Description
Creamy shrimp enchiladas bring Mexican coastal flavors to dinner tables with luxurious cheese and tender seafood. Zesty spices and rich sauce wrap succulent shrimp in warm tortillas, promising a delightful meal that satisfies cravings and transports diners to sunny shores.
Ingredients
Scale
Main Protein:
- 12–14 ounces (340–400 grams) large shrimp, peeled and deveined
Fresh Vegetables and Aromatics:
- 1 small yellow onion, thinly sliced
- 2 large jalapeños, seeded or not (based on spice preference)
- 2 medium vine-ripened tomatoes, diced
- 2 garlic cloves, minced
Dairy and Cream Base:
- 1 ½ cups heavy whipping cream
- ½ cup sour cream
- 8 ounces (227 grams) Monterey Jack cheese, grated and divided
Cooking and Seasoning:
- 1–2 tablespoons vegetable oil for cooking
- ¼ teaspoon cayenne pepper (to taste)
- ½ teaspoon chipotle chili powder
- ½ teaspoon cumin
- Salt, to taste
Wrap:
- 4 soft taco-sized flour tortillas
Instructions
- Warm the oven to 350°F and lightly coat a 9×9-inch baking vessel with cooking spray.
- In a spacious skillet, sauté sliced onions and jalapeños in vegetable oil until they become translucent and tender.
- Introduce diced tomatoes and minced garlic to the aromatic vegetable mixture, allowing them to meld and soften.
- Create a luxurious sauce by whisking heavy cream, sour cream, cayenne pepper, chipotle chili powder, cumin, and a delicate pinch of salt.
- Pour the creamy sauce into the skillet, gently stirring to integrate with the sautéed vegetables and develop a rich, velvety consistency.
- Carefully nestle raw shrimp into the simmering sauce, cooking until they transform from translucent to a pristine opaque white, ensuring complete doneness.
- Prepare tortillas by spreading a generous layer of Monterey Jack cheese down the center of each.
- Using a slotted spoon, transfer the shrimp and vegetable mixture onto the cheese-laden tortillas, carefully draining excess sauce.
- Roll the tortillas tightly, positioning them seam-side down in the prepared baking dish.
- Lavish the enchiladas with the remaining sauce, ensuring complete coverage, and crown with the final sprinkle of cheese.
- Bake until the cheese melts into a golden, bubbling masterpiece, approximately 15-18 minutes.
- Remove from the oven and serve immediately, inviting diners to savor the creamy, spicy delight.
Notes
- Prep ahead by chopping vegetables and measuring spices before starting to streamline cooking process.
- Ensure shrimp are fresh and not overcooked to maintain tender, succulent texture in enchiladas.
- Choose medium-sized tortillas for easier rolling and consistent portion sizes.
- Select high-quality Monterey Jack cheese for rich, creamy melting performance.
- Control spice level by adjusting cayenne and chipotle chili powder according to personal heat preference.
- Use a slotted spoon when transferring shrimp mixture to prevent excess sauce from making enchiladas soggy.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 150 mg