Go Back
Creamy shrimp enchiladas served with a flavorful sauce

Creamy Shrimp Enchiladas

A delightful blend of creamy shrimp filling wrapped in tortillas, topped with cheese and enchilada sauce, perfect for a cozy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Latin, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 small corn or flour tortillas
  • 2 cups cooked shrimp, chopped
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded cheese (like cheddar or Monterey Jack)
  • 1 cup green enchilada sauce
  • 1/2 cup diced onion
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Chopped cilantro for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the chopped shrimp, cream cheese, sour cream, diced onion, garlic powder, and half of the shredded cheese. Season with salt and pepper to taste.
  3. Spread a small amount of enchilada sauce in the bottom of a baking dish.
  4. Fill each tortilla with the shrimp mixture, roll them up, and place them seam-side down in the baking dish.
  5. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
  6. Bake for 20-25 minutes or until heated through and the cheese is bubbly.
  7. Garnish with chopped cilantro before serving.

Notes

Store enchiladas in the fridge for about 3-4 days. Freeze for longer storage, enjoying up to 3 months. Reheat in the oven until hot.