Creamy Shrimp Enchiladas
Shrimp Enchiladas are a delicious seafood dish that is easy to prepare and ready in under 45 minutes. Cheesy, creamy seafood enchiladas are packed with large shrimp, jalapenos, onions, tomatoes and all baked in spicy, creamy sauce.
If you like creamy enchiladas, try our Steak Enchiladas and Vegetarian Enchiladas.
Table of Contents
Shrimp enchiladas make a lovely dinner any day of the week! They are probably the fastest enchiladas that I make and can definitely be a nice week night dinner. Especially, if you’re looking to make a special dinner for someone.
These enchiladas were definitely fantastic: they’re cheesy, creamy, and spicy. (They can be as spicy as you wish!) THe combination of flavors and textures are so good, it’s hard to stop eating them.
All that gooey, melted cheese inside with shrimp, onions, tomatoes, and jalapenos, wrapped in a cream sauce soaked tortilla…ah, perfection! The best part is that you can adjust the heat to your liking. You can add more cayenne pepper (just be careful with how much you add) and add an extra jalapeno if you’d like a spicier dish.
Ingredient Notes
Shrimp – I like to use larger shrimp but size doesn’t matter as much as the quality. If you have access to fresh caught wild shrimp, that would be the best choice. If using frozen shrimp, make sure to thaw them completely first and drain off all the liquid. Make sure to peel and devein the shrimp as well.
Jalapenos – you can regular the spice level of your enchiladas with the chili peppers. Jalapenos are the milder variety so if you want to add more spice, you can add a serrano, red chili pepper, or a habanero pepper as well. You can also use older jalapenos, which are spicier, and keep the seeds in. Chili peppers store most of their spice in the seeds, so leaving them in will increase the spice level.
Onion – use yellow onion, white onion, or red onion. The flavor difference won’t be too noticeable, although red onion does tend to me a touch sweeter.
Monterrey Jack cheese – this cheese is beautiful to use in enchiladas because it has a mild flavor and melts nice and smooth. If you wish, you can use pepper jack cheese instead to add more chili pepper flavor.
Heavy Whipping Cream – heavy whipping cream will give you the richest, creamiest sauce but you can substitute half and half in a pinch. Just don’t go any less creamy than that.
Sour Cream – use full fat sour cream for the best results! I do not recommend substituting Greek yogurt because there is a good chance of curdling or separating when used in cooking.
Cooking Instructions
Make the sauce: Preheat oil in a large cooking pan over medium heat and add sliced onions and jalapenos (1). Let it sauté until they start to soften. Add in diced tomatoes and minced garlic, mix and sauté until veggies are cooked through (2).
While veggies are cooking, whisk heavy cream, sour cream, spices and salt in a mixing bowl or a large measuring glass and pour it into the pan with veggies (3). Stir slowly and carefully until completely incorporated (4) and lower the heat to medium-low.
Cook the shrimp: Add shrimp and cook, still over medium to medium-low heat, until shrimp just turned opaque on the bottom, flip and cook until shrimp turns opaque. Take off heat.
Build enchiladas: Spread some cheese in the center of each tortilla, in a line. Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Spread the shrimp in the line over the cheese.
Roll the tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.
Baking enchiladas: Pour sauce over enchiladas and spread remaining cheese on top. Bake shrimp enchiladas for about 15 minutes.
Recipe FAQs
Personally, I prefer to use flour tortillas in most of my enchilada recipes. But there is no need to debate, it all comes down to personal preference.
Flour tortillas are softer and sturdier, white corn tortillas do have a tendency to break and crumble. There is also a noticeable flavor and texture difference between the two types of tortillas, that is mostly where personal preference comes in. You can absolutely use corn tortillas if that is what you love or use flour.
If you choose to use corn tortillas in shrimp enchiladas, use larger size homemade or store-bought tortillas. DO use smaller shrimp because corn tortillas are prone to breaking and crumbling.
To soften corn tortillas, lightly brush or spray them with some oil and place them on a sheet tray. Bake at 325° for 3-5 minutes. After they’re warmed, stack them and cover with a damp warmed clean towel to keep them soft while rolling enchiladas.
I don’t usually recommend reheating seafood because it does not reheat well. If you do have to save leftovers and reheat them, definitely don’t reheat shrimp enchiladas in a microwave. Reheat them in a the baking dish, in the oven, at 325° until just heated through inside.
