This creamy Shrimp Enchiladas Recipe is topped with a green enchilada sauce made with pickled jalapenos and mild Monterey jack cheese. It is a creamy seafood recipe that shrimp lovers wont be able to get enough of!
These shrimp enchiladas are my new favorite Mexican recipe. It is full of the Mexican flavors I love combined in a casserole and a cilantro garnish!
❤️ Why you'll love it
✔️ It is an awesome recipe to make for Cinco de Mayo and for lent!
✔️ This easy shrimp enchiladas recipe makes weeknight dinners something to look forward to.
✔️ Leftovers reheat well and make a great lunch the next day.
🥘 Ingredients
Large size fresh shrimp
Mushrooms, Onions, Red pepper (bell)
Canned sliced or diced jalapenos, choose your own level of heat desired.
Extra virgin olive oil
Ground Cumin, chili Powder, and garlic cloves
All-purpose flour
Chicken broth
Monterey jack cheese
Fresh cilantro
Corn tortillas
🔪 Instructions
For the filling
- In a large bowl, toss shrimp with ¾ teaspoon all purpose seasoning, ¾ teaspoon dried cumin, and 1 teaspoon chili powder. Set aside.
- Add ½ tablespoon of oil to a large skillet and heat until hot. Stir in the mushrooms, onions, red bell pepper, pickled jalapenos, and garlic cloves. Cook for 7 minutes, until the mushrooms have released their water and onions are translucent. Transfer the vegetable mixture to a small bowl and set aside.
- Over medium high heat, add remaining ½ tablespoon oil and heat until hot. Add the shrimp mixture to skillet and cook for 5 minutes, until shrimp just turn opaque. Remove from the heat and set aside to cool.
For the Jalapeno cream sauce
- In a medium saucepan, melt the butter until bubbly. Whisk in the flour, salt, and pepper, and cook stirring constantly for 1 minute, until the flour mixture begins to brown lightly.
- Whisk in the chicken broth, jalapenos, and jalapeno brine. Continuously whisk and cook over medium heat for 3 minutes, or until sauce begins to bubble and thicken.
- Stir one cup of the Monterey jack cheese into the cream sauce. Cook and stir until cheese has melted. Remove from the heat and set aside.
How to make the enchiladas
- Fill each tortilla with shrimp filling by spreading ¼ cup shrimp mixture slightly to the edge of one side of the tortilla.
- Roll to enclose the filling and lay the enchilada seam-side down in prepared baking dish that has been sprayed with cooking spray.
- Pour the jalapeno cream sauce over top of the enchiladas and bake at for 30 minutes, or until sauce is bubbly.
- Remove the enchiladas from the oven and sprinkle with cilantro leaves. (if using)
🥄 Equipment
9 x 13 baking dish
Large skillet
Medium saucepan
Hand whisk
Rubber spatula
🥫Storage
Store any leftover shrimp enchiladas in the refrigerator up to 3 days or in the freezer up to 3 months.
📖 Variations
- If you prefer flour tortillas, they can be substituted for the corn tortillas.
- For a little extra heat, substitute pepper jack cheese for the Monterey jack cheese or substitute with a Mexican blend cheese.
- Instead of cooking the shrimp in a skillet, place the shrimp and veggies on a sheet pan and roast at 400 degrees for 7-10 minutes.
💭 Tips
A quick tip for making the creamy enchilada sauce fast: Use 2 cups of green enchilada sauce (make your own or buy it) and stir in ½ cup of sour cream. Use as directed for the sauce.
🙋 FAQ's
Yes, be sure to thaw the shrimp completely and toss in with the veggie mixture without cooking.
The best way to reheat this enchilada recipe is on a microwave safe plate for 45-60 seconds, or until warm thru.
If the tortillas are at room temperature, you will not need to soften the tortillas.
You can control the spicy factor by using milder peppers or using less pickled jalapenos.
📚 Related Recipes
Green Chicken Enchiladas - low carb recipe
Chicken Enchilada Casserole - low carb recipe
Cheese Enchiladas with Red Sauce
Turkey Tostadas (with leftover turkey)
🍽 Serve with...
Serve these Shrimp Enchiladas with a dollop of sour cream and homemade guacamole.
🏫 The last word
The shrimp size can be small to medium as long as you are using one pound. If using the large shrimp, the next time I could chop it into smaller pieces to make the filling of the enchiladas easier.
I highly recommend cooking raw shrimp for the flavor factor. While pre-cooked frozen shrimp that has been thawed can be used, it usually is tasteless and lacks in flavor.
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📖 Recipe
Easy Shrimp Enchiladas with Cheesy Jalapeno Sauce
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Ingredients
For the Shrimp Filling:
- 1 pound raw shrimp peeled, deveined and chopped into bite sized pieces
- 1 cup chopped mushrooms
- ¼ cup diced onions
- ½ cup diced red bell pepper
- ¼-½ cup pickled jalapenos , diced
- 2 cloves garlic , chopped
- 1 tablespoon olive oil , divided
- ¾ teaspoon salt
- ¾ teaspoon ground cumin
- 1 teaspoon chili powder
for the Jalapeno Cream Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1¾ cups chicken broth
- ¼-½ cup pickled jalapenos ,diced
- ¼ cup pickled jalapeno brine
- 1 cup monterey jack cheese ,shredded
- Sea salt and freshly ground black pepper to taste
- ¼ cup fresh cilantro , chopped
Remaining ingredients:
Instructions
For the filling
- In a large bowl, toss shrimp with ¾ teaspoon all purpose seasoning, ¾ teaspoon dried cumin, and 1 teaspoon chili powder. Set aside.
- Add ½ tablespoon of oil to a large skillet and heat until hot. Stir in the mushrooms, onions, red bell pepper, pickled jalapenos, and garlic cloves. Cook for 7 minutes, until the mushrooms have released their water and onions are translucent. Transfer the vegetable mixture to a small bowl and set aside.
- Over medium high heat, add remaining ½ tablespoon oil and heat until hot. Add the shrimp mixture to skillet and cook for 5 minutes, until shrimp just turn opaque. Remove from the heat and set aside to cool.
For the jalapeno cream sauce
- In a medium saucepan, melt the butter until bubbly. Whisk in the flour, salt, and pepper, and cook stirring constantly for 1 minute, until the flour mixture begins to brown lightly.
- Whisk in the chicken broth, jalapenos, and jalapeno brine. Continuously whisk and cook over medium heat for 3 minutes, or until sauce begins to bubble and thicken.
- Stir one cup of the Monterey jack cheese into the cream sauce. Cook and stir until cheese has melted. Remove from the heat and set aside
How to make the enchiladas
- Fill each tortilla with shrimp filling by spreading ¼ cup shrimp mixture slightly to the edge of one side of the tortilla.
- Roll to enclose the filling and lay the enchilada seam-side down in prepared baking dish that has been sprayed with cooking spray.
- Pour the jalapeno cream sauce over top of the enchiladas and bake at 350°F for 30 minutes, or until sauce is bubbly.
- Remove the enchiladas from the oven and sprinkle with cilantro leaves. (if using)
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