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Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas: Comfort with a Healthier Twist

Indulge in Creamy Shrimp Enchiladas, a healthier comfort food option that combines rich flavors with lighter ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Large Shrimp substitute with crab or scallops if desired
  • 1 tablespoon Olive Oil can replace with any cooking oil
  • 1 cup Onion yellow or white onions work well
  • 2 medium Jalapeños adjust the amount for desired heat level
  • 1 can Diced Tomatoes both fresh and canned options work
  • 2 cloves Garlic fresh or jarred minced garlic is fine
For the Sauce
  • 1 cup Heavy Cream substitute with coconut milk for dairy-free option
  • 1/2 cup Sour Cream consider Greek yogurt or dairy-free alternative
  • 1 teaspoon Cayenne Pepper adjust to your spice preference
  • 1 tablespoon Chipotle Chili Powder can switch to regular chili powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Salt adjust to taste
For Assembly
  • 8 large Flour Tortillas swap for gluten-free tortillas if needed
  • 2 cups Monterrey Jack Cheese can interchange with cheddar or mozzarella

Equipment

  • large skillet
  • 9x9-inch baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with cooking spray or olive oil.
  2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add diced onion and jalapeños, sauté for 5–7 minutes until translucent.
  3. Stir in diced tomatoes and minced garlic to the skillet. Cook for another 3–4 minutes until aromatic and slightly saucy.
  4. In a separate bowl, whisk together heavy cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt until smooth. Add to the skillet and simmer.
  5. Gently fold in the shrimp and cook for about 2–3 minutes, or until they turn opaque and firm.
  6. Lay out the flour tortillas and sprinkle half of the Monterrey Jack cheese down the middle of each. Spoon the shrimp mixture on top and roll tightly.
  7. Pour the remaining creamy sauce over the tortillas and sprinkle the remaining cheese on top.
  8. Bake for 15–18 minutes until the cheese is melted and bubbly, with a hint of golden brown.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Allow the sauce to simmer for better thickness and flavor. Use fresh ingredients for the best taste. Customize spice levels according to preference.

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