Creamy Shrimp Enchiladas with Zesty Jalapeño Sauce
Indulge in these incredibly rich and satisfying shrimp enchiladas, bathed in a velvety cream sauce infused with a hint of smoky chipotle and zesty jalapeño. This dish brings a gourmet touch to classic comfort food, perfect for a special weeknight dinner or entertaining guests. Each bite offers a delightful medley of tender shrimp, melty cheese, and vibrant vegetables, all harmonized by an unbelievably flavorful, creamy sauce.
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Servings
4 servings
Keywords
shrimp enchiladascreamy enchiladasseafood enchiladascream saucejalapeño sauceMonterrey Jack cheeseeasy dinnerMexican cuisineweeknight mealcomfort foodspicy shrimp
Why This Recipe Delivers
- Luxuriously rich and creamy sauce that coats every bite.
- Tender, perfectly cooked shrimp bursting with flavor.
- Quick and straightforward preparation, ideal for busy evenings.
- A comforting yet elegant dish that truly impresses.
- Versatile flavor profile allowing for customization of spice levels.
Ingredients
- 340-400 grams (12-14 oz) large shrimp, peeled and deveined
- 15-30 ml (1-2 tablespoons) vegetable oil
- 1 small yellow onion, thinly sliced
- 2 large jalapeños, thinly sliced (seeds removed for less heat, or left in for a spicier kick)
- 300 grams (2 medium) tomatoes on the vine, diced
- 2 garlic cloves, minced
- 4 soft taco flour tortillas
- 225 grams (8 oz) Monterrey Jack cheese, freshly grated
- 360 ml (1 1/2 cups) heavy whipping cream
- 120 ml (1/2 cup) sour cream
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground cumin
- Salt to taste
Instructions
- Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). This ensures even baking and a perfectly bubbly finish. Lightly grease a 23×23 cm (9×9 inch) baking dish with a thin layer of oil or cooking spray and set it aside, preparing it for the enchilada assembly.
- In a large, deep skillet or Dutch oven, heat 15-30 ml (1-2 tablespoons) of vegetable oil over medium heat. Add the thinly sliced yellow onion and jalapeños, sautéing them for 5-7 minutes until they become tender, slightly translucent, and fragrant. This step mellows their flavors and builds a foundational aromatic base for the sauce. Incorporate the diced tomatoes and minced garlic, continuing to cook for another 3-5 minutes until the vegetables are fully softened, and the tomatoes have begun to break down, releasing their juices.
- In a separate medium bowl, whisk together 360 ml (1 1/2 cups) heavy whipping cream, 120 ml (1/2 cup) sour cream, 1/4 teaspoon cayenne pepper, 1/2 teaspoon chipotle chili powder, 1/2 teaspoon ground cumin, and salt to taste. This combination creates the rich, creamy, and subtly spiced base for your sauce. Carefully pour this cream mixture into the skillet with the cooked vegetables, stirring gently to combine all the flavors. Bring the sauce to a slow simmer over medium-low heat, stirring occasionally to prevent sticking and encourage even thickening. Allow it to simmer for 3-5 minutes, letting the spices bloom and the sauce achieve a slightly thicker consistency.
- Introduce the peeled and deveined shrimp to the simmering cream sauce in the skillet. Cook the shrimp for only 2-3 minutes, just until they turn opaque and pink on all sides. It is critical to avoid overcooking them, as shrimp can quickly become tough and rubbery. Immediately remove the skillet from the heat once the shrimp are perfectly cooked and still succulent.
- Lay out the four soft taco flour tortillas on a clean work surface. Distribute approximately half of the 225 grams (8 ounces) of freshly grated Monterrey Jack cheese evenly among the center of each tortilla. Using a slotted spoon, carefully scoop a generous portion of the shrimp and vegetable mixture onto each tortilla, ensuring to drain off any significant excess sauce. This prevents the tortillas from becoming overly soggy. Tightly roll each tortilla into an enchilada shape and arrange them seam-side down in the prepared greased baking dish, nestling them closely together.
