Highlight
Rich, cheesy shrimp enchiladas blend plump shrimp, soft tortillas, and a velvety cheese sauce that’s perfect for some cozy comfort food. Whenever I want to make the family feel special or wow friends, I turn to this dish. The sauce has all the vibes of enchiladas suizas. That creamy kick with just a hint of heat makes it hard for anyone to stop at one helping.
The first time I whipped these up was when stormy weather stranded us inside during a family getaway. We all hung out in the kitchen, team-rolling tortillas, and now it’s something we make for birthdays and anytime comfort is what we’re after.
Ingredients
- Extra Monterey Jack cheese: adds a golden, melty finish on top
- Flour tortillas: wraps everything up and bakes to bubble perfection
- Fresh cilantro: for that fresh pop, use both in the filling and for garnish, pick vibrant bundles
- Chili powder: a small sprinkle for deep flavor and gentle heat
- Cumin: a warm, fragrant backbone that really rounds out the flavor
- Salt and pepper: boosts all the other flavors
- Raw shrimp: chop into chunks, make sure they're plump and not mini-sized ones for the best taste
- Fresh mushrooms: slice them nice and thick so they stay meaty in the filling
- Garlic: brings a punch of savory flavor
- Jalapeno peppers: taste before using so you know how spicy yours are
- Yellow onion: gives a hint of sweetness and aroma, shiny skin is a good pick
- Monterey Jack cheese: super melty and tames any spicy notes
- Diced green chiles: gentle heat and a little smokiness if you grab fire-roasted
- Sour cream: go for the full fat—makes it tangy and rich
- Chicken broth: get low-sodium for a velvety, not-too-salty sauce
- Flour: thickens everything, just cook it past the raw stage
- Butter: makes sauce and filling silky, use unsalted to keep flavors right
Step by Step Instructions
- Bake It Till Bubbly:
- Wrap the dish in foil and bake around thirty minutes until you see golden edges and everything’s piping hot. Let it sit for ten minutes before scooping, that way the sauce settles. Finish with a sprinkle of cilantro.
- Fill and Roll the Tortillas:
- Put a tortilla on your board, lay one third to half a cup of shrimp filling down the center, roll up tight, and lay seam-side down in the pan. Keep going until the filling and tortillas are done. Spread the rest of your cream sauce on top, cover with all the cheese left.
- Toss in the Seasonings and Shrimp:
- Chop up the shrimp, toss them into the skillet just until they turn pink—that’s about two to three minutes. Take off the heat. Add in salt, pepper, cumin, chili powder, and chopped fresh cilantro, plus a cup of the cream sauce for extra moisture. Stir to mix.
- Cook the Mushrooms:
- Add your mushroom slices to the skillet and cook them five to eight minutes until they caramelize and shrink down.
- Start with Aromatics:
- Melt two tablespoons of butter in a big skillet on medium. Throw in diced onion, tiny diced jalapeno, and the garlic. Stir for two minutes until the onion is soft and it smells great.
- Whip Up the Cream Sauce:
- Over medium, melt three tablespoons of butter in a saucepan. Whisk in flour and let it bubble for about a minute so it loses that raw taste. Pour in chicken broth gradually, whisking until smooth. When it thickens and boils enough to coat your spoon, pull off the heat for a few minutes. Whisk in sour cream, chiles, and Monterey Jack cheese until it’s smooth and creamy, then set aside to keep warm.
- Get the Pan and Oven Ready:
- Crank up the oven to three fifty F. Coat your 13x9 pan with spray so nothing sticks, and have it waiting nearby.
Highlight
Hands down, Monterey Jack is my go-to cheese for these because it melts so perfectly and lets the shrimp flavor shine. I can’t help but remember the laughs in my kitchen—rolling tortillas, sneaking extra cheese—such good times.
Storage Tips
If you’ve got leftovers, stash them tightly covered in the fridge. They’ll stay good for two days. When it’s time to reheat, cover with foil and splash a little broth in there to keep things creamy, not crusty.
Ingredient Substitutes
Mix up the filling—toss in some bay scallops or a bit of crab if you’ve got it for extra seafood flair. Want more of a kick? Pepper Jack cheese or an extra jalapeno does the trick. Out of Monterey Jack? Mozzarella will save the day in a pinch.
Ways to Serve
Best enjoyed straight from the oven with cool slaw or fresh avocado salad. Spoon over extra sauce if you like it gooey. Add color and tang with chopped tomato or squeeze over a little lime before digging in.
Cultural Note
This dish is inspired by the creamy-sauced enchiladas suizas you’ll find all over Mexico. It’s a mashup that’s just right for family gatherings and brings a bit of that cheesy comfort food from both Mexico and America.
Recipe FAQs
- → How can I keep my cheese sauce smooth?
Let your sauce cool off a bit before you toss in the sour cream. Go slow and keep whisking to dodge any curdling.
- → Is it fine to swap in corn tortillas?
Absolutely, corn tortillas add a classic vibe and new texture. Just warm them up first so they're easy to roll and don't break.
- → What's the best shrimp kind to use?
Go for peeled, deveined shrimp—medium or big ones are best. Dice them up for a nice, even filling every time.
- → How do I crank up the heat?
Toss in more jalapeños, grab a hotter chili, or try pepper jack cheese if you want the whole thing spicier.
- → Can I swap out the Monterey Jack cheese?
If you want it mild, go for mozzarella; spicier? Use pepper jack. Some cheddar works too if you like extra color.
- → What sides go great with this?
This tastes awesome next to a crisp salad, some black beans, or a plate of cilantro-lime rice to keep things fresh and light.