Description
These spicy creamy shrimp enchiladas are loaded with succulent shrimp, a rich and spicy cream sauce, and gooey melted cheese. Wrapped in soft tortillas and baked to perfection, this dish is perfect for a quick and flavorful dinner.
Ingredients
Scale
- 1 lb large shrimp, peeled & deveined
- 1 tbsp olive oil
- 1 small onion, diced
- 2 jalapeños, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp chipotle chili powder
- ½ tsp salt
- ½ cup diced tomatoes
- 1 cup heavy cream
- ½ cup sour cream
- 1 tsp lime juice
- ½ tsp salt
- 1 tsp smoked paprika
- 8 flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 1 tbsp fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Sauté the Vegetables: In a pan, heat oil and cook onions and jalapeños until soft. Add garlic and diced tomatoes.
- Make the Sauce: In a bowl, whisk together heavy cream, sour cream, lime juice, smoked paprika, and salt. Pour into the pan and simmer.
- Cook the Shrimp: Add shrimp to the pan and cook for 2-3 minutes per side until pink. Remove from heat.
- Assemble the Enchiladas: Preheat oven to 350°F. Place cheese and shrimp mixture in each tortilla, roll tightly, and place seam-down in a greased baking dish.
- Bake: Pour remaining sauce over the enchiladas, top with cheese, and bake for 15-18 minutes until bubbly.
- Serve: Garnish with fresh cilantro and lime wedges.
Notes
- Adjust the spice level by adding more or less jalapeños and cayenne pepper.
- Use flour tortillas for a soft texture or corn tortillas for a traditional taste.
- Serve with avocado, sour cream, or Mexican rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican