Oh my goodness, let me tell you about my creamy shrimp enchiladas! They’re a total crowd-pleaser and one of my go-to dishes for cozy dinners or when I have friends over. The moment you pull them out of the oven, the smell hits you—savory shrimp with a hint of garlic melded with that creamy sauce and melted cheese. It’s just heavenly! I remember the first time I made these; my family couldn’t get enough and kept asking for seconds (and thirds!). Trust me, once you try this recipe, you’ll want to make it over and over again!
Ingredients for Creamy Shrimp Enchiladas
Here’s what you’ll need to whip up these delightful creamy shrimp enchiladas. I promise it’s a simple lineup of ingredients that you might already have in your kitchen!
- 1 pound shrimp – Make sure they’re peeled and deveined for easy cooking. Fresh or frozen works just fine; just thaw them if they’re frozen!
- 8 corn tortillas – These are the perfect vessel for holding all that delicious filling. Feel free to warm them up a bit to make them more pliable!
- 2 cups cheese, shredded – I usually go for a blend of Monterey Jack and cheddar, but use whatever cheese makes your taste buds sing!
- 1 cup sour cream – This adds that rich creaminess we all love. Full-fat or low-fat, it’s up to you!
- 1 cup cream of mushroom soup – This is a key player in creating that luscious sauce. If you want a homemade version, go for it!
- 1 onion, chopped – A medium onion works great for flavoring. I love using yellow onions, but white or red can do the trick too.
- 2 cloves garlic, minced – The more garlic, the better, right? It gives such a wonderful aroma to the dish.
- 1 tablespoon olive oil – For sautéing the onion and garlic until they’re nice and soft.
- 1 teaspoon chili powder – This brings a bit of warmth and depth to the shrimp. Adjust according to your spice preference!
- Salt to taste – Always taste as you go to get that seasoning just right.
Gather these ingredients, and you’ll be all set to create a creamy, dreamy dish that everyone will love!
How to Prepare Creamy Shrimp Enchiladas
Now, let’s get to the fun part—making these creamy shrimp enchiladas! Follow these steps, and you’ll have a delicious meal ready in no time.
Prepping the Shrimp
First, grab a skillet and heat the olive oil over medium heat. Once it’s nice and hot, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they become soft and fragrant—oh, the smell is amazing! Next, add the shrimp, chili powder, and a pinch of salt. Cook everything together for about 4-5 minutes, or until the shrimp turn pink and opaque. That’s when you know they’re perfect! Once done, take them off the heat and let that flavorful mixture cool for a few minutes.
Assembling the Enchiladas
Now, it’s time to fill those tortillas! Take a warm corn tortilla and spoon a generous amount of the shrimp mixture onto the center. Roll it up tightly and place it seam-side down in a baking dish. Repeat this process for all the tortillas until you’ve filled the dish. Don’t worry about any mess; it just means you’re creating something delicious!
Baking and Serving
Once all your enchiladas are in the dish, it’s time for that creamy sauce! In a bowl, mix together the sour cream and cream of mushroom soup until smooth. Pour this luscious mixture over the enchiladas, making sure they’re generously covered. Top with the shredded cheese—because who doesn’t love cheesy goodness? Pop the dish in a preheated oven at 350°F (175°C) and bake for about 20 minutes, or until the cheese is bubbly and golden. Once they’re out of the oven, let them sit for a few minutes before serving. Trust me, your patience will be rewarded with melty, creamy perfection!
Why You’ll Love This Recipe
- Incredible Flavor: The combination of shrimp, creamy sauce, and melted cheese creates an explosion of flavors that’s hard to resist!
- Ease of Preparation: With just a few simple steps, you’ll have a restaurant-quality dish ready in about 40 minutes—perfect for busy weeknights!
- Versatile Ingredients: Feel free to switch things up! You can easily substitute chicken or even veggies for a delicious twist.
- Crowd-Pleasing: Whether it’s a family dinner or a gathering with friends, these enchiladas are sure to impress everyone at the table.
- Make Ahead: You can assemble them ahead of time and just pop them in the oven when you’re ready to eat. Super convenient!
- Comfort Food Heaven: They’re rich and creamy, making them the ultimate comfort food for those cozy nights in.
Tips for Success
Now that you’re all set to make these creamy shrimp enchiladas, let me share some of my best tips to ensure they turn out perfectly every time!
- Don’t Overcook the Shrimp: It’s super easy to overcook shrimp, which can make them tough. Keep an eye on them while cooking; they only need about 4-5 minutes until they’re pink and opaque. Trust me, tender shrimp will elevate your dish!
- Warm Your Tortillas: Warming the corn tortillas before filling them makes a world of difference. It keeps them pliable and prevents tearing while you’re rolling them up. Just pop them in the microwave for about 20 seconds or heat them in a skillet!
- Taste as You Go: This is my golden rule in the kitchen! Always taste your filling before rolling up the enchiladas. You might want to adjust the seasoning with a bit more salt or chili powder to suit your palate.
- Let Them Rest: After baking, let the enchiladas sit for about 5 minutes before serving. This helps them set a bit, making it easier to serve without falling apart.
