Filled with chicken, veggies, or straight up cheese, enchiladas are always an awesome meal.  This version in particular is one of my favorites and I’m excited to have revamped the recipe a little bit.  Why?  I found a way to make this meal more efficiently while using less dishes.  I think that’s cause for celebration!  I also played around with the filling to add a few more veggies because that never seems to hurt.  Now, I’ve never been one of those that thinks enchiladas must be covered in sauce before baking to be delicious, but if you are of that camp, you can increase the quantity of sauce and reserve some for pouring on top.  I love these as they are though – creamy, just a tad spicy and packed full of flavor.  I actually think they would be too much with additional sauce on top.  Depending on how quick you are in the kitchen, these can definitely be suitable for a weeknight meal.  The process goes much faster with assistance from my helpful shrimp peeler, Ben.  These also make excellent leftovers and make a lunch I can really look forward to.

Shrimp Enchiladas
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3 tbsp. butter, divided
1 lb. medium-size shrimp, peeled and deveined
1 red bell pepper, diced
¾ cup onion, diced
¼ tsp. oregano
¼ tsp. salt
Dash garlic powder
Dash cayenne pepper
2 tsp. all-purpose flour
6 tbsp. heavy cream or half-and-half
¼ cup sour cream
6 oz. shredded cheese (such as Monterey Jack, Pepper Jack, etc.), divided
1 cup tomatoes, seeded and diced
8-10 (8-inch) flour tortillas
Cooking spray

In a large sauté pan, melt 1 tablespoon of the butter over medium-high heat.  Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute.  Flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer.  Remove to a plate with a slotted spoon and set aside.  When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired.

Melt the remaining butter in the pan.  Add the diced bell pepper and onion, and cook until just tender, about 5-7 minutes.  Add the oregano, salt, garlic powder, cayenne and flour to the pan; stir well and cook briefly until fragrant, about 30-60 seconds.  Lower the heat to medium-low and add the heavy cream to the pan, stirring to scrape any browned bits from the bottom of the pan.  Cook just until slightly thickened, 1-2 minutes.

Remove the pan from the heat.  Stir in the sour cream, half of the shredded cheese, and the tomatoes.  Return the shrimp to the pan as well, and mix everything together until the sauce is well blended and the cheese is melted.

Preheat the oven to 350˚ F.  Grease a 9 x 13-inch baking dish.  Scoop 1/3 cup of the filling and sauce mixture down the center of a tortilla.  Sprinkle lightly with some of the reserved cheese.  Roll the tortilla tightly around the filling and place seam side-down in the  prepared baking dish.  Repeat with the remaining filling, tortillas and cheese.  Spray the tops of the finished assembled tortillas lightly with cooking spray.  Bake uncovered for about 30-35 minutes, until lightly browned.  Let cool at least 5-10 minutes before serving.

Source: adapted from My Kitchen Cafe

  • I love enchiladas but have never made a shrimp version. Looks great! Thanks for the idea!

  • Looks fabulous Annie! Such a great dish for summer too. :)

  • I’m glad you liked them! They are such a wonderful meal and I am actually making them again this week. Good luck with your upcoming baby – I hope the next five weeks go by quickly!

  • I quite prefer the way you did them to having all the cheese on the top. Since I found out that shrimp is one of the “power foods”, my interest gets peaked as soon as I see a shrimp dish.

  • I think I may need to try these tonight! They sound wonderful!

  • Wow, those look great! I bet even my boys would eat them.

  • Mmm those look fantastic!

  • i have seen several shrimp enchiladas lately – these look so good! makes me want to make them for dinner tomorrow :)

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  • Ooo-la-la! These are right up my alley. Thanks!

  • Are you kidding me???!!! I am SOOOOO excited to try these!

  • yum! i’d probably add sauce like you mentioned but these sound delish

  • Ooh, those do look good.

  • Mmm…love this…all because of the prawns! :D

  • Lauren

    These look great. My sister loves the Seafood Vera Cruz from our local tex mex place, I’ll have to pass this on to her!

