Shrimp Enchiladas Cream Sauce

Name: Shrimp Enchiladas Cream Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 12 to 14 ounces large shrimp, peeled and deveined; 1 to 2 tablespoons vegetable oil; 1 small yellow onion, thinly sliced; 2 large jalapeños, seeded if desired, thinly sliced; 2 medium tomatoes on the vine, diced; 2 garlic cloves, minced; 1 1/2 cups heavy whipping cream; 1/2 cup sour cream; 1/4 teaspoon cayenne pepper; 1/2 teaspoon chipotle chili powder; 1/2 teaspoon ground cumin; Salt, to taste; 4 soft taco size flour tortillas; 8 ounces Monterrey Jack cheese, grated

Author: Lora

Published: July 11, 2025

Jump to Recipe·Print Recipe

Introduction to Shrimp Enchiladas Cream Sauce

As a busy mom, I know how precious time can be, especially when it comes to preparing dinner. That’s why I’m thrilled to share my recipe for Shrimp Enchiladas Cream Sauce. This dish is not only a creamy delight but also a quick solution for a hectic weeknight. Imagine tender shrimp nestled in warm tortillas, smothered in a rich, flavorful cream sauce that will make your family swoon. Whether you’re trying to impress guests or just want something delicious after a long day, these enchiladas are sure to please everyone at the table.

Why You’ll Love This Shrimp Enchiladas Cream Sauce

This recipe is your secret weapon for creating a mouthwatering meal that doesn’t take hours to prepare. With minimal prep and cook time, Shrimp Enchiladas Cream Sauce offers a fantastic balance of flavor and simplicity. The creamy sauce envelops succulent shrimp, making each bite a taste sensation. Plus, it’s perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends.

Ingredients for Shrimp Enchiladas Cream Sauce

Let’s dive into the delicious world of flavors with these Shrimp Enchiladas Cream Sauce. Here’s everything you’ll need to create this creamy masterpiece. Remember, exact quantities are available at the end of the article for easy printing.

Shrimp: 12 to 14 ounces of large shrimp, peeled and deveined. Fresh or frozen, shrimp packs a punch of protein and is incredibly quick to cook.
Vegetable Oil: 1 to 2 tablespoons to sauté those beautiful veggies. Light oils like canola or avocado oil work too!
Yellow Onion: One small onion, thinly sliced. It adds sweetness and depth to the dish, ensuring every bite is full of flavor.
Jalapeños: 2 large jalapeños, sliced. Adjust the heat according to your preference. You can leave the seeds in for spicier enchiladas or remove them for a milder kick.
Tomatoes: 2 medium tomatoes on the vine, diced. They bring a juicy freshness that complements the creaminess perfectly.
Garlic: 2 cloves, minced. Because nothing says delicious like the aroma of garlic wafting through your kitchen!
Heavy Whipping Cream: 1 ½ cups. This is the star of the show, creating that luscious, dreamy cream sauce that enchiladas deserve.
Sour Cream: ½ cup. A dollop of tanginess that adds richness to the enchiladas.
Cayenne Pepper: ¼ teaspoon. For those who enjoy a bit of zing; it can also be omitted for a milder flavor.
Chipotle Chili Powder: ½ teaspoon. This smokiness elevates the dish, lending a lovely complexity.
Ground Cumin: ½ teaspoon. This spice introduces warmth and earthiness that perfectly balances the cream and shrimp.
Salt: To taste. Don’t forget to season; it pulls all the flavors together beautifully.
Flour Tortillas: 4 soft taco size. They cradle all the delicious fillings, making each bite a delight.
Monterrey Jack Cheese: 8 ounces, grated. The melty cheese on top makes everything better; it’s impossible to resist!

How to Make Shrimp Enchiladas Cream Sauce

Creating these Shrimp Enchiladas Cream Sauce is a simple yet rewarding experience. I’ll walk you through each step, ensuring that your kitchen transforms into a haven filled with tantalizing aromas. Let’s get started!

Preheat the Oven

First things first, preheat your oven to 350°F. This will ensure that your enchiladas cook evenly and become bubbly and golden. While the oven heats up, lightly grease a 9 by 9 inch baking dish with vegetable oil or nonstick spray. This helps prevent sticking and makes cleanup a breeze.

Sauté Vegetables

Next, heat 1 to 2 tablespoons of vegetable oil in a large sauté pan over medium heat. When the oil is shimmering, add the thinly sliced yellow onion and jalapeños. Sauté them together until they’re tender and fragrant, about 4 to 5 minutes. This is where the magic begins, as the veggies start to soften, filling your kitchen with an inviting scent.

Add Tomatoes and Garlic

Now it’s time to elevate those flavors. Stir in the diced tomatoes and minced garlic into the pan. Cook for another 2 to 3 minutes. You’ll want the tomatoes to soften just enough so they release their juices, blending beautifully with the onions and garlic. The aroma will be irresistible!

