While traditional enchiladas often feature chicken or beef, these creamy shrimp enchiladas elevate the classic dish to new heights. I’ve perfected this recipe to create a harmonious blend of succulent shrimp and rich, creamy sauce that transforms humble corn tortillas into an unforgettable meal.
The Story Behind the Dish
This fusion dish combines the best of Mexican cuisine with coastal influences, creating a unique take on enchiladas that’s both sophisticated and comforting. The combination of sweet shrimp and rich, creamy sauce pays homage to both Mexican-American cuisine and seafood dishes of the Gulf Coast.
Ingredients
For the Filling
- 1 pound shrimp, peeled and deveined
- 8 corn tortillas
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
For the Cream Sauce
- 8 oz cream cheese, softened to room temperature
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- 2 green onions, finely chopped
- Salt and freshly ground black pepper to taste
Detailed Instructions
Preparing the Shrimp
- Preheat your oven to 350°F (175°C).
- Pat the shrimp dry with paper towels to ensure proper browning.
- Season generously with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the shrimp in a single layer, being careful not to overcrowd the pan.
- Cook for 1-2 minutes per side until just pink and opaque.
- Remove from heat and let cool slightly before roughly chopping into bite-sized pieces.
Creating the Cream Sauce
- In a medium bowl, combine the softened cream cheese and sour cream.
- Use an electric mixer or whisk vigorously by hand until completely smooth.
- Season with salt and pepper, tasting to ensure proper seasoning.
- Set aside ¼ of the mixture for topping the enchiladas.
Preparing the Tortillas
- Wrap the stack of corn tortillas in slightly damp paper towels.
- Microwave for 30-45 seconds until warm and pliable.
- Keep wrapped until ready to use to prevent drying out.
Assembly
- Grease a 9×13 inch baking dish with olive oil or cooking spray.
- Lay out a warmed tortilla and spread about 2 tablespoons of the cream mixture down the center.
- Add a generous portion of chopped shrimp.
- Roll tightly and place seam-side down in the prepared baking dish.
- Repeat with remaining tortillas, arranging them snugly in the dish.
Finishing and Baking
- Spread the reserved cream mixture evenly over the rolled enchiladas.
- Sprinkle the shredded cheddar cheese over the top.
- Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
- Turn on the broiler for the final 1-2 minutes to achieve golden brown spots on the cheese.
- Remove from oven and let rest for 5 minutes.
- Garnish with chopped green onions before serving.
Pro Tips for Perfect Enchiladas
- Don’t overcook the shrimp initially, as they’ll continue cooking in the oven.
- Use room temperature cream cheese for the smoothest sauce.
- If corn tortillas crack while rolling, warm them longer or keep them covered better.
- For extra flavor, add a pinch of cayenne or chipotle powder to the cream sauce.
Make-Ahead and Storage Tips
- Prepare the cream sauce up to 24 hours in advance.
- Assembled enchiladas can be refrigerated for up to 4 hours before baking.
- Leftovers keep well in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or whole dish in a 325°F oven until heated through.
Nutrition Information
Per serving (2 enchiladas):
- Calories: 520
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 225mg
- Sodium: 780mg
- Total Carbohydrates: 28g
- Dietary Fiber: 3g
- Protein: 35g
Serves: 4
These Creamy Shrimp Enchiladas offer a delightful twist on traditional Mexican cuisine. The combination of succulent shrimp, rich cream sauce, and melted cheese creates an indulgent dish that’s perfect for special occasions or when you’re craving something extraordinary. Whether you’re cooking for family or entertaining guests, these enchiladas are sure to impress.
