Description
A delightful recipe for creamy shrimp enchiladas, perfect for a comforting meal.
Ingredients
Scale
- 1 lb (450 g) shrimp, peeled & deveined
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1 small bell pepper, diced
- 1 cup fresh spinach (optional)
- ½ cup sour cream
- ½ cup cream cheese (softened)
- ½ cup shredded mozzarella or Monterey Jack cheese
- ½ tsp smoked paprika
- Salt & pepper, to taste
- 2 tbsp butter (for sauce)
- 2 tbsp all-purpose flour
- 2 cups milk (warm)
- ½ cup sour cream (for sauce)
- ½ cup grated cheddar or Monterey Jack
- 1 tsp cumin
- ½ tsp chili powder
- Salt & pepper, to taste (for sauce)
- 6–8 flour tortillas (medium size)
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella blend)
- Fresh cilantro or parsley, for garnish
Instructions
- In a skillet, melt butter and sauté garlic and onion until fragrant.
- Add bell pepper and cook 2–3 minutes until softened.
- Add shrimp, season with paprika, salt, and pepper, and cook until just pink (about 3 minutes).
- Stir in sour cream, cream cheese, spinach (if using), and shredded cheese until creamy. Remove from heat.
- In a saucepan, melt butter and whisk in flour to make a roux.
- Gradually whisk in warm milk until smooth.
- Stir in sour cream, cheese, cumin, chili powder, salt, and pepper. Simmer until slightly thickened.
- Preheat oven to 180°C (350°F).
- Spread a thin layer of sauce on the bottom of a baking dish.
- Fill each tortilla with shrimp mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas.
- Sprinkle generously with shredded cheese.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro or parsley.
- Serve hot with rice, beans, or a fresh salad.
Notes
- Feel free to add more vegetables to the filling for extra nutrition.
- For a spicier version, add diced jalapeños to the filling or sauce.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg