These enchiladas are loaded with plump shrimp sautéed in garlic and lime, tucked inside soft tortillas with shredded cheese, then drenched in a smooth, slightly tangy cream sauce and baked until bubbly. Think Tex-Mex meets seafood comfort, and yes—it’s as good as it sounds.
Why You’ll Love Them
- Creamy, garlicky, cheesy goodness in every bite
- Easy enough for a weeknight, special enough for guests
- Totally halal-friendly (no alcohol or pork)
- Customizable with add-ins like spinach or peppers
- Ready in about 45 minutes
Time & Servings
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: ~45 minutes
- Servings: 6 (makes 6 enchiladas)
- Calories per serving: ~420
Ingredients
For the Shrimp Filling:
- 1 lb shrimp, peeled, deveined, and chopped
- 1 tablespoon olive oil or butter
- 3 cloves garlic, minced
- Juice of 1 lime
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- 6 medium flour tortillas (or corn, if preferred)
For the Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups milk (whole milk or 2%)
- 1/2 cup sour cream or Greek yogurt
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 cup shredded cheese (for melting into the sauce)
- Optional: 1/4 cup chopped green chiles for a Tex-Mex kick
Add a pinch of smoked paprika or cayenne if you like a little heat!
How to Make Creamy Shrimp Enchiladas
1. Cook the Shrimp
- Heat oil or butter in a skillet over medium heat.
- Add garlic and cook for 30 seconds.
- Add shrimp, lime juice, chili powder, salt, and pepper.
- Sauté 3–4 minutes until shrimp are pink and just cooked.
- Remove from heat and toss with 1 cup shredded cheese. Set aside.
2. Make the Creamy Sauce
- In a saucepan, melt butter over medium heat.
- Stir in flour and whisk for 1–2 minutes to form a roux.
- Slowly whisk in milk and simmer until slightly thickened (3–5 minutes).
- Stir in sour cream, cumin, garlic powder, salt, and pepper.
- Add 1/2 cup shredded cheese and whisk until melted and smooth.
- Optional: Stir in green chiles for extra flavor.
3. Assemble the Enchiladas
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 baking dish.
- Spoon shrimp mixture into tortillas, roll up, and place seam-side down in the dish.
- Pour creamy sauce evenly over the top.
- Sprinkle with extra cheese if desired.
4. Bake & Serve
- Bake uncovered for 20–25 minutes, until bubbly and golden.
- Broil for 1–2 minutes for a lightly browned top (optional).
- Garnish with fresh cilantro, chopped green onions, or jalapeño slices.
What to Serve With It
- Cilantro lime rice or Spanish rice
- Black beans or refried beans
- Crisp green salad with avocado
- Chips + salsa, guac, or queso
- Sweet mango or pineapple salsa for a fresh contrast
Variations & Add-Ins
- Add spinach or sautéed peppers to the filling
- Use cooked chicken or crab instead of shrimp
- Make it spicier with jalapeños or chipotle powder
- Use corn tortillas for a gluten-free option
- Swap sour cream for cream cheese for a richer texture
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days
- Reheat: Cover and bake at 350°F for 15–20 minutes, or microwave with a splash of water
- Freezer: Assemble without baking, wrap tightly, and freeze up to 2 months. Thaw overnight and bake as
FAQ
Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking.
Can I make this dairy-free?
You can use dairy-free milk, sour cream, and cheese alternatives, but texture may vary slightly.
Is this halal?
Yes—just make sure all dairy products and shrimp are halal-certified.
Can I prep this ahead?
Absolutely! Assemble and refrigerate up to 24 hours in advance. Bake when ready.
Final Thoughts
These Creamy Shrimp Enchiladas are cheesy, cozy, and packed with flavor. They’re a little fancy, a little comforting, and totally perfect when you want to impress without spending hours in the kitchen. Whether you serve them on Taco Tuesday or for a special dinner, they’re always a crowd-pleaser.
