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Creamy shrimp enchiladas topped with melted cheese, diced tomatoes, and cilantro on a gray plate, with creamy sauce and shrimp visible around the edges.

Creamy Shrimp Enchiladas

5 from 1 vote
Creamy Shrimp Enchiladas are rich, cheesy, and full of tender shrimp in a homemade white sauce. Easy enough for weeknights, special enough for guests. Ready in under an hour and perfect for leftovers.
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Prep Time 20 minutes
Cook Time 25 minutes
Assembly 10 minutes
Total Time 55 minutes
Servings: 8 enchiladas
Course: dinner
Cuisine: Mexican-inspired, Tex-Mex
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp Filling
  • 1 lb Raw shrimp - Peeled, deveined
  • 2 tablespoon Butter - For sautéing shrimp
  • 3 cloves Garlic - Minced
  • 1 teaspoon Chili powder
  • ½ teaspoon Ground cumin
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • 1 tablespoon Lime juice - Fresh squeezed
  • 2 tablespoon Fresh cilantro - Chopped
For the Creamy White Sauce
  • 3 tablespoon Butter
  • 3 tablespoon All-purpose flour
  • 1 ½ cups Chicken broth
  • 1 cup Heavy cream
  • ½ cup Sour cream
  • 1 (4 oz) can Diced green chiles - Mild
  • ½ teaspoon Garlic powder
  • ½ teaspoon Ground cumin
  • ½ teaspoon Salt - To taste
For Assembly
  • 8 Flour tortillas - 8-inch preferred
  • 1 cup Monterey Jack cheese - Shredded
  • 1 cup Cheddar cheese - Shredded
  • 2 Green onions - Sliced for topping
  • 2 tablespoon Fresh cilantro - Optional garnish

Equipment

  • 1 Large skillet (For cooking shrimp)
  • 1 Medium saucepan (For creamy sauce)
  • 1 9x13 baking dish (Glass or ceramic)
  • 1 Whisk (For smooth sauce)
  • 1 Box grater (Cheese melts better fresh)
  • 1 Mixing spoon (For stirring and combining)

Method
 

  1. Pat shrimp dry, gather all ingredients, and preheat oven to 350°F. Grease a 9x13-inch baking dish and warm tortillas so they roll easily.
  2. Melt butter in a skillet, sauté garlic 30 seconds, then cook shrimp with chili powder, cumin, salt, and pepper until pink. Add lime juice and chop into bite-size pieces.
  3. Melt butter in a saucepan, whisk in flour for 90 seconds, then slowly add chicken broth and cream until thickened. Stir in sour cream, green chiles, garlic powder, cumin, and salt.
  4. Spread 1 cup of sauce in the baking dish. Fill tortillas with shrimp and cheese, roll up, and place seam-side down.
  5. Pour remaining sauce on top, sprinkle cheese evenly, and bake uncovered 25–30 minutes until golden and bubbling.
  6. Rest 5 minutes before serving, then top with green onions and cilantro. Enjoy warm.

Nutrition

Serving: 1enchiladaCalories: 410kcalCarbohydrates: 22gProtein: 27gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 195mgSodium: 720mgPotassium: 330mgFiber: 1gSugar: 2gVitamin A: 680IUVitamin C: 6mgCalcium: 230mgIron: 1.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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