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Creamy Shrimp Enchiladas

Delight in these creamy shrimp enchiladas wrapped in soft tortillas and bathed in a velvety sauce, perfect for gatherings and cozy dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb large shrimp, peeled and chopped Opt for large, fresh shrimp for the best flavor.
  • 8 pieces flour tortillas
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1 cup Monterey Jack cheese
  • 1 cup heavy cream
  • 1/2 cup cream cheese, softened
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
  • 2 tbsp chopped parsley For garnish

Method
 

Preparation
  1. Melt butter in a skillet over medium heat and sauté the minced garlic until fragrant.
  2. Add the shrimp to the skillet, cooking until they turn a vibrant pink. Season them with paprika, Italian seasoning, salt, and pepper.
  3. In a separate bowl, mix together the heavy cream and softened cream cheese until smooth.
  4. Spoon the shrimp mixture into each tortilla, rolling them tightly and arranging them seam-side down in a greased baking dish.
  5. Drizzle the creamy sauce over the enchiladas and sprinkle the mozzarella and Monterey Jack cheeses on top.
Baking
  1. Bake at 375°F (190°C) for 20 minutes or until golden.
  2. Garnish with fresh parsley and serve warm.

Notes

For a creamier texture, consider adding lime juice or fresh herbs to the sauce. Fold jalapeños into the shrimp mixture for a spicy kick.