Creamy Shrimp Enchiladas Recipe — Easy Seafood Mexican Dinner

Shrimp Enchiladas are a quick, cheesy weeknight dinner featuring chopped shrimp folded into a vibrant green enchilada cream sauce. These homemade enchiladas balance creamy, spicy, and savory flavors for a comforting seafood casserole the whole family will enjoy.

Creamy, Cheesy, Savory Shrimp Enchiladas!

This hearty casserole brings together succulent shrimp, sautéed onions, garlic, and peppers, all wrapped in tortillas and smothered in a luscious sour-cream and green enchilada sauce. It’s an easy, satisfying Southwest-style dinner that’s both comforting and full of bright flavor.

Perfect for busy weeknights or a relaxed weekend meal, these enchiladas are simple to customize and pair well with many sides. Ready to make them? Here’s everything you need to know.

Why You’ll Adore These Homemade Shrimp Enchiladas

There are plenty of reasons to add this recipe to your rotation:

• Easy Shrimp Dish: The shrimp cooks quickly and blends with simple seasonings to create a flavorful filling.
• Crowd-Pleaser: The creamy sauce and tender tortillas make this a family favorite—even picky eaters will often ask for seconds.
• Customizable: Swap tortillas, adjust the spice level, or add veggies and beans to fit your preferences.

Corn or Flour Tortillas?

Either works. Corn tortillas offer a more traditional flavor and a bit more texture, while flour tortillas are softer and easier to roll. If you use flour tortillas, briefly warm them in a hot, oiled skillet to help them hold together and avoid splitting.

Ingredients For Shrimp Enchiladas

The ingredient list looks long but most items are pantry staples. Quantities below are enough for a 9×13-inch casserole serving about four.

For the Shrimp Filling

• Olive oil (or avocado oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeds removed and minced (keep seeds if you want more heat)
• 1 cup tomato sauce (or strained tomatoes)
• 1 lb shrimp, peeled, deveined and chopped
• 1 tsp ground cumin, plus salt and pepper to taste
• Corn or flour tortillas

For the Cream Sauce

• 3 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups vegetable or chicken broth
• 1/2 cup full-fat sour cream
• 1/4 cup green enchilada sauce
• 4 oz canned diced green chilies
• 1 tsp garlic powder, salt and pepper to taste
• 2 cups Monterey Jack cheese, divided (or another mild, melty cheese)

How to Make Shrimp Enchiladas

• Prepare the filling: Heat oil in a large skillet over medium heat. Sauté onion, garlic, red bell pepper and jalapeño until softened, about 5 minutes. Stir in tomato sauce, then add chopped shrimp and cook until pink, about 2–3 minutes. Season with cumin, salt and pepper and remove from heat.
• Make the cream sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook about 1 minute. Gradually whisk in broth and simmer until the sauce thickens, about 3 minutes. Remove from heat and stir in sour cream, green enchilada sauce, diced chilies, garlic powder and half the cheese. Adjust seasoning.
• Assemble: Lightly grease a 9×13” baking dish. Spoon shrimp filling down the center of each warmed tortilla, roll up tightly and place seam-side-down in the dish. Repeat until all filling is used.
• Top and bake: Pour the cream sauce evenly over the rolled enchiladas and sprinkle with the remaining cheese. Bake at 375°F (190°C) for 15–20 minutes, or until cheese is melted and bubbly.
• Finish and serve: Let the dish rest a few minutes, then garnish with chopped cilantro, sliced avocado, diced red onion, lime wedges and crumbled cotija or grated Parmesan if desired. Serve warm.

Helpful Recipe Tips

Small tips that make a big difference:

• Spice level: Keep jalapeño seeds for more heat or add crushed red pepper flakes.
• Tortilla swaps: Use whole wheat or grain-free tortillas if you prefer.
• Extra mix-ins: Add black beans, corn, or sautéed zucchini for bulk and color.
• Cheese choice: Use a mild, melty cheese so it doesn’t overpower the shrimp.

What to Serve with Shrimp Enchiladas

These enchiladas pair well with a range of sides. Some excellent options:

• Mexican rice or a simple cilantro-lime rice
• Avocado-based sides such as guacamole or a fresh avocado salsa
• Mexican street corn or a corn salad dressed with lime and cotija

Storing and Reheating Leftovers

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat briefly in the microwave or bake at 350°F (175°C) until warmed through.
• For freezing: cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.