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Shrimp Enchiladas with Cream Sauce

Shrimp Enchiladas with Cream Sauce

Abby Marlow
These Shrimp Enchiladas with Cream Sauce are creamy, spicy, and packed with flavor. Perfect for beginner cooks craving restaurant-style comfort food at home.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American, Tex-Mex
Servings 4 servings
Calories 520 kcal

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 9x9-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

Tip: Use freshly grated cheese for best melting results.
Variation: Swap shrimp for cooked chicken to switch things up. These Shrimp Enchiladas with Cream Sauce are super versatile!
Keyword creamy shrimp recipe, easy enchiladas, seafood enchiladas, shrimp enchiladas, tex-mex dinner