Name: Creamy shrimp enchiladas: 5 reasons to indulge today
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb shrimp, peeled and deveined; 8 corn tortillas; 1 cup cream cheese; 1 cup shredded cheese; 1 cup salsa; 1/2 cup chopped onion; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon cumin; Salt and pepper to taste

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Oh my goodness, let me tell you about my creamy shrimp enchiladas! They’re an absolute crowd-pleaser and the perfect cozy dish for any night of the week. I love how the creamy texture of the sauce just envelops those tender shrimp, creating a flavor explosion in every bite. Trust me, once you dig into these enchiladas, you’ll be hooked! They’re so satisfying and comforting, whether you’re enjoying a quiet dinner at home or hosting friends. Seriously, you’ll want to whip these up again and again—they’re that good! Get ready for some serious deliciousness!

creamy shrimp enchiladas - detail 1

Ingredients List

Here’s everything you’ll need to make these creamy shrimp enchiladas. Gather these ingredients, and let’s get cooking!

1 lb shrimp, peeled and deveined
8 corn tortillas
1 cup cream cheese, softened
1 cup shredded cheese (I love a blend of cheddar and Monterey Jack)
1 cup salsa (pick your favorite—mild, medium, or spicy!)
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste

How to Prepare Creamy Shrimp Enchiladas

Now, let’s dive into the magic of making these creamy shrimp enchiladas! I promise, it’s easier than you think and oh-so-worth it. Follow these steps, and you’ll have a delicious meal in no time!

Step-by-Step Instructions

First, preheat your oven to 350°F (175°C). This way, it’s nice and toasty when your enchiladas are ready to bake!
In a large skillet, heat the olive oil over medium heat. Toss in the chopped onions and minced garlic, sautéing them until they’re soft and fragrant—about 3 to 4 minutes.
Next, add the shrimp, cumin, salt, and pepper. Cook them until the shrimp turn pink and are cooked through, which should take about 5-6 minutes. Make sure to stir occasionally!
In a separate bowl, mix the softened cream cheese and salsa until it’s smooth and creamy. This is where the magic happens!
Now, it’s time to assemble! Take a corn tortilla, fill it with the shrimp mixture, and roll it up tightly. Place the rolled enchiladas seam-side down in a baking dish.
Pour the creamy salsa mixture over the top and sprinkle with shredded cheese. Bake in the preheated oven for about 20 minutes, or until the cheese is melty and bubbly.

There you have it! Easy, delicious creamy shrimp enchiladas ready to be devoured. Enjoy every bite!

Nutritional Information

Just a heads up—nutrition facts can vary based on the specific ingredients and brands you use. Here’s a general estimate for one creamy shrimp enchilada: about 300 calories, 15g of fat, 15g of protein, and 30g of carbohydrates. Keep in mind these values are approximate, so adjust based on your choices!

Why You’ll Love This Recipe

Let me tell you why these creamy shrimp enchiladas are a must-try!

They’re super easy to prepare, making them perfect for a busy weeknight dinner.
The creamy sauce combined with tender shrimp creates an irresistible flavor that will have your taste buds dancing!
They’re versatile—feel free to swap in your favorite veggies or add extra spices for a kick!
These enchiladas are a hit with everyone, from kids to adults; they’re that crowd-pleasing!
Plus, they reheat beautifully, so leftovers are just as delightful the next day.

Tips for Success

Want to make your creamy shrimp enchiladas truly unforgettable? Here are my top tips to get them just right!

Use fresh shrimp whenever possible for the best flavor and texture. If you’re using frozen, make sure to thaw them completely before cooking.
Don’t rush the sautéing step! Let those onions and garlic get soft and fragrant—it really builds the base of flavor.
Experiment with different salsas for unique twists. A roasted salsa can add a smoky depth that’s simply divine!
For a little extra creaminess, add a dollop of sour cream or a sprinkle of fresh cilantro right before serving.
Make sure to cover your enchiladas with that creamy sauce generously; it keeps them moist and flavorful while baking!

Variations

Feeling adventurous? Here are some fun ideas to customize your creamy shrimp enchiladas! You can swap out the shrimp for shredded chicken or even black beans for a vegetarian twist. If you’re in the mood for something spicy, try adding diced jalapeños to the filling or using a spicy salsa. For a gourmet touch, top your enchiladas with avocado slices or a drizzle of lime crema. The possibilities are endless—make them your own and enjoy!

Storage & Reheating Instructions

Got leftovers? No problem! To store your creamy shrimp enchiladas, let them cool completely, then transfer them to an airtight container. They’ll last in the fridge for about 3-4 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave them, but I recommend covering them with a damp paper towel to keep them from drying out. Enjoy every last bite!

Serving Suggestions

To make your meal even more delightful, serve your creamy shrimp enchiladas with a fresh side salad topped with avocado and a squeeze of lime. They also pair wonderfully with Mexican rice or refried beans for a hearty touch. Don’t forget some tangy pickled jalapeños on the side for those who love a little heat! Enjoy the feast!

For more delicious recipes, check out Creamy Garlic Parmesan Pasta or Seafood Enchiladas.

Creamy shrimp enchiladas: 5 reasons to indulge today

Author: Julia marin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Creamy shrimp enchiladas are a delicious Mexican dish filled with shrimp and topped with a rich creamy sauce.

Instructions

Preheat the oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
Add shrimp, cumin, salt, and pepper. Cook until shrimp is pink.
In a bowl, mix cream cheese and salsa until smooth.
Fill each tortilla with shrimp mixture and roll them up.
Place rolled tortillas in a baking dish. Pour cream cheese mixture on top and sprinkle with shredded cheese.
Bake for 20 minutes, until cheese is bubbly.