- Drizzle the remaining luscious cream sauce from the skillet evenly over the rolled enchiladas in the baking dish, ensuring they are well coated and submerged in the flavorful sauce. Sprinkle the remaining half of the grated Monterrey Jack cheese generously over the top of the enchiladas. This cheese layer will melt into a golden, bubbly crust.
- Transfer the baking dish to the preheated oven and bake for 15 to 18 minutes. The enchiladas are ready when the cheese is gloriously melted, golden, and bubbly, and the sauce is gently simmering around the edges, indicating it is heated through. This final bake integrates all the flavors beautifully.
- Carefully remove the baking dish from the oven. Allow the enchiladas to rest for a few minutes before serving hot. This short resting period allows the sauce to set slightly and prevents immediate scorching. Garnish with fresh cilantro or a squeeze of lime if desired for an extra burst of freshness.
Tools You’ll Need
- Large skillet or Dutch oven
- Medium mixing bowl
- Whisk
- Slotted spoon
- 9×9 inch (23×23 cm) baking dish
- Grater (for cheese)
Essential Success Tips
- Do not overcook the shrimp in the skillet; they cook very quickly and will continue to cook slightly in the oven. Remove them as soon as they turn pink and opaque.
- For best flavor and melt, always grate your own Monterrey Jack cheese from a block rather than using pre-shredded varieties.
- Adjust the amount of jalapeño and cayenne pepper to your preferred spice level. For milder flavor, remove all jalapeño seeds and membranes; for more heat, leave some in.
- Ensure your cream sauce simmers gently to allow the spices to fully release their aromas and flavors without curdling.
- Let the enchiladas rest for a few minutes after baking; this helps the cheese and sauce set, making them easier to serve cleanly.
Professional Cooking Secrets
- To achieve a restaurant-quality depth of flavor, lightly toast the chipotle chili powder and cumin in a dry pan for 30 seconds before adding them to the cream mixture. This awakens their aromatic compounds.
- For an even richer sauce, consider deglazing the skillet with a splash of dry white wine or chicken broth after sautéing the vegetables, before adding the cream. This captures any flavorful fond at the bottom of the pan.
- If you want to prevent your tortillas from tearing or becoming soggy, a quick dip in warm oil (about 10 seconds per side) before filling can make them more pliable and create a barrier against moisture from the filling.
Notes
- Storage: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.
- Make ahead: You can assemble the enchiladas in the baking dish without baking, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking from cold.
- Variations: Add a handful of fresh spinach or corn to the shrimp mixture for added vegetables and color. For a smoky twist, include a tablespoon of diced green chilies in the sauce.
Frequently Asked Questions
Can I use different types of cheese for this recipe?
Yes, while Monterrey Jack is recommended for its melt and mild flavor, you can substitute with a Mexican blend, Colby Jack, or even a mild cheddar for a slightly different taste and texture. Ensure it's a good melting cheese.
How can I make this dish spicier?
To increase the heat, leave the seeds and membranes in the jalapeños, or add an extra pinch of cayenne pepper or a dash of your favorite hot sauce to the cream mixture. A few dashes of a habanero-based hot sauce could also elevate the spice.
What can I serve with these shrimp enchiladas?
These enchiladas pair wonderfully with a simple side of cilantro-lime rice, black beans, or a fresh green salad with a light vinaigrette. A dollop of extra sour cream or guacamole on top also makes a great accompaniment.
Nutrition Facts (Per Serving)
Calories: approximately 600-700, Protein: 35-40g, Fat: 45-55g, Carbs: 30-35g (Estimates may vary based on exact portion sizes and ingredient brands.)
Allergy Information
Contains dairy (heavy cream, sour cream, cheese) and shellfish (shrimp). For a gluten-free version, use gluten-free tortillas.
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