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Creamy shrimp enchiladas topped with melted cheese, diced tomatoes, and cilantro on a gray plate, with creamy sauce and shrimp visible around the edges.

Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas are rich, cheesy, and full of tender shrimp in a homemade white sauce. Easy enough for weeknights, special enough for guests. Ready in under an hour and perfect for leftovers.
5 from 1 vote
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Course: dinner
Cuisine: Mexican-inspired, Tex-Mex
Keyword: Chipotle shrimp enchiladas, Creamy Shrimp Enchiladas, Creamy shrimp enchiladas small town woman, Creamy white sauce shrimp enchiladas, Easy creamy shrimp enchiladas, Easy shrimp enchiladas, Pioneer Woman shrimp enchiladas, Shrimp enchiladas red sauce
Prep Time: 20 minutes
Cook Time: 25 minutes
Assembly: 10 minutes
Total Time: 55 minutes
Servings: 8 enchiladas
Calories: 410kcal
Cost: $20

Equipment

  • 1 Large skillet (For cooking shrimp)
  • 1 Medium saucepan (For creamy sauce)
  • 1 9x13 baking dish (Glass or ceramic)
  • 1 Whisk (For smooth sauce)
  • 1 Box grater (Cheese melts better fresh)
  • 1 Mixing spoon (For stirring and combining)

Ingredients

For the Shrimp Filling

  • 1 lb Raw shrimp - Peeled, deveined
  • 2 tablespoon Butter - For sautéing shrimp
  • 3 cloves Garlic - Minced
  • 1 teaspoon Chili powder
  • ½ teaspoon Ground cumin
  • ½ teaspoon Salt
  • ¼ teaspoon Black pepper
  • 1 tablespoon Lime juice - Fresh squeezed
  • 2 tablespoon Fresh cilantro - Chopped

For the Creamy White Sauce

  • 3 tablespoon Butter
  • 3 tablespoon All-purpose flour
  • 1 ½ cups Chicken broth
  • 1 cup Heavy cream
  • ½ cup Sour cream
  • 1 (4 oz) can Diced green chiles - Mild
  • ½ teaspoon Garlic powder
  • ½ teaspoon Ground cumin
  • ½ teaspoon Salt - To taste

For Assembly

  • 8 Flour tortillas - 8-inch preferred
  • 1 cup Monterey Jack cheese - Shredded
  • 1 cup Cheddar cheese - Shredded
  • 2 Green onions - Sliced for topping
  • 2 tablespoon Fresh cilantro - Optional garnish

Instructions

  • Pat shrimp dry, gather all ingredients, and preheat oven to 350°F. Grease a 9x13-inch baking dish and warm tortillas so they roll easily.
  • Melt butter in a skillet, sauté garlic 30 seconds, then cook shrimp with chili powder, cumin, salt, and pepper until pink. Add lime juice and chop into bite-size pieces.
  • Melt butter in a saucepan, whisk in flour for 90 seconds, then slowly add chicken broth and cream until thickened. Stir in sour cream, green chiles, garlic powder, cumin, and salt.
  • Spread 1 cup of sauce in the baking dish. Fill tortillas with shrimp and cheese, roll up, and place seam-side down.
  • Pour remaining sauce on top, sprinkle cheese evenly, and bake uncovered 25–30 minutes until golden and bubbling.
  • Rest 5 minutes before serving, then top with green onions and cilantro. Enjoy warm.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 1enchilada | Calories: 410kcal | Carbohydrates: 22g | Protein: 27g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 195mg | Sodium: 720mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 6mg | Calcium: 230mg | Iron: 1.8mg