Delicious seafood dish that is easy to prepare and ready in under 45 minutes. Cheesy seafood enchiladas packed with large shrimp, jalapenos, onions, tomatoes and all baked in spicy, creamy sauce.
“You fantastic fish, you!” Well, actually shrimp but still fantastic!
(My son has been watching Megamind way too many times lately, hence the reference.)
I love it when my friends come over for dinner, because I get to cook for someone who doesn’t get to eat my stuff all the time. I love cooking for friends because they are always so appreciative and can’t stop showing me how much they enjoy the food. Hubs got a little used to all that I make so I don’t get all the “ooh” and “aaah” from him anymore. Our friends though, they can still stroke my little chef ego.
These enchiladas were definitely fantastic. My friend and I were both full after one but it was hard to stop eating. All that gooey, melted cheese inside with shrimp, onions, tomatoes and jalapenos, wrapped in a cream sauce soaked tortilla…ah, perfection! Best part is that you can adjust the heat to your liking. You can add more cayenne pepper (just be careful with how much you add) and add an extra jalapeno if you’d like a spicier dish.
Spicy Creamy Shrimp Enchiladas
Ingredients
- 12 oz large shrimp
- 1 small yellow onion
- 2 large jalapenos seeded
- 2 medium tomatoes "on a vine'
- 1-2 Tbsp vegetable oil for cooking
- 1 1/2 cups heavy cream
- 1/2 cup sour cream
- 2 garlic cloves
- 1/4 tsp cayenne pepper
- 1/4 tsp chipotle chili powder
- 1/4 tsp cumin
- Salt
- 4 medium tortillas flour tortillas recommended
- 5 oz Monterrey Jack cheese grated
Instructions
- Preheat oven to 350 and grease a 9-inch baking dish.
- Preheat oil in a large cooking pan over medium heat.
- Slice onions and seeded jalapenos thinly and dice tomatoes.
- Saute veggies with some salt until softened.
- Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well.
- Add shrimp and cook, still over medium heat, until shrimp is almost done.
- Add some cheese in the center of each tortilla.
- Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.
- Pour sauce over enchiladas and spread remaining cheese on top.
- Bake for 15-18 minutes.
- Serve right away.
Notes
Nutrition
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More Mexican Recipes:
Homemade Chicken Enchilada Soup
Amy says
My family loved these! We live in Amelia Island, FL, the shrimping capitol of the USA. I followed the basic recipe, but I had 1&1/2lbs of shrimp so I added more of everything. I sautéed red, green & yellow peppers with onion & jalapeños. I doubled the spices & added a pint of heavy cream & a can of mild chopped green chillies. I don’t think you can go wrong…I would also add chopped cilantro next time. I made them a few hours ahead & refrigerated them for several hours. I cooked them covered for 30mins then uncovered for 15 & broiled on medium for 3mins. I served them with condiments including red & green salsa, chopped cilantro, shredded Mexican blend cheese, avocado & sour cream. My recipe made 9 enchiladas. We have leftovers. for lunch tomorrow!
LyubaB says
Hi Amy,
Your not far from me! I am so glad you liked the recipe and thanks for stopping by to share with me. 🙂
Ursula Sunquist says
Regarding shrimp Enchiladas, would cook them first and then bake make them too tough, isn’t just baking them enough
LyubaB says
No, you do not want to use raw shrimp in the tortillas. When they are cooked it is in the enchilada sauce which keeps them from getting rubbery and you cook them just long enough for the cheese to melt and everything to cook through.
Judy V says
This recipe was awesome. We are always looking for something new ,interesting , and tasty but is easy to do and this is it. It was so good my husband was literally licking his plate.
LyubaB says
That is so nice to hear! I’m so glad you liked them, Judy!