Creamy Shrimp Enchiladas Bake

Creamy shrimp enchiladas are my go-to recipe when I want something special but easy enough for a weeknight. I threw this together one night when my family craved Tex Mex flavors with a seafood twist, and now it is a favorite comfort food in our house.

I first made this after a long day when I needed something warm and creamy but not too heavy. Everyone around the table went back for seconds and now we make it for birthdays or rainy nights.

Ingredients

• Olive oil: Brings flavor to the sauté and helps the vegetables cook evenly Choose extra virgin if possible for best taste
• Finely chopped onion: Adds sweetness and body Pick a firm yellow onion for best flavor
• Red bell pepper: Provides color and a sweet crunch Look for a firm pepper with shiny skin
• Jalapeño: Adds a gentle heat Remove the seeds if you want it milder or keep them for a spicier kick
• Raw shrimp: Offers savory seafood flavor Go for large shrimp that smell fresh and have firm texture
• Garlic: Lends a bold depth Choose plump cloves with smooth skin
• Ground cumin: Gives a warm earthy note Buy whole seeds and toast and grind them if you want extra flavor
• Salt and freshly ground black pepper: Essential for seasoning Taste as you go for the right balance
• Flour tortillas: Soft and flexible and perfect for rolling into enchiladas Select tortillas that are fresh and not stiff
• Butter: Makes a silky roux Base for the creamy sauce Use unsalted to control sodium
• All-purpose flour: Thickens the sauce Look for unbleached for a cleaner finish
• Chicken broth: Builds a savory foundation Opt for low sodium and a brand you like to sip on its own
• Sour cream: Gives body and tang to the sauce Let it come to room temperature so it blends smoothly
• Shredded Monterey Jack cheese: Melty and mild with great stretch Use freshly shredded cheese rather than pre-bagged for melts best
• Fresh cilantro: Bright finish to the dish Seek out leaves that are green and not wilted

Step-by-Step Instructions

Prep and Preheat:

Heat your oven to four hundred degrees and lightly grease a large baking dish so nothing sticks later

Sauté the Vegetables:

Warm olive oil over medium heat in a big skillet and cook the chopped onion red bell pepper and jalapeño about five minutes until the onion becomes see-through and soft This softens the veggies and deepens their sweetness

Add Garlic and Shrimp:

Toss in the garlic and cook only until you can smell it about a minute so it does not burn Add chopped shrimp and cumin and stir as the shrimp turns just pink about two or three minutes Season well with salt and pepper Once done move this filling to a bowl

Make the Creamy Sauce:

To the same skillet melt butter then sprinkle the flour and whisk constantly for one or two minutes until it looks golden This step removes any raw flour taste Slowly pour in the chicken broth whisking the whole time so lumps do not form In five minutes or so it will thicken but keep stirring so it stays smooth Remove from heat and blend in sour cream plus half the cheese Keep whisking for a creamy finish

Assemble the Enchiladas:

Cover the bottom of your baking dish with a thin layer of sauce so the tortillas do not stick Add shrimp filling to each tortilla and wrap them up folding snugly Place each seam side down

Sauce and Cheese Topping:

Pour the rest of your sauce over to cover and sprinkle on the remaining cheese for that perfect melty top

Bake to Perfection:

Set the dish in the oven and bake twenty to twenty five minutes until the cheese bubbles up and starts getting golden

Finish and Serve:

Sprinkle cilantro over the top before slicing in Serve hot and let everyone dig into the creamy sauce and juicy shrimp

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I always use Monterey Jack for its creamy melt but I once swapped in pepper jack when we had a spicy crowd It made everyone rave My kids love this and always ask for extra sauce on top during family dinners

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days For best results reheat in the oven covered with foil at three hundred and fifty degrees so the sauce stays creamy If freezing fill and roll the enchiladas but wait to add sauce and cheese until baking day

Ingredient Substitutions

You can swap chicken or crab for shrimp or toss in extra red bell peppers instead of jalapeño for less spice To make it gluten free try corn tortillas and substitute gluten free flour in the sauce I have tried a blend of mozzarella and cheddar instead of Monterey Jack and it was still delicious

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Serving Suggestions

This dish pairs amazingly with a simple green salad or Mexican rice If you want to be extra festive serve with avocado slices a little salsa or extra cilantro on top Sour cream on the side is always a hit at my table

Cultural Context

Enchiladas are rooted in centuries of Mexican cooking originally filled with fish or beans Shrimp enchiladas with a creamy sauce reflect Tex Mex influences and the fusion of coastal seafood with comforting dairy Based on my travels through the American Southwest I have seen so many creative adaptations This modern creamy version is truly a crowd pleaser

Frequently Asked Questions

→ Can I use pre-cooked shrimp?

Yes, but reduce the cooking time when sautéing to avoid overcooking. Add pre-cooked shrimp towards the end, just to heat through.

→ What type of tortilla works best?

Flour tortillas hold the creamy filling and sauce well, staying soft and flexible after baking.

→ Is there a cheese substitute for Monterey Jack?

Pepper Jack or mild cheddar can be used for a slightly different flavor profile and good melting texture.

→ How spicy is this dish?

It has a mild kick from jalapeño, but you can adjust the heat level by adding or omitting seeds.

→ Can I prepare this meal ahead?

Yes, assemble the enchiladas and store covered in the refrigerator. Bake just before serving for best results.