Easy Creamy Shrimp Enchiladas


Elevate your Tex-Mex game with our delightful rendition of “Easy Creamy Shrimp Enchiladas.” This dish tantalizes taste buds with succulent shrimp, harmonizing with the earthy notes of onions, the sweetness of red bell peppers, and the aromatic essence of garlic, all enveloped in a luscious Monterey Jack cheese sauce. Every bite is a celebration of flavors, a fiesta on your palate! Whether you’re a seasoned chef or a novice in the kitchen, this recipe is your ticket to creating a memorable meal that will leave everyone craving more. Let’s dive into the culinary adventure of crafting these irresistible enchiladas!


  • 1 cup finely chopped onions
  • 1 red bell pepper, diced very small
  • 1/2 jalapeno, minced
  • 1 pound raw shrimp, peeled, deveined, and cut into bite-size pieces
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 6 (8-inch) flour tortillas or corn tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh chopped cilantro


  1. Preheat your oven to 400 degrees Fahrenheit. Grease a casserole dish with nonstick cooking spray.
  2. In a large pan or skillet over medium-high heat, add olive oil. Sauté the onions, red bell pepper, and jalapeno for approximately 4 minutes, stirring occasionally.
  3. Add the shrimp to the skillet and cook until they turn pink and opaque in the center, about 2-3 minutes. Stir in the minced garlic and cumin, cooking for an additional minute.
  4. Evenly distribute the shrimp mixture among the tortillas, roll them up, and place them seam-side down in the prepared casserole dish.
  5. Using the same skillet over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, stirring constantly.
  6. Gradually pour in the chicken broth, whisking constantly until the mixture thickens, about 2-3 minutes. Slowly add the Monterey Jack cheese, whisking until melted. Stir in the sour cream and season with kosher salt and black pepper to taste.
  7. Spoon the creamy cheese sauce over the shrimp enchiladas in the casserole dish.
  8. Bake in the preheated oven for 7-10 minutes until heated through.
  9. Garnish with freshly chopped cilantro before serving.

Tips for Success:

  • Opt for wild-caught shrimp for a healthier and tastier option.
  • Avoid overcooking the shrimp to maintain their tender texture.
  • For an extra kick, consider using Pepper Jack cheese or adding cayenne pepper or green chilies to the cheese sauce.
  • If using corn tortillas, heat them briefly in a skillet or microwave before rolling to prevent crumbling.


In closing, our Easy Creamy Shrimp Enchiladas recipe isn’t just a dish; it’s a testament to the artistry of Tex-Mex cuisine. With its tantalizing blend of flavors and textures, this recipe transforms ordinary ingredients into an extraordinary dining experience.

As you gather around the table with family and friends, these enchiladas serve as more than just a meal—they’re a symbol of togetherness and shared joy. With each bite, you’re transported to sun-kissed shores and bustling marketplaces, where the aromas of spices mingle with the laughter of loved ones.

From the first chop of onions to the final sprinkle of cilantro, every step of this recipe is infused with love and care. It’s a reminder that cooking isn’t just about nourishing the body; it’s about feeding the soul and creating moments that linger in the heart.

So whether you’re a seasoned chef or a kitchen novice, we invite you to embrace the magic of Tex-Mex cuisine and embark on your own culinary adventure. With our Easy Creamy Shrimp Enchiladas as your guide, you’re sure to create memories that will last a lifetime.

So raise your forks, savor each bite, and revel in the joy of good food and good company. Because in the end, it’s these simple pleasures that make life truly delicious. Cheers to delicious meals, cherished moments, and the timeless tradition of sharing a meal with the ones you love.

SOURCE OF THE PICTURE : smalltownwoman