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Creamy Shrimp Enchiladas

These creamy shrimp enchiladas are a delightful Mexican dish filled with succulent shrimp and creamy sauce, wrapped in soft tortillas. Topped with melted cheese, they make for a perfect weeknight dinner or special occasion meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 420 kcal

Equipment

  • 1 oven
  • 1 baking dish (9x13 inches)
  • 1 skillet
  • 1 mixing bowl
  • 1 spoon or spatula
  • 1 grater for cheese, if using block cheese
  • 1 tortilla warmer or clean kitchen towel

Ingredients
  

  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 cup sour cream
  • 1 cup cream of chicken soup
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 8 small flour tortillas
  • 1 cup salsa
  • ½ cup chopped fresh cilantro optional for garnish
  • to taste salt and pepper
  • 1 cup additional cheese for topping optional, about 1 cup or 100g

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes until they turn pink. Season with garlic powder, onion powder, cumin, paprika, salt, and pepper. Remove from heat.
  • In a mixing bowl, combine the sour cream, cream of chicken soup, and half of the shredded cheese. Stir in the cooked shrimp mixed with the spices.
  • Lay a tortilla flat on a clean surface and spoon about ¼ cup of the shrimp mixture onto the center. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  • Pour the salsa evenly over the enchiladas and sprinkle with any remaining cheese on top.
  • Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  • Once out of the oven, let it cool for a few minutes. Garnish with chopped fresh cilantro, if desired. Serve warm.

Notes

To save time, you can use pre-cooked shrimp.
Feel free to customize the filling with additional vegetables such as bell peppers or spinach for extra nutrition.
These enchiladas pair well with a side salad or Mexican rice for a complete meal.