Creamy Shrimp Enchiladas brings together fresh shrimp, onions, red bell pepper, and garlic, all wrapped up in a creamy Monterrey Jack cheese sauce.


  • 1 tablespoon of olive oil
  • 1/2 cup finely chopped onions
  • 1 red pepper bell pepper diced very small
  • 1/2 jalapeno minced
  • 1 pound raw shrimp peeled, deveined, and cut in bite-size pieces
  • 2 cloves garlic minced
  • 1/2 teaspoon cumin
  • 6 (8 inch) flour tortillas or corn tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup shredded Monterey Jack cheese
  • kosher salt and freshly ground black pepper
  • 2 tablespoons fresh chopped cilantro


  1. Preheat oven to 400 degrees. Spray the casserole dish with nonstick cooking spray.
  2. Heat olive oil over medium-high heat in a large pan or skillet. Add the onions, red pepper, and jalapeno. Cook for about 4 minutes; stir several times. Add the shrimp and cook until the shrimp are pink and the centers of them are opaque; about 2-3 minutes. Add the garlic and the cumin and cook for about 1 minute.
  3. Divide the shrimp mixture evenly between the tortillas, roll them, and place seam-side down in the casserole dish.
  4. In the same skillet over medium heat, melt butter. Whisk in flour and cook for 2-3 minutes, whisking constantly. Slowly whisk in chicken broth and cook until slightly thickened; 2-3 minutes, whisking constantly. Slowly whisk in Monterey Jack cheese until melted. Whisk in sour cream. Season with kosher salt and freshly ground black pepper to taste. Spoon the sauce over the shrimp enchiladas.
  5. Place the baking dish in the oven and bake for 7-10 minutes. Sprinkle with cilantro and serve.


  • If available, use wild-caught shrimp.  They are better for you and, in my opinion, taste better.
  • Do not overcook the shrimp.  Things move pretty darn fast.
  • For optimal flavor, use good-quality flour tortillas.  Check your local Mexican grocery store. They are worth the extra change.
  • You can use corn tortillas for a more authentic enchilada. But heat them first so they do not crumble. Heating in a skillet over medium heat for just a few seconds or in the microwave wrapped in a slightly damp paper towel for about 20-30 seconds works well.
  • For a spicier version, try Pepper Jack cheese or add a little cayenne pepper or green chilies to the cheese sauce.
  • If you are in a super hurry, skip the oven step.  Keep the shrimp mixture warm on a covered plate.  Wrap the shrimp mixture in the warm tortillas and drizzle with the cheese sauce.
  • Garnish with chopped cilantro, jalapeno slices, guacamole, or salsa verde.

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