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Irresistible Creamy Shrimp Enchiladas

Creamy shrimp enchiladas wrapped in soft tortillas and smothered in a rich, velvety sauce, perfect for potluck parties.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Enchiladas
  • 1 pound shrimp, peeled and deveined Use fresh or quality frozen shrimp
  • 8 small flour tortillas
  • 1 cup shredded cheese (Mexican blend preferred) Alternatively, use Monterey Jack or Pepper Jack for a zesty twist
  • 1 cup sour cream
  • 1 cup cream of chicken soup Ensure it’s a suitable alternative
  • 1 small onion, diced
  • 1 cup bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet, heat a splash of oil over medium heat. Add diced onions, bell peppers, and garlic, and sauté until softened (about 3-4 minutes).
  3. Add the shrimp to the skillet, sprinkle with chili powder, salt, and pepper, and cook until the shrimp turn pink (around 4-5 minutes).
Assembly
  1. In a separate bowl, mix sour cream and cream of chicken soup until well combined.
  2. Spoon some shrimp mixture into each tortilla, drizzle with some creamy sauce, and sprinkle with a little shredded cheese. Roll the tortillas tightly and place them seam-side down in a greased baking dish.
  3. Pour the remaining creamy sauce over the rolled enchiladas and sprinkle with the remaining cheese.
Baking
  1. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
  2. Remove from the oven, garnish with fresh cilantro, and serve hot.

Notes

You can prepare the enchiladas a day in advance and store in the refrigerator. To reheat, cover with foil and heat at 350°F (175°C) until warmed through (about 15-20 minutes).