Oh my goodness, you HAVE to try these Shrimp Enchiladas with Cream Sauce! Seriously, if you’re looking for a weeknight dinner that tastes like you slaved away for hours but is actually super simple, this is it. I remember the first time I made these; my family devoured them so fast, I barely got a bite! They’re just so comforting and packed with flavor. It’s one of those dishes that always gets rave reviews, and honestly, it makes me feel like a kitchen rockstar every time.
Why You’ll Love These Shrimp Enchiladas with Cream Sauce
Get ready to fall in love because these enchiladas are:
- Super Speedy: We’re talking done in under an hour, start to finish!
- Incredibly Creamy: That sauce is pure comfort in a bowl.
- Packed with Flavor: Shrimp, spices, cheese – what’s not to love?
- Effortlessly Delicious: Even if you’re new to cooking, you can totally nail this one.
Gather Your Ingredients for Shrimp Enchiladas with Cream Sauce
Okay, let’s get everything ready for these amazing enchiladas! It’s pretty straightforward, and having everything prepped makes the whole process a breeze. You’ll be surprised how quickly this comes together.
Essential Ingredients for Shrimp Enchiladas with Cream Sauce
Here’s what you’ll need to grab for these delicious shrimp enchiladas. Trust me, using good quality ingredients really makes a difference!
- 1 pound large shrimp: Make sure they’re peeled and deveined. If you buy them frozen, just thaw them out overnight in the fridge.
- 1 tablespoon olive oil: Just regular olive oil is perfect here.
- 1 medium yellow onion: Finely chopped so it melts into the sauce.
- 2 cloves garlic: Minced up nice and fine.
- 1 (10 ounce) can diced tomatoes with green chilies: Don’t drain it! All that juice is flavor.
- 1 (15 ounce) can condensed cream of chicken soup: Use the undiluted stuff, that’s key for the creamy sauce.
- 1 cup full-fat sour cream: This really makes the sauce rich and tangy.
- 1 cup shredded Monterey Jack cheese: For that melty goodness.
- 1/2 cup shredded sharp cheddar cheese: A little bit of cheddar adds a nice depth of flavor.
- 12 corn tortillas: These are the stars of the show for rolling up all that goodness!
- Salt and black pepper: Just to taste, season it up how you like it.
Step-by-Step Guide to Making Shrimp Enchiladas with Cream Sauce
Alright, let’s get cooking! This part is where all the magic happens, and honestly, it’s pretty straightforward. Just follow along, and you’ll have a bubbling pan of deliciousness in no time.
Preparing the Shrimp and Aromatics
First things first, let’s get that oven preheated to 375°F (190°C). While that’s warming up, grab a skillet and heat up that tablespoon of olive oil over medium heat. Toss in your chopped onion and let it get nice and soft, about 5 minutes should do it. Then, add your minced garlic and cook for just another minute until it smells amazing. Don’t let that garlic burn!
Crafting the Creamy Sauce Base
Now for the super easy part: the sauce! In a medium bowl, stir together the undrained diced tomatoes with green chilies, the condensed cream of chicken soup, and that lovely sour cream. Give it a good mix until it’s all combined and creamy. Then, season it with salt and pepper to your liking. Taste it! You want it to be just right before it goes all over those enchiladas.
Assembling Your Shrimp Enchiladas with Cream Sauce
Okay, here’s the fun assembly! You need to soften those corn tortillas so they roll without breaking. The easiest way I’ve found is to quickly dip each one into the sauce mixture – just a quick dip on both sides is enough to make them pliable. Then, lay a softened tortilla flat, spoon in some of that yummy shrimp and onion mixture, roll it up tightly, and place it seam-side down in your baking dish. Repeat until they’re all rolled and nestled together.
Baking and Finishing the Shrimp Enchiladas with Cream Sauce
Once all your enchiladas are snug in the dish, pour the rest of that glorious creamy sauce all over the top. Make sure every enchilada gets a good coating. Now, sprinkle both the Monterey Jack and cheddar cheeses evenly over everything. Pop that dish into your preheated oven and bake for about 20 to 25 minutes. You’re looking for it to be bubbly and heated all the way through. That cheesy, bubbly top is your signal it’s ready!
