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These buttery shrimp enchiladas turn basic ingredients into a luxurious seafood treat that'll make you feel like you're dining on Mexico's beautiful coast. The mix of juicy shrimp with a smooth, rich sauce creates something that's fancy enough for special gatherings but easy enough to whip up on a regular weeknight.
I first cooked these enchiladas on our wedding anniversary after we got back from an amazing trip to Mexico. When my husband took his first bite, his face lit up and I knew right away this would be a regular dish in our kitchen. Now whenever friends come over, they always ask me to make them.
What You'll Need
- Big shrimp: Peeled with tails off. Try to get wild caught ones for better taste and bite
- Olive oil: For cooking shrimp while keeping them tender
- Butter: Brings a lovely richness to the veggies without hiding the seafood taste
- Onion and red bell pepper: Make a tasty base for your filling
- Garlic: Fresh minced adds amazing flavor to both filling and sauce
- Flour tortillas: These stand up to the creamy sauce better than corn ones would
- Cream cheese: Gives that amazing smooth texture that makes these stand out
- Monterey Jack cheese: Gets all gooey and pairs beautifully with seafood
- Sour cream: Adds a nice tang that balances all the rich flavors
- Green chiles: Bring a mild kick and authentic Mexican vibe
- Heavy cream: Creates that smooth sauce that wraps around every bite
- Chicken or seafood broth: Boosts the flavor without fighting with the other tastes
- Cumin and chili powder: Give that warm spicy flavor we all love
How To Make Them
- Get Your Shrimp Ready:
- Warm olive oil in a big pan over medium heat until it's shiny but not smoking. Sprinkle your shrimp with salt, pepper, cumin, and chili powder, and mix so they're all covered. Put them in the pan in one layer, making sure not to pack them in. Cook them for exactly 2 minutes on the first side until they start turning pink at the edges. Flip each one and cook just 1 more minute. They should be barely see-through in the middle. Take them out right away so they don't get tough, since they'll cook more in the oven later.
- Cook Your Veggies:
- In the same pan, melt butter over medium heat, scraping up any yummy bits left from the shrimp. Toss in diced onions and cook for 4 minutes until they're soft and clear. Add the red bell pepper and cook another 3 minutes until they're a bit soft but still have some crunch. Last, add the garlic and cook for just 30 seconds until you can smell it, but don't let it brown or it'll taste bitter.
- Mix Your Filling:
- Roughly cut the cooled shrimp into bite-sized chunks, leaving some bigger pieces for texture. In a bowl, mix the chopped shrimp, cooked veggies, softened cream cheese, half the Monterey Jack, and the green chiles. Stir it all together until the cream cheese blends in completely. Taste it and add more seasoning if needed.
- Put Them Together:
- Heat your oven to 375°F and lightly grease a 9×13 inch baking dish. Warm the tortillas for 20 seconds in the microwave between damp paper towels so they're bendy. Put about 3 tablespoons of filling in a line down the middle of each tortilla. Roll them up tight and place them seam side down in the dish, tucking them close to each other so they stay rolled.
- Whip Up The Sauce:
- In a pot over medium-low heat, mix the heavy cream, sour cream, and broth until smooth. Add a bit of cumin, salt, and pepper. Let it bubble gently for about 5 minutes, stirring often until the sauce coats the back of a spoon. Pour this amazing sauce all over your rolled enchiladas, making sure to cover every bit.
- Bake Them Up:
- Sprinkle the rest of the Monterey Jack cheese over the sauce-covered enchiladas. Cover the dish with foil, making sure it doesn't touch the cheese. Bake for 20 minutes, then take off the foil and bake another 10 minutes until the cheese is melty, bubbly, and getting golden spots. Let them sit for 5 minutes before serving so the sauce can thicken a bit.
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Green chiles are what make this dish special. My grandma from New Mexico always said that real Mexican cooking isn't about burning your mouth off but about building layers of flavor. The mild chiles give that authentic taste without drowning out the delicate shrimp. Whenever I cook this, I think about being in her tiny kitchen, learning tricks that got me hooked on cooking in the first place.
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Storing Leftovers
These enchiladas stay tasty and keep their texture really well as leftovers. Keep any extras in a sealed container in the fridge for up to three days. The trick to keeping them good is letting them cool all the way before you put them in the fridge. When you want to eat them again, cover with foil and warm in a 350°F oven for about 15 minutes instead of using the microwave. This stops the sauce from splitting and keeps the tortillas from getting mushy.
Picking The Best Shrimp
The shrimp you choose makes a big difference in this dish. Go for fresh ones with clear flesh that don't smell like ammonia. If you're using frozen shrimp, thaw them slowly in the fridge instead of under running water to keep their texture nice. Size matters too. Medium shrimp (31/40 count) work better than jumbo ones because they spread more evenly in the filling. Take the tails off before cooking so they're easier to eat.
What To Serve With Them
Make these enchiladas into a full meal with some thoughtful sides. A simple cilantro lime rice is perfect for soaking up extra sauce. For veggies, try some roasted corn with a squeeze of lime or a crisp jicama slaw to add some crunch next to the creamy enchiladas. Top everything with fresh diced avocado, lime wedges, and a sprinkle of chopped cilantro to brighten up each plate.
Where They Come From
Seafood enchiladas show off the amazing food mix that happens along Mexico's coast, especially in places like Veracruz where European and native cooking styles blend together. Traditional Mexican enchiladas go all the way back to Mayan times when they were just corn tortillas dipped in chili sauce. This creamy version brings in European dairy traditions while staying true to the Mexican idea of filled, rolled tortillas. It shows how food can change while still keeping its cultural roots.
Frequently Asked Questions
- → What's the trick to tender shrimp?
Sauté shrimp on medium until they turn pink, about 2-3 minutes per side. Overcooking makes them rubbery, so keep an eye on them.
- → Can I prep these wraps in advance?
Definitely! Put everything together without the sauce, cover well, and refrigerate for up to a day. Add the sauce right before baking.
- → What should I pair with these wraps?
Try Mexican rice, black beans, or a crisp salad on the side. They all go great with the creamy flavors.
- → How can I make it spicier?
Mix in some chopped jalapeños, add spicy hot sauce, or sprinkle red chili flakes to turn up the heat.
- → Can these be frozen?
Yes, you can! Freeze the assembled wraps (without the sauce) in an airtight container for up to 2 months. Thaw and add the sauce before baking.
- → What could I use besides shrimp?
Shredded chicken, crab, or mixed seafood work great. For a vegetarian twist, go for black beans, zucchini, or sweet corn.