  • The colors in that first photo are so perfect. I love the turquoise and orange combo.

  • I too have never made these with shrimp. Sounds really delicious…

  • Yum! These look great!

  • Yes! Fewer dishes is always cause for a celebration! I’ve never seen a seafood enchilada before, but I’m excited to try these! Thanks for sharing, Annie. Beautiful photos and a creative recipe, as usual.

  • You clearly know how to cook shrimp. They take so little time, and yet people overdo them constantly. Nice work.

  • These look fabulous. I might just have to have my resident peeler get to work on the shrimp so we can have these tonight.

  • I may have to make these this week! I already have all of the ingredients on hand :)

  • I was just talking about making enchiladas this week, thanks!

  • these enchiladas look wonderful! a nice change from the more traditional ones :)

  • Love the dish washing saver recipes. And this one looks sooooo good!

  • Love the change up in your enchilada’s over the traditional over cheesed and over sauced versions. And who doesn’t love having less dishes to wash?

  • Megan

    Love this dish from your previous post and make it about once a month!

  • This looks really great! I tried making something like this once but I ended up with a still-raw inside and a burned outer shell. Looks like I have some temperature issues, but I will definitely try again with this recipe!

  • oops! My comment was on the wrong dish! It was supposed to be with the brie dish!

  • Mary Beth

    I’m making these for dinner tonight…yum!

  • Sandra Jones

    Made this and it was awesome. I don’t even like shrimp that much. Made these for my vegetarian sister. She loved them and so did I.

  • this looks great- i love shrimp and mexican, but have never had them together.

  • Shannon

    I made these last night and they were a big hit! We topped them with a little salsa for some extra heat. Definitely going to be added to our menu rotation!

  • J

    looks appetizing… but don’t enchiladas differntiate themselve by having a sauce poured over them?

  • Annie

    If you read the post, you see I opt not to do that for the sake of flavor and not drowning them in even more calories.

  • jen k

    Made these last night! Husband and i loved them! Thanks for all your wonderful recipes Annie!

  • Valerie

    This was SO INCREDIBLY GOOOD! Thank you!!

  • I really love these enchiladas. I fire roasted the red bell pepper and a poblano pepper and it really added something to the flavor. Also, baking covered in foil helped keep the tortillas soft. Thanks for a new family staple

  • julie

    YUM! I think I’m going to make these for the Super Bowl this weekend, and serve them with black bean and mango salsa (go Steelers!). Do you think this could be assembled ahead of time (same day, just in the morning) without getting soggy? Thanks for the recipe, can’t wait to try it.

  • Annie

    I think they probably would get soggy, but I haven’t tried it so I can’t say for sure.

  • julie

    Thanks – I think you’re probably right. I think I’ll try making the shrimp and sauce a couple of hours early and then assembling at cooking time. Again, many thanks for the recipe – your site has been my saving grace several times in the past few weeks, between these enchiladas and the beautiful strawberry cupcakes for a baby shower.

  • Sophia

    Made these for dinner on Saturday, with one minor substitution of half-fat creme fraiche for the cream and sour cream. (If you do the same, remember that you won’t need the flour.) Worked beautifully — extremely tasty and warmed up well the next day for lunch. Also made the citrus black beans, which were wonderful, cilantro-lime rice and a fresh guacamole as side dishes. Great meal!

  • Courtney L

    I actually made the filling and then served it over pasta. It was really yummy!!! I made it this way because I thought it would be easier for my kids, who are 4 and 2, to eat.

  • Nicole

    Delicious!!! Even my 3 year old loved them. My husband has been asking for them on a weekly basis. Thanks for all your great recipes.

  • Amy

    I make Mexican food every Sunday for my husband and I and I made these last night to go with our pico de gallo and guacamole. DELICIOUS! I’ll be making these again for my family and look forward to the leftovers! Thanks again for another beautiful recipe.

  • Natalie

    These were incredible! Definitely part of the dinner rotation.