1. Home
  2. Recipes
  3. Creamy Shrimp Enchiladas

Creamy Shrimp Enchiladas

These fusion enchiladas combine creole-seasoned shrimp with Mexican-inspired ingredients for a unique twist on traditional enchiladas, complete with homemade cheese sauce.
A young woman with long, wavy hair wearing glasses is seated at a table, holding a menu and looking thoughtfully to the side in a softly lit restaurant.
Updated on Wed, 01 Jan 2025 17:38:12 GMT
A close-up of a plate featuring a creamy enchilada topped with diced tomatoes, cilantro, and drizzled with sour cream, alongside a lime wedge.
Print Recipe Pin Recipe Jump To Recipe
A close-up of a plate featuring a creamy enchilada topped with diced tomatoes, cilantro, and drizzled with sour cream, alongside a lime wedge. Pin it
A close-up of a plate featuring a creamy enchilada topped with diced tomatoes, cilantro, and drizzled with sour cream, alongside a lime wedge. | quickierecipe.com

My Creamy Shrimp Enchiladas always make dinner feel special in our house. Imagine tender tortillas wrapped around perfectly seasoned shrimp cilantro lime rice and fresh pico all hugged by the most incredible cheese sauce. I started making these for National Shrimp Day and now they're requested all year round.

What Makes These Enchiladas Amazing

I love how these enchiladas bring together rich cheesy comfort with bright fresh flavors. Using Cilantro Lime Rice saves so much time without sacrificing taste. Every bite gives you creole spiced shrimp zesty rice and that amazing creamy sauce it's simply irresistible.

Ingredients Breakdown

  • Flour tortillas: They wrap everything up so perfectly without breaking.
  • Cilantro Lime Rice: My favorite shortcut for amazing flavor.
  • Pico de gallo: Adds such wonderful fresh zip.
  • Shrimp: I get them already peeled and deveined so easy.
  • Creole Seasoning: This gives everything that perfect kick.
  • Vegetable broth: Makes our sauce extra flavorful.
  • Shredded mozzarella cheese: Creates that gorgeous melty top.
  • Salsa verde: Adds a lovely tangy note.
  • Sour cream: Makes our sauce silky smooth.

Step-by-Step Instructions

Prepare the Rice
Cook up that Cilantro Lime Rice it'll be ready in no time.
Cook the Shrimp
Get your butter bubbling add those shrimp with garlic and Creole seasoning just until pink and perfect.
Make the Sauce
In goes butter and flour then whisk in that broth until thick. Add cheese salsa verde and sour cream until silky save some for filling.
Assemble the Enchiladas
Fill each tortilla with our rice shrimp and pico roll them up snug in your baking dish.
Bake
Into a 350°F oven they go until golden and bubbly about 30 minutes then let them rest a bit.

Perfect Ways to Serve

I love topping these with extra fresh pico a dollop of sour cream and plenty of cilantro. Serve them alongside creamy refried beans or guacamole. Nothing beats a cold margarita or lime soda with these enchiladas.

My Best Tips

Don't overcook those shrimp they'll finish in the oven. Keep whisking that sauce for the creamiest results. Fresh grated cheese melts so much better than pre shredded. When I'm short on time I grab pre prepped shrimp and ready made pico.

Keeping Them Fresh

These keep beautifully in the fridge for 3 days. Just warm them up in a 350°F oven for about 15 minutes or pop a portion in the microwave. You can even freeze them for up to 3 months just thaw overnight before reheating.

Mix It Up

Sometimes I dial back the Creole seasoning for milder palates or swap in regular enchilada sauce. Adding sautéed peppers or spinach makes them even more colorful. You can even use chicken instead of shrimp they're delicious either way.

A close-up of a dish featuring four cheesy enchiladas topped with diced tomatoes, cilantro, and a lime wedge on the side. Pin it
A close-up of a dish featuring four cheesy enchiladas topped with diced tomatoes, cilantro, and a lime wedge on the side. | quickierecipe.com

Why Everyone Loves Them

These enchiladas are my go to when I want to impress without spending hours in the kitchen. That combination of creamy sauce zesty rice and perfectly seasoned shrimp just works magic. They're special enough for company but easy enough for a weeknight treat.

Frequently Asked Questions

→ Can I make these ahead?
You can prepare components ahead and assemble just before baking. The sauce may need reheating to spread easily.
→ Why not fully cook the shrimp initially?
The shrimp is partially cooked first to prevent overcooking during baking, ensuring tender, perfectly cooked shrimp.
→ Can I use corn tortillas?
While flour tortillas are recommended for this recipe, corn tortillas can be used but should be warmed first to prevent cracking.
→ Can I use different cheese?
Mozzarella provides good melting quality, but monterey jack or a Mexican cheese blend would work well too.
→ What can I substitute for salsa verde?
Green enchilada sauce can be substituted for salsa verde, or use regular red salsa for a different flavor profile.

Creamy Shrimp Enchiladas

Flour tortillas filled with cilantro lime rice and creole-seasoned shrimp, topped with a rich cheese sauce and pico de gallo.

Prep Time
30 Minutes
Cook Time
35 Minutes
Total Time
65 Minutes
By: Meryem

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Mexican Fusion

Yield: 4 Servings (8 enchiladas)

Dietary: ~

Ingredients

01 8 6-inch flour tortillas.
02 1 box Cilantro Lime Rice.
03 1 1/2 cups pico de gallo.
04 2 tablespoons salted butter (for shrimp).
05 1 pound fresh shrimp, peeled and chopped.
06 2 cloves garlic, minced.
07 1 teaspoon Creole Seasoning (for shrimp).
08 4 tablespoons salted butter (for sauce).
09 4 tablespoons all-purpose flour.
10 1 1/2 cups vegetable broth.
11 1 teaspoon Creole Seasoning (for sauce).
12 1 1/2 cups shredded mozzarella cheese, plus more for topping.
13 1/2 cup salsa verde.
14 1 cup sour cream.

Instructions

Step 01

Preheat oven to 350°F. Spray 9x13 pan. Make rice according to package.

Step 02

Cook chopped shrimp with garlic and seasoning in butter until just pink, 2-3 minutes.

Step 03

Make roux with butter and flour, add broth and seasonings. Add cheese, salsa verde and sour cream.

Step 04

Combine 1 cup sauce with shrimp mixture.

Step 05

Fill tortillas with rice, shrimp mixture and pico. Roll and place in dish.

Step 06

Top with remaining sauce and cheese. Bake 30-40 minutes until golden.

Notes

  1. Components can be made ahead.
  2. Don't overcook shrimp initially.
  3. Let rest 5 minutes before serving.

Tools You'll Need

  • 9x13 baking pan.
  • Large skillet.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish (shrimp).
  • Dairy (cheese, sour cream).
  • Wheat (flour tortillas).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 773
  • Total Fat: 44 g
  • Total Carbohydrate: 54 g
  • Protein: 39 g