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Emma

Creamy Shrimp Enchiladas: A Delicious Recipe You’ll Love!

Creamy Shrimp Enchiladas are a delicious and satisfying dish made with shrimp, cream cheese, and Monterey Jack cheese, all wrapped in soft tortillas and baked to perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 small flour tortillas
  • 1 cup cream cheese softened
  • 1 cup shredded Monterey Jack cheese
  • 1 cup sour cream
  • 1 cup salsa verde
  • 1/2 cup chopped fresh cilantro optional
  • 1/4 cup sliced green onions for garnish

Method
 

  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, chili powder, salt, and black pepper. Cook for about 3-4 minutes, or until the shrimp are pink and cooked through. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine the cream cheese, 1/2 cup of the shredded Monterey Jack cheese, and 1/2 cup of the sour cream. Stir until smooth.
  4. Add the cooked shrimp to the cream cheese mixture and fold gently to combine.
  5. Spread 1/2 cup of salsa verde evenly on the bottom of a 9x13 inch baking dish.
  6. Take a tortilla, spoon about 1/4 cup of the shrimp mixture into the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and shrimp mixture.
  7. Once all tortillas are in the dish, pour the remaining salsa verde over the top. Spread the remaining sour cream evenly over the enchiladas, then sprinkle with the remaining Monterey Jack cheese.
  8. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  9. Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and sliced green onions before serving.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 20gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 200mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • For a spicier kick, add diced jalapeños to the shrimp mixture or use a spicy salsa verde.
  • Substitute the shrimp with cooked chicken or black beans for a different protein option.

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