No, these shrimp enchiladas are not good to freeze because of the cream sauce and re-freezing seafood. I never recommend freezing seafood dishes because most people do use seafood in recipes that have been previously frozen.
Some More Shrimp Recipes To Make
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Shrimp Enchiladas Recipe
Ingredients
- 12-14 oz large shrimp
- 1-2 Tbsp vegetable oil for cooking
- 1 small yellow onion sliced thin
- 2 large jalapenos seeded or not, based on desired spice level
- 2 medium tomatoes “on a vine’ diced
- 1 1/2 cups heavy whipping cream
- 1/2 cup sour cream
- 2 garlic cloves minced
- 1/4 tsp cayenne pepper to taste
- 1/2 tsp chipotle chili powder
- 1/2 tsp cumin
- Salt
- 4 soft taco flour tortillas
- 8 oz Monterrey Jack cheese grated, divided in two
Instructions
- Preheat oven to 350° and grease a 9×9-inch baking dish.
- Preheat oil in a large cooking pan over medium heat. Add onions and jalapenos and sauté until they start to soften.
- Add diced tomatoes and minced garlic, mix and cook until all vegetables are cooked.
- While the veggies are cooking, whisk heavy cream, sour cream, spices and salt in a mixing bowl and pour it into the pan with veggies. Stir well and let it heat through and come to a slow simmer. Lower the heat to medium-low.
- Nestle in the shrimp in the sauce and cook, still over medium-low heat, until shrimp is opaque on the bottom. Flip the shrimp and cook until shrimp just turn all opaque and take off the heat.
- Use half the cheese to divide it among the four tortillas. Spread the cheese in the center of each tortilla, in the line.
- Using a slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Spread them in the line over the cheese.
- Roll the tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp, and veggies.
- Pour the sauce over enchiladas and spread the remaining cheese on top.
- Bake for 15-18 minutes.
Video
Notes
- Flour Tortillas or Corn Tortillas: Flour tortillas are softer and sturdier, white corn tortillas do have a tendency to break and crumble. There is also a noticeable flavor and texture difference between the two types of tortillas, that is mostly where personal preference comes in. You can absolutely use corn tortillas if that is what you love or use flour.
If you choose to use corn tortillas in shrimp enchiladas, use larger size homemade or store-bought tortillas. DO use smaller shrimp because corn tortillas are prone to breaking and crumbling. - To soften corn tortillas, lightly brush or spray them with some oil and place them on a sheet tray. Bake at 325° for 3-5 minutes. After they’re warmed, stack them and cover with a damp warmed clean towel to keep them soft while rolling enchiladas.
- Reheating shrimp tortillas: I don’t usually recommend reheating seafood because it does not reheat well. If you do have to save leftovers and reheat them, definitely don’t reheat shrimp enchiladas in a microwave. Reheat them in a the baking dish, in the oven, at 325° until just heated through inside.
Nutrition
Would you like to save this recipe?
We'll email this post recipe to you, so you can come back to it later!
Categories:
30 Minute Meals, Cinco de Mayo Recipes, Dinner Recipes, Mexican and Tex-Mex Recipes, Most Popular Recipes, Seafood Dinner Recipes, Shrimp Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
One of the first recipes where I didn’t have to modify anything. Only suggestion is to add sliced green peppers and/or mushrooms when adding shrimp to the cream sauce.
I’m so glad to hear you enjoyed it just as is, that’s such a compliment! Green peppers and mushrooms sound like a delicious addition to the cream sauce. I might have to try that next time myself!
I’ve seen this exact recipe all over Pinterest but your site is perhaps the only one that has reviews! (Most of the others even if they SAY they have a ton of 5*’s, but there are none to see or anywhere to write one) SO, I definitely appreciate that you have both. (Meaning it’s actually a recipe people have made and enjoyed!)
Sorry, now getting to the recipe! I made it tonight and although it took a bit longer to make, it took less to bake and was really good! Served with a side of rice. However, my sauce curdled. In the saucepan and more in the oven, though I did follow the recipe (except subbing diced peppers for the jalapeño) and directions. I know if the cheese had been added prior, that could account for the curdling. I’m curious if anyone else had this issue or suggestions to avoid that so I can hopefully, make this again! Definitely enjoyed it otherwise.