Prepare the Cream Sauce

In a medium bowl, whisk together the heavy whipping cream, sour cream, cayenne pepper, chipotle chili powder, ground cumin, and salt. This creamy mixture is about to take your enchiladas to another level! Pour it into the pan with your sautéed vegetables, stirring to combine. Bring it all to a gentle simmer over medium-low heat. Watch as the fragrant sauce thickens slightly, inviting you to dive in!

Cook the Shrimp

Now it’s time for the star ingredient: the shrimp! Add the peeled and deveined shrimp into the simmering cream sauce. Cook for about 2 to 3 minutes per side, or just until they turn opaque. Be careful not to overcook them, as tenderness is key. Once cooked, remove the pan from heat, and take a deep breath—you’re getting closer!

Assemble the Enchiladas

Let’s put it all together! Carefully divide half of the shredded Monterrey Jack cheese among the four flour tortillas. Spoon the creamy shrimp and vegetable mixture evenly onto each tortilla, then roll them tightly. Place these lovely rolls seam side down in your prepared baking dish. Picture them all snug and cozy in there!

Bake to Perfection

Finally, pour any remaining cream sauce generously over the rolled enchiladas. Sprinkle the rest of the Monterrey Jack cheese on top. Now, bake them uncovered in your preheated oven for about 15 to 18 minutes. Wait for that melty cheese to bubble and turn golden. When you take them out, the smell will have everyone running to the table!

Tips for Success

Prep all your ingredients before starting. This makes the cooking process smoother.
Don’t overcook the shrimp! They should just turn opaque for the best texture.
Feel free to experiment with spices or add some cheese into the filling for extra creaminess!
If you prefer a lighter dish, substitute half-and-half for the heavy cream.
Use fresh shrimp for the best flavor, but frozen works well too—just thaw fully first!

Equipment Needed

9 by 9 inch baking dish. A glass or ceramic dish works beautifully.
Large sauté pan. You can use a non-stick skillet if preferred.
Medium mixing bowl. Any bowl will do, just ensure it’s large enough for whisking.
Whisk. A fork can act as an alternative in a pinch!
Measuring spoons. Use regular spoons if you don’t have these handy.

Variations for Shrimp Enchiladas Cream Sauce

Vegetable Delight: Swap shrimp for black beans or sautéed bell peppers and zucchini for a delicious vegetarian option.
Melted Cheese Lovers: Mix in some cream cheese or pepper jack cheese to the filling for an extra cheesy experience.
Spicy Kick: For a bold twist, add diced green chiles or a splash of hot sauce to the cream sauce.
Herbaceous Flavor: Incorporate fresh cilantro or oregano into the filling for a burst of freshness.
Low-Carb Style: Use low-carb tortillas or lettuce wraps instead of flour tortillas for a lighter dish.

Serving Suggestions for Shrimp Enchiladas Cream Sauce

Pair your Shrimp Enchiladas Cream Sauce with a fresh green salad, tossed in a light vinaigrette.
Serve with warm, crusty French bread to soak up all that creamy goodness.
Don’t forget a zesty margarita or iced tea for a refreshing drink.
Top with fresh cilantro or avocado slices for a beautiful presentation.
Offer lime wedges on the side for a zesty finishing touch!

FAQs about Shrimp Enchiladas Cream Sauce

I often get asked questions about making Shrimp Enchiladas Cream Sauce, so I thought I’d share some insights to help you out. Here are the most common queries I hear, paired with friendly advice to make your cooking journey smoother.

Can I use frozen shrimp for this recipe?
Absolutely! If you’re short on time, frozen shrimp work just fine. Just remember to thaw them completely and pat them dry before cooking. This ensures they maintain the best flavor and texture.

What can I substitute for heavy cream?
If you’re looking for a lighter option, you can substitute half-and-half or even evaporated milk, though the texture will be a bit different. The **Shrimp Enchiladas Cream Sauce** might not be as luscious, but they’ll still taste delightful!

Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas in advance and store them in the fridge for up to a day. When you’re ready, just pour the cream sauce on top and pop them in the oven. Perfect for busy nights!

Are there any good side dishes to serve with shrimp enchiladas?
Great question! A light salad, refried beans, or Mexican rice makes the perfect companion to your **Shrimp Enchiladas Cream Sauce**. They provide balance to the creaminess and round out the meal nicely.

How do I store leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to three days. When reheating, add a splash of cream or water to keep them from drying out. Enjoy that creamy goodness again!

Final Thoughts

Cooking should be an adventure, a celebration of flavors, and this Shrimp Enchiladas Cream Sauce recipe embodies that spirit. Each bite is a comforting hug, filled with creamy goodness and a dash of spice.

I love how this dish brings my family together at the dinner table, laughter echoing as we share stories over a delicious meal.

I hope you enjoy making these enchiladas as much as I do. So grab your apron, unleash your inner chef, and create those unforgettable moments that only home-cooked meals can bring!