- Experiment with Toppings: Don’t hesitate to get creative with your toppings! Fresh cilantro, sliced avocados, or a drizzle of lime juice can add an extra layer of flavor and freshness.
With these tips in your back pocket, you’re well on your way to making the most delicious creamy shrimp enchiladas that will have everyone coming back for seconds!
Variations for Creamy Shrimp Enchiladas
If you’re feeling adventurous or just want to switch things up a bit, I’ve got some fun variations for these creamy shrimp enchiladas that you’re going to love! The beauty of this recipe is its versatility, so let’s dive into a few delicious ideas.
- Chicken Enchiladas: Swap out the shrimp for shredded cooked chicken. It’s just as tasty and still packs a punch of flavor!
- Vegetable Delight: For a veggie version, use a mix of sautéed bell peppers, zucchini, and mushrooms. Add some black beans for heartiness. Yum!
- Spicy Shrimp: If you like a kick, try adding diced jalapeños or a dash of hot sauce to the shrimp mixture. It’ll give your enchiladas a spicy twist!
- Seafood Medley: Mix shrimp with other seafood like crab or scallops for a more luxurious enchilada experience. Just be careful not to overcook the seafood!
- Cheesy Spinach: Add fresh or frozen spinach to the filling for a nutritious boost, and maybe throw in some feta cheese for a tangy flavor contrast.
- Different Sauces: Instead of the cream of mushroom soup, try using green enchilada sauce or a homemade creamy poblano sauce for a different flavor profile.
These variations can totally transform your creamy shrimp enchiladas into something new and exciting every time you make them. So, don’t be shy—experiment and make this dish your own!
Nutritional Information
Curious about what’s packed into your creamy shrimp enchiladas? Here’s a breakdown of the typical nutritional values per serving. Keep in mind that these are estimates based on standard ingredients, so they might vary a bit depending on what you use!
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 150mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 20g
These creamy shrimp enchiladas not only satisfy your taste buds but also pack in a good amount of protein and flavor. So dig in and enjoy your meal, knowing it’s deliciously balanced!
FAQ about Creamy Shrimp Enchiladas
Can I use frozen shrimp?
No problem at all! Just make sure to thaw them completely before cooking. I usually leave mine in the fridge overnight or run them under cold water for a quick thaw. It’s super easy!
What if I don’t have cream of mushroom soup?
If you don’t have it on hand, you can substitute it with a homemade version by mixing equal parts of heavy cream and milk with some sautéed mushrooms. Or, you could use cream of chicken soup if that’s what you’ve got!
Can I make these enchiladas spicy?
Absolutely! Just add some diced jalapeños or a few dashes of hot sauce to the shrimp mixture. Adjust the heat to your liking—it’s all about making it perfect for your taste buds!
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat them in the oven or microwave until warmed through. They’re still delicious the next day!
Can I prepare them ahead of time?
Yes, you can assemble the enchiladas a day in advance and just cover them tightly with plastic wrap. When you’re ready to bake, remove the wrap and pour the sauce on top before popping them in the oven. Super convenient for busy days!
Storage & Reheating Instructions
So, you’ve made a big batch of these creamy shrimp enchiladas, and now you’re wondering how to store those delicious leftovers? No worries, I’ve got you covered! First things first, let them cool down to room temperature. Then, transfer any uneaten enchiladas to an airtight container. They’ll keep well in the fridge for up to 3 days. Just make sure to cover them tightly so they don’t dry out!
When it comes to reheating, the oven is your best friend for keeping that creamy texture intact. Preheat your oven to 350°F (175°C), then place the enchiladas in a baking dish. If they seem a little dry, you can sprinkle a tiny bit of water over them or add a splash of extra cream sauce to keep things moist. Cover with foil to prevent them from browning too much, and bake for about 15–20 minutes, or until they’re heated through and bubbling.
If you’re in a hurry, you can also use the microwave! Just place a single enchilada on a microwave-safe plate, cover it with a damp paper towel (this helps keep it from drying out), and heat for about 1–2 minutes, checking to see if it’s warmed through. Remember, you want that cheesy goodness to melt back into its creamy state! Enjoy your leftovers just as much as the first time around!
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Creamy Shrimp Enchiladas: 7 Reasons You’ll Adore This Dish
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Creamy shrimp enchiladas are a delicious Mexican dish filled with shrimp and topped with a creamy sauce.
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 corn tortillas
- 2 cups cheese, shredded
- 1 cup sour cream
- 1 cup cream of mushroom soup
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil and sauté onions and garlic until soft.
- Add shrimp, chili powder, and salt. Cook until shrimp turn pink.
- In a bowl, mix sour cream and cream of mushroom soup.
- Fill each tortilla with shrimp mixture and roll them up.
- Place rolled tortillas in a baking dish.
- Pour the sour cream mixture over the tortillas.
- Sprinkle cheese on top.
- Bake for 20 minutes or until cheese is bubbly.
Notes
- Serve with fresh cilantro on top.
- Can substitute chicken for shrimp if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: creamy shrimp enchiladas, shrimp recipes, Mexican cuisine