Thanks L
Yup leftovers don’t make it. Soggy even though I stored ingredients separately and were freshly assembled. And the sauce curdled more, if that’s possible.
Sorry, I know some really like this recipe. Note to self: Don’t make it again.
Maybe if you lowered your temp in the pan it wouldnt curdle. This happened to me once when I was making a milk based soup & that’s what my mom told me.
Excellent receipe, definely a keeper, we absolutely loved it.
I love hearing that! So glad you liked it! 🙂
I am so glad you love it! Thanks for taking the time to let me know. 🙂
Wow! Great recipe! I have picky relatives and they surprised us all by saying they really liked it! 😁 My own family wants me to make it often. Thx for sharing! 😍
That’s such a win! 🎉 I’m so glad even the picky eaters approved—sounds like this one’s going into your regular rotation! Thanks so much for the sweet comment, it means a lot! ❤️
This is a new favorite in our house. I’m not a big fan of enchiladas but this recipe had several of my favorite flavors. It was wonderful and easy. My husband loved it too!
I am so glad you and your husband loved it! Thanks for stopping by to let me know. 🙂
We love these enchiladas. Made them many times.
I love hearing that, Karen! Thanks for letting me know. 🙂
Could these be made ahead of time? Possibly rolling them and putting sauce and cheese right before backing?
Normally that would work, but the shrimp cooks directly in the cream sauce, and cream doesn’t refrigerate well. Because of that, it’s best to prepare this dish and cook it immediately.
Corn tortillas will not break if they are heated before rolling. Flour tortillas tend to get gummy in sauce
Thanks for the tip! 🙂
Came to say same thing. Corn is all I use; so easy to soften.
This dish was great. I made a few changes didn’t have sour cream so I used cottage cheese. My family enjoyed the flavors of the food.
I am so glad you like it, Denise!
I’m making this to serve 15 people. What would be a good side dish? I’m already planning a salad with an avocado lime dressing.
You could serve chips and salsa, pico de gallo, Spanish rice, guacamole, or a Mexican street corn salad. Here’s a link to those recipes as well as all my other Mexican and Tex-Mex recipes—you might find a few more dishes to pair! 😊 https://gesundheitsreport2.org/category/dinner/mexican/%3C/a%3E%3C/p%3E
I love shrimp and this is a wonderful new way for us to enjoy it. When I visited Hawaii, I tasted a sauce with similar flavors. I found it interesting that they included petite gold potatoes in the sauce (not in the enchiladas). With a little more sauce,mi think I will try it next time. Thanks for a creative recipe inspiration.
Thank you so much for your kind words! I’m so happy to hear that this recipe reminded you of the flavors you enjoyed in Hawaii – what a beautiful place for culinary inspiration! Including petite gold potatoes in the sauce sounds like such a delicious twist. Let me know if you give it a try! 😊
I’m always hesitant to use shrimp in a recipe since they’re so easy to overcook. If shrimp are cooked to opaqueness first then baked for another 15+ minutes, how are they not rubbery?
It was easy to make, but I will make extra sauce to cover before baking to keep it moist.
I am happy you liked it, Diane!
Is the 722 calories for all 4 or just 1?
Hi mandi, it is for each enchilada.
This recipe is amazing. I didn’t have a fresh jalapeño pepper so used a jar of fire roasted jalapeño from the cabinet. Hubby loved it. Thanks for the recipe.
So glad you liked the recipe, Shawn!
These are very good.
I put more spices in from the start, based on comments. I also used gluten free tortillas.
I did not have fresh tomatoes, so used a can of diced (drained). It worked out very well.
Very filling.
I have marked this as a favorite, as I will make again.
Thank you for sharing
So glad you liked the recipe, Denise!
Wow!!!! This was as good or better than anything I’ve ever had in a restaurant. I added a couple ounces of cream cheese to the sauce . It was seriously so good!!!
Wow, I’m thrilled to hear that! Adding cream cheese to the sauce sounds like a fantastic twist—definitely a great way to elevate the dish. Thanks for sharing your tip, and I’m so glad you enjoyed it!
They were awesome and I didn’t even have all the ingredients
So glad you liked the recipe!
