Picture this: plump shrimp, tender and juicy, snuggled inside warm tortillas with gooey melted cheese—all wrapped up in a smoky, creamy chili sauce. That’s the comfort and flavor packed into every bite of these Shrimp Enchiladas with Cream Sauce. Inspired by bold Southwest flavors and easy-to-find ingredients, this dish brings restaurant-quality taste to your own kitchen. Whether it’s a weekend treat or a simple weeknight dinner, this recipe is guaranteed to impress without stress.
Why You’ll Love This Shrimp Enchiladas with Cream Sauce Recipe
Shrimp enchiladas might sound fancy, but they’re surprisingly simple—and oh so satisfying. Here’s why you’ll keep coming back to this one:
- Velvety Sauce: The blend of heavy cream, sour cream, and spices creates an irresistibly smooth and smoky sauce.
- One Pan, Full Flavor: Everything cooks in one pan before baking, making cleanup a breeze.
- Customizable Heat: Control the spice by choosing whether or not to seed the jalapeños.
- Cheesy Goodness: Monterrey Jack melts into the perfect bubbly, golden topping.
Once you try these Shrimp Enchiladas with Cream Sauce, they might just earn a permanent spot in your rotation.
The Story Behind Shrimp Enchiladas with Cream Sauce
Ever wonder where this creamy, spicy creation came from? Here are a few bite-sized fun facts:
- Coastal Meets Southwest: Enchiladas traditionally come from Mexico, but adding shrimp gives it a coastal spin.
- Tex-Mex Roots: Cream sauces in enchiladas are especially popular in Tex-Mex cooking, where dairy and spice blend beautifully.
- A Home-Cook Favorite: Shrimp cooks quickly, making it ideal for weeknight meals.
- Chili Powder Charm: Chipotle and cayenne add depth without overpowering the dish.
Key Ingredients in Shrimp Enchiladas with Cream Sauce
These are the standout stars that make the flavor shine:
- Shrimp: Large and juicy, they cook fast and soak up all the chili-laced cream.
- Yellow Onion & Jalapeños: Sautéed until tender, these aromatics build the base of the sauce’s flavor.
- Tomatoes: Add fresh, juicy brightness to balance the richness.
- Heavy Whipping Cream & Sour Cream: Together, they create a decadent, velvety sauce.
- Chipotle Chili Powder & Cumin: Earthy spices that infuse the sauce with warmth and depth.
- Monterrey Jack Cheese: Melts like a dream and delivers that creamy stretch in every bite.
- Flour Tortillas: Soft taco size is perfect for easy rolling and even baking.
How to Make Shrimp Enchiladas with Cream Sauce
Step-by-Step Instructions for Creamy, Cheesy Bliss
- Preheat and Prep
Start by heating your oven to 350°F. Grease a 9×9-inch baking dish to keep the enchiladas from sticking. - Sauté the Veggies
In a skillet, heat vegetable oil over medium. Add sliced onions and jalapeños (seed them for less heat). Cook until softened. Stir in diced tomatoes and minced garlic, cooking until tender and fragrant. - Build the Creamy Sauce
Mix together heavy cream, sour cream, chipotle chili powder, cayenne, cumin, and a pinch of salt. Pour into the skillet and bring to a gentle simmer over medium-low heat. - Cook the Shrimp
Add shrimp directly to the sauce. Simmer until just opaque—about 2–3 minutes per side. Remove from heat to avoid overcooking. - Fill the Tortillas
Divide half the Monterrey Jack cheese across the tortillas. Spoon shrimp (drained from excess sauce) over the cheese. Roll tightly and place seam-side down in the baking dish. - Sauce and Cheese It
Pour the warm cream sauce over the rolled enchiladas. Sprinkle the remaining cheese on top. - Bake to Perfection
Bake uncovered for 15–18 minutes, or until cheese is melted and the sauce is bubbly.
Shrimp Enchiladas with Cream Sauce Tips and Twists
Kitchen Tips
- Don’t overcook the shrimp—they should be just opaque.
