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    Home » Fish and Seafood Recipes

    Shrimp Enchiladas Recipe

    Published: Mar 6, 2017 Last updated: Mar 16, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    A delicious creamy, cheesy Shrimp Enchiladas recipe with a white cream sauce jalapenos and make the perfect Mexican recipe for Cinco de Mayo!
    Featured Image for Shrimp Enchiladas Recipe

    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!

    Two shrimp enchiladas on a white plate topped with jalapeno cream sauce and chopped cilantro.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 🙋 FAQ's
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 🏫 The last word
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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

    Ingredients for enchilada recipe.

    🔪 Instructions

    For the filling

    1. In a large bowl, toss shrimp with ¾ teaspoon all purpose seasoning, ¾ teaspoon dried cumin, and 1 teaspoon chili powder. Set aside.
    2. 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.
    3. 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

    1. 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.
    2. 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.
    3. 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.
    Roasted Shrimp Enchiladas

    How to make the enchiladas

    1. Fill each tortilla with shrimp filling by spreading ¼ cup shrimp mixture slightly to the edge of one side of the tortilla.
    2. Roll to enclose the filling and lay the enchilada seam-side down in prepared baking dish that has been sprayed with cooking spray.
    3. Pour the jalapeno cream sauce over top of the enchiladas and bake at for 30 minutes, or until sauce is bubbly.
    4. 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.
    Filled corn tortillas in a blue casserole dish with creamy jalapeno sauce and shredded cheese on top.

    💭 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

    Can you use pre-cooked frozen shrimp to make these enchiladas?

    Yes, be sure to thaw the shrimp completely and toss in with the veggie mixture without cooking.

    How do you reheat enchiladas?

    The best way to reheat this enchilada recipe is on a microwave safe plate for 45-60 seconds, or until warm thru.

    Do you soften the tortilla before adding the filling?

    If the tortillas are at room temperature, you will not need to soften the tortillas.

    Can you control the amount of heat in the jalapeno cream sauce?

    You can control the spicy factor by using milder peppers or using less pickled jalapenos.

    Roasted Shrimp Enchiladas

    📚 Related Recipes

    Green Chicken Enchiladas - low carb recipe

    Chicken Enchilada Casserole - low carb recipe

    Cheese Enchiladas with Red Sauce

    Turkey Tostadas (with leftover turkey)

    Homemade Salsa for Canning

    🍽 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.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating


    📖 Recipe

    Featured Image for Shrimp Enchiladas Recipe

    Easy Shrimp Enchiladas with Cheesy Jalapeno Sauce

    Shelby Law Ruttan
    A delicious creamy, cheesy Shrimp Enchiladas recipe with a white cream sauce jalapenos and make the perfect Mexican recipe for Cinco de Mayo!
    5 from 4 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Main Dish
    Cuisine Mexican
    Servings 5
    Calories 312 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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:

    • 10 corn tortillas
    • cooking spray

    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)

    Nutrition

    Serving: 2enchiladasCalories: 312kcalCarbohydrates: 33gProtein: 11gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 34mgSodium: 1281mgPotassium: 390mgFiber: 6gSugar: 4gVitamin A: 1422IUVitamin C: 23mgCalcium: 233mgIron: 2mg
    Keyword Easy Shrimp Enchiladas, Shrimp Enchiladas, Shrimp Enchiladas Recipe
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Andrea Hundertmark

      March 12, 2023 at 11:49 am

      5 stars
      Made this recipe last night along with the Lime and Cilantro Cauliflower Fried rice recipe. It was easy, fun and delicious..!

      Reply
    2. Mona Smith

      July 21, 2019 at 2:47 pm

      Not sure if people realized but the Jalapenos pictured are pickled. Is that what you used? We really like the tamed and have found them to be much less spicy.

      Reply
      • Shelby Law Ruttan

        July 21, 2019 at 3:09 pm

        Yes, the jalapenos in the recipe are pickled and in the ingredients list I have included the specific brand I used. Thank you!

        Reply
        • Kathy

          October 15, 2022 at 6:30 pm

          I don’t see a baking temp???

        • Shelby Law Ruttan

          October 16, 2022 at 7:20 am

          Hi Kathy, bake at 350. Enjoy!

    3. Brent

      April 20, 2017 at 8:29 pm

      I cut the jalapenos in half, but still found the heat excessive. My poor Irish-Scotch wife tried to pick out the jalapenos. I'll most likely eat the leftovers over time. A few jalapenos would be nice. I'd probably go more with green chilies next time.

      Reply
    4. Brenda

      April 13, 2017 at 6:00 pm

      Just made these and the flavor is great but they were so spicy....we eat lots of spicy food but these we over the top. I will make it again but stuff pablano chilies with the mixture with half the jalapeño! Great flavor!

      Reply
      • Shelby

        April 15, 2017 at 8:31 am

        Hi Brenda, I'm sorry these were too spicy for you. You can always reduce the amount of heat by cutting down on the jalapenos in the recipe. Thank you for trying this and making this as a stuffing for poblano chillies sounds delish!

        Reply
    5. Lise

      March 09, 2017 at 7:52 pm

      Looks wonderful for a dinner party!

      Reply
    6. Serena | Serena Bakes Simply From Scratch

      March 08, 2017 at 9:42 pm

      These look amazing! Love the sauce, and all the veggies! Huge yum!

      Reply
    7. Megan @ MegUnprocessed

      March 08, 2017 at 6:53 pm

      What a creative and flavorful dish!

      Reply
    8. Jenni

      March 07, 2017 at 8:28 pm

      Wow! These enchiladas look so awesome!!

      Reply
    9. Marla Meridith

      March 07, 2017 at 2:35 pm

      These enchiladas look wonderful!

      Reply
    10. Adriana Lopez Martn

      March 06, 2017 at 3:41 pm

      You never go wrong with yummy enchiladas. Great idea to use shrimps for the filling. Thanks for participating in this shop ~ client

      Reply
    11. Liz

      March 06, 2017 at 6:50 am

      Oh, my! So cheesy, spicy and delicious!!! I can't wait to try your recipe!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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