Name: Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: For the Shrimp Filling:; 1 pound raw shrimp, peeled, deveined, and chopped into bite-sized pieces; 1 cup chopped mushrooms; ¼ cup diced onions; ½ cup diced red bell pepper; ¼-½ cup pickled jalapeños, diced; 2 cloves garlic, chopped; 1 tablespoon olive oil, divided; ¾ teaspoon salt; ¾ teaspoon ground cumin; 1 teaspoon chili powder; For the Jalapeño Cream Sauce:; 2 tablespoons unsalted butter; 2 tablespoons flour; 1¾ cups chicken broth; ¼-½ cup pickled jalapeños, diced; ¼ cup pickled jalapeño brine; 1 cup Monterey Jack cheese, shredded; Sea salt and freshly ground black pepper to taste; ¼ cup fresh cilantro, chopped; Remaining Ingredients:; 10 corn tortillas; Cooking spray

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Why You’ll Love This Recipe

These shrimp enchiladas are bursting with flavor, combining the natural sweetness of shrimp with the smoky warmth of chili powder and cumin. The creamy jalapeño sauce adds a zesty, tangy kick that perfectly complements the filling. Wrapped in soft corn tortillas and baked to perfection, these enchiladas are a great balance of heat and richness. The vibrant colors and bold flavors will make this dish a standout at your dinner table!

Ingredients

For the Shrimp Filling:

1 pound raw shrimp, peeled, deveined, and chopped into bite-sized pieces
1 cup chopped mushrooms
¼ cup diced onions
½ cup diced red bell pepper
¼-½ cup pickled jalapeños, diced
2 cloves garlic, chopped
1 tablespoon olive oil, divided
¾ teaspoon salt
¾ teaspoon ground cumin
1 teaspoon chili powder

For the Jalapeño Cream Sauce:

2 tablespoons unsalted butter
2 tablespoons flour
1¾ cups chicken broth
¼-½ cup pickled jalapeños, diced
¼ cup pickled jalapeño brine
1 cup Monterey Jack cheese, shredded
Sea salt and freshly ground black pepper to taste
¼ cup fresh cilantro, chopped

Remaining Ingredients:

10 corn tortillas
Cooking spray

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Shrimp Filling: In a large skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the onions, bell peppers, and garlic, and sauté for 3-4 minutes until softened. Add the chopped mushrooms and cook for an additional 3 minutes.
Add the shrimp, cumin, chili powder, salt, and diced pickled jalapeños to the skillet. Stir everything together and cook for 3-4 minutes, until the shrimp turns pink and is fully cooked through. Remove from heat and set aside.
Make the Jalapeño Cream Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to form a roux. Gradually add the chicken broth, whisking constantly to avoid lumps. Stir in the pickled jalapeños and their brine.
Bring the sauce to a simmer, allowing it to thicken for about 3-5 minutes. Once thickened, remove from heat and stir in the shredded Monterey Jack cheese until smooth and melted. Season with salt and freshly ground black pepper to taste.
Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray.
Briefly warm the corn tortillas in the microwave or on a dry skillet to make them more pliable. Spoon a portion of the shrimp filling onto each tortilla, then roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Top and Bake: Pour the jalapeño cream sauce evenly over the rolled tortillas in the baking dish. Sprinkle fresh cilantro over the top for added flavor. Bake in the preheated oven for 20-25 minutes or until the sauce is bubbling and the tortillas are slightly crispy on the edges.
Serve: Allow the enchiladas to cool for a few minutes before serving. Serve hot with extra cilantro, lime wedges, or sour cream if desired.

Servings and timing

This recipe makes about 4-6 servings, depending on the size of the portions. The preparation time is about 15 minutes, and the total cook time is around 30 minutes, so the dish comes together in just under an hour.

Variations

Vegetarian Option: Substitute the shrimp with black beans or sautéed vegetables like zucchini, corn, or spinach for a hearty vegetarian alternative.
Spicy Version: Add more pickled jalapeños or some diced fresh chili peppers to the filling or sauce for extra heat.
Gluten-Free: Make sure to use gluten-free flour or a gluten-free alternative to thicken the sauce, and double-check that your tortillas are gluten-free.
Cheese Options: While Monterey Jack cheese is perfect for its meltiness, feel free to use other cheeses like cheddar or pepper jack for different flavors.

Storage/reheating

Leftover shrimp enchiladas can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, until heated through. You can also microwave them, but the oven will help maintain the crispness of the tortillas.

FAQs

Can I use shrimp with the shells on?

It’s best to use shrimp that are peeled and deveined to make the process easier. Shells left on can make them harder to eat and less enjoyable in the enchiladas.

Can I make the enchiladas in advance?

Yes, you can assemble the enchiladas and store them in the refrigerator for up to a day before baking. When ready to bake, just heat the oven to 375°F and bake as directed.

Can I use frozen shrimp?

Yes, frozen shrimp will work, but make sure to thaw them completely and drain any excess water before using them in the recipe.

Can I make this dish dairy-free?

Yes, you can make the jalapeño cream sauce with a dairy-free butter substitute and use a dairy-free cheese alternative to make this recipe dairy-free.

What if I don’t have pickled jalapeños?

If you don’t have pickled jalapeños, you can substitute with fresh jalapeños and a bit of vinegar or lime juice to add tanginess to the sauce.

Can I use flour tortillas instead of corn?

While corn tortillas are traditional in enchiladas, you can substitute with flour tortillas if preferred. Just keep in mind that corn tortillas tend to hold up better to the sauce.

How do I prevent the tortillas from breaking?

Warming the tortillas before filling them will help make them more pliable and prevent them from cracking or breaking while rolling.

Can I freeze these enchiladas?

Yes, you can freeze the assembled, unbaked enchiladas. Wrap them tightly in plastic wrap and aluminum foil, and store them in the freezer for up to 3 months. To bake, thaw them in the fridge overnight and bake as directed.

How can I make the sauce spicier?

For more spice, you can add extra pickled jalapeños to the sauce or use spicy cheese like pepper jack instead of Monterey Jack.

Can I use a different kind of cheese?

You can use other cheeses like cheddar, queso fresco, or pepper jack for a different flavor. Just make sure it melts well.

Conclusion

Shrimp enchiladas are an exciting and flavorful twist on traditional enchiladas. The combination of tender shrimp, savory veggies, and creamy, zesty jalapeño sauce makes for a satisfying dish that’s full of vibrant flavors. Whether you’re serving it for a special occasion or just a weeknight treat, these enchiladas are sure to be a hit at your table!

Why You’ll Love This Recipe

Ingredients

For the Shrimp Filling:

For the Jalapeño Cream Sauce:

Remaining Ingredients:

Directions

Servings and timing

Variations

Storage/reheating

FAQs

Can I use shrimp with the shells on?

Can I make the enchiladas in advance?

Can I use frozen shrimp?

Can I make this dish dairy-free?

What if I don’t have pickled jalapeños?

Can I use flour tortillas instead of corn?

How do I prevent the tortillas from breaking?

Can I freeze these enchiladas?

How can I make the sauce spicier?

Can I use a different kind of cheese?

Conclusion

Shrimp Enchiladas

Description

Ingredients

Instructions

Notes