Creamy Dreamy Shrimp Enchiladas Seaside Fiesta in a Pan

Craving Comfort Food? look into into Irresistible Creamy Shrimp Enchiladas !

Ever find yourself daydreaming about the perfect cheesy, comforting meal? Honestly, me too! That's when I whip up these Irresistible Creamy Shrimp Enchiladas .

They are packed with flavour. The succulent shrimp and creamy sauce is simply divine!

What's the Story Behind These Shrimp Enchiladas With Cream Sauce ?

These Seafood Enchiladas With White Sauce aren't some ancient family secret. I found the inspiration from trips to Mexico. It is a simple comfort dish really.

I tried to recreate the flavours when I got back home. This recipe is dead easy and quick. Perfect for a mid-week meal! This recipe yields about 6 enchiladas.

That serves 3-4 people.

Why You'll Love These Cheesy Shrimp Enchiladas

First off, shrimp is a fantastic source of lean protein. That's a win, right? These are seriously satisfying, perfect for a cozy night in, or even a casual get-together.

The best part? It's way more special than your average Mexican shrimp casserole .

Ready to Get Cooking? Here's What You'll Need

Let's gather our ingredients for these Seafood Enchiladas With Cream Sauce ! We start with shrimp, obviously! Then cheese for the Cheesy Seafood Enchiladas .

Don't forget the tortillas and the star of the show, the cream sauce. More about this later.

Let's Talk Ingredients & Equipment For These Irresistible Creamy Shrimp Enchiladas

Alright, let's get down to brass tacks. You wanna make these Irresistible Creamy Shrimp Enchiladas , right? First, you need the gear. No stress, I'll break it down.

Main Ingredients: Shrimp Enchiladas With Cream Sauce Magic

Honestly, good ingredients make or break a dish. Period. For our Cheesy Shrimp Enchiladas , quality is key.

• Shrimp: You'll need 1 pound (450g) of large shrimp, peeled and deveined. Look for plump, firm shrimp that don't smell fishy. Seriously, if they smell OFF, chuck 'em.
• Olive Oil: Just 1 tablespoon (15ml) . Nothing fancy.
• Chili & Garlic Powder: You will require 1 teaspoon (5ml) of chili powder and 1/2 teaspoon (2.5ml) of garlic powder.
• Salt & Pepper: Just a pinch, 1/4 teaspoon (1.25ml) each.
• Butter: Essential. Grab 4 tablespoons (57g) of unsalted butter.
• Flour: All-purpose, 1/4 cup (30g) .
• Milk: 2 cups (475ml) . Whole or 2% works best.
• Sour Cream: 1/2 cup (120ml) .
• Cream Cheese: 4 ounces (113g) , softened.
• Monterey Jack: 1/2 cup (60g) , plus more for topping.
• Chicken Broth: 1/4 cup (60ml) , low sodium.
• Lime Juice: 1 tablespoon (15ml) , freshly squeezed.
• Hot Sauce: 1 teaspoon (5ml) , or to taste.
• Onion & Garlic Powder: Just 1/2 teaspoon (2.5ml) onion and 1/4 teaspoon (1.25ml) garlic.
• Tortillas: 6 (6 inch) flour tortillas. Corn tortillas work too for a Seafood Enchiladas With White Sauce version.
• Cilantro: Optional, for garnish.

Seasoning Notes: The Secret Sauce To Elevate Your Cheesy Seafood Enchiladas

Spices can transform a dish! The chili powder and garlic powder in the shrimp gives it that kick, while the lime juice brightens the creamy sauce.

If you're missing something, don't sweat it. A dash of cumin can stand in for chili powder. Hot sauce is your call.

Shrimp Monterey style can use Pepper Jack Cheese.

Equipment Needed: Keeping It Simple for This Shrimp Enchilada Bake

You don't need a fancy kitchen to whip up these Easy Shrimp Enchiladas .

• Large skillet.
• Medium saucepan.
• 9x13 inch baking dish.
• Whisk.
• Measuring cups and spoons.

Honestly, the baking dish is the most important. Anything oven safe will do!

So, there you have it! Now, gather your ingredients, put on some tunes, and let's get cooking! These Seafood Enchiladas With Cream Sauce are calling your name.

And trust me, they are worth it.

Alright, let's dive into making these Irresistible Creamy Shrimp Enchiladas ! Honestly, these are my go-to when I want something comforting but a little bit fancy.

The Shrimp Enchiladas With Cream Sauce are just divine think seaside vibes meets cheesy goodness. It's like a fiesta in your mouth! People usually try to make Easy Shrimp Enchiladas but don't nail the right creamy consistency, but don't worry! You've got my secret weapon.

Prep Like a Pro for Cheesy Shrimp Enchiladas !

First things first, let’s get organized. This is our essential mise en place , you know? Peel and devein your 1 pound (450g) of shrimp .

No one wants gritty shrimp, ugh! Then, measure out all your spices and other ingredients. Having everything ready seriously cuts down on cook time.

Trust me, I've learned the hard way after accidentally burning garlic because I was still searching for the chili powder.