This is the second time I’ve made this. I forgot how good it was. I thought the sauce was going to be too loose but it set up while cooking. I had to quadruple the recipe, worked great.
I am glad you like the recipe, Anitra!
Hi
Since I am alone, I see the recipe mentioned 4 servings. Meaning one each person? Is that enough for one?
Can I freeze the leftovers?
I have made this dish a couple of times… Once as the enchiladas, and today, I made it as a sauce and added it to pasta, it was divine!!! If you haven’t tried this dish do. It could be also thickened and used as a dip … Yummo! ❤️❤️❤️
Oh, what a good idea I will have to try it with pasta! I am so glad you like the recipe!
Can I make this ahead of time and refrigerate and bake same day??
I haven’t tried it but would be worried that the tortillas would get to soggy.
First time trying this recipe and everyone loved it!! I did make it ahead and kept the sauce in a separate container from them enchiladas. Then the next day, I heated the sauce up and pored over them, topped them with the cheese and put them in the oven!
They turned out beautifully!! I added about a half cup of pineapple – very good!!
In a cup of pineapple sounds delicious!!! 😋
That does sound yummy!
That is a good make ahead tip! Thanks for sharing!
This turned out delicious! I doubled the recipe and tweaked the seasoning and did a tablespoon of everything instead of a teaspoon. I also added some pepper. Next time I think I would do more cheese and jalapenos but besides that it was perfect.
Could you use well drained Rotel for the fresh tomatoes? Enchiladas look delicious! Can’t wait to try them! Thanks for sharing the recipe.
Yes, but make sure to drain them really well, it wouldn’t hurt to also pat them dry with a paper towel as well.
Absolutely delicious!
Thought this was delicious. It was a real hit with everyone!
Corn tortillas only crumble if you don’t add a little oil and heat a little before rolling
I have been making these enchiladas for about 10 years and my family will fight for them 😂 I literally have ZERO left over every time. I have people from my hometown asking when I’ll be back to make them. 😆 I’m actually taking them to work for our Christmas party. A TRUE sample for me. Also I use jumbo shrimp and cut in two. Better for the bite I think. If you want to wow someone make these! Trust me they are a win.
Could you freeze leftovers?
No, I am sorry but these shrimp enchiladas are not good to freeze because of the cream sauce and re-freezing seafood. I never recommend freezing seafood dishes because most people do use seafood in recipes that have been previously frozen.
What do you consider large shrimp?
It says on the bag of shrimp how big they are…
Sooooo gooodddd!!! Thank you!
You are so welcome! I am so glad you like it!
Delicious!!!
Thank you!
Seriously so good! We loved them! Next batch my husband wants me to put crab in with the shrimp as well. Do you think I could sub the shrimp for chicken for my non seafood lovers? Reminds me of a chimichanga!
I think crab would be so good! Just remember to look though for any shells, I always seem to find at least a few when I used crab meat.
I think chicken would be taste great. You could use a rotisserie chicken and follow the recipe the same way. If using raw chicken first sear the chicken till it’s cooked or almost all the way cooked then take it out of the pan and add the cream and cook your veggies, then add the chicken back in because you don’t want to cook the cream to long.
I made substitutions. Instead of jalapeños and tomatoes, I used medium salsa, whole milk instead of heavy cream. It was very tasty. I served with steamed white rice to get all of the delicious sauce. I will make it again.
That’s fantastic! I am glad you were able to make successful substitutions in the recipe and that the dish turned out tasty. Happy cooking!
Quick dinner, tastes excellent! We substituted goat milk and goat yogurt because of dairy allergies and it was excellent,
Thanks for stopping by to let me know. I am so glad you were able to substitute and it still came out good!
Awesome makes these turned out great
I loved these and I used jar tamed jalapeños, organic canned tomatoes, frozen precooked shrimp that I added last since they were cooked and I used Italian 6 cheese blend. All things I had on hand and they were still very very good.
I am so glad you liked it, Doris!
I have made this before and we loved it. I am having a cinco de mayo party tomorrow. Can I pre-make the dish and refrigerate it and cook it tomorrow?
I wouldn’t the tortilla’s will get soggy.
I’m not necessarily a spicy food fan, but tried these and they are excellent! A new favorite in our house. Easy, quick and delicious. I’m now wondering if I’m missing out on other dishes. I absolutely loved the combination of the spices in these. They are now a “go-to” comfort food!
