Tender succulent shrimp are sautéed in butter along with onions, peppers, spices and diced tomatoes, then topped with a creamy salsa Verde sauce, Monterey Jack cheese and baked until the cheese is hot and bubbly.

Shrimp enchiladas are such an easy meal to make that not only feeds a crowd, but is also a way to stretch that shrimp dollar. Each bite is filled with bits of shrimp and tortilla and gooey cheese.

This recipe makes enough to fill eight 6″ tortillas. Serve that alongside a salad and some bread and you can feed an army!

INGREDIENTS NEEDED:

Shrimp
Peppers, Onions
Spices
Rotel Diced Tomatoes
Cups Chicken Broth
Salsa Verde
Monterey Jack cheese, shredded and divided (1 ½ cups and ½ cup)
Sour Cream, Butter, Flour

HOW TO MAKE SHRIMP ENCHILADAS:

Shrimp enchiladas are a baked dish with 4 components to it:

This shrimp filling is super easy to make and super delicious. We want to cook the onions and peppers in the butter until soft. Add the shrimp and partially cook it. Add the Rotel tomatoes and lime. We will add some of our creamy sauce filling to it as well so it gets extra creamy.

I could eat the filling with a shovel!

The sauce is made by making a basic roux of butter and flour and cook it just until the raw flour flavor is gone –then we add some milk and thicken the mixture to a gravy-like consistency. What makes this sauce extra creamy is the addition of the sour cream. It gives it a great tanginess and ultra smooth creaminess.
Tortilla ~ 6 inch flour tortillas are the perfect size for a portion. Place some of the filling inside the tortilla and place them seam side down.
Cheese ~ last we add some yummy cheese. Monterey jack works perfectly here, both for color and mildness of flavor, as well as its smooth melting consistency.

I’ve found that covering the casserole with foil and baking for about 20 minutes keeps the cheese hot and melted. Cooking without being covered makes the cheese harder in texture and can easily dry out the shrimp.

Let the enchiladas cool for about 5-10 minutes or else the filling can run out. Allowing it cool with thicken the sauce up a bit. Serve topped with your favorites like cilantro, avocado, guacamole, sour cream and a nice side salad and some rice.

WATCH OUR VIDEO ON HOW TO MAKE THIS DISH:

Creamy Shrimp Enchiladas

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Description

Ingredients

Scale

FOR THE SHRIMP FILLING:

2 Tablespoons Butter
½ Cup Red Bell Pepper, diced finely
¼ Cup Green Bell Pepper, diced finely
½ Cup Onion, diced finely
1 Lb. Small Shrimp, peeled, deveined and chopped into bite sized pieces
1 teaspoon Chili Powder
½ teaspoon each Sea Salt, Cumin, Garlic Powder
¼ teaspoon Black pepper
¼ Cup Fresh Parsley, chopped (you certainly can use Cilantro here)
2 Tablespoons Lime Juice
1 Can Rotel with Chiles

FOR THE SAUCE:

4 Tablespoons Butter
4 Tablespoons Flour
1 ½ Cups Chicken Broth
½ Cup Salsa Verde
2 Cups Monterey Jack cheese, shredded and divided (1 ½ cups and ½ cup)
1 Cup Sour Cream

OTHER:

8 (6 inch) Flour Tortillas

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Instructions

FOR THE SHRIMP FILLING:

Preheat the oven to 350°F and spray a 9×13 pan with cooking spray – set aside.
Melt the butter in a large skillet over medium heat. Sauté the onions and peppers until translucent and soft, approximately 4 minutes, stirring often. Add the spices and stir to combine.
Add the shrimp and cook for approximately 3-4 minutes or until they just start to turn pink. We do not want to cook the shrimp entirely because they are going in the oven and shrimp can easily overcook.
Add the lime and Rotel tomatoes. Stir to combine and take off the heat and set aside.

FOR THE SAUCE:

Add the butter to a saucepan over medium heat. Once melted, add the flour and cook stirring often for at least 1-2 minutes to burn off any raw flour taste.
Very slowly add the chicken broth, starting with ½ cup and whisk until it is fully incorporated. Add another ½ cup two more times, again incorporating each time. The broth should become thick.
Take the roux off the heat and slowly incorporate 1 ½ cups of the Monterey Jack cheese, again slowly, otherwise it can become grainy. Stir. Add the salsa verde and sour cream.
Add 1 cup of this sauce to the shrimp mixture that is in the pan.
Fill each tortilla with approximately ⅓ cup of the shrimp mixture. Roll the tortilla and place it seam side down in the baking dish.
Pour the sauce over the tortillas and bake covered with foil for 30 minutes. Remove the pan and sprinkle the remaining ½ cup of cheese on top and place the enchiladas under the broiler until the cheese is melted and bubbly.
Let sit 10 minutes before serving.

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