Cooking your Seafood Enchiladas With White Sauce step-by-step

1. Season and Sauté: Toss your shrimp with 1 tablespoon (15ml) of olive oil , 1 teaspoon (5ml) of chili powder , 1/2 teaspoon (2.5ml) of garlic powder , 1/4 teaspoon (1.25ml) of salt , and 1/4 teaspoon (1.25ml) of black pepper . Sauté them in a skillet over medium heat for about 3- 5 minutes , until they're pink and cooked through. Don't overcook them or they'll be rubbery.
2. Whip Up the Cream Sauce: Melt 4 tablespoons (57g) of unsalted butter in a saucepan over medium heat. Whisk in 1/4 cup (30g) of all-purpose flour until smooth. Slowly whisk in 2 cups (475ml) of milk until there are no lumps!
3. Cheese Please: Simmer the sauce until it's thickened, constantly stirring. Remove from the heat and stir in 1/2 cup (120ml) of sour cream , 4 ounces (113g) of softened cream cheese , and 1/2 cup (60g) of shredded Monterey Jack cheese . Keep stirring until everything is melted and smooth.
4. Flavor Bomb: Add 1/4 cup (60ml) of chicken broth , 1 tablespoon (15ml) of lime juice , 1 teaspoon (5ml) of hot sauce (I like Cholula!), 1/2 teaspoon (2.5ml) of onion powder , and 1/4 teaspoon (1.25ml) of garlic powder . Season with salt and pepper to taste.
5. Assemble Your Cheesy Seafood Enchiladas : Preheat your oven to 375° F ( 190° C). Spread a thin layer of that beautiful cream sauce on the bottom of a 9x13 inch baking dish. Fill each of your 6 (6 inch) flour tortillas with shrimp and roll them up tightly. Place them seam side down in the dish.
6. Bake That Baby: Pour the rest of the sauce over the enchiladas. Sprinkle with 1/2 cup (60g) of shredded Monterey Jack cheese . Bake for 20- 25 minutes , until the cheese is all melty and bubbly and the enchiladas are heated through.
7. Garnish and serve these Seafood enchiladas with cream sauce with some fresh cilantro.

My Pro Tips for Shrimp Monterey Style!

Want to take your Shrimp Enchilada Bake to the next level? Warm your tortillas before rolling it makes them easier to work with and prevents tearing.

And don't be afraid to experiment with the heat! Add a pinch of cayenne pepper or some diced jalapeños to the shrimp for extra kick.

One more thing: you can totally make these ahead! Assemble everything, cover it up, and pop it in the fridge until you're ready to bake.

Just add a few extra minutes to the baking time.

Honestly, once you make these Creamy Dreamy Shrimp Enchiladas, you'll never go back to plain old enchiladas again. Enjoy!

Recipe Notes for Irresistible Creamy Shrimp Enchiladas

Right then, let's dive into a few extra bits and bobs to make sure your Creamy shrimp enchilada recipe turns out absolutely spot on.

Honestly, cooking these Shrimp Enchiladas With Cream Sauce has been a journey. One time, I nearly burnt the house down trying to multitask don't be like me! Pay attention to the sauce, okay?

Serving Suggestions

Plating and Presentation Ideas . Fancy it up a bit. A sprinkle of fresh cilantro makes it look like you've actually put effort in! Seriously, though, a bit of green goes a long way.

Maybe a dollop of sour cream on top?

Complementary Sides or Beverages . Think Mexican rice or some black beans. Honestly, a cold Corona always hits the spot with these cheesy Seafood Enchiladas With White Sauce .

If you're not drinking, then a nice limeade. You know? Something refreshing.

Storage Tips

Refrigeration Guidelines . If you've got leftovers (unlikely, trust me!), whack them in an airtight container. They'll be good for about 3 days.

Freezing Options (if applicable) . You can freeze these! Let them cool completely, then wrap them tightly in cling film and foil.

They will last for up to 2 months. I have already tried it with my Cheesy Seafood Enchiladas .

Reheating Instructions . Defrost them overnight in the fridge. Then, bake at 350° F ( 175° C) until heated through and bubbly, probably around 20- 25 minutes .

Variations

Dietary Adaptations . Want a lighter version? Use Greek yogurt instead of sour cream in the sauce. It’s surprisingly good! For gluten-free Shrimp Monterey , use corn tortillas.

Seasonal Ingredient Swaps . If you're feeling adventurous, throw in some roasted sweetcorn in the summer. It adds a lovely sweetness. Remember to follow my Easy shrimp enchiladas recipe.

Nutrition Basics

Simplified Nutrition Information . Roughly 650 calories per serving (2 enchiladas), with a good whack of protein from the shrimp. But hey, it's all about balance, innit?

Key Health Benefits . Shrimp is a good source of protein and omega-3 fatty acids. You get some calcium from the cheese and dairy.

This Mexican shrimp casserole is an all-in-one kinda deal. It's a fairly balanced choice if you consider it with a Seafood enchiladas with cream sauce .

So, there you have it. My slightly unhinged notes on making Irresistible Creamy Shrimp Enchiladas . You can make the shrimp enchilada bake that will be your signature dish!.

Give it a go, have some fun, and don't be afraid to experiment. You got this!