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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Carla says
What kind if tortilla do you use – flour or corn
lyuba says
I’m SO SORRY that I missed your comment, Carla! I use flour tortillas for all my enchiladas. If you do have a personal preference to corn, you are welcome to try those.
Shannon says
Just curious why you prefer flour tortillas. Looks like they would soak up all the goodness, and they’re not as structurally sound as corn.
lyuba says
Personally, I like the taste of flour tortillas better and I do like the texture. Corn tortillas also breaks or crumble easily. I also like that they do soak some sauce flavor but still retain their structure.
Some people do prefer corn tortilla taste over flour thought. You can definitely use the one you prefer 🙂
Chey says
So…. Corn tortilla or white flour tortilla? Which did you use for this recipe, please? Looks beautiful and delicious.
lyuba says
I’m SO sorry that I didn’t see your question before. I use flour tortillas in all my enchiladas and those are the ones I recommend. If you love corn tortillas, feel free to use those.
Thank you, Chey!
michele coakley says
I used corn because that’s what i prefer. I’m sure either would be good though. This recipe is excellent! I didn’t add the sour cream because I wanted to use it for garnish on top of the cooked enchiladas. Fantastic! It will be on all my clients menus next week!
lyuba says
Great! I’m glad you liked it, Michele! Thank you 🙂
Pam says
The flavor was awesome. But with the amount of sauce the tortillas were way too mushy. I think I will try the sauce over pasta instead of using tortillas. Again great flavor!
lyuba says
I’m so glad you liked the flavors! I hope you enjoy it with pasta. Another reader tried it that way and liked it 🙂
Thank you!
Linda Knight says
Made this with pasta as suggested by another someone else, used bowtie. Added cilantro, it was wonderful.
lyuba says
What a great idea! I’m so glad it worked nicely for you 🙂
Sarah says
Can I use half & half instead of Heavy cream?
Caroline Snook says
OMG, this was soooo good! I followed the recipe as shown, but instead of plain flour tortillas I did use Jalapeno flour wrap tortillas & pepper jack cheese. I’m not a meat eater so I’m always on the lookout for shrimp & fish entree’s and this is by far one of the best recipes ever! Thank You for sharing! 🙂
lyuba says
That sounds like a nice, flavorful substitution 🙂
I’m so glad you liked it and hope you’ll check out my other seafood recipes.
Thank you, Caroline!
Niki says
How would I adjust the recipe of I were to double batch? I’ve made this before and it disappeared immediately! Delicious!
lyuba says
Hi Nikki!
You can easily double all the ingredients and make two pans of it. You can bake two pans at the same time. I hope this helps! Thank you 🙂
Michele says
Hi Lyuba!
This recipe is out of this world!! We haven’t had a shrimp enchilada this good at even a high end Mexican
restaurant. I didn’t have Monterey Jack, so I used three blend Mexican cheese. Next time I will try Monterey.
I am so thrilled to have found this wonderful recipe!
Can’t wait to make this again.
Thanks and keep posting more fabulous recipes!!
Michele
Caitlin says
I lightened this recipe slightly by using light sour cream and 1 cup of heavy cream and 1/2 cup of milk. Turned out just as great as the first time I made it sticking to the original recipe. One of my favorite new recipes!
lyuba says
That’s great, Caitlin! I’m happy to hear that 🙂
Cheri says
This was excellent. I added 1/4 green pepper. Did not have chipotle powder but didn’t need it. I added 1/4 tsp Old Bay seasoning to shrimp. Wouldn’t change a thing. Served with watermelon or strawberries, and it is company worthy. Will definitely make again!
Lyuba says
Thank you, Cheri! It sounds amazing. I’m glad you enjoyed it. 🙂
Sonja says
I’m just now finding this wonderful recipe – and I’m SO happy I did! Outstanding! Didn’t change a thing. This gem will definitely go in the “keepers” file! Thank you!
SunnyDaysNora says
These look PHENOMENAL!! Can’t wait to try them!
lyuba says
Awe, thank you! I hope you will try them soon 🙂
Teri says
So amazing! Everyone loved these. I only had 1 tomato so I used 1 tomato and 1 tomatillo. I also used 1/2 Monterrey jack and 1/2 pepper jack. I used heavy whipping cream and whole sour cream. They were not low calorie but no one cared; they were so so so good. Though I would have left overs since I made a lot but nope, no left overs. Will definitely make again. Several people suggested low calorie options but I really don’t think it will be as good without the full fat versions. Will make this on my cheat days!
Lyuba says
That sounds amazing, Teri. No wonder they were all gone!
Rick says
These are SO the best! Thanks so much for sharing!
Denise Lyons says
This is a wonderful recipe! I used imitation crab and it turned out great. I look forward to experimenting with different types of fish. Thank you!
Joe says
These are great. How many calories do you think they have, though? Thanks!
lyuba says
Hi there!
I’m so happy you liked it! I will add the nutritional info right now, so check it out below the recipe 🙂
Serva says
This was sooo good! I wish I had taken a picture…next time. I can’t wait to make it again soon!
Annie says
Is it 722 per enchilada or for the 4? Thank you
lyuba says
Hi Annie!
It’s per enchilada (including the part of sauce and cheese). 🙂
Judy Roberson says
I think this recipe is delicious. I served rice and used some of the sauce over it too! Yummy! Thanks for sharing!!
Nancy says
Fixed this tonight with fresh jalapenos from our garden. Oh my goodness…so very delicious! I could drink that sauce. Can’t wait to try some more of your recipes!