Description
Savor the deliciousness of creamy shrimp enchiladas, where tender shrimp are wrapped in flour tortillas with a rich, cheesy filling and smothered in zesty enchilada sauce. Ideal for a comforting meal or a festive occasion!
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 large flour tortillas
- 1 can (10 oz) red enchilada sauce
- 1/4 cup fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
- Next, add the shrimp to the skillet. Season with ground cumin, chili powder, salt, and pepper. Cook the shrimp for about 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
- Once the shrimp are cooked, remove the skillet from heat and let it cool slightly. Then, chop the shrimp into bite-sized pieces and set aside.
- In a medium mixing bowl, combine the sour cream and softened cream cheese. Use a hand mixer or a whisk to blend them together until smooth and creamy.
- Add half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese to the mixture. Stir until well combined.
- Fold the chopped shrimp into the creamy mixture, ensuring that the shrimp is evenly distributed throughout. Taste and adjust seasoning with salt and pepper if needed.
- Preheat your oven to 350°F (175°C).
- Take a large flour tortilla and spoon about 1/3 cup of the shrimp and creamy mixture onto the center of the tortilla.
- Carefully roll the tortilla tightly around the filling, tucking in the sides as you go to prevent the filling from spilling out. Place the rolled enchilada seam-side down in a greased 9×13 inch baking dish.
- Repeat this process with the remaining tortillas and filling, arranging them snugly in the baking dish.
- Once all the enchiladas are in the baking dish, pour the can of red enchilada sauce evenly over the top of the enchiladas. Make sure to cover them well, as this will keep them moist while baking.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the top of the enchiladas, ensuring an even layer for that delicious cheesy topping.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Place it in the preheated oven and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the enchiladas from the oven and let them sit for about 5 minutes before serving. This will help the filling set a bit and make them easier to serve.
- Before serving, sprinkle the chopped fresh cilantro over the top of the enchiladas for a burst of color and flavor.
- Serve the creamy shrimp enchiladas hot, with additional enchilada sauce on the side if desired. They pair wonderfully with a side of Mexican rice or a fresh green salad.
- Enjoy your delicious homemade creamy shrimp enchiladas with family and friends!
Notes
- For added spice, consider incorporating diced jalapeños into the shrimp filling.
- You can substitute the shrimp with chicken or a mix of vegetables for a different twist.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes