Shrimp Enchiladas With Cream Sauce brings back one of my favorite sunny dinners at my sister’s beachfront cottage. The day had been filled with laughter, waves, and family stories, and by evening, we were craving something warm and satisfying. Armed with a bag of fresh shrimp, a couple of jalapeños from her garden, and a can-do attitude, we set to work in a tiny, steam-filled kitchen.
We sautéed onions and jalapeños until they released that first sizzle of sweetness and heat, then tossed in vine-ripened tomatoes and garlic. As the heavy cream swirled together with sour cream, cumin, and chipotle, the aroma became creamy, smoky, and just thrilling enough to lure the kids off the porch.
When we added the shrimp, they turned translucent pink almost instantly, and I remember the first bite—tender shrimp wrapped in soft tortillas, swimming in that silky sauce. My niece closed her eyes and said, “It’s cozy in here.”
I’ve since adapted it for weekday dinners, always thinking of those sandy evenings and easy laughter. I hope this recipe brings you the same comfort and joy, every bite is like a warm hug from the past.
Short Description
Shrimp Enchiladas With Cream Sauce are soft flour tortillas filled with tender shrimp, creamy jalapeño-tomato sauce, and melted Monterey Jack cheese, baked until bubbly for a satisfying, family-friendly dinner.
Key Ingredients
For the Filling & Sauce
- 12–14 ounces large shrimp, peeled and deveined
- 1–2 tablespoons vegetable oil
- 1 small yellow onion, thinly sliced
- 2 large jalapeños, seeded or left in depending on heat preference
- 2 medium tomatoes on the vine, diced
- 1½ cups heavy whipping cream
- ½ cup sour cream
- 2 garlic cloves, minced
- ¼ teaspoon cayenne pepper
- ½ teaspoon chipotle chili powder
- ½ teaspoon cumin
- Salt, to taste
For the Enchiladas
- 4 soft flour tortillas
- 8 ounces Monterey Jack cheese, grated
Tools Needed
- 9×9-inch baking dish
- Large skillet
- Wooden spoon or spatula
- Knife and cutting board
- Cheese grater
- Measuring cups and spoons
Cooking Instructions
Step 1: Prep the Oven and Dish
Preheat oven to 350°F. Grease a 9×9-inch baking dish with a little oil or cooking spray.
Step 2: Sauté the Veggies
Heat vegetable oil in a skillet over medium heat. Add onions and jalapeños; cook until softened, about 4 minutes. Stir in tomatoes and garlic; sauté another 2–3 minutes until tomatoes are tender.
Step 3: Make the Cream Sauce
Pour in heavy cream and sour cream. Add cayenne, chipotle powder, cumin, and salt. Stir and bring to a slow simmer over medium-low heat, about 3–4 minutes.
Step 4: Add the Shrimp
Add shrimp to the sauce and cook until just opaque and curled, about 2–3 minutes. Avoid overcooking. Remove from heat.
Step 5: Assemble the Enchiladas
Divide half the cheese among the tortillas. Spoon shrimp-cream mixture evenly down the center of each tortilla, then roll tightly and place seam-side down in the greased dish.
Step 6: Top and Bake
Pour remaining sauce over the rolled tortillas. Sprinkle with the remaining Monterey Jack cheese. Bake at 350°F for 15–18 minutes, until cheese is melted, bubbly, and slightly golden.
Step 7: Let Rest and Serve
Allow to rest 5 minutes before serving. Serve warm, garnished with fresh cilantro or a squeeze of lime if desired.
Why You’ll Love This Recipe
Creamy Comfort: Silky sauce and melted cheese bring cozy vibes to every bite.
Quick & Easy: Ready in about 30 minutes, great for weeknight dinners.
Flavorful & Light: Shrimp and veggies keep things fresh and balanced.
Family-Friendly: Mild heat from jalapeños makes it kid-approved, too.
Make-Ahead Option: Assemble ahead, refrigerate, then bake later with no fuss.
Mistakes to Avoid & Solutions
Spicy Overload:
Mistake: Using jalapeños with seeds.
Solution: Always remove seeds and membranes unless you want more heat.
Runny Sauce:
Mistake: Not simmering long enough.
Solution: Let the cream mixture simmer until it thickens slightly before adding shrimp.
Rubbery Shrimp:
Mistake: Overcooking shrimp in sauce.
Solution: Add shrimp at the end and cook just 2–3 minutes, until opaque.
