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Shrimp Enchiladas - Creamy, Cozy, and Easy to Love

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.25 to 1.5 pounds raw shrimp, peeled and deveined (medium or large), tails removed
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 small jalapeño, seeded and minced (optional for heat)
  • 1 (4-ounce) can diced green chiles, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken or seafood stock
  • 3/4 cup sour cream (or Mexican crema)
  • 1/2 cup salsa verde (store-bought or homemade)
  • Juice of 1 lime, plus extra wedges for serving
  • 2 tablespoons chopped fresh cilantro, plus more for garnish
  • 8–10 small flour tortillas (6-inch) or corn tortillas (warmed)
  • 1.5 cups shredded cheese (Monterey Jack, Pepper Jack, or a Mexican blend)
  • Neutral oil spray or a little butter for greasing the baking dish

Method
 

  1. Prep the shrimp: Pat shrimp dry and cut larger ones in half crosswise so pieces are bite-sized. Season lightly with a pinch of salt and pepper.
  2. Cook aromatics: In a large skillet over medium heat, warm olive oil and butter. Add onion and a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and jalapeño; cook 30 seconds until fragrant.
  3. Build flavor: Add cumin, chili powder, and smoked paprika. Toast the spices for 30 seconds, then stir in the green chiles.
  4. Make the sauce base: Sprinkle flour over the mixture and stir for 1 minute. Slowly whisk in the stock, a little at a time, until smooth. Simmer 2–3 minutes to thicken slightly.
  5. Finish the cream sauce: Reduce heat to low. Stir in sour cream and salsa verde until smooth. Add lime juice and cilantro. Taste and adjust salt and pepper. The sauce should be creamy, slightly tangy, and well-seasoned.
  6. Cook the shrimp: Push the sauce to one side of the skillet or transfer most of it to a bowl. Add the shrimp to the open side of the pan over medium heat. Cook 1–2 minutes per side, just until pink and barely cooked through. Remove from heat. Chop roughly if needed. Fold in a few spoonfuls of sauce to coat the shrimp.
  7. Warm tortillas: If using corn tortillas, warm them in a dry skillet or wrap in a damp paper towel and microwave 20–30 seconds to make them pliable. Flour tortillas are usually flexible as is, but warming helps prevent tearing.
  8. Assemble: Lightly oil a 9x13-inch baking dish. Spoon about 1/2 cup of sauce onto the bottom. Place a line of shrimp down each tortilla, sprinkle with a little cheese, roll snugly, and place seam-side down in the dish. Repeat until filled.
  9. Sauce and top: Pour the remaining sauce evenly over the enchiladas. Sprinkle with the rest of the cheese.
  10. Bake: Bake at 375°F (190°C) for 15–18 minutes, until the cheese is melted and the edges are bubbling. Broil 1–2 minutes for extra color if you like. Let rest 5 minutes.
  11. Garnish and serve: Top with more cilantro and a squeeze of lime. Serve with rice, a simple salad, or black beans.