Name: Creamy Shrimp Enchiladas: 5 Steps to a Delightful Meal
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 pound shrimp, peeled and deveined; 8 flour tortillas; 1 cup cream cheese; 1 cup shredded cheese; 1 can green enchilada sauce; 1/2 cup diced onion; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon cumin; Salt and pepper to taste

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Oh my goodness, if you haven’t tried creamy shrimp enchiladas yet, you’re in for a serious treat! These beauties are a delightful twist on the classic enchiladas, bringing tender shrimp and a rich, velvety sauce that will have your taste buds dancing. Trust me, every bite feels like a warm hug! I stumbled upon this recipe during a cozy night in, and it quickly became a staple in my kitchen. It’s the perfect way to elevate a weeknight dinner or impress guests with minimal effort. You’ll absolutely love how simple yet indulgent these creamy shrimp enchiladas are!

creamy shrimp enchiladas - detail 1

Ingredients List

1 pound shrimp, peeled and deveined
8 flour tortillas
1 cup cream cheese, softened to room temperature
1 cup shredded cheese (I love a mix of cheddar and Monterey Jack!)
1 can green enchilada sauce (about 10 ounces)
1/2 cup diced onion
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste

How to Prepare Creamy Shrimp Enchiladas

Preheat the Oven

First things first—let’s get that oven preheated to 350°F (175°C). Preheating is super important for even cooking, and trust me, you want those enchiladas to bake perfectly so every bite is creamy and delicious!

Sautéing the Aromatics

In a large skillet, heat a tablespoon of olive oil over medium heat. Once it’s shimmering, toss in the diced onion and minced garlic. Sauté them until they’re soft and fragrant, about 3-4 minutes. This step really builds a wonderful base for your shrimp!

Cooking the Shrimp

Now it’s time to add the star of the show—your shrimp! Sprinkle in a teaspoon of cumin, along with salt and pepper to taste. Cook the shrimp for about 3-4 minutes until they turn a lovely pink. You’ll know they’re ready when they’re opaque and firm to the touch. Yum!

Mixing in the Cream Cheese

Once your shrimp are cooked, it’s time to mix in that creamy goodness. Lower the heat and add the softened cream cheese to the skillet. Stir until it’s melted and everything is beautifully combined into a smooth, luscious mixture. This is where the magic happens!

Assembling the Enchiladas

Grab your flour tortillas and start filling them with the shrimp mixture—about a generous scoop in the center of each one. Roll them up tightly and place them seam-side down in a greased baking dish. Don’t worry if they’re not perfect; they’ll still taste amazing!

Baking the Enchiladas

Now, pour that delicious green enchilada sauce all over the top of your rolled tortillas. Don’t be shy! Then, sprinkle the shredded cheese on top. Pop the dish into your preheated oven and bake for about 20 minutes, or until bubbly and golden. The aroma will have you counting down the seconds!

Tips for Success

To make your creamy shrimp enchiladas truly shine, here are a few tips I swear by! First, make sure your shrimp are fresh and not overcooked; they should be tender and juicy. If you want to kick up the flavor, consider adding some chopped jalapeños or a sprinkle of cayenne pepper for a little heat. Also, if you’re a fan of extra creaminess, feel free to mix in a dollop of sour cream with the cream cheese. Lastly, don’t skip the resting time after baking—let them sit for a few minutes before serving so the flavors meld beautifully!

Nutritional Information

Each creamy shrimp enchilada is approximately 350 calories, making them a delightful yet satisfying meal. You’ll also get about 20g of fat, 15g of protein, and 30g of carbohydrates per serving. Keep in mind, these are estimates, but they’re certainly worth every delicious bite!

FAQ Section

Can I use frozen shrimp for these enchiladas?
Absolutely! Just make sure to thaw them completely and pat them dry before cooking. Frozen shrimp can be just as delicious as fresh.

What can I substitute for cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese alternative. Both will still give you that creamy texture!

Can I make these enchiladas ahead of time?
You bet! You can prepare them up to the baking stage, cover, and refrigerate them for up to 24 hours. Just add a few extra minutes to the baking time.

What toppings do you recommend?
For a fresh touch, I love adding chopped cilantro, a dollop of sour cream, or some sliced avocados on top before serving. Yum!

Serving Suggestions

To create a delightful meal with your creamy shrimp enchiladas, serve them alongside a refreshing Mexican street corn salad or some zesty lime wedges for that extra zing! A side of black beans or cilantro-lime rice would also be perfect to round out the flavors and make it a fiesta on your plate!

Storage & Reheating Instructions

If you happen to have leftovers (which is rare because they’re so good!), store your creamy shrimp enchiladas in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 15 minutes until warmed through. Enjoy the creamy goodness all over again!