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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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!
Cynthia says
SERVING SIZE!
Cynthia says
Evidently this means nothing. If you don’t post the servings, what’s the point? So frustrating..how many tortillas..I can gauge from that, is this a hard question? Because you haven’t answered it. This my third post!
LyubaB says
Hi Cythia,
I am sorry I am just getting back to you, I don’t usually work on the weekends. I only see one other comment and it was on the same day. But If you look in the recipe card it says how many servings (4) and how many tortillas (4) hope this answers your questions. Have a great day!
Liz says
She’s a food blogger. Not your personal servant. She isn’t required to answer your questions immediately when you post them. I’m sure you can take the amount of tortillas in the recipe, divide that amount by how many people are in your family, and figure out an appropriate serving without harassing someone online
Daisy says
I guess it depends on how hungry you are and who you are feeding?
Might be 2 servings for my teenage son… might be 6 servings for my old dad. You can’t look at a dish and decide how much you would need for you and your family?
Discernment and math skills are good qualities to have 😉
Veronika says
Hi! I’ve made these before as written and they were fabulous!!!!
Today I didn’t have tortillas and didn’t really want to stop at the store so I just served the shrimp filling over cilantro lime rice topped with more cilantro, shredded cheese and avocado. I also added sweet mini peppers and portobello mushrooms to the sauce and substituted smoked paprika for the cayenne since my husband can’t have too spicy food. It was absolutely delicious and will make it again soon!!
Thank you!!!
Christina says
These are absolutely the best seafood enchiladas I have ever eaten. Followed recipe exactly
LyubaB says
Wow! Thank you for the sweet compliment, Christina! I am so glad you enjoyed them!
Heather says
Delicious and easy
LyubaB says
Thanks, Heather!
Kathi says
Will corn tortillas work?
LyubaB says
Yes, if you prefer you can use them. They may break apart or get soggy more easily that is why I have used flour tortillas.
Christina says
These are phenomenal. The best shrimp enchiladas I have eaten. The whole family loves them
LyubaB says
Thank you, Christina! I am glad you liked them!
Eva says
I tried this recipient a year ago – since than all my family request is this, they fell in love with it and can’t get enough. Special occasion ENCHILADA, ENCHILADAS
Thank you
LyubaB says
Thank you for stopping by and letting me know, Eva! I am so happy you and your family enjoy the recipe! 🙂
Charlene K. says
Added i can of lump crab, drained. cook a little more till bubbly!
LyubaB says
Yum! I bet that was tasty!
Sammie says
I loovvve these! When I’m trying to cut carbs I use the mission carb balance tortillas and it’s the perfect meal! I would love to make these for a friend who isn’t a fan of seafood. Can I use shredded chicken instead and just do everything else the same?
LyubaB says
Hi Sammie, I am so happy to hear you love them! And yes, you can absolutely sub chicken.
KT says
Sooo good and extremely EASY to make. I added cilantro and extra cheeses on top, along with a few of the shrimp for extra garnish and taste. It tasted delightful…Thank you for this delicious recipe-it’s a keeper!
LyubaB says
I am so glad you liked it! Thanks for taking the time to leave such a nice comment. 🙂
Wendy says
This recipe was so delicious! I mean NO disrespect when I report that I swapped corn kernels for the tomatoes. It’s only because i’m not a huge tomato fan. But thank you for this yummy recipe – I will be making it again and again!
LyubaB says
I am so glad you liked the recipe and were able to make it your own! 🙂
Becky says
Could these be made ahead and frozen…
LyubaB says
Hi Becky,
I wouldn’t freeze this recipe because it has heavy cream and sour cream and the texture of those changes once frozen and reheated.