Save Creamy, garlicky shrimp wrapped in tortillas and baked with melty cheese and a zesty sauce is an irresistible Tex-Mex comfort dish that everyone will love.
I first made these cheesy garlic shrimp enchiladas for a family dinner, and the pans disappeared in minutes. The creamy sauce and tender shrimp make this recipe a favorite for any occasion.
Ingredients
- Shrimp Filling: 1 lb (450 g) medium shrimp, peeled and deveined, 2 tbsp olive oil, 4 cloves garlic minced, 1 small yellow onion finely chopped, 1 small jalapeño seeded and finely diced (optional), 1 red bell pepper diced, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp fresh cilantro chopped
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 1 cup (240 ml) whole milk, 1/2 cup (120 ml) heavy cream, 1 1/2 cups (180 g) shredded Monterey Jack cheese, 1/2 cup (60 g) shredded cheddar cheese, 1/2 tsp garlic powder, 1/4 tsp salt, juice of 1/2 lime
- Assembly: 8 medium flour tortillas (8-inch), 1/2 cup (60 g) shredded Monterey Jack cheese (for topping), 1/4 cup (30 g) shredded cheddar cheese (for topping), 2 tbsp fresh cilantro chopped (for garnish)
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C).
- Make Shrimp Filling:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add garlic, jalapeño, and bell pepper and sauté for 2 more minutes. Add shrimp, paprika, cumin, salt, and black pepper. Cook until shrimp turn pink and opaque, about 3 to 4 minutes. Stir in cilantro, remove from heat, and set aside.
- Prepare Cheese Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream, stirring constantly until thickened, about 3 to 4 minutes. Lower the heat and add Monterey Jack and cheddar cheese, garlic powder, salt, and lime juice. Stir until smooth. Remove from heat.
- Assemble Enchiladas:
- Spoon a small amount of cheese sauce in the bottom of a 9x13-inch (23x33 cm) baking dish. Divide shrimp mixture evenly among tortillas. Roll up and place seam-side down in the baking dish.
- Bake:
- Pour remaining cheese sauce over the enchiladas. Sprinkle with reserved shredded cheeses. Bake uncovered for 18 to 20 minutes, until bubbly and lightly golden.
- Garnish and Serve:
- Garnish with cilantro before serving.
Save We enjoy these cheesy shrimp enchiladas for our weekend gatherings. Sharing it with loved ones always makes for a delicious family moment.
Serving Suggestions
Serve with lime wedges, salsa, or sour cream. A crisp white wine or a light Mexican lager pairs perfectly with these enchiladas.
Required Tools
You'll need a large skillet, saucepan, whisk, baking dish, mixing bowls, knife, and cutting board for preparation.
Nutrition Information
Each serving contains around 520 calories, 27 g total fat, 37 g carbohydrates, and 33 g protein.
Save This cheesy shrimp enchilada recipe bursts with flavor and comfort. Enjoy every satisfying bite with family or friends.
Recipe FAQs
- → Can I use corn tortillas instead of flour?
Yes, corn tortillas work well and are a great gluten-free alternative. Warm them slightly to prevent tearing when rolling.
- → What cheese blends are best for this dish?
Monterey Jack and cheddar melt smoothly and add rich flavor. Feel free to substitute with pepper jack or mozzarella if desired.
- → How spicy is this dish?
The heat level is mild unless jalapeño seeds or extra hot spices are added. Adjust to taste for your preferred level.
- → Can I prepare the filling ahead of time?
Absolutely. Cook the shrimp filling a day in advance, and store it chilled. Assemble and bake when ready to serve.
- → What pairs well on the side?
Try serving alongside salsa, lime wedges, sour cream, or a crisp salad. A light wine or Mexican lager also complements the flavors.
- → Is this suitable for pescatarians?
Yes, this dish uses shrimp and is suitable for pescatarian diets. For vegetarian options, try substituting shrimp with mushrooms or beans.