I am happy to hear you liked the recipe!
Is this really spicy or hot..I want to make it as I like spicy but was going to make it for my mom and she can’t take really spicy food at 88.
These have a very nice mildly spicy flavor. I’m not a hot, spicy person either, but I LOVE these. I accidentally made another recipe of these, no where near the flavor. The spices just add nice flavor, not a “hotness”. These are addicting and the best!
This is the 2nd time I made these, made a couple of substitutions based on our likes, but these are seriously the BOMB!!!! Sooooo good. Great with cilantro rice Or Mexican rice. Definitely now in our top 5 best meals to make!!!
Thank you!!!
Thank you, Donna! I am so glad you like it!
Also a north Florida resident where shrimp are abundant and so fresh! Loved this recipe. Made as written but didn’t have any jalapeños, so I just added a little more Aleppo spice. Thanks for your inspiration. 🦐
I am so happy you liked it, Andrea!
These were amazing!! Just as good at eating at a restaurant.
Thank you, Jenny!
I have been making this recipes for years now maybe 10-12 yrs. My family literally fights and gets mad if I let anyone eat them lol. This is one of my signature dishes and always will be a family staples. They actually want these for Christmas this year. Very good recipe.
Could these be made ahead and frozen…
Hi Becky,
I wouldn’t freeze this recipe because it has heavy cream and sour cream and the texture of those changes once frozen and reheated.
This recipe was so delicious! I mean NO disrespect when I report that I swapped corn kernels for the tomatoes. It’s only because i’m not a huge tomato fan. But thank you for this yummy recipe – I will be making it again and again!
I am so glad you liked the recipe and were able to make it your own! 🙂
Sooo good and extremely EASY to make. I added cilantro and extra cheeses on top, along with a few of the shrimp for extra garnish and taste. It tasted delightful…Thank you for this delicious recipe-it’s a keeper!
I am so glad you liked it! Thanks for taking the time to leave such a nice comment. 🙂
I loovvve these! When I’m trying to cut carbs I use the mission carb balance tortillas and it’s the perfect meal! I would love to make these for a friend who isn’t a fan of seafood. Can I use shredded chicken instead and just do everything else the same?
Hi Sammie, I am so happy to hear you love them! And yes, you can absolutely sub chicken.
Added i can of lump crab, drained. cook a little more till bubbly!
Yum! I bet that was tasty!
I tried this recipient a year ago – since than all my family request is this, they fell in love with it and can’t get enough. Special occasion ENCHILADA, ENCHILADAS
Thank you
Thank you for stopping by and letting me know, Eva! I am so happy you and your family enjoy the recipe! 🙂
These are phenomenal. The best shrimp enchiladas I have eaten. The whole family loves them
Thank you, Christina! I am glad you liked them!
Will corn tortillas work?
Yes, if you prefer you can use them. They may break apart or get soggy more easily that is why I have used flour tortillas.
Delicious and easy
Thanks, Heather!
These are absolutely the best seafood enchiladas I have ever eaten. Followed recipe exactly
Wow! Thank you for the sweet compliment, Christina! I am so glad you enjoyed them!
Hi! I’ve made these before as written and they were fabulous!!!!
Today I didn’t have tortillas and didn’t really want to stop at the store so I just served the shrimp filling over cilantro lime rice topped with more cilantro, shredded cheese and avocado. I also added sweet mini peppers and portobello mushrooms to the sauce and substituted smoked paprika for the cayenne since my husband can’t have too spicy food. It was absolutely delicious and will make it again soon!!
Thank you!!!
Evidently this means nothing. If you don’t post the servings, what’s the point? So frustrating..how many tortillas..I can gauge from that, is this a hard question? Because you haven’t answered it. This my third post!
Hi Cythia,
I am sorry I am just getting back to you, I don’t usually work on the weekends. I only see one other comment and it was on the same day. But If you look in the recipe card it says how many servings (4) and how many tortillas (4) hope this answers your questions. Have a great day!
She’s a food blogger. Not your personal servant. She isn’t required to answer your questions immediately when you post them. I’m sure you can take the amount of tortillas in the recipe, divide that amount by how many people are in your family, and figure out an appropriate serving without harassing someone online
I guess it depends on how hungry you are and who you are feeding?
