Cheesy Garlic Shrimp Enchiladas (Printable Version)
Shrimp, garlic, and cheese baked in tortillas with zesty sauce for Tex-Mex comfort prepared in under an hour.
# What You’ll Need:
→ Shrimp Filling
01 - 1 lb medium shrimp, peeled and deveined
02 - 2 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 1 small jalapeño, seeded and finely diced (optional)
06 - 1 red bell pepper, diced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons fresh cilantro, chopped
→ Cheese Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1/2 cup heavy cream
16 - 1 1/2 cups shredded Monterey Jack cheese
17 - 1/2 cup shredded cheddar cheese
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon salt
20 - Juice of 1/2 lime
→ Assembly
21 - 8 medium flour tortillas (8-inch)
22 - 1/2 cup shredded Monterey Jack cheese (for topping)
23 - 1/4 cup shredded cheddar cheese (for topping)
24 - 2 tablespoons fresh cilantro, chopped (for garnish)
# Step-by-Step Guide:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent, about 2 minutes. Stir in garlic, jalapeño, and red bell pepper; cook for 2 more minutes until fragrant.
03 - Add shrimp to the skillet along with smoked paprika, ground cumin, salt, and black pepper. Cook, stirring occasionally, until shrimp are pink and opaque, 3 to 4 minutes. Remove from heat and stir in fresh cilantro.
04 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute. Gradually add whole milk and heavy cream, whisking until smooth. Continue cooking and stirring until mixture thickens, 3 to 4 minutes.
05 - Lower the heat. Add Monterey Jack and cheddar cheese, garlic powder, salt, and lime juice to the thickened mixture. Stir gently until cheese is fully melted and sauce is smooth. Remove from heat.
06 - Spread a thin layer of cheese sauce into the bottom of a 9x13-inch baking dish.
07 - Distribute the shrimp mixture evenly between the flour tortillas. Roll up tightly and arrange seam-side down in the prepared baking dish.
08 - Pour remaining cheese sauce evenly over the filled tortillas. Sprinkle with reserved Monterey Jack and cheddar cheese.
09 - Bake uncovered for 18 to 20 minutes, until cheese sauce is bubbly and lightly golden.
10 - Remove from oven and garnish with chopped cilantro. Serve immediately.
# Additional Tips::
01 -
- Packed with flavor from garlic, jalapeño, and spices
- Ultra-creamy cheese sauce for classic Tex-Mex comfort
02 -
- This dish contains shellfish, milk, and wheat
- For gluten-free, use corn tortillas and check cheese labels
03 -
- Leave the jalapeño seeds in for extra heat or add a pinch of cayenne pepper
- Let enchiladas rest for 5 minutes after baking for easier serving