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The Ultimate Easy Creamy Shrimp Enchiladas (Ready in 30 Minutes)

Close-up of baked shrimp enchiladas covered in red sauce, melted white cheese, and fresh parsley.
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Make these easy creamy shrimp enchiladas for a comforting, cheesy weeknight dinner. This recipe delivers rich flavor quickly, making it perfect for seafood lovers.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound raw shrimp, peeled and deveined
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (10 ounce) can mild red enchilada sauce
  • 1 (10 ounce) can cream of shrimp soup
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 8 small flour tortillas
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink, about 2 to 3 minutes per side. Remove shrimp and set aside.
  3. Add onion to the same skillet and cook until soft, about 4 minutes. Add garlic and cook for 1 minute more until fragrant.
  4. In a medium bowl, whisk together the red enchilada sauce, cream of shrimp soup, sour cream, 1/2 cup of the Monterey Jack cheese, chili powder, cumin, and salt until smooth. This is your creamy sauce.
  5. Stir the cooked shrimp into the creamy sauce mixture.
  6. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  7. Spoon about 2 tablespoons of the shrimp mixture down the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  8. Pour any remaining sauce evenly over the rolled enchiladas.
  9. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top.
  10. Bake for 15 to 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let the cheesy shrimp enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro.

Notes

  • For a spicier kick, add 1/4 teaspoon of cayenne pepper to the sauce mixture.
  • If you prefer corn tortillas, warm them longer to prevent tearing when rolling.
  • You can assemble these enchiladas ahead of time and keep them covered in the refrigerator for up to 24 hours before baking. Add 5 to 10 minutes to the bake time if cooking straight from the fridge.

Nutrition

Find it online: https://kingscook.com/shrimp-enchiladas-easy-creamy-recipe/