Shrimp Enchiladas Cream Sauce

Imagine biting into a tender tortilla wrapped around succulent shrimp, all smothered in a velvety, rich cream sauce that carries just the right hint of spice. These Shrimp Enchiladas Cream Sauce are the ultimate comfort food with a coastal twist. The combination of sweet seafood and decadent sauce creates a restaurant-quality dish that’s surprisingly simple to make at home. You’ll learn how to create perfectly seasoned shrimp, roll beautiful enchiladas, and make a cream sauce so good you’ll want to drizzle it over everything.

Why You’ll Love This Recipe

There’s something magical about the way Shrimp Enchiladas Cream Sauce brings together the best of Mexican cuisine with seafood indulgence. The delicate sweetness of shrimp pairs beautifully with the rich, slightly tangy cream sauce, creating a flavor profile that’s both familiar and exciting. The contrast between the soft, sauce-soaked tortillas and the slight bite of the shrimp gives this dish incredible textural interest.

What truly sets these enchiladas apart is their versatility. They’re elegant enough for special occasions but simple enough for a weeknight dinner that breaks the routine. The cream sauce, infused with garlic and a touch of heat from green chiles, transforms what could be a basic enchilada into something crave-worthy.

Best of all, despite their impressive presentation, these enchiladas come together in manageable steps that don’t require professional culinary skills. The recipe is forgiving and adaptable, making it perfect for both novice cooks and experienced home chefs.

Ingredients

For the Shrimp Filling:

• 1½ pounds (680g) large shrimp, peeled and deveined
• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• ¼ cup (60ml) chicken broth
• 2 tablespoons fresh lime juice

For the Cream Sauce:

• 2 tablespoons (30g) butter
• 2 tablespoons (30g) all-purpose flour
• 1½ cups (360ml) chicken broth
• 1 cup (240ml) heavy cream
• 1 can (4oz/113g) diced green chiles
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground cumin
• Salt and freshly ground black pepper to taste
• 1 cup (113g) shredded Monterey Jack cheese, divided

For Assembly:

• 8 medium-sized flour tortillas
• ¼ cup chopped fresh cilantro
• 1 jalapeño, thinly sliced (optional, for garnish)

Pro Tips

Perfect Shrimp Cooking: The secret to juicy, tender shrimp in your shrimp enchiladas with cream sauce is to avoid overcooking. Shrimp cook extremely quickly – usually just 2-3 minutes per side until they turn pink and slightly opaque. Remove them from heat immediately when they curl into a loose “C” shape. If they curl into a tight “O,” they’re overcooked and may become rubbery. For this recipe, it’s actually best to slightly undercook the shrimp during the initial sauté since they’ll continue cooking when the enchiladas bake.

Sauce Consistency Matters: The cream sauce should be thick enough to coat the back of a spoon but still pourable. If your sauce becomes too thick, simply whisk in additional chicken broth, a tablespoon at a time. Conversely, if it’s too thin, continue simmering for a few more minutes. The sauce will also thicken slightly as it cools and again when baked, so keep this in mind when preparing your creamy shrimp enchiladas.

Tortilla Preparation: For the best texture in your enchiladas, lightly warm your tortillas before rolling. This makes them more pliable and prevents cracking. You can wrap the stack in damp paper towels and microwave for 30 seconds, or quickly heat each one in a dry skillet for about 10 seconds per side. This simple step ensures your enchiladas hold together beautifully and absorb the cream sauce properly during baking.

Instructions

Step 1: Prepare the Shrimp
Begin by patting the shrimp dry with paper towels to ensure proper browning. Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Now add your shrimp to the skillet along with cumin, chili powder, and cayenne (if using). Season with salt and pepper. Cook for about 2 minutes per side until the shrimp just begin to turn pink. Pour in the chicken broth and lime juice, simmer for 1 minute, then remove from heat. The shrimp should be slightly undercooked as they’ll finish in the oven.

Step 2: Prepare the Cream Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly to prevent burning. Gradually whisk in the chicken broth until smooth. Pour in the heavy cream while continuing to whisk. Add the diced green chiles, garlic powder, onion powder, and cumin. Bring the sauce to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon. Season with salt and pepper to taste, then stir in half of the shredded cheese until melted. Remove from heat.

Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Chop the cooked shrimp into bite-sized pieces, leaving a few whole for presentation if desired. Warm the tortillas as mentioned in the pro tips. Pour about ½ cup of the cream sauce into the bottom of a 9×13-inch baking dish, spreading it evenly. Take one tortilla, place about 2-3 tablespoons of the shrimp filling down the center, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them snugly in the dish.

Step 4: Bake and Serve
Pour the remaining cream sauce over the enchiladas, making sure to cover them completely. Sprinkle the remaining Monterey Jack cheese evenly over the top. Bake uncovered for 20-25 minutes until the sauce is bubbly and the cheese is melted and lightly golden. Let the Shrimp Enchiladas Cream Sauce rest for 5 minutes before serving. Garnish with fresh cilantro and jalapeño slices if desired. The slight cooling period allows the enchiladas to set and makes them easier to serve while still remaining perfectly warm.

Variations

Seafood Medley Enchiladas: Transform these shrimp enchilada with white sauce into a seafood feast by incorporating a combination of seafood. Mix the shrimp with equal parts lump crab meat and/or chunks of mild white fish like cod or tilapia. This variation adds interesting texture contrasts and makes the dish even more special for seafood lovers. Keep the cooking time for each seafood type in mind – you may want to add the fish separately depending on its cooking requirements.

Spicy Chipotle Version: For those who enjoy more heat, modify the cream sauce by adding 1-2 tablespoons of adobo sauce from canned chipotle peppers, or include one finely minced chipotle pepper. This adds a smoky, spicy dimension that complements the sweetness of the shrimp beautifully. You can also increase the cayenne or add a dash of hot sauce to the filling for an extra kick throughout the enchiladas.

Vegetable-Packed Option: Make these enchiladas more nutritious by adding sautéed bell peppers, corn, spinach, or zucchini to the shrimp filling. Simply cook the vegetables until tender before adding the shrimp to the skillet. This variation adds color, nutrients, and helps stretch the dish to feed more people while maintaining the creamy, indulgent character of the original Shrimp Enchiladas Cream Sauce.

Storage and Serving

These Shrimp Enchiladas Cream Sauce can be refrigerated in an airtight container for up to 3 days. For best results when reheating, cover with foil and warm in a 325°F oven for about 20 minutes, or until heated through. Microwave reheating works in a pinch, but may make the tortillas slightly soggy. The enchiladas can also be frozen before baking – simply assemble, cover tightly with plastic wrap and foil, and freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator before baking as directed, adding an extra 10-15 minutes to the baking time.

For an impressive presentation, serve these enchiladas on a large platter garnished with additional fresh elements like diced avocado, pico de gallo, or a dollop of sour cream. A simple side of cilantro-lime rice makes a perfect accompaniment, soaking up any extra cream sauce. For a complete meal, add a light side salad dressed with a tangy vinaigrette to balance the richness of the enchiladas. A crisp Mexican lager or a chilled glass of Sauvignon Blanc pairs beautifully with this dish.

FAQs

Can I use pre-cooked shrimp for this recipe?
Yes, you can use pre-cooked shrimp, but add them at the very end of preparing the filling just to warm through. Cooking pre-cooked shrimp for too long will make them tough and rubbery.

Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas up to 24 hours in advance, cover and refrigerate. Prepare the sauce separately and refrigerate as well. When ready to bake, pour the sauce over the enchiladas and proceed with baking, adding about 5-10 minutes to the baking time.

Is there a dairy-free alternative for the cream sauce?
Yes, you can substitute the heavy cream with full-fat coconut milk and use a dairy-free cheese alternative. The flavor profile will change slightly, but it will still be delicious.

What’s the best way to tell if shrimp are cooked properly?
Perfectly cooked shrimp form a loose “C” shape, have turned from translucent to opaque, and are pink. If they curl into a tight “O” shape, they’re overcooked.

Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work beautifully and add an authentic touch. Be sure to warm them properly before rolling to prevent cracking, and you may need a few more as corn tortillas are typically smaller than flour ones.

Conclusion

These Shrimp Enchiladas Cream Sauce are comfort food elevated to new heights — creamy, indulgent, and bursting with coastal flavors that transport you to a beachside restaurant with every bite. It’s the kind of dish that transforms an ordinary dinner into a special occasion, yet remains accessible enough for weeknight cooking. The balance of tender shrimp, velvety sauce, and soft tortillas creates a textural and flavor harmony that’s hard to resist. Whether you’re cooking for a family dinner or entertaining guests, these enchiladas are sure to impress and satisfy.

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