Tips for Perfect Shrimp Enchiladas with Cream Sauce
Want to make these shrimp enchiladas absolutely perfect every single time? It’s all about a couple of key little things. First, don’t skip softening those corn tortillas! A quick dip in the sauce is the easiest way to make them pliable so they don’t crack when you roll them. If the sauce seems a *tad* too thick after you mix it, just stir in a tablespoon or two of milk or even a little extra sour cream until it’s a nice, pourable consistency. And remember to taste and adjust your salt and pepper before you pour it over everything – that’s crucial!
Variations on Shrimp Enchiladas with Cream Sauce
Feeling a little adventurous? You can totally switch things up! If you like a little heat, toss in a pinch of cayenne pepper or some chopped jalapeños with the onions. You could also add some corn kernels or black beans to the shrimp mixture for extra texture and flavor. And don’t forget the garnishes – a sprinkle of fresh cilantro or some sliced avocado on top makes these shrimp enchiladas extra special!
Serving and Storing Your Shrimp Enchiladas with Cream Sauce
These shrimp enchiladas are fantastic served hot right out of the oven. I love topping mine with a dollop of sour cream, some fresh cilantro, or even a few slices of avocado. If you happen to have any leftovers (which is rare in my house!), just let them cool completely, then cover the baking dish tightly with plastic wrap or transfer them to an airtight container. They’ll keep nicely in the fridge for about 2-3 days. Reheat them gently in the oven or microwave until warmed through.
Frequently Asked Questions about Shrimp Enchiladas with Cream Sauce
Got questions about these amazing shrimp enchiladas? I’ve got you covered!
Can I use flour tortillas instead of corn for Shrimp Enchiladas with Cream Sauce?
You totally can! Flour tortillas will work, but they’ll give you a slightly different texture. Corn tortillas are traditional for enchiladas and get nice and soft when you dip them in the sauce, making them easier to roll. Flour tortillas are a bit more forgiving if you’re worried about breaking them, but they won’t have that classic corn flavor. Just a heads-up, they might not get quite as tender as the corn ones.
How do I prevent the corn tortillas from breaking when making Shrimp Enchiladas with Cream Sauce?
The secret is softening them up just right! My favorite trick is to quickly dip each corn tortilla into the warm sauce mixture for just a few seconds on each side. This makes them super pliable and easy to roll without cracking. Don’t let them soak too long, or they’ll get mushy and fall apart. Just a quick dip is all you need!
Can I make the sauce for Shrimp Enchiladas with Cream Sauce ahead of time?
Yes, you absolutely can! The creamy sauce base can be made a day in advance. Just mix up the soup, sour cream, and tomatoes, season it, and store it in an airtight container in the refrigerator. You might need to give it a good stir and maybe add a splash of milk or water to loosen it up a bit before you use it to soften the tortillas and pour over the enchiladas. It makes getting dinner on the table even faster!
What are good side dishes to serve with Shrimp Enchiladas with Cream Sauce?
These enchiladas are pretty much a meal on their own, but they pair wonderfully with some simple sides to round things out. Fluffy Mexican rice is always a winner, or some creamy refried beans. A simple side salad with a light vinaigrette or some fresh salsa and tortilla chips also cuts through the richness perfectly. Enjoy!
Nutritional Estimate for Shrimp Enchiladas with Cream Sauce
Just a little heads-up here: the nutritional info for these shrimp enchiladas is an estimate. It can change depending on the brands you use and exactly how you prepare them. So, think of these numbers as a general guide rather than a strict rule!
Print
Shrimp Enchiladas with Cream Sauce: 1 Hour
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Delicious shrimp enchiladas baked in a creamy sauce.
Ingredients
- 12 corn tortillas
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can cream of chicken soup
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes.
- In a bowl, combine diced tomatoes with green chilies, cream of chicken soup, and sour cream. Season with salt and pepper.
- Dip each tortilla in the sauce mixture to soften.
- Fill each tortilla with a portion of the shrimp mixture. Roll up and place seam-side down in a 9×13 inch baking dish.
- Pour the remaining sauce over the enchiladas.
- Top with Monterey Jack and cheddar cheese.
- Bake for 20-25 minutes, or until bubbly and heated through.
Notes
- For a spicier sauce, add a pinch of cayenne pepper.
- Garnish with chopped cilantro or sliced avocado before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Shrimp Enchiladas, Cream Sauce, Mexican Food, Seafood Enchiladas, Easy Dinner