Shrimp Fiesta Enchiladas with Cream Sauce
Transform your dinner into a celebration with these irresistible Shrimp Fiesta Enchiladas with Cream Sauce! Packed with tender, sautéed jumbo shrimp, colorful bell peppers, and aromatic spices like cumin and chili powder, these enchiladas offer a vibrant twist on a classic Mexican favorite. Rolled in soft flour tortillas, smothered with a rich, silky cream sauce infused with lime juice and fresh cilantro, and topped with melted Monterey Jack cheese, this dish strikes the perfect balance between bold flavors and comforting textures. Ready in just under an hour, this recipe is ideal for warming family dinners or impressing guests at your next gathering. Serve with rice, beans, or a crisp salad for the ultimate enchilada experience! Keywords: shrimp enchiladas, cream sauce, Mexican recipes, Monterey Jack cheese, cilantro lime.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound jumbo shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small yellow onion, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 large flour tortillas
- 2 cups Monterey Jack cheese, shredded
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken or seafood stock
- 1 cup heavy cream
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the minced garlic, diced red and green bell peppers, and chopped onion. Sauté for 3-4 minutes until the vegetables are softened.
Add the shrimp to the skillet and season with cumin powder, chili powder, salt, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and fully cooked. Remove from heat and set aside.
Prepare the cream sauce: In a different saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to remove the raw flour taste.
Gradually add the chicken or seafood stock to the roux, whisking constantly to avoid lumps. Once the mixture thickens slightly, add the heavy cream and continue stirring until the sauce is smooth and creamy (about 2-3 minutes).
Stir in the lime juice and chopped cilantro, then remove the sauce from heat.
Assemble the enchiladas: On a clean surface, lay a tortilla flat. Spoon about 2 tablespoons of the shrimp and vegetable mixture into the center, then sprinkle with 2 tablespoons of shredded Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas and filling.
Pour the cream sauce evenly over the assembled enchiladas, ensuring they are fully covered. Sprinkle the remaining shredded Monterey Jack cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly on top.
Garnish with extra chopped cilantro and serve warm with a side of rice, beans, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.4 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 697 mg | 54% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 561 mg | 12% | |
*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.
