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Easy Creamy Shrimp Enchiladas for a Weeknight Dinner

Close-up of cheesy shrimp enchiladas filled with rice and shrimp, garnished with fresh cilantro.
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Make these rich, cheesy, and flavorful creamy shrimp enchiladas tonight. This simple recipe is perfect for seafood lovers and makes a satisfying weeknight seafood dinner.

Ingredients

Scale
  • 1 pound raw shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 small flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 (10.5 ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/2 cup reserved enchilada sauce (or green salsa)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 3 minutes.
  3. Add the minced garlic, chili powder, cumin, salt, and pepper to the skillet. Cook for 1 minute until fragrant.
  4. Add the shrimp to the skillet. Cook until the shrimp are pink and opaque, about 3 to 4 minutes. Remove the shrimp mixture from the heat and set aside.
  5. In a medium bowl, whisk together the cream of chicken soup, sour cream, and milk until smooth. This creates your creamy sauce.
  6. Spoon about 1/4 cup of the creamy sauce into the bottom of the prepared baking dish and spread evenly.
  7. Warm the tortillas slightly in the microwave or a dry skillet to make them pliable.
  8. Spoon a small amount of the shrimp mixture down the center of each tortilla. Sprinkle a little bit of the mixed cheeses over the shrimp.
  9. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  10. Pour the remaining creamy sauce evenly over the rolled enchiladas.
  11. Sprinkle the remaining shredded Monterey Jack and cheddar cheese over the top. Pour the reserved green salsa or enchilada sauce over the cheese layer.
  12. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  13. Let the cheesy shrimp enchiladas rest for 5 minutes before serving.

Notes

  • For an extra kick, add one diced jalapeño to the shrimp mixture when cooking the onions.
  • If you prefer a thinner sauce, add an extra splash of milk to the creamy sauce mixture.
  • You can substitute the cream of chicken soup with cream of mushroom or cream of celery for a slight flavor change.

Nutrition

Find it online: https://tastetaught.com/shrimp-enchiladas-easy-creamy-weeknight-dinner/