Soggy Tortillas:
Mistake: Over-soaking tortillas in sauce.
Solution: Spoon sauce over filled tortillas, not pour, preserving texture.
Uneven Cheese Melt:
Mistake: Not distributing cheese evenly.
Solution: Top before baking and let cheese bubble to golden brown for an even melt.
Serving and Pairing Suggestions
Serve with a simple green salad or Mexican-style slaw.
Garnish with fresh cilantro, diced avocado, and a lime wedge.
Pair with crisp white wine or a margarita for a nice contrast.
Great for sharing—cut into individual servings on a buffet-style tray.
Storage and Reheating Tips
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Cover and bake at 350°F for 10–12 minutes until heated through.
Avoid microwaving—oven keeps the creamy sauce silky and tortillas intact.
Freezing tip: Freeze before baking, then thaw and bake fresh for best texture.
FAQs
1. Can I use corn tortillas?
Yes, but warm them first to prevent cracking; they’ll give a heartier texture.
2. Can I make this vegetarian?
Absolutely, substitute shrimp with sautéed mushrooms or tofu.
3. How spicy is this dish?
Mild to medium. Remove jalapeño seeds for less heat, keep some seeds for more.
4. Can I use half-and-half instead of heavy cream?
You can, but expect a thinner sauce. Add 1 tsp flour to help thicken.
5. Is baking necessary if the cheese is already melted?
Yes. Baking helps flavors meld and thickens the sauce for a lovely finish.
Tips & Tricks
Warm tortillas before rolling to prevent cracking.
Slice jalapeños thin for even heat throughout.
Shred cheese from a block for better melt.
Let the sauce simmer low and slow for creamier texture.
Use a glass dish if you want to monitor cheese browning.
Recipe Variations
Spicy Shrimp Enchiladas
Increase jalapeños to 3 and add a pinch of cayenne for extra kick. Top with pepper jack cheese.
Cheesy Veggie Version
Skip shrimp. Sauté zucchini, bell peppers, and corn. Layer in with the same sauce and cheese.
Green Sauce Twist
Replace cream sauce with salsa verde mixed with sour cream. Keep jalapeño, onion, and shrimp layers consistent.
Chicken Version
Use cooked shredded chicken in place of shrimp. Keep seasonings and sauce the same for a familiar twist.
Final Thoughts
The creamy, cheesy sauce clings perfectly to the tender shrimp and tortillas, creating a dish that feels festive but is easy enough for everyday cooking. I’ve served this Shrimp Enchiladas With Cream Sauce recipe at family dinners, cozy weeks after, and even brought leftovers to book club, where they disappeared before coffee was poured.
The memory of that first sunset at the cottage always comes rolling back with every bite, and I hope it brings a bit of warmth and nostalgia to your table too. Enjoy this dish, cooked with heart, for people you love.
Satisfying Shrimp Enchiladas With Cream Sauce
Print ThisIngredients
- For the Filling & Sauce
- 12–14 ounces large shrimp, peeled and deveined
- 1–2 tablespoons vegetable oil
- 1 small yellow onion, thinly sliced
- 2 large jalapeños, seeded or left in depending on heat preference
- 2 medium tomatoes on the vine, diced
- 1½ cups heavy whipping cream
- ½ cup sour cream
- 2 garlic cloves, minced
- ¼ teaspoon cayenne pepper
- ½ teaspoon chipotle chili powder
- ½ teaspoon cumin
- Salt, to taste
- For the Enchiladas
- 4 soft flour tortillas
- 8 ounces Monterey Jack cheese, grated
Instructions
Step 1: Prep Oven and Dish
Preheat oven to 350°F. Lightly grease a 9×9-inch baking dish.
Step 2: Sauté Veggies
In a skillet with oil over medium heat, cook onions and jalapeños for 4 minutes. Add tomatoes and garlic; cook 2–3 minutes more.
Step 3: Make Sauce
Stir in heavy cream, sour cream, cayenne, chipotle, cumin, and salt. Simmer gently for 3–4 minutes.
Step 4: Add Shrimp
Add shrimp to sauce and cook 2–3 minutes until just opaque. Remove from heat.
Step 5: Fill and Roll
Layer half the cheese and shrimp mixture into tortillas. Roll tightly and place seam-side down in dish.
Step 6: Top and Bake
Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake 15–18 minutes until bubbly and golden.
Step 7: Serve
Rest 5 minutes. Serve warm with cilantro or lime, if desired.
