Go Back
Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 465
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp vegetable oil
  • Salt and pepper
  • 1 cup full‑fat sour cream
  • 1/2 cup chicken or vegetable broth
  • 1 can (4 oz) diced green chiles, drained
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 2 cups shredded Monterey Jack cheese, divided
  • 8 (6‑inch) flour tortillas

Method
 

  1. Preheat oven to 375°F (190°C). Season shrimp with salt and pepper, then sear in oil for about 2 minutes per side until pink. Transfer to a plate.
  2. Whisk sour cream, broth, green chiles, cumin, garlic powder, and a pinch of salt until smooth.
  3. Chop shrimp and toss with 1/2 cup of the sauce and 1 cup of cheese. Divide filling among tortillas, roll snugly, and place seam‑side down in a greased 9x13‑inch dish.
  4. Pour remaining sauce over enchiladas, top with remaining 1 cup cheese, and bake 15 to 18 minutes until bubbly. Let sit 5 minutes, then serve.

Notes

These enchiladas reheat well, though the tortillas will soften more the next day. If you prefer a crispier top, run the broiler for a minute or two at the end of baking.