Description
A delicious, cheesy, and slightly spicy shrimp enchilada recipe with a creamy sauce. Perfect for an easy weeknight dinner or a special occasion meal!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 small onion, diced
- 1 jalapeno, diced (seeds removed for less spice)
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup Monterey Jack cheese, shredded
- 1 cup heavy cream
- ½ cup sour cream
- 8 small flour tortillas
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a skillet. Sauté onions and jalapenos until soft.
- Add garlic, diced tomatoes, and cook for 2 minutes.
- Stir in shrimp, cumin, paprika, salt, and pepper. Cook until shrimp turn pink.
- In a saucepan, heat heavy cream and sour cream. Stir in half the cheese until melted.
- Fill tortillas with shrimp mixture and cheese. Roll and place in a baking dish.
- Pour sauce over enchiladas, top with cheese, and bake at 350°F for 15-18 minutes.
- Garnish with cilantro and serve warm.
Notes
- Warm tortillas before rolling to prevent cracking.
- Adjust spice level by adding more or less jalapenos.
- Best served fresh, as the creamy sauce doesn’t freeze we
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican