Creamy Shrimp Enchiladas – Lemon Blossoms

These Shrimp Enchiladas combine tender and flavorful shrimp, warm tortillas and the most decadent, cheesy and creamy enchilada sauce. Baked to perfection and ready in just over 30 minutes, this shrimp enchilada recipe is Mexican food at it’s finest!

Simple Shrimp Enchiladas Recipe

These Shrimp Enchiladas are one of my favorite recipes to make when I am craving a rich and delicious weeknight dinner that can be on the table quickly.

But these homemade enchiladas are not just another easy weeknight meal, this restaurant quality homemade enchiladas are great served on special occasions when you want to impress the whole family and/or guests.

Loaded with the delicate flavor of shrimp and drenched in a creamy cheese sauce, this hearty enchilada recipe is certainly a shrimp lovers’ dream! 

What are Shrimp Enchiladas?

This easy shrimp enchiladas recipe is a Mexican casserole dish that marries small bites of shrimp, bell peppers, and onions with soft corn tortillas enveloped in a super creamy sauce made with green chiles, cheese, sour cream and green enchilada sauce. Oven baked until deliciously melted and bubbly, this is a decadent meal you’ll be excited to dive into.

Ingredients and Substitutions for Creamy Shrimp Enchiladas

For the Shrimp Mixture:

• Shrimp: I use large shrimp, peeled and deveined, tails removed and cut into bite-size pieces. I always keep shrimp in my freeze as defrosting takes very little time. Shrimp cooks quickly also, making it a great dinner option.
• Red Bell Pepper: Seeded and diced. You can use yellow or orange bell peppers as well.
• Poblano Peppers: This mild pepper lends very gentle heat, color and tons of flavor to the enchiladas.
• Onions: You can use yellow, brown or white onions.
• Taco Seasoning: Use your own homemade version or the packets found in the spice section of the grocery store.A great way too add some heat to the dish, try adding chili powder, cayenne pepper, or crushed red pepper flakes. Although not traditional, I have made this recipe with Cajun seasoning and it was a huge hit! 
• Fresh Lime Juice: Citrus brings brightness to the dish. Use freshly squeeze lime juice.
• Fresh cilantro – If you (or others) do not like cilantro, try parsley or basil.
• Tortillas: When it comes to tortillas I can be a painful purist! Enchiladas, just like tacos, are made with corn tortillas. Burritos and quesadillas are made with flour tortillas! 

For the Creamy Enchilada Sauce:

• Butter: Use either salted or unsalted butter depending on your preference. 
• Whole milk or half and half: Half and half makes a richer sauce than whole milk but both work well in this recipe.
• Chicken Broth: For deeper flavor you can use shrimp broth or fish stock. Vegetable stock can be used is that is all you have. I stay away from water as it doesn’t add any flavor to the dish.
• Green Enchilada Sauce : Unlike beef enchiladas (or red chicken enchiladas) made with red sauce, this easy recipe is made with canned green enchilada sauce (not to be confused with salsa verde). I prefer the mild or medium heat variety. 
• Diced Green Peppers: I use canned green chilis.
• Sour Cream: Adds creaminess and a slight tang. 
• Cheese: I use Monterrey Jack cheese but other type of cheese or Mexican blend cheese can be used. Shredding cheese from a block is best but for convenience, you can use pre-shredded cheese from a package.
• Optional Toppings: Although optional, toppings add color and freshness to this rich Mexican dish. Pico de Gallo, chopped tomatoes, chopped onions, avocado, and/or a dollop of sour cream are some favorites.

How do you Make Shrimp Enchiladas?

1. Add onion, bell pepper, and poblano pepper into a heated skillet with hot oil and butter.
2. Once the peppers and onion are soft, add the garlic to the sautéed onion mixture and cook briefly.
3. Then, add shrimp, taco seasoning, salt, and pepper and cook until the shrimp starts to turn pink (it will cook more in the oven). Add the lime juice and cilantro and remove the pan from the heat.

To Make the Sauce and Casserole:

1. Melt butter in a large skillet and add flour. Stir to make a roux.
2. Gradually add the milk or half and half, whisking constantly.
3. Continue to whisk while adding the broth, ensuring the mixture remains smooth as it thickens.
4. Add enchilada sauce and green chiles and cook briefly before removing from the heat.
5. Gently mix in the sour cream until completely combined.
6. Sprinkle in salt and pepper. 
7. Transfer a small portion of the cream sauce to the shrimp and bell pepper mixture. 

To Assemble the Casserole:

1. Gently warm the tortillas in the microwave in damp paper towels. 
2. Spread a portion of the enchilada sauce in a baking dish sprayed with cooking spray. 
3. Wrap chopped shrimp filling in tortillas and roll tightly before placing the filled tortillas in the dish in a single layer, seam side down.
4. Use the rest of the enchilada sauce to cover the enchiladas. 
5. Add remaining cheese to the top of the enchiladas, cover with foil, and bake. 
6. Just before the end of baking time, remove the foil and continue baking until the cheese is melted and bubbly. Remove from the oven, and serve topped with preferred garnishes.

Common Questions about Seafood Enchiladas

Is Flour or Corn Better for Enchiladas?

Without a doubt, corn tortillas are best when it comes to enchiladas. Flour tortillas are best for quesadillas and burritos.

Why are my Tortillas Soggy in Enchiladas?

Most of the time, tortillas are soggy because they were drenched in sauce and not baked immediately. If you pour the sauce over the rolled and filled tortillas, you must bake the dish immediately. the longer it sits, the soggier it will get.

Do you Put Sauce on Enchiladas Before or After Baking?

For the best enchiladas, add the sauce just before baking. This will ensure that the tortillas do not get soggy but that the dish has all of the flavors mingling together while baking.

Should you Cover Enchiladas when Baking?

You should cover the enchiladas for most of the time when baking to ensure the tortillas do not dry out. However, toward the end of baking time, it’s ideal to remove the foil so that the top layer of cheese melts gorgeously over the enchiladas. 

What is the Best Cheese to use for Enchiladas?

While we use Monterey Jack cheese in this recipe, you can use mild or medium cheddar cheese or a pre-shredded Mexican-style blend mix. For a more authentic flavor, Mexican cheese like queso asadero and Oaxaca are good alternatives.

What to Serve with this Delicious Shrimp Enchilada Recipe?

While these shrimp enchiladas make for a great meal on their own you can serve them with any number of sides. Here are some ideas

Make Ahead, Storing, and Freezing Shrimp Enchiladas

These enchiladas are an easy meal to make quickly but you can make the process even easier following these few tips.

Make Ahead: While I prefer not making the shrimp mixture ahead of time, I usually prep all my ingredients (mise en place) so I am completely ready to start cooking. You can also make the sauce a day ahead.

Refrigerator: I don’t like eating shrimp a day after it’s been cooked but that is a personal preference. You can store leftovers in an airtight container in the fridge 2 days.

Freezer: Cool completely and freeze for 2 months in a freezer-safe container or wrapped in a few layers of aluminum foil.