Description
Savor the taste of Shrimp Enchiladas with Cream Sauce! A creamy, zesty dish that combines succulent shrimp with a rich and tangy cream sauce, all wrapped in warm tortillas for an impressive dinner.
Ingredients
Scale
Seafood
- 1 lb Large Shrimp, peeled and deveined
Tortillas
- 8 Corn or Flour Tortillas
Cream Sauce
- 8 oz Cream Cheese
- 1 can Green Chilies
- 1 cup Heavy Cream
- 2 cloves Garlic, minced
- 1 tbsp Butter
Cheese Topping
- 2 cups Shredded Cheese (Monterey Jack and Cheddar blend)
Instructions
- Prepare the Shrimp: Start by peeling and deveining the shrimp. Rinse them under cold water and pat them dry. Season with salt, pepper, and a sprinkle of lime juice to enhance their flavor.
- Make the Cream Sauce: In a saucepan, melt some butter and whisk in cream cheese until smooth. Gradually add in heavy cream and stir until well-combined and creamy. Mix in green chilies, garlic, and seasonings for added flavor.
- Cook the Shrimp: In a skillet, heat oil over medium heat and add the seasoned shrimp. Cook until they turn pink and opaque, about 3-4 minutes. Remove from heat and combine with half of the cream sauce.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Take a tortilla, fill it with the shrimp mixture, and roll it up tightly. Place the enchiladas seam-side down in a greased baking dish.
- Top with Sauce and Cheese: Pour the remaining cream sauce over the enchiladas and sprinkle with shredded cheese. This will create a deliciously gooey topping as it bakes.
- Bake: Bake the enchiladas for 20-25 minutes, or until the cheese is bubbly and golden brown. Your kitchen will be filled with an irresistible aroma!
Notes
- Don’t Overcook the Shrimp: They cook quickly; remove them from heat as soon as they turn pink.
- Warm Tortillas: Warm tortillas in the microwave or on a skillet to make them pliable for rolling.
- Use Fresh Ingredients: Fresh shrimp and herbs will elevate the overall flavor of the dish.
- Experiment with Spices: Feel free to add cumin or paprika for a different flavor profile.
- Let it Rest: Allow the enchiladas to rest for a few minutes after baking for easier serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Shrimp Enchiladas, Cream Sauce, Mexican Recipe