything begins to brown.
- Make the Cream Sauce:
- In a bowl, combine heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and salt. Pour over the sautéed vegetables. Simmer over medium low heat until thickened and blended. Taste and adjust seasoning if needed.
- Cook the Shrimp:
- Add uncooked shrimp to the skillet. Let cook in the creamy sauce for one to two minutes per side, only until they turn pink and opaque. Remove pan from heat immediately to avoid overcooking the shrimp.
- Fill and Roll the Tortillas:
- Spread half of the grated cheese onto the tortillas. Spoon the drained shrimp mixture evenly on top. Roll each tortilla up tightly. Place seam side down in the prepared baking dish.
- Assemble and Bake:
- Pour the remaining cream sauce over the rolled enchiladas. Top with the rest of the cheese. Bake uncovered for fifteen to eighteen minutes. The cheese should be melted and lightly browned.
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My favorite part is building flavor in the sauce from scratch. The first time my brother tried this recipe he immediately asked for seconds and then the recipe card to take home.
Storage Tips
These enchiladas store beautifully in the refrigerator for up to three days. Let cool completely before covering tightly with foil or a lid. When reheating, use a low oven setting to preserve the creamy texture. I recommend adding a fresh sprinkle of cheese before reheating for an extra gooey finish.
Ingredient Substitutions
If you do not have shrimp, try cooked shredded chicken or even sautéed mushrooms for a vegetarian option. Swap Monterrey Jack for mozzarella or pepper jack for more spice. Light cream can be used for a less rich version. For extra veggie power, stir in baby spinach with the tomatoes.
Serving Suggestions
Serve hot from the oven with a side of cilantro lime rice or a simple green salad. For garnish, I love scattering chopped cilantro or green onions on top. To brighten the meal, add slices of fresh avocado and a wedge of lime on each plate.
Cultural and Historical Context
Enchiladas are a beloved Mexican dish often filled with chicken, beans, or cheese and covered in chili sauce. This cream sauce version is a Tex Mex twist that grew from the melting pot of Texas kitchens. It mixes Mexican tradition with classic American comfort for a result that feels both special and familiar.
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For me getting everyone to the table at once is the trickiest part. The smell alone usually gets everyone’s attention long before the timer rings.
FAQ sur la recette
- → How can shrimp be cooked perfectly for enchiladas?
Sauté shrimp in the sauce just until they turn opaque for the best texture and flavor.
- → Can flour tortillas be substituted with corn?
Corn tortillas can be used, though the texture will be a bit different—soften first to prevent breakage.
- → What cheeses work well in this dish?
Monterrey Jack melts nicely, but you can also try mild cheddar or a Mexican blend for variety.
- → Is it possible to make the sauce less spicy?
Reduce or omit jalapeños and chili powder for a milder, kid-friendly flavor while keeping the creamy texture.
- → How should leftovers be stored and reheated?
Keep enchiladas covered in the fridge. Reheat in the oven to maintain sauce consistency and texture.