Some recipes just hit every note creamy, spicy, fresh, and satisfying. These Creamy Shrimp Enchiladas are one of those meals that feel indulgent but are surprisingly easy to pull together. What makes this dish truly special is the balance: plump, juicy shrimp tossed with sautéed peppers, garlic, and lime, then wrapped in soft flour tortillas and smothered in a silky cheese sauce with just the right kick of salsa verde.
The best part? It’s a high-protein comfort meal that won’t weigh you down. Shrimp is naturally low in fat and calories while being rich in nutrients like selenium and omega-3s, making this a smarter splurge when cravings hit. According to the USDA, shrimp provides about 20 grams of protein per 3-ounce serving making it a filling, muscle-supportive choice for active lifestyles.
For a fresh contrast, I love serving it with this crisp and zesty Fresh Green Tomato Salad, and if I’m entertaining, a chilled Vodka Margarita really takes it to the next level. The bubbling cheese, the savory filling, the creamy sauce this is the kind of dish that makes people ask for seconds. And thirds.
It’s trending for a reason: it brings restaurant-style flavor to your kitchen without complicated steps or specialty ingredients. Whether it’s Taco Tuesday or just a weeknight dinner in need of a glow-up, these enchiladas always deliver.
If you try this recipe or make it your own I’d love to hear how you served it. Drop your version in the comments or tag me on socials!
Why This Recipe Stays on Repeat in My Kitchen?
Here’s what keeps me coming back to these creamy shrimp enchiladas and why you might feel the same after your first bite:
- Juicy, Flavorful Shrimp Every Time: Even after baking, the shrimp stays tender and full of flavor. It’s a refreshing change from the usual chicken or beef fillings.
- Weeknight-Ready and Party-Approved: This recipe has become my go-to for busy evenings. I prep everything ahead, and when guests show up, it’s as easy as bake and serve.
- A Little Heat Goes a Long Way: Swapping Monterey Jack for pepper jack added just the right amount of spice. It’s now my favorite twist—bold but not overwhelming.
- Indulgent Without the Guilt: Despite the creamy sauce and cheese, it never feels too heavy. It fits nicely into my lighter eating habits without compromising on taste.
- Better Than Takeout—No Joke: My family actually prefers this over restaurant enchiladas now. It’s that good and so much more rewarding to make at home.
Creamy Shrimp Enchiladas Recipe
Equipment
- Large skillet
- Medium saucepan
- Whisk
- Cutting Board
- Sharp Knife
- Measuring cups and spoons
- Mixing spoon or spatula
- 9×13 inch baking dish
- Oven
Ingredients
- 8 6-inch flour tortillas
Shrimp Mixture:
- 2 tablespoons butter
- 1/2 cup red bell pepper diced finely
- 1/2 cup white onion diced finely
- 2 cloves garlic minced
- 1 pound shrimp peeled and deveined and chopped into 1 inch pieces
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 cups chicken broth
- 1/2 cup salsa verde
- 1 1/2 cups shredded Monterey Jack cheese (use Pepper jack for more spice)
- 1 cup sour cream
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onions, bell pepper, and garlic in butter until softened.
- Add shrimp, chili powder, salt, lime juice, and cilantro cook until pink.
- In a saucepan, melt butter, whisk in flour, then slowly add broth to make a roux.
- Stir in salsa verde, cheese, and sour cream cook until smooth.
- Fill tortillas with shrimp mixture, roll, and place seam-side down in a baking dish.
- Pour sauce over enchiladas and top with extra cheese.
- Bake uncovered for 20–25 minutes until bubbly and golden.
Nutrition Info:
| Nutrition | Value |
| Calories | 518kcal |
| Carbohydrates | 39g |
| Protein | 26g |
| Fat | 28g |
| Sugar | 5g |
| Sodium | 1007mg |
Next-Level Tips For Serious Flavor!
- Sear, don’t stew your shrimp:
Cook the shrimp just until pink and opaque overcooking in the skillet and the oven can make them rubbery. Aim for a quick sear, then let the oven do the rest. - Layer flavor into the roux:
Add a pinch of cumin or smoked paprika to your butter and flour base. It adds subtle depth to the sauce without overpowering the shrimp. - Don’t skip the salsa verde acidity:
That tang from salsa verde cuts through the richness of the cheese and sour cream. If your salsa is too mild, a dash of lime or hot sauce helps balance the dish. - Warm the tortillas before rolling:
A brief steam or skillet warm-up makes them pliable and less likely to crack when rolling especially important with flour tortillas. - Let the enchiladas rest after baking:
Give them 5–10 minutes out of the oven before serving. It allows the sauce to thicken slightly and makes for cleaner slices. - Use a blend of cheeses:
Try mixing Monterey Jack with a small amount of sharp cheddar or pepper jack. It gives more complexity and brings just the right kick. - Double the sauce and freeze half:
This cheese sauce freezes surprisingly well. Make extra, freeze it in a mason jar, and you’ll thank yourself on your next busy night.
Quick Questions?
Q. Can I use pre-cooked shrimp?
Ans: Yes, just add it at the very end of the sauté step to warm through—don’t overcook it or it’ll turn rubbery in the oven.
Q. How spicy is this recipe?
Ans: Mild to medium. Use pepper jack cheese or a spicier salsa verde if you want more heat, or stick with Monterey Jack for a milder version.
Q. Can I make this dish ahead of time?
Ans: Definitely. Assemble the enchiladas and store them in the fridge (unbaked) for up to 24 hours. Add the sauce just before baking for the best texture.
Q. What’s the best way to reheat leftovers?
Ans: Cover and bake at 350°F for 15–20 minutes or microwave individual portions. Add a splash of broth or cream if the sauce thickens too much.
Q. Can I freeze these enchiladas?
Ans: Yes! Freeze them unbaked with the sauce separate, or bake first and freeze leftovers. Thaw overnight and reheat with a bit of extra sauce or cheese.
