Description
Succulent shrimp wrapped in soft tortillas, smothered in a velvety cream sauce and topped with melted Monterey Jack cheese. A creamy, comforting twist on classic enchiladas that’s perfect for a cozy dinner or entertaining guests.
Ingredients
- 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)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat vegetable oil in a skillet over medium heat. Add sliced onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
- Increase heat to medium-high. Add shrimp, cumin, smoked paprika, salt, and pepper. Cook for 2–3 minutes until shrimp are pink and cooked through. Remove from heat and set aside.
- In a separate saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to form a roux. Gradually whisk in chicken broth and cook until slightly thickened, about 2–3 minutes.
- Stir in sour cream and 1 cup of shredded Monterey Jack cheese until melted and smooth. Adjust seasoning with salt and pepper.
- Spoon a few tablespoons of cream sauce into the bottom of the greased baking dish.
- Fill each tortilla with shrimp and some of the onion mixture. Sprinkle with a little cheese, roll up, and place seam-side down in the dish.
- Pour remaining cream sauce over the rolled tortillas. Top with remaining 1 cup of cheese.
- Bake uncovered for 20–25 minutes until bubbly and lightly golden. Let rest for 5 minutes.
- Garnish with cilantro or green onion if desired, and serve with lime wedges.
Notes
- Warm tortillas before rolling to prevent tearing, especially if using corn tortillas.
- Use Pepper Jack for a spicier flavor or switch to cheddar for a different taste.
- Can be made ahead and refrigerated before baking — great for entertaining.
- Freeze before baking for longer storage. Bake directly from frozen, adding extra time.
- Reheat leftovers in the oven at 350°F, covered with foil to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 610
- Sugar: 4g
- Sodium: 780mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 195mg
