Delicious, creamy shrimp enchiladas are made with shrimp, onion, red bell pepper and plenty of cheese, all rolled up in corn tortillas and smothered with green chile sauce. This enchilada recipe is easy to make, super tasty and sure to become a family favorite!
2poundsshrimp, shells removed, deveined, and chopped
Kosher salt
Freshly ground black pepper
FOR THE CREAM SAUCE
4tablespoonsbutter
4tablespoonsall-purpose flour
1 1/2cupsmilk
1/2cupsour cream
1 (4.5-oz.)can green chiles
1teaspooncumin
Kosher salt
Freshly ground black pepper
ASSEMBLY AND GARNISH
8-10medium corn tortillas
1 1/2cupsshredded Mexican blend cheese, divided
Freshly chopped cilantro, for garnish
Pico de Gallo or salsa, for serving
Instructions
Preheat oven to 400°F and spray a 9x13" baking dish with nonstick cooking spray; set aside.
Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and jalapeño and cook until softened, 5-6 minutes. Then, add garlic and cook for 1 additional minute. Add shrimp and season with salt and pepper. Cook until shrimp is pink and cooked through, about 5 minutes.
To make the sauce, melt butter over medium heat in a medium saucepan. Then, whisk in flour and cook for about 1 minute. Whisk in milk and sour cream until no lumps remain. Add green chiles, cumin, and season with salt and pepper. Simmer until mixture gets a bit thick, about 5 minutes.
To assemble enchiladas, spread a thin layer of sauce into baking dish. Spoon about ⅓ cup shrimp mixture into the middle of a tortilla then sprinkle with cheese. Roll tortilla and place seam side down in baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas then top with remaining cheese. Bake until cheese is melted and sauce is bubbly, 30 minutes. Garnish with cilantro and serve with Pico de Gallo and/or salsa.
Notes
Shrimp enchiladas are best enjoyed immediately. However, leftovers will keep in the refrigerator for about 2-3 days. The sauce will thicken up when it’s chilled and won’t be as creamy.Recipe slightly adapted from Delish.com.Photos by Molly at Yes to Yolks.