A decadent and comforting twist on classic enchiladas, this recipe features succulent shrimp wrapped in tortillas, topped with a luscious cream sauce and melted Monterey Jack cheese. It’s perfect for a cozy dinner or a special-occasion meal.

Why You’ll Love This Recipe

You’ll love the tender shrimp that bring a sweet, slightly briny flavor that pairs beautifully with the creamy sauce.
The rich, velvety cream sauce adds a luxurious layer that elevates this dish beyond everyday enchiladas.
It’s versatile: you can serve it for a weeknight dinner or dress it up for guests.
The filling and sauce come together quite quickly, making it manageable even on busier evenings.
The cheesy, baked finish gives it that comfort-food appeal with Tex-Mex flair.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
8 flour tortillas (6- to 8-inch size)
2 cups Monterey Jack cheese, shredded, divided
3 tbsp butter
3 tbsp all-purpose flour
2 ½ cups chicken broth
1 cup sour cream
1 tsp ground cumin
½ tsp smoked paprika
Salt & freshly ground black pepper, to taste
Chopped fresh cilantro or green onion for garnish (optional)
Lime wedges for serving (optional)

Directions

Preheat your oven to 375 °F (190 °C). Grease a 9×13-inch baking dish.
In a skillet over medium heat, warm the vegetable oil. Add the sliced onion and cook until softened and translucent, about 3-4 minutes. Add the garlic and cook for an additional 1 minute.
Increase heat to medium-high, add the shrimp, cumin, smoked paprika, salt and pepper. Cook until the shrimp are just pink and cooked through, about 2-3 minutes depending on size. Remove from heat and set aside.
In a separate saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until it forms a paste and begins to lightly brown. Gradually whisk in the chicken broth until smooth and starting to thicken. Simmer for 2-3 minutes.
Stir in the sour cream until smooth, then gently fold in 1 cup of the shredded Monterey Jack cheese until melted. Adjust seasoning with salt and pepper.
Spoon a few tablespoons of the sauce into the bottom of the prepared baking dish to lightly coat.
Place about 2–3 shrimp (or more, depending on size) from the cooked shrimp mixture into each tortilla along with some cooked onion/garlic mixture. Sprinkle a little of the remaining shredded cheese over the shrimp and roll up each tortilla. Place seam-side down in the baking dish.
Once all tortillas are in the dish, pour the remaining cream sauce evenly over them. Sprinkle the remaining 1 cup of cheese over the top.
Bake in the preheated oven for about 20-25 minutes, or until the cheese on top is melted, bubbly and slightly golden. Remove and allow to rest for 5 minutes before serving.
Garnish with chopped cilantro or green onion if desired, serve with lime wedges.

Servings and timing

Serves: 4 main-course servings (assuming 2 enchiladas per person)
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

Use corn tortillas instead of flour for a more traditional texture (warm them briefly to make them pliable).
Add chopped red bell pepper or poblano chile for extra color and mild heat.
Substitute Pepper Jack cheese for the Monterey Jack for a spicier version.
Swap in cooked shredded chicken instead of shrimp for a different filling.
For a green-sauce variant, use a creamy green chile/cheese sauce instead of the plain cream sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat: preheat oven to 350 °F (175 °C), cover the dish with foil, and heat for ~15–20 minutes until warmed through.
You can also freeze before baking (cover tightly); when ready to bake, add ~5 additional minutes to ensure the centre is heated.
Note: tortillas may become slightly softer on reheating; if you prefer a crispier top, broil for 1–2 minutes at the end.

FAQs

What type of shrimp should I use?

Use large raw shrimp (peeled, deveined) for the best texture. You can use medium-sized shrimp if large aren’t available—just adjust cooking time accordingly.

Can I use corn tortillas instead of flour tortillas?

Yes. Corn tortillas work well—but warm them briefly (in a microwave or skillet) so they roll without cracking. Flour tortillas are more pliable and easier to handle.

Is it okay to prep this dish ahead of time?

Absolutely. You can cook the shrimp mixture and make the sauce ahead. Then roll the tortillas, cover and refrigerate, and bake just before serving.

Can I make this dish spicier or milder?

Yes. For more heat, add chopped jalapeños or red pepper flakes to the filling or use a spicier cheese (like Pepper Jack). For a milder dish, stick to Monterey Jack and omit any hot peppers.

How do I prevent the sauce from being too runny?

Make sure to allow the roux (butter + flour) to cook slightly before adding the broth, and whisk until thickened. Also, don’t overfill tortillas with excessive liquids; a firmer filling helps maintain structure.

Can I use another protein besides shrimp?

Yes. Cooked shredded chicken or sautéed vegetables work well as alternatives if you prefer not to use shrimp.

What sides go well with this dish?

Serve with Mexican rice, refried or black beans, a fresh green salad, or steamed veggies to round out the meal.

How to store and reheat leftovers without losing texture?

Keep covered in the fridge for up to 2 days. Reheat in the oven at 350 °F with foil on top for 15–20 minutes. For a crispier top, remove the foil in the last 2 minutes or use the broiler briefly.

Can I freeze the enchiladas?

Yes — assemble and cover tightly, then freeze before baking. When ready, bake from frozen at 350 °F for about 30–35 minutes or until heated through and cheese is bubbly.

Is this recipe suitable for company / entertaining?

Yes! It has rich flavour, a polished presentation, and can be prepped mostly ahead of time so you can spend less time in the kitchen during your gathering.

Conclusion

This shrimp-filled enchilada dish with luscious cream sauce delivers a comforting yet elegant meal that marries seafood sweetness, creamy richness, and melted cheese in one. Whether you’re whipping it up for a weeknight treat or serving it to guests, it’s a flavorful and fuss-friendly choice that’s sure to impress. Enjoy!