Looking for a delicious and easy dinner idea? Try this Easy Shrimp Enchiladas recipe! With a few simple ingredients and minimal prep time, you can have a flavorful meal on the table in no time.
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Sure you’ve tried beef enchiladas or sour cream enchiladas, but have you had a Shrimp Enchilada recipe? Years ago, my husband and I went to our favorite local Mexican restaurant and noticed seafood enchiladas on the menu. Being huge seafood lovers, we ordered a plate and one bite in, we were hooked. The tortillas were filled with tender shrimp and topped with creamy, cheesy sauce. The combination of flavors and textures became a new favorite and one I immediately set out to make once home. After a few trial and errors, this Creamy Shrimp Enchiladas recipe came about and is now a highly requested weeknight dinner in my house! Serve with a side of Mexican rice and Charro beans and you have a restaurant quality meal everyone will enjoy!
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Ingredient Notes
Below is a brief overview of each ingredient needed to make this seafood enchiladas recipe. To see printable recipe card with exact amounts and directions, scroll to the bottom of this post or click the “jump to recipe” button at the top.
CREAM SAUCE
- Butter– you can use unsalted butter or salted butter in this recipe.
- Bell Peppers– diced bell peppers, any color. I tend to use a green bell pepper and red bell pepper for more color variation.
- Seasonings– you’ll need Oregano, garlic salt, black pepper, Cayenne pepper, and any other seasonings desired.
- Flour– this helps the sauce to thicken up perfectly, any type works, I use all purpose flour since I always have it on hand.
- Milk– any type of milk, including non-dairy, works great. You can also use heavy whipping cream if desired.
- Cheese– shredded Mexican cheese blend is my favorite, however, shredded Pepper Jack Cheese or shredded Monterey Jack Cheese work great too.
- Sour Cream– this adds creaminess to the sauce and also helps thicken it up a bit.
SHRIMP MIXTURE
- Butter– salted butter or unsalted butter work great, use whichever you have on hand.
- Shrimp– I use small peeled and de-veined shrimp, chop into smaller bite-size pieces if using large shrimp. You can also use salad shrimp for a quick option. You’ll need about 1 ½ pounds total. Fresh or frozen shrimp work great. TIP: Don’t use precooked shrimp because they will end up overcooked and rubbery. You can buy raw shrimp that is peeled and deveined at the seafood counter at your local grocery store.
- Tomato– any type of tomato, diced, works great.
- Onion– I tend to use yellow onion, however, red onion or white onion work great, diced.
- Cheese– whichever shredded cheese you use in the sauce, you can also use in the filling to keep it simple.
- Tortillas– I prefer using flour tortillas since they are easier to work with and fill, however, corn tortillas work great too and give the enchiladas a more authentic taste. If using corn tortillas, be sure to warm them up a bit before starting so they are easier to handle and won’t break apart.
Variations
- Spicier– to add more spice and heat, increase the Cayenne pepper and add in some diced jalapenos. You can also top your enchiladas with a hot salsa just before serving. Green chiles are another great option.
- Protein– not a fan of shrimp or seafood? No problem! Use cooked, shredded chicken or ground beef. You can also use any leftover meat from a previous meal.
- Toppings– this is my favorite part as it makes this recipe for shrimp enchiladas fully customizable. You can top with sour cream, salsa, cilantro, avocado, more tomatoes, a splash of hot sauce, jalapenos, black olives, green onions, or Pico de Gallo. Even homemade guacamole is a tasty addition.
- Healthier– to make this a little healthier of an option, use low-carb tortillas, light cheese, and low fat sour cream.
How to store Leftover Enchiladas
These easy Shrimp Enchiladas are best enjoyed fresh from the oven, but if you have leftovers, allow to cool completely before covering the baking dish with plastic wrap and storing in the refrigerator up to 4 days. You can also transfer leftovers to an airtight container if you don’t want to store the entire pan. If you want to make this a freezer meal, assemble the enchiladas and leave off the sauce. When you’re ready to bake, make fresh sauce to add to the enchiladas before popping into the oven. You can freeze the enchiladas up to 3 months. Allow to thaw before baking. To reheat, place in a baking dish in the oven at 350 degrees for about 15 minutes or until heated through. You can also heat in the microwave using 30 second increments.
What to serve with Creamy Shrimp Enchiladas
You can serve your favorite Mexican inspired side dishes with this recipe. Mexican rice both using the Instant Pot or stove-top are favorites in my house. You can also pair with some refried beans, black beans, Mexican Corn Coleslaw, Charro Beans, or my Mexican Corn Casserole! Want to serve with a dipping option? How about my Mexican Corn Dip or Cowboy Cheese Queso? So many great options!
More Tex Mex Recipes to try
Taco Stuffed Peppers– take your Taco Tuesday to the next level with these delicious and easy-to-make Taco Stuffed Peppers. Filled with all your favorite taco ingredients and baked to perfection, this stuffed bell peppers recipe is sure to be a hit with the whole family.
Sheet Pan Chicken Fajitas– this easy Sheet Pan Chicken Fajitas recipe is perfect for a quick and delicious dinner. Simply toss all the ingredients onto a sheet pan and let the oven do the work. A flavorful and convenient meal the whole family will love.
Chicken Taco Casserole– combines all the flavors of classic chicken tacos, only made into a flavor packed casserole! The perfect Tex Mex meal for any occasion! With a creamy chicken taco filling, crushed tortilla chips, cheesy layers throughout, and any toppings desired, this casserole is bound to be a new family favorite!
Salsa Verde Chicken Pasta– a one-skillet meal the entire family will enjoy! With a slight kick from the salsa verde, this cheesy pasta is a quick and easy recipe perfect any night of the week!
Frito Taco Bake– a quick and easy meal that is packed with flavor! Taco seasoned ground beef combined with a cheesy sauce and Frito’s; this walking taco casserole is comfort food at its finest. Perfect for busy weeknights and lazy weekend meals!
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Easy Shrimp Enchiladas Recipe
Equipment
Ingredients
SAUCE
- 2 tablespoon butter
- 1 red pepper, diced
- 1 green pepper, diced
- ½ teaspoon oregano
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- 1 pinch cayenne pepper
- 1 tablespoon flour
- ¾ cup milk
- 1 ½ cups Mexican cheese, shredded
- ½ cup sour cream
SHRIMP FILLING
- 1 tablespoon butter
- 1 ½ lbs shrimp, peeled/de-veined *dice small or use salad shrimp
- 1 tomato, diced
- 1 onion, diced
- ½ cup Mexican cheese
- 10 flour tortillas
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking pan with grease.
- To create cheese sauce: melt the butter in a saucepan over medium heat. Add in the green/red pepper and sauté until tender. Sprinkle in the oregano, garlic salt, pepper, cayenne, and flour. Stir to combine and allow to cook for about 1 minute. Whisk in the milk and once slightly thickened, add in the cheese. Once cheese has melted, stir in the sour cream and remove from heat. Set cheese sauce aside.
- To prepare shrimp filling: melt the butter in a skillet over medium heat. Sauté onion until tender. Add the shrimp and cook about 3 minutes. Add the tomatoes and cook an additional minute.
- To assemble: fill each tortilla with the shrimp mixture. Roll the tortilla tightly up and place seam down in prepared pan. Once each tortilla has been filled and mixture used up, pour the cheese sauce evenly on top of pan ensuring you cover all enchiladas. Sprinkle ½ cup cheese on top and place in oven.
- Bake for about 30 minutes, or until cheese is melted and pan bubbles.
- Remove and enjoy!
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