Might be 2 servings for my teenage son… might be 6 servings for my old dad. You can’t look at a dish and decide how much you would need for you and your family?
Discernment and math skills are good qualities to have 😉
SERVING SIZE!
Look at the picture! It shows a 9 by 9 pan with 4 enchiladas 🤣
This recipe was awesome. We are always looking for something new ,interesting , and tasty but is easy to do and this is it. It was so good my husband was literally licking his plate.
That is so nice to hear! I’m so glad you liked them, Judy!
No, you do not want to use raw shrimp in the tortillas. When they are cooked it is in the enchilada sauce which keeps them from getting rubbery and you cook them just long enough for the cheese to melt and everything to cook through.
Regarding shrimp Enchiladas, would cook them first and then bake make them too tough, isn’t just baking them enough
My family loved these! We live in Amelia Island, FL, the shrimping capitol of the USA. I followed the basic recipe, but I had 1&1/2lbs of shrimp so I added more of everything. I sautéed red, green & yellow peppers with onion & jalapeños. I doubled the spices & added a pint of heavy cream & a can of mild chopped green chillies. I don’t think you can go wrong…I would also add chopped cilantro next time. I made them a few hours ahead & refrigerated them for several hours. I cooked them covered for 30mins then uncovered for 15 & broiled on medium for 3mins. I served them with condiments including red & green salsa, chopped cilantro, shredded Mexican blend cheese, avocado & sour cream. My recipe made 9 enchiladas. We have leftovers. for lunch tomorrow!
Hi Amy,
Your not far from me! I am so glad you liked the recipe and thanks for stopping by to share with me. 🙂
I made this twice now. I would classify it as “restaurant quality”. This is now my go to meal to impress!! Amazing!
I want to make it again, would it be good with canned diced tomatoes – like the rotel with green chiles? Just trying to think of how I can save time (& money).
Yes, you can use can tomatoes you will probably only need 1/2 cup of them and they won’t break apart as much as the fresh tomatoes, canned tend to stay together but that would work.
These were delicious ! I’m sometimes disappointed trying new recipes but this one was fantastic! Very flavorful without being to rich. My husband raved about how good they were. Will definitely make again
This recipe is amazing! Last night was the second time I’ve made these enchiladas for company, and got rave reviews. I used a combination of shrimp and shredded lobster meat and complemented the menu with a side of Mexican rice, cilantro and lime cole slaw and buttermilk biscuits.
Thank you Lyuba for this and all your other great tasting and no-fail recipes.
Hi Lydia,
Lobster sounds amazing in this dish I will have to give that a try! I am so glad you liked it! Thank you for taking the time to let me know! 🙂
is there a non spice shrimp anchalada
Hi Jaimie,
These are not very spicy because of the cream sauce. But if you don’t like any spice you can control the heat by adjusting the jalapenos and omitting the cayenne pepper. If you want to use jalapenos make sure to pick out the smallest ones with smooth skin and take out all the seeds and membrane ribs inside because that is were the heat is at and the smaller ones are less spicy. The chili pepper has a little spice but if you leave it out it will take out a lot of the flavors so I would leave that in if possible.
I love love love this recipe! It is delicious and versatile. I have made it 3 times in the past month. The first time I made it according to the directions which was great! The other times that I made it I substituted half & half for the heavy cream, used 10 small fajita tortillas with 3 shrimp in each tortilla and increased and substituted pepper jack cheese for the Monterrey Jack cheese. I serve it with Cesar salad and it is great leftover. Thank you for this amazing recipe!
Hi Kimberly,
So glad you liked it! Thanks for stopping by!
Better than any restaurant ever!!! A def make again!!!!
Wow! Thank you for the compliment, you made my day! I am so glad you liked them! 🙂
I made this last night and it was so good! I added more seafood because I had some I had to get used up but holy smokes. My husband ate 4 in about 30 minutes! Seriously the best seafood enchiladas I have ever made, I will definitely be making this again and again and again… Thank you for the recipe!
Hi Rita,
I am so happy to hear how much you liked them! Thank you for taking the time to let me know! 🙂
Best new recipe of the pandemic! Ooey-gooey deliciousness! I’m sure that this would work with artificial crab or chicken.
