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These velvety shrimp enchiladas turn basic items into a luxurious seafood treat that'll whisk you away to the shores of Mexico. The mix of juicy shrimp and smooth, thick sauce makes a dish fancy enough for special times but easy enough for regular weeknights.
I first cooked these enchiladas for my hubby on our special day after we'd had an amazing trip to Mexico. The way his face lit up after that first bite told me we'd be making this dish again and again. Now it's what our pals always ask for when they come over.
What You'll Need
- Big shrimp: Shells and veins gone. Try to get wild caught for better taste and feel
- Olive oil: For cooking the shrimp while keeping their soft texture
- Butter: Gives extra flavor to the veggie base without taking over the seafood taste
- Onion and red bell pepper: Make a tasty base for the filling
- Garlic: Fresh minced bits add key flavor to both filling and sauce
- Flour tortillas: They can handle the thick sauce better than corn ones would
- Cream cheese: Makes that smooth, fancy feel that makes these enchiladas stand out
- Monterey Jack cheese: Gets all gooey and works well with seafood without being too strong
- Sour cream: Adds a bit of tang to balance out all the rich stuff
- Green chiles: Give a bit of kick and real Mexican flavor
- Heavy cream: Creates the base for our smooth sauce that covers every bite
- Chicken or seafood broth: Boosts the savory bits without adding competing flavors
- Cumin and chili powder: For that warm, essential spice mix
How To Make It
- Get Those Shrimp Ready:
- Warm olive oil in a big pan over medium heat until it looks shiny but doesn't smoke. Sprinkle your shrimp with salt, pepper, cumin, and chili powder, mixing so they're all covered. Put them in the pan in one layer, making sure not to crowd them. Cook for exactly 2 minutes on the first side until pink starts showing around the edges. Flip each one and cook just 1 more minute. They should be barely see-through in the middle. Take them out right away so they don't get tough, since they'll cook more in the oven later.
- Make The Veggie Mix:
- In the same pan, melt butter over medium heat, scraping up any tasty bits left from the shrimp. Toss in diced onions and cook for 4 minutes until they get soft and clear-looking. Add the red bell pepper and keep cooking for 3 minutes until slightly soft but still has some bite. Add the garlic last, cooking for only 30 seconds until you can smell it, but don't let it brown or it'll taste bitter.
- Mix Up The Filling:
- Roughly cut the cooled shrimp into bite-sized chunks, keeping some bigger pieces for texture. In a bowl, mix the cut-up shrimp, cooked veggies, softened cream cheese, half the Monterey Jack, and the chopped green chiles. Stir it all together until the cream cheese is all mixed in and makes a nice filling. Taste it and add more spices if needed.
- Put The Enchiladas Together:
- Heat your oven to 375°F and lightly grease a 9×13 inch baking dish. Warm tortillas for 20 seconds in the microwave between damp paper towels to make them bendy. Put about 3 tablespoons of filling in a line down the middle of each tortilla. Roll them up tight and place seam down in the baking dish, squeezing them together so they don't unroll.
- Whip Up The Sauce:
- In a pot over medium-low heat, mix together the heavy cream, sour cream, and broth until smooth. Add a bit of cumin, salt, and pepper. Let it bubble gently for about 5 minutes, stirring often until the sauce coats the back of a spoon. Pour this yummy sauce evenly over your rolled-up enchiladas, making sure to cover every bit.
- Bake Until Amazing:
- Sprinkle the rest of the Monterey Jack cheese over the sauce-covered enchiladas. Cover the dish with foil, being careful it doesn't touch the cheese. Bake for 20 minutes, then take off the foil and bake another 10 minutes until the cheese is melted, bubbly, and getting golden spots. Let it sit for 5 minutes before serving so the sauce can set up a bit.
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The green chiles are what make this dish special. My grandma from New Mexico taught me that real Mexican cooking isn't about burning hot food but about building flavors. The mild chiles add that authentic taste without drowning out the delicate shrimp. Whenever I cook this, I think about standing next to her in her small kitchen, picking up skills that sparked my cooking passion.
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How To Keep Leftovers
These enchiladas stay tasty and keep their texture really well as leftovers. Keep any extra portions in a sealed container in the fridge for up to three days. The trick to keeping them good is letting them cool all the way before putting them in the fridge. When warming them up, cover with foil and heat in a 350°F oven for about 15 minutes instead of using the microwave. This keeps the sauce from breaking apart and stops the tortillas from getting soggy.
Picking The Best Seafood
The shrimp quality really makes or breaks this dish. Go for fresh shrimp with clear flesh and no fishy smell. If you're using frozen shrimp, thaw them slowly in the fridge rather than under water to keep their texture good. Size matters too. Medium shrimp (31/40 count) work better than huge ones since they spread more evenly in the filling. Take off the tails before cooking to make eating them more enjoyable.
What To Serve With It
Make these enchiladas a complete meal with some well-chosen sides. A basic cilantro lime rice works great for soaking up extra sauce. For veggies, try some roasted corn with a squeeze of lime or a crunchy jicama mix to contrast with the creamy enchiladas. Top with fresh stuff like diced avocado, lime wedges, and a sprinkle of chopped cilantro to brighten up each plate.
A Bit Of History
Seafood enchiladas show the amazing food blending that happens in coastal parts of Mexico, especially in places like Veracruz where European and native cooking styles mix together. Traditional Mexican enchiladas go back to Mayan times when they were just corn tortillas dipped in chili sauce. This creamy version brings in elements of European dairy traditions while still honoring the Mexican way of filled, rolled tortillas. The dish shows how food grows and changes while keeping its cultural roots.
Frequently Asked Questions
- → How do I keep shrimp from overcooking?
Cook shrimp for just 2-3 minutes on each side over medium heat. Once they turn pink and firm, they’re done. Overcooking makes them tough.
- → Can I prepare enchiladas in advance?
Absolutely! Put the enchiladas together (skip the sauce step), cover them tightly, and refrigerate for up to a day. Pour the sauce on right before baking!
- → What goes well with shrimp enchiladas?
You can keep it classic with Mexican rice, hearty black beans, or a crisp green salad. They all balance the creamy texture nicely.
- → How do I add extra heat?
Spice it up with jalapeños, red pepper flakes, or your favorite hot sauce. You can mix it into the sauce or filling for a fiery kick!
- → Can these enchiladas be frozen?
Yes, totally! Assemble them without the sauce and freeze in an airtight container for up to two months. Thaw, add sauce, and bake when ready.
- → What’s a shrimp alternative?
Shredded chicken, crab, or even mixed seafood work great. For veggie lovers, go for black beans, zucchini, and corn instead!