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Delicious Shrimp Enchiladas topped with melted cheese, fresh cilantro, and a creamy sauce, served with a lime wedge on a white plate.
Reda

Creamy Green Chile Shrimp Enchiladas

Savor these delightful shrimp enchiladas, featuring succulent shrimp, tender vegetables, and a creamy green chile sauce, all rolled in tortillas and baked to bubbly, cheesy perfection. A perfect blend of comfort and flavor for any seafood lover.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp Filling
  • 1 tbsp olive oil
  • 1 lb large shrimp peeled, deveined, tails off, chopped into 1/2-inch pieces
  • 1/2 cup yellow onion finely diced
  • 1/2 cup red bell pepper finely diced
  • 2 cloves garlic minced
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • Salt and black pepper to taste
  • 1 cup Monterey Jack cheese shredded
For the Creamy Green Chile Sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups milk whole or 2%
  • 1 can diced green chiles 4 oz, undrained
  • 1/2 cup sour cream or Mexican crema
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and black pepper to taste
For Assembly and Garnish
  • 12 corn or flour tortillas 6-inch
  • 2 cups Monterey Jack cheese shredded
  • 1/4 cup fresh cilantro chopped, for garnish (optional)
  • Lime wedges for serving (optional)

Equipment

  • Large skillet
  • Medium saucepan
  • 9x13-inch baking dish
  • Mixing Bowls
  • Whisk

Method
 

Prepare the Shrimp Filling
  1. Heat olive oil in a large skillet over medium-high heat. Add diced yellow onion and red bell pepper, cook until softened, about 5 minutes, stirring occasionally.
  2. Add minced garlic, chili powder, and cumin to the skillet. Cook for 1 minute until fragrant, stirring constantly.
  3. Add the chopped shrimp to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Season with salt and pepper to taste.
  4. Remove the skillet from heat and stir in 1 cup of shredded Monterey Jack cheese until it melts and combines with the shrimp mixture. Set aside.
Make the Creamy Green Chile Sauce
  1. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
  2. Gradually whisk in milk, a little at a time, until smooth and well combined. Continue to whisk and cook for 3-5 minutes, until the sauce begins to thicken.
  3. Stir in the undrained diced green chiles, sour cream (or Mexican crema), garlic powder, and onion powder. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until the sauce is well combined and slightly thickened. Season with salt and black pepper to taste. Keep the sauce warm.
Assemble the Enchiladas
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Warm the tortillas to make them pliable. You can microwave them for 30 seconds (wrapped in a damp paper towel) or quickly dip them in warm oil or broth.
  3. Spread about 1/2 cup of the warm green chile sauce on the bottom of the prepared baking dish.
  4. Take one warm tortilla, place a generous spoonful (about 2-3 tablespoons) of the shrimp filling down the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and shrimp filling, arranging them snugly in the dish.
  5. Pour the remaining green chile sauce evenly over the rolled enchiladas. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the top of the sauce.
Bake and Serve
  1. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  2. Let the enchiladas rest for 5 minutes before serving.
  3. Garnish with fresh cilantro and serve immediately with lime wedges, if desired. Enjoy your delicious Shrimp Enchiladas!

Notes

For a spicier kick, add a pinch of cayenne pepper to the shrimp filling or sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.