- Seed jalapeños for mild heat; leave seeds for a spicier kick.
- Use freshly shredded cheese for the best melt and flavor.
- Let enchiladas rest 5 minutes after baking to set.
- Warm tortillas slightly before filling to prevent tearing.
Tasty Variations
- Add Veggies: Mix in spinach or corn with the filling.
- Swap the Shrimp: Try cooked chicken or crab for a twist.
- Spicy Drizzle: Add a dash of hot sauce or salsa verde before serving.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Cover with foil and warm in a 300°F oven for 15–20 minutes or microwave individual portions.
- Make-Ahead: Assemble (but don’t bake) a day ahead. Store covered in the fridge and bake just before serving.
Serving Suggestions for Shrimp Enchiladas with Cream Sauce
Wondering what to pair with your creamy shrimp masterpiece? Try these:
- Mexican Rice or Cilantro Lime Rice: A classic companion.
- Simple Avocado Toast with Egg: A creamy, tangy contrast to the enchiladas.
- Grilled Corn on the Cob: Sweet, smoky, and easy.
- Fresh Salad with Lime Vinaigrette: Keeps the meal balanced.
- Mango Iced Tea or Citrus Agua Fresca: Refreshing drinks that cool the heat.
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just make sure to thaw them fully and pat dry before cooking.
How spicy are these?
You can adjust the heat by choosing to seed (or not) the jalapeños and using less chipotle powder.
Can I make these gluten-free?
Yes—swap the flour tortillas with gluten-free ones.
Is there a lighter version?
You can use light sour cream and substitute part of the cream with milk, but the sauce won’t be as thick.
What if I don’t have Monterrey Jack?
Mozzarella or Pepper Jack make great substitutes.
Enjoy Your Shrimp Enchiladas with Cream Sauce
Here’s to creamy, spicy, cheesy comfort! Shrimp Enchiladas with Cream Sauce is a dish that hits all the right notes—bold, savory, and surprisingly easy. With just a few ingredients and some layering love, you’ve got a meal that looks fancy but feels like home. Whether you’re feeding a crowd or treating yourself, this recipe never disappoints.
Explore More Recipes You’ll Love
Level up your dinner game with these handpicked Abby’s Recipes favorites:
- Need a quick bite before dinner? These Grilled Chicken Wraps are packed with flavor and done in minutes.
- Love creamy comfort food? Don’t miss the Chicken Alfredo Lasagna—layered, cheesy goodness.
- Craving something on the sweet side? Try Best Carrot Cake Cookies for a soft-baked dessert twist.
- For a bold, spicy contrast, make this Easy Spicy Chicken Sandwich next time.
Shrimp Enchiladas with Cream Sauce
Ingredients
- 12 –14 oz large shrimp peeled and deveined
- 1 –2 tbsp vegetable oil
- 1 small yellow onion thinly sliced
- 2 large jalapeños seeded if desired
- 2 medium tomatoes diced
- 2 garlic cloves minced
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 1/4 tsp cayenne pepper
- 1/2 tsp chipotle chili powder
- 1/2 tsp cumin
- Salt to taste
- 4 soft taco flour tortillas
- 8 oz Monterrey Jack cheese shredded
Instructions
- Preheat oven to 350°F and grease a 9×9-inch baking dish.
- Sauté onions and jalapeños in oil over medium heat until softened.
- Add diced tomatoes and garlic; cook until veggies are tender.
- Mix cream, sour cream, cayenne, chipotle powder, cumin, and salt. Add to pan and simmer.
- Add shrimp to sauce and cook just until opaque. Remove from heat.
- Fill tortillas with shrimp and half the cheese. Roll and place seam-side down in dish.
- Pour sauce over enchiladas, top with remaining cheese.
- Bake for 15–18 minutes, until bubbly and golden.
Notes
Variation: Swap shrimp for cooked chicken to switch things up. These Shrimp Enchiladas with Cream Sauce are super versatile!