Introducing Creamy Shrimp Enchiladas—a luxurious dish bursting with flavor that combines succulent shrimp, creamy sauce, and authentic enchilada flavors. Surprisingly, many people believe enchiladas must be beef or chicken, but seafood enchiladas are equally indulgent and infinitely versatile. This recipe will show you just how easy it is to create a seafood masterpiece that’s not only delectable but also visually appealing! Let’s dive into this creamy delight that is perfect for weeknight dinners or special occasions.

Ingredients List

• 1 lb large shrimp, peeled and deveined
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Monterey Jack work well)
• 1 cup sour cream
• 1/2 cup heavy cream
• 1 can (10 oz) diced tomatoes with green chilies
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)

For those looking for alternatives, feel free to substitute the shrimp with cooked chicken or black beans for a vegetarian option. Low-fat sour cream can also replace regular sour cream for a lighter version.

Timing

This Creamy Shrimp Enchiladas recipe takes approximately 45 minutes from start to finish—a great choice for a busy weeknight or a relaxing weekend cooking session. This is significantly quicker than some traditional enchilada recipes that can take over an hour to prepare. Let’s break it down:

• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Total time: 45 minutes

Step-by-Step Instructions

Step 1: Sauté Shrimp and Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until they are soft, about 2-3 minutes. Stir in the minced garlic and cook for another minute. Next, add the shrimp, cumin, chili powder, salt, and pepper. Cook until the shrimp turn pink and opaque, about 4-5 minutes. Remove from heat and let it cool slightly.

Step 2: Prepare the Creamy Sauce

In a bowl, mix together the sour cream, heavy cream, and the can of diced tomatoes with green chilies. Stir until well combined. This creamy mix will serve as your sauce, enhancing the flavors of the shrimp.

Step 3: Assemble the Enchiladas

Preheat your oven to 350°F (175°C). To assemble, take a tortilla, spoon a generous amount of the shrimp mixture into the center, and roll it up tightly. Place the rolled enchilada seam-side down in a greased baking dish. Repeat this process until all the shrimp are used.

Step 4: Add Sauce and Cheese

Once all enchiladas are in the baking dish, pour the creamy sauce evenly over the top. Sprinkle shredded cheese generously on top of the sauce to create a melty, delightful layer.

Step 5: Bake

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden. The aromas wafting from the oven will tantalize your taste buds and have everyone gathered in the kitchen!

Nutritional Information

Per serving (1 enchilada), you can expect approximately:

• Calories: 320
• Protein: 20g
• Fat: 18g
• Carbohydrates: 24g
• Fiber: 2g

This dish contributes a good balance of protein and healthy fats, making it a satisfying meal option.

Healthier Alternatives for the Recipe

For a healthier spin on Creamy Shrimp Enchiladas, consider these modifications:

• Swap half the sour cream for Greek yogurt to increase protein and reduce fat.
• Use whole wheat tortillas instead of traditional corn tortillas for added fiber.
• Incorporate more vegetables, such as spinach or bell peppers, into the filling for added nutrients.

Serving Suggestions

To elevate your dining experience, serve your Creamy Shrimp Enchiladas with a side of Mexican rice or a fresh green salad. A dash of lime juice or a garnish of cilantro can also complement the dish beautifully. For added spice, consider serving with sliced jalapeños or a spicy salsa.

Common Mistakes to Avoid

• Overcooking the shrimp: Keep a close eye on the shrimp while cooking to avoid a rubbery texture. Cook just until they turn pink.
• Skipping the sauce: The creamy sauce is essential for flavor and moisture in enchiladas—don’t skip it!
• Not properly greasing the baking dish: This can lead to sticking and tearing of the enchiladas. Use a non-stick spray or a light coating of oil.

Storing Tips for the Recipe

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing the enchiladas. Simply wrap them tightly in foil and place in a freezer-safe bag—this way, they can last up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat in the oven until heated through.

Conclusion

Begin your delicious culinary journey with Creamy Shrimp Enchiladas, combining easy steps with sensational flavors sure to delight your taste buds. Whether for a family dinner or a gathering with friends, this dish is guaranteed to impress. Don’t hesitate; try this recipe today and share your feedback in the comments below! For more culinary delights, be sure to explore similar posts on our blog.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp is a convenient option; just be sure to thaw them completely before cooking.

How can I make these enchiladas vegetarian?

Substitute the shrimp with black beans, grilled vegetables, or tofu for a delicious vegetarian alternative.

Can I prepare these enchiladas in advance?

Yes, you can assemble the enchiladas a day ahead and store them in the fridge until ready to bake. Just adjust the baking time if the dish is cold from the fridge.

What can I serve with shrimp enchiladas?

A side of Mexican rice, black beans, or a fresh salad pairs well with shrimp enchiladas for a complete meal.

Irresistible Creamy Shrimp Enchiladas Easy Flavorful Recipe

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• Author: mery
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Savor easy flavorful creamy shrimp enchiladas This irresistible recipe blends rich textures with bold flavors for a delightful meal experience

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Ingredients

Scale 1x2x3x

1 lb large shrimp, peeled and deveined

8 corn tortillas

1 cup shredded cheese (cheddar or Monterey Jack work well)

1 cup sour cream

1/2 cup heavy cream

1 can (10 oz) diced tomatoes with green chilies

1/2 cup chopped onion

2 cloves garlic, minced

1 tbsp olive oil

1 tsp cumin

1 tsp chili powder

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

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Instructions

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until they are soft, about 2-3 minutes. Stir in the minced garlic and cook for another minute.

Next, add the shrimp, cumin, chili powder, salt, and pepper. Cook until the shrimp turn pink and opaque, about 4-5 minutes. Remove from heat and let it cool slightly.

In a bowl, mix together the sour cream, heavy cream, and the can of diced tomatoes with green chilies. Stir until well combined.

Preheat your oven to 350°F (175°C). To assemble, take a tortilla, spoon a generous amount of the shrimp mixture into the center, and roll it up tightly. Place the rolled enchilada seam-side down in a greased baking dish. Repeat this process until all the shrimp are used.

Once all enchiladas are in the baking dish, pour the creamy sauce evenly over the top. Sprinkle shredded cheese generously on top of the sauce.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Cuisine: Mexican

Nutrition

• Calories: 320 calories
• Fat: 18 grams
• Saturated Fat: 18 grams
• Carbohydrates: 24 grams
• Fiber: 2 grams
• Protein: 20 grams