Thank you! So glad you enjoyed it! Stay Safe!
This recipe was insanely delicious!!! I failed to read directions close enough & the veggies were incorporated into the sauce 🙄 So inside the enchilada was cheese & shrimp, in a bit out of order, but EQUALLY as delicious! Quote from my 10 yr old son, “Mom, this one is a definite keeper!”
Awe thanks, Angie! I am so glad you liked it!!! 🙂
This was freaking delicious ❤️ Will for sure make it again. I made corn as a side and put some of the filling on the corn. So good.
This recipe is definitely a keeper. Made these last night for dinner and they were the bomb. I was a little short on the heavy cream by a half cup so I just used a half cup of 1/2 & 1/2 and a little extra sour cream. I never had a recipe for shrimp enchiladas so these were fun to make.
I am so glad you liked them, Kim!
These are amazing! I would say the flavor is gourmet. I plan on hosting a dinner party and making a large number of these….any advice on making ahead of time, the day of? What if I made the sauce portion (without shrimp) ahead, then reheat and add shrimp once ready to prepare and serve?
These were outstanding. My company loved them too. I’m making Mexican for next week and the person who is hosting this dinner does not eat seafood. Could I substitute chicken for the shrimp? I’m making the shrimp one’s too but rather than having to make 2 different recipes, I thought I would just put chicken in the other ones. What do you think?
Just delicious. Making it now and sampled the shrimp the taste I got was such a surprise for my mouth can’t wait to eat the entire enchilada. I wanted cheesy shrimp enchiladas and had no idea where to begin. Definitely keeping this recipe. Thank you for sharing.
Thanks, Lucia! I am so glad you liked it so much!!!! 🙂
I made these last week (I used pepper jack)…they are DELICIOUS and I will definitely make them again.
Thanks 💕
Thanks, Sharon! So happy you liked it!
So good. My kids and husband absolutely enjoyed them. Definitely a repeat.
Thanks, Britney! I love hearing that! 🙂
These are the best!!! I used the flour tortilla’s but, my daughter used Corn Tortilla’s (where she lives, they make them fresh but, only the corn tortilla’s). I have to say, I was worried mine wouldn’t be as good as my daughter’s but, they are amazing. I’ve made them for Company and everyone loved them. Great recipe.
I’m SO happy you and your friends liked it!!
Homemade corn tortillas sound fantastic.
Thank you, Chris 🙂
I am planning on serving this for Sunday dinner. Can I make the filling the day before and still have the same good results?
Hi Britt!
I’m sorry I didn’t get back to you right away. I wouldn’t recommend making the filling ahead of time in this particular recipe only because shrimp, much like most other seafood, should be eater right after being cooked and not very good reheated. When reheated, shrimp tends to be rubbery and tough.
I hope you enjoyed it or will enjoy it soon 🙂
I made this last night. Soooooooo good. I used almond milk and shredded sharp cheddar because I am lactose intolerant. It did make a ton of sauce so will make rice to go with as another reader suggested above. Great!
Oh awesome! I’m so happy that you were able to make this lactose free for you as well! Thank you so much for letting me know 🙂
I’m a queen of making enchiladas this one is a new for me.i definitely want to make husband is a huge seafood freak.what side dishes will work for this I know rice but would it be the traditional Mexican orange rice?
Hi Tracie!
I love experimenting with enchiladas so I’m hoping you’ll like this one 🙂
I don’t usually serve a side with enchiladas because it’s so filling but if I were to serve one, I would definitely go with a rice side. Cilantro rice or a traditional Mexican rice like you said.
I hope you both will like it!
Fixed this tonight with fresh jalapenos from our garden. Oh my goodness…so very delicious! I could drink that sauce. Can’t wait to try some more of your recipes!
I think this recipe is delicious. I served rice and used some of the sauce over it too! Yummy! Thanks for sharing!!
Is it 722 per enchilada or for the 4? Thank you
Hi Annie!
It’s per enchilada (including the part of sauce and cheese). 🙂
This was sooo good! I wish I had taken a picture…next time. I can’t wait to make it again soon!
These are great. How many calories do you think they have, though? Thanks!
Hi there!
I’m so happy you liked it! I will add the nutritional info right now, so check it out below the recipe 🙂
This is a wonderful recipe! I used imitation crab and it turned out great. I look forward to experimenting with different types of fish. Thank you!
