
When I want to make dinner feel a little special but don't want a ton of work, I whip up these creamy shrimp enchiladas. One night my family really wanted Tex Mex flavors but with something from the sea, so I tossed this together, and it quickly became our go-to comfort meal.
This was the meal I made after a long, crazy day—craving something cozy but not heavy. Everyone went back for more, so now it’s what we do for rainy evenings or birthdays.
Tasty Ingredients
- Fresh cilantro: Brings a fresh pop to everything Use bright green leaves and skip any that look limp
- Shredded Monterey Jack cheese: Melts nicely and is pleasantly mild Shred your own for best melt
- Sour cream: Makes your sauce silky smooth Set it out until it isn’t cold before stirring in
- Chicken broth: Builds that savory base Go for the low sodium kind you’d drink straight
- All-purpose flour: Helps your sauce stay thick and creamy Go for unbleached if you can
- Butter: Kicks off a fantastic roux with a mellow taste Stick with unsalted so you’re in charge of saltiness
- Flour tortillas: Soft and easy to roll Get ones that bend easily so nothing cracks
- Salt and freshly ground black pepper: Basic, but these are key for flavor Taste and adjust as you go
- Ground cumin: Warm, earthy spice all the way If you've got seeds, toast and grind for more depth
- Garlic: Lends a deep, bold kick Choose big juicy cloves that look healthy
- Raw shrimp: Offers a burst of ocean flavor Find ones that are firm with no fishy smell
- Jalapeño: Brings a bit of mild fire Pull out seeds if you want it mild or keep in for more spice
- Red bell pepper: Pops with color and sweetness Choose ones with glossy, tight skin
- Finely chopped onion: Gives sweetness and a lil’ heft Go for sturdy yellow onions for the best taste
- Olive oil: Starts cooking and layers in flavor Extra virgin is always my pick if I have it
Mouthwatering Step-by-Step Directions
- Final Garnishes:
- Scatter fresh cilantro right on top before you dig in Serve while hot and scoop up all that cheesy sauce with the shrimp
- Bake to Bubbling:
- Slide the baking dish into your oven Bake twenty to twenty five minutes, watching until the cheese is bubbly and golden at the edges
- Pile On Cheese and Sauce:
- Now, pour all remaining sauce over the tortillas, then sprinkle the rest of your cheese so the topping melts perfectly
- Roll and Place:
- Drop a scoop of shrimp filling into each tortilla and roll them up Place seam side down in your dish with a little sauce at the bottom so nothing glues itself in
- Creamy Sauce Time:
- Back in the skillet, melt butter Toss in flour and whisk a couple minutes till it turns golden—no raw flavor here Slowly add broth, still whisking so lumps can't form. Once it's thick in five minutes or so, take off heat and mix in sour cream with half the cheese Whisk until super creamy
- Shrimp and Garlic:
- Add garlic, cooking only one minute till it smells bold, so it won’t burn Toss in shrimp and cumin then stir until shrimp just loses its gray color, about two or three minutes Season with salt and pepper then move everything to a bowl for now
- Cook Veggies:
- Drizzle olive oil into a skillet on medium heat Toss in jalapeño, bell pepper, and onion Sauté about five minutes or until everything softens up and gets fragrant
- Preheat and Prep:
- Kick things off by heating your oven to 400°F Grease a big baking dish so you’re not scraping anything later

I stick with Monterey Jack for that dreamy gooeyness, but when we wanted more heat I swapped in pepper jack—crowd went wild. My kids love it, especially if I pour extra sauce over the top when we have family night.
How to Store It
Pop leftovers into a sealed container in the fridge for as long as three days. For best results, heat them up covered in the oven at 350°F so the sauce stays super creamy. Want to freeze for later? Roll the filled enchiladas but hold off on adding sauce and cheese until you bake.
Swaps and Options
If you’re not into shrimp, use chicken or some crab. Skip jalapeño for more bell pepper if you don't want heat. To go gluten free, pick corn tortillas and a gluten free flour for the sauce instead. Swapping in cheddar and mozzarella is tasty too—still totally works.

Tasty Pairings
I love serving this with a crisp salad or some fluffy Mexican rice. For a fun touch, try avocado, salsa, or extra cilantro on top. Sour cream on the side is always welcome in our family.
A Little History and Culture
People in Mexico have been rolling up enchiladas with fish or beans for ages. This version, with shrimp and creaminess, shows off how Tex Mex takes coastal seafood and adds a hug of dairy. After traveling around the American Southwest, I've seen a ton of tasty twists. This creamy shrimp combo wins everyone over every time.
Common Recipe Questions
- → Can I use pre-cooked shrimp?
Absolutely. Just toss them in at the end and warm gently so they don't get tough. No need to sauté them as long.
- → What type of tortilla works best?
Go for flour tortillas. They’re easy to work with and soak up creamy sauce without falling apart when baked.
- → Is there a cheese substitute for Monterey Jack?
Try mild cheddar or Pepper Jack for a different vibe and they melt nicely too.
- → How spicy is this dish?
It's got just a bit of heat from the jalapeño. If you want it mellow, take the seeds out. Craving more spice? Leave some in.
- → Can I prepare this meal ahead?
Yep! Roll up everything and cover, then stash in the fridge. Wait to bake it till it's dinnertime so it stays fresh.