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Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas filled with juicy shrimp and a rich, creamy sauce, topped with melted cheese, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 1 lb shrimp, peeled and deveined
  • 1 cup cream cheese
  • 1 cup shredded cheddar cheese divided
  • 1/2 cup sour cream
  • 1 cup green enchilada sauce
  • 8 pieces corn tortillas
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the shrimp, garlic powder, onion powder, salt, and pepper. Sauté for about 3-4 minutes or until the shrimp are pink and opaque. Remove from heat and set aside.
  3. In a medium bowl, combine the sautéed shrimp, cream cheese, and half of the shredded cheddar cheese. Mix until well combined.
  4. Warm the corn tortillas in a dry skillet or microwave until they are pliable.
  5. Spoon about a quarter of the shrimp mixture onto each tortilla and roll them up, placing seam side down in a greased baking dish.
Baking
  1. Pour the green enchilada sauce evenly over the rolled tortillas and sprinkle the remaining shredded cheddar cheese on top.
  2. Cover with foil and bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
Serving
  1. Once baked, garnish with chopped cilantro and serve warm.

Notes

You can easily substitute shrimp with grilled chicken or roasted vegetables. Keep an eye on the shrimp while sautéing, and make sure tortillas are warmed properly to prevent tearing. You can prepare the filling a day in advance.