These are SO the best! Thanks so much for sharing!
So amazing! Everyone loved these. I only had 1 tomato so I used 1 tomato and 1 tomatillo. I also used 1/2 Monterrey jack and 1/2 pepper jack. I used heavy whipping cream and whole sour cream. They were not low calorie but no one cared; they were so so so good. Though I would have left overs since I made a lot but nope, no left overs. Will definitely make again. Several people suggested low calorie options but I really don’t think it will be as good without the full fat versions. Will make this on my cheat days!
That sounds amazing, Teri. No wonder they were all gone!
These look PHENOMENAL!! Can’t wait to try them!
Awe, thank you! I hope you will try them soon 🙂
I’m just now finding this wonderful recipe – and I’m SO happy I did! Outstanding! Didn’t change a thing. This gem will definitely go in the “keepers” file! Thank you!
This was excellent. I added 1/4 green pepper. Did not have chipotle powder but didn’t need it. I added 1/4 tsp Old Bay seasoning to shrimp. Wouldn’t change a thing. Served with watermelon or strawberries, and it is company worthy. Will definitely make again!
Thank you, Cheri! It sounds amazing. I’m glad you enjoyed it. 🙂
I lightened this recipe slightly by using light sour cream and 1 cup of heavy cream and 1/2 cup of milk. Turned out just as great as the first time I made it sticking to the original recipe. One of my favorite new recipes!
That’s great, Caitlin! I’m happy to hear that 🙂
How would I adjust the recipe of I were to double batch? I’ve made this before and it disappeared immediately! Delicious!
Hi Nikki!
You can easily double all the ingredients and make two pans of it. You can bake two pans at the same time. I hope this helps! Thank you 🙂
Hi Lyuba!
This recipe is out of this world!! We haven’t had a shrimp enchilada this good at even a high end Mexican
restaurant. I didn’t have Monterey Jack, so I used three blend Mexican cheese. Next time I will try Monterey.
I am so thrilled to have found this wonderful recipe!
Can’t wait to make this again.
Thanks and keep posting more fabulous recipes!!
Michele
OMG, this was soooo good! I followed the recipe as shown, but instead of plain flour tortillas I did use Jalapeno flour wrap tortillas & pepper jack cheese. I’m not a meat eater so I’m always on the lookout for shrimp & fish entree’s and this is by far one of the best recipes ever! Thank You for sharing! 🙂
That sounds like a nice, flavorful substitution 🙂
I’m so glad you liked it and hope you’ll check out my other seafood recipes.
Thank you, Caroline!
Can I use half & half instead of Heavy cream?
Made this with pasta as suggested by another someone else, used bowtie. Added cilantro, it was wonderful.
What a great idea! I’m so glad it worked nicely for you 🙂
The flavor was awesome. But with the amount of sauce the tortillas were way too mushy. I think I will try the sauce over pasta instead of using tortillas. Again great flavor!
I’m so glad you liked the flavors! I hope you enjoy it with pasta. Another reader tried it that way and liked it 🙂
Thank you!
I used corn because that’s what i prefer. I’m sure either would be good though. This recipe is excellent! I didn’t add the sour cream because I wanted to use it for garnish on top of the cooked enchiladas. Fantastic! It will be on all my clients menus next week!
Great! I’m glad you liked it, Michele! Thank you 🙂
So…. Corn tortilla or white flour tortilla? Which did you use for this recipe, please? Looks beautiful and delicious.
I’m SO sorry that I didn’t see your question before. I use flour tortillas in all my enchiladas and those are the ones I recommend. If you love corn tortillas, feel free to use those.
Thank you, Chey!
What kind if tortilla do you use – flour or corn
I’m SO SORRY that I missed your comment, Carla! I use flour tortillas for all my enchiladas. If you do have a personal preference to corn, you are welcome to try those.
Just curious why you prefer flour tortillas. Looks like they would soak up all the goodness, and they’re not as structurally sound as corn.
Personally, I like the taste of flour tortillas better and I do like the texture. Corn tortillas also breaks or crumble easily. I also like that they do soak some sauce flavor but still retain their structure.
Some people do prefer corn tortilla taste over flour thought. You can definitely use the one you prefer 🙂