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
Check out these great recipes from other bloggers:
Beef Enchilada Dip Recipe from Add a Pinch
Bubble Up Enchilada Bake from Buns In My Oven
Enchilada Style Mexican Stuffed Shells from A Spicy Perspective
Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas from Carlsbad Cravings
Sour Cream Enchiladas from Life In The Lofthouse
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More Mexican Recipes:
Homemade Chicken Enchilada Soup
Tracie says
I’m a queen of making enchiladas this one is a new for me.i definitely want to make husband is a huge seafood freak.what side dishes will work for this I know rice but would it be the traditional Mexican orange rice?
lyuba says
Hi Tracie!
I love experimenting with enchiladas so I’m hoping you’ll like this one 🙂
I don’t usually serve a side with enchiladas because it’s so filling but if I were to serve one, I would definitely go with a rice side. Cilantro rice or a traditional Mexican rice like you said.
I hope you both will like it!
Beth Leahy says
I made this last night. Soooooooo good. I used almond milk and shredded sharp cheddar because I am lactose intolerant. It did make a ton of sauce so will make rice to go with as another reader suggested above. Great!
lyuba says
Oh awesome! I’m so happy that you were able to make this lactose free for you as well! Thank you so much for letting me know 🙂
Britt says
I am planning on serving this for Sunday dinner. Can I make the filling the day before and still have the same good results?
lyuba says
Hi Britt!
I’m sorry I didn’t get back to you right away. I wouldn’t recommend making the filling ahead of time in this particular recipe only because shrimp, much like most other seafood, should be eater right after being cooked and not very good reheated. When reheated, shrimp tends to be rubbery and tough.
I hope you enjoyed it or will enjoy it soon 🙂
Chris says
These are the best!!! I used the flour tortilla’s but, my daughter used Corn Tortilla’s (where she lives, they make them fresh but, only the corn tortilla’s). I have to say, I was worried mine wouldn’t be as good as my daughter’s but, they are amazing. I’ve made them for Company and everyone loved them. Great recipe.
lyuba says
I’m SO happy you and your friends liked it!!
Homemade corn tortillas sound fantastic.
Thank you, Chris 🙂
Britney says
So good. My kids and husband absolutely enjoyed them. Definitely a repeat.
LyubaB says
Thanks, Britney! I love hearing that! 🙂
Sharon Page says
I made these last week (I used pepper jack)…they are DELICIOUS and I will definitely make them again.
Thanks 💕
LyubaB says
Thanks, Sharon! So happy you liked it!
Lucia Gomez says
Just delicious. Making it now and sampled the shrimp the taste I got was such a surprise for my mouth can’t wait to eat the entire enchilada. I wanted cheesy shrimp enchiladas and had no idea where to begin. Definitely keeping this recipe. Thank you for sharing.
LyubaB says
Thanks, Lucia! I am so glad you liked it so much!!!! 🙂
Chris says
These were outstanding. My company loved them too. I’m making Mexican for next week and the person who is hosting this dinner does not eat seafood. Could I substitute chicken for the shrimp? I’m making the shrimp one’s too but rather than having to make 2 different recipes, I thought I would just put chicken in the other ones. What do you think?
Tina says
These are amazing! I would say the flavor is gourmet. I plan on hosting a dinner party and making a large number of these….any advice on making ahead of time, the day of? What if I made the sauce portion (without shrimp) ahead, then reheat and add shrimp once ready to prepare and serve?
Kim says
This recipe is definitely a keeper. Made these last night for dinner and they were the bomb. I was a little short on the heavy cream by a half cup so I just used a half cup of 1/2 & 1/2 and a little extra sour cream. I never had a recipe for shrimp enchiladas so these were fun to make.
LyubaB says
I am so glad you liked them, Kim!
Felicia says
This was freaking delicious ❤️ Will for sure make it again. I made corn as a side and put some of the filling on the corn. So good.
Angie says
This recipe was insanely delicious!!! I failed to read directions close enough & the veggies were incorporated into the sauce 🙄 So inside the enchilada was cheese & shrimp, in a bit out of order, but EQUALLY as delicious! Quote from my 10 yr old son, “Mom, this one is a definite keeper!”
LyubaB says
Awe thanks, Angie! I am so glad you liked it!!! 🙂
Squeeze77 says
Best new recipe of the pandemic! Ooey-gooey deliciousness! I’m sure that this would work with artificial crab or chicken.
LyubaB says
Thank you! So glad you enjoyed it! Stay Safe!
Rita Lee says
I made this last night and it was so good! I added more seafood because I had some I had to get used up but holy smokes. My husband ate 4 in about 30 minutes! Seriously the best seafood enchiladas I have ever made, I will definitely be making this again and again and again… Thank you for the recipe!
LyubaB says
Hi Rita,
I am so happy to hear how much you liked them! Thank you for taking the time to let me know! 🙂
Tracey says
Better than any restaurant ever!!! A def make again!!!!
LyubaB says
Wow! Thank you for the compliment, you made my day! I am so glad you liked them! 🙂
Kimberly Witmer says
I love love love this recipe! It is delicious and versatile. I have made it 3 times in the past month. The first time I made it according to the directions which was great! The other times that I made it I substituted half & half for the heavy cream, used 10 small fajita tortillas with 3 shrimp in each tortilla and increased and substituted pepper jack cheese for the Monterrey Jack cheese. I serve it with Cesar salad and it is great leftover. Thank you for this amazing recipe!
LyubaB says
Hi Kimberly,
So glad you liked it! Thanks for stopping by!
Jaime geiser says
is there a non spice shrimp anchalada
LyubaB says
Hi Jaimie,
These are not very spicy because of the cream sauce. But if you don’t like any spice you can control the heat by adjusting the jalapenos and omitting the cayenne pepper. If you want to use jalapenos make sure to pick out the smallest ones with smooth skin and take out all the seeds and membrane ribs inside because that is were the heat is at and the smaller ones are less spicy. The chili pepper has a little spice but if you leave it out it will take out a lot of the flavors so I would leave that in if possible.
Lydia Kania says
This recipe is amazing! Last night was the second time I’ve made these enchiladas for company, and got rave reviews. I used a combination of shrimp and shredded lobster meat and complemented the menu with a side of Mexican rice, cilantro and lime cole slaw and buttermilk biscuits.
Thank you Lyuba for this and all your other great tasting and no-fail recipes.
LyubaB says
Hi Lydia,
Lobster sounds amazing in this dish I will have to give that a try! I am so glad you liked it! Thank you for taking the time to let me know! 🙂
Cindy says
These were delicious ! I’m sometimes disappointed trying new recipes but this one was fantastic! Very flavorful without being to rich. My husband raved about how good they were. Will definitely make again
Karen says
I made this twice now. I would classify it as “restaurant quality”. This is now my go to meal to impress!! Amazing!
I want to make it again, would it be good with canned diced tomatoes – like the rotel with green chiles? Just trying to think of how I can save time (& money).
LyubaB says
Yes, you can use can tomatoes you will probably only need 1/2 cup of them and they won’t break apart as much as the fresh tomatoes, canned tend to stay together but that would work.