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When I want something easy but still feels fancy, these shrimp enchiladas with a creamy kick are my usual pick. I made them on a whim since my family was craving Tex Mex with a bit of seafood, and now they're our biggest craving when we need some comfort food.
This dish first happened when I was wiped out and just wanted something soothing but not too filling. It got scarfed down so quickly that people lined up for more. Now it’s what we make for celebrations or drizzly nights.
Delicious Ingredients
- Fresh cilantro: Sprinkles a burst of green and bright notes You want perky, unwilted leaves for best flavor
- Shredded Monterey Jack cheese: Silky and mild, melts perfectly Freshly grate your own if you can
- Sour cream: Creamy and tangy for the sauce Let it sit out for a bit so it mixes smooth
- Chicken broth: Adds savory depth Try to grab low-salt and something you’d sip all alone
- All-purpose flour: Makes things thick and creamy Unbleached works nicely
- Butter: Kicks off the creamy sauce Go with unsalted to watch the salt levels
- Flour tortillas: Soft, bendy, and easy to roll for stuffed goodness Make sure they’re fresh and pliable
- Salt and freshly ground black pepper: Your best pals for seasoning Give it a taste as you build for best results
- Ground cumin: Warm flavor, a bit earthy For extra kick, toast and grind your own seeds
- Garlic: Packs a punch and adds oomph Thick cloves with tight skins are what you want
- Raw shrimp: Juicy and briny, starring in this dish Choose big, bouncy shrimp that don't smell fishy
- Jalapeño: Brings that nice gentle heat Skip the seeds if you like it mild, or throw them in to amp up the spice
- Red bell pepper: Adds sweetness and crunch Find a shiny, firm one
- Finely chopped onion: Adds a sweet foundation and fills things out Grab a solid yellow onion for this
- Olive oil: Helps the veggies get tender and adds rich flavor Go extra virgin if you’ve got it for best flavor
Simple How-To
- Finish and Dig In:
- Toss chopped cilantro over the top, cut up big pieces, and serve right away so everyone can enjoy the creamy cheese and juicy shrimp
- Pop It in the Oven:
- Bake at four hundred for around twenty or twenty five minutes until the cheese is gooey and golden brown on top
- Add Cheese and Sauce:
- Spoon on the rest of the sauce and cover everything with the remaining shredded cheese for that classic bubbly top
- Fill and Roll:
- Cover your baking dish with a bit of sauce so nothing sticks Spread shrimp filling inside each tortilla, fold them tightly, and line up seam side down
- Make Creamy Sauce:
- Melt butter in the same skillet, sprinkle in flour, and whisk for couple minutes till a soft gold color forms. This removes the floury taste. Slowly add the broth, whisking non-stop to dodge lumps. After five minutes it should be nice and thick. Take off the heat and stir in room temp sour cream and half your cheese until smooth
- Sauté Shrimp & Garlic:
- Throw in the garlic next and stir till smell fills the room, about a minute so it doesn't burn. Toss in shrimp and cumin, cooking till that shrimp blushes pink—just two or three minutes. Salt and pepper to taste, put this all in a bowl for later
- Cook the Veggies:
- In a large skillet with oil over medium, soften onion, red pepper, and jalapeño for about five minutes so flavors deepen and onions turn clear
- Get Set:
- Crank your oven to four hundred, grease up your baking dish so the enchiladas come out easy later
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Monterey Jack melts soft and gooey, but when we used pepper jack for a spicier crowd it was a hit. My kids always want more sauce every time we make it for dinner together.
Storage Tricks
Pack any leftovers in a tight container in the fridge for up to three days. For super creamy results, rewarm covered in the oven at three hundred fifty degrees. Want to freeze some? Roll up and stuff the enchiladas, but leave the sauce and cheese off until you're ready to bake 'em fresh.
Easy Swaps
Don’t have shrimp? Chicken or even crab work just as nicely. To make it less spicy, use extra red bell and leave out jalapeño. If you’re going gluten free, grab some corn tortillas and swap regular flour for gluten free flour. And honestly, mozzarella and cheddar together were great when I was out of Monterey Jack.
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What Goes Well
Try it with a crisp green salad or a scoop of Mexican rice for a full meal. To dress things up, add some avocado slices, salsa, or pile on extra cilantro at the end. Around my table, we always set out extra sour cream for scooping on each bite.
A Little History
This dish is rooted in Mexican food tradition, where enchiladas started out filled with things like beans or fish. This creamy, shrimp-filled version leans into Tex Mex vibes and how coastal towns combined dairy with the seafood they had on hand. When I traveled through the Southwest, I found so many spins on this idea. This take is the kind everyone seems to love.
FAQs About the Recipe
- → Can I use pre-cooked shrimp?
For sure, just don't let them cook too long in the pan or they'll get rubbery. Toss them in at the very end so they just warm up.
- → What type of tortilla works best?
Go for flour tortillas. They soak up the sauce, stay soft, and wrap the filling easily once baked.
- → Is there a cheese substitute for Monterey Jack?
You can swap in mild cheddar or even Pepper Jack if you want a little more spice and great melty cheese pull.
- → How spicy is this dish?
It's got a gentle kick from jalapeños, but you control the heat by keeping or ditching the seeds.
- → Can I prepare this meal ahead?
Absolutely, roll everything ahead and stash them in the fridge with a cover. Pop them in the oven right before eating for the best taste.