Gourmet Shrimp Enchiladas
Indulge in the rich, vibrant flavors of Gourmet Shrimp Enchiladas—a perfect fusion of creamy, zesty, and savory goodness packed into every bite. Succulent shrimp, sautéed to perfection with garlic, chili powder, and ground cumin, are paired with velvety cream cheese, fresh cilantro, and Monterey Jack cheese to create a luxurious filling. Rolled in soft corn tortillas and smothered with a luscious homemade verde sauce infused with sour cream and lime juice, these enchiladas are baked until irresistibly golden and bubbly. With minimal prep and a hearty yield, this dish is ideal for a weeknight dinner upgrade or an elegant Mexican-inspired gathering. Perfectly balanced and bursting with fresh, tangy, and cheesy flavors, these shrimp enchiladas will quickly become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.25 cup Fresh cilantro, chopped
- 6 oz Cream cheese, softened
- 2 cups Monterey Jack cheese, shredded
- 12 Corn tortillas
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 2 cups Chicken or seafood stock
- 0.5 cup Sour cream
- 1 cup Green enchilada sauce
- 1 tbsp Lime juice
- 0.25 cup Chopped green onions
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
Add shrimp to the skillet, sprinkle with chili powder, ground cumin, and 1/2 teaspoon of salt. Cook until the shrimp are pink and cooked through, about 4-5 minutes. Remove from heat.
Chop the cooked shrimp into bite-sized pieces and transfer to a large bowl. Add chopped cilantro, cream cheese, and 1 cup of shredded Monterey Jack cheese. Mix until well combined.
Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to soften.
Spoon the shrimp mixture evenly into the center of each tortilla, roll them up tightly, and place them seam side down in the prepared baking dish.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in chicken or seafood stock. Cook, stirring constantly, until the sauce thickens, about 3 minutes.
Stir in sour cream, green enchilada sauce, lime juice, and the remaining 1/2 teaspoon of salt. Cook for 2 more minutes, then remove from heat.
Pour the sauce evenly over the enchiladas in the baking dish. Top with the remaining 1 cup of shredded Monterey Jack cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onions and serve warm. Enjoy your gourmet shrimp enchiladas!
Nutrition Facts
Calories |
4182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.4 g | 293% | |
| Saturated Fat | 111.2 g | 556% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1369 mg | 456% | |
| Sodium | 9313 mg | 405% | |
| Total Carbohydrate | 331.4 g | 121% | |
| Dietary Fiber | 48.7 g | 174% | |
| Total Sugars | 30.7 g | ||
| Protein | 224.6 g | 449% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2714 mg | 209% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3617 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
