Shrimp enchiladas hit that magical place where comfort food and weeknight ease meet with just enough flair to impress anyone at the table. I’ve been making this dish since a beach trip years ago when I needed something quick, crowd-pleasing, and different from the usual taco night lineup.
And this creamy, cheesy seafood-packed version became an instant staple. What makes these Shrimp enchiladas stand out isn’t just the rich, velvety sauce (made from scratch with butter, flour, and salsa verde) or the juicy shrimp sautéed with garlic and lime.
It’s the fact that the recipe is lighter than most cheesy dishes packed with lean protein, minimal oil, and satisfying enough to keep you full without feeling heavy.
Shrimp is naturally low in calories and high in nutrients like selenium, B12, and iodine making this dish a smart indulgence that fits into a balanced lifestyle. They’re bold, creamy, just a little spicy and honestly, they reheat like a dream.
I love pairing them with Cilantro Lime Rice for balance and a Strawberry Margarita when I’m in the mood for something festive but not fussy.
No wonder shrimp enchiladas have exploded in popularity they combine easy prep, restaurant-quality flavor, and a healthier spin on a Tex-Mex favorite all in one bubbling casserole dish.
Have a fun twist or variation? Share yours in the comments I’d love to try it!
What Makes These Shrimp Enchiladas a Favorite?
I didn’t expect this recipe to become such a staple but here we are. These creamy, flavor-packed shrimp enchiladas have totally earned their permanent spot in my dinner rotation. Here’s why:
- It broke my chicken-and-beef cycle: I originally made these to switch things up, and now they’re my favorite way to sneak seafood into our weeknight meals.
- Comforting, but not too heavy: They’re rich and cheesy but won’t leave you feeling weighed down great for those “cozy food” cravings without the food coma.
- Easily customizable: I’ve tried pepper jack for extra spice, tossed in jalapeños, even replaced sour cream with Greek yogurt every version works and still tastes amazing.
- A great lean-protein option: Shrimp gives me that satisfying “main course” feel without red meat and it cooks so fast!
- Kid-approved without complaints: My picky eaters? Obsessed. No bribing needed, just clean plates and happy faces.
Shrimp Enchiladas Recipe
Equipment
- Large Skillet
- Medium Saucepan
- Mixing Spoon or Spatula
- 9×13-inch baking dish
- Oven
- Knife Cutting board
Ingredients
- 8 6- inch flour tortillas
Shrimp Mixture:
- 2 tablespoons butter
- 1/2 cup red bell pepper diced finely
- 1/2 cup white onion diced finely
- 2 cloves garlic minced
- 1 pound shrimp peeled and deveined and chopped into 1 inch pieces
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 cups chicken broth
- 1/2 cup salsa verde
- 1 1/2 cups shredded Monterey Jack cheese use Pepper jack for more spice
- 1 cup sour cream
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, sauté onions, red bell pepper, and garlic in butter.
- Add chopped shrimp, salt, and chili powder; cook until just pink. Stir in lime juice and cilantro.
- In a saucepan, melt butter, whisk in flour, then gradually add broth to form a thick sauce.
- Stir in salsa verde and cheese until melted, then fold in sour cream off heat.
- Fill tortillas with shrimp mixture, roll them up, and place seam-side down in a baking dish.
- Pour creamy sauce over enchiladas and top with extra cheese if desired.
- Bake for 20–25 minutes or until bubbly and golden. Serve warm!
Nutrition
Creative Variations Worth Trying!
- Swap tortillas for roasted poblano “boats”:
For a lower-carb, gluten-free version, stuff the shrimp mixture into halved and roasted poblano peppers instead of tortillas. Bake with sauce and cheese as usual it’s smoky, spicy, and insanely good. - Add a layer of sautéed spinach or mushrooms:
If you want a little earthiness or extra greens, stir in some garlic-sautéed spinach or mushrooms to the shrimp mix before rolling. It adds depth without overpowering the seafood. - Use chipotle crema instead of sour cream:
Blend sour cream (or Greek yogurt) with chipotle in adobo for a smoky heat twist in the sauce. It adds just the right kick and brings out the shrimp flavor beautifully. - Fold in roasted corn or black beans:
For a heartier filling, mix in a handful of fire-roasted corn or seasoned black beans. Great for stretching the recipe or making it more filling without losing balance. - Top with a citrusy slaw after baking:
Add a spoonful of tangy cabbage-lime slaw on top of each serving for crunch and contrast. It adds brightness and makes it feel fresh, especially for summer dinners.
Quick Questions?
Q: Can I use pre-cooked shrimp?
Ans: Yes, but add them at the very end of the sauté step just to warm through—overcooking can make them rubbery.
Q: Can I make this dish ahead of time?
Ans: Definitely! Assemble the enchiladas up to a day in advance, cover tightly, and refrigerate. Bake just before serving for best texture.
Q: What type of cheese works best?
Ans: Monterey Jack melts beautifully and has a mild flavor, but if you want more heat, go for pepper jack or a mix of cheddar and mozzarella.
Q: Can I freeze these enchiladas?
Ans: Yes! Freeze them assembled (but unbaked), wrapped tightly in foil. Thaw overnight in the fridge, then bake as directed.
