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Spicy, Creamy Shrimp Enchiladas

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About the Recipe

Loved these easy, cheesy, spicy seafood enchiladas.


  • 12 oz large shrimp

  • 1 small yellow onion

  • 2 large jalapenos seeded

  • 2 medium tomatoes "on a vine'

  • 1-2 Tbsp vegetable oil for cooking

  • 1 1/2 cups heavy cream

  • 1/2 cup sour cream

  • 2 garlic cloves

  • 1/4 tsp cayenne pepper

  • 1/4 tsp chipotle chili powder

  • 1/4 tsp cumin

  • Salt

  • 4 medium tortillas flour tortillas recommended

  • 5 oz Monterrey Jack cheese grated


  • Preheat oven to 350 and grease a 9-inch baking dish.

  • Preheat oil in a large cooking pan over medium heat.

  • Slice onions and seeded jalapenos thinly and dice tomatoes.

  • Saute veggies with some salt until softened.

  • Whisk heavy cream, sour cream, pressed garlic, spices and salt in a mixing bowl and add it to the pan with veggies. Stir well.

  • Add shrimp and cook, still over medium heat, until shrimp is almost done.

  • Add some cheese in the center of each tortilla.

  • Using slotted spoon, scoop out about a quarter of shrimp/veggie mixture, draining most of the sauce, into the tortilla. Roll tortilla and place it in the baking dish, seam down. Repeat with remaining tortillas, shrimp and veggies.

  • Pour sauce over enchiladas and spread remaining cheese on top.

  • Bake for 15-18 minutes.

  • Serve right away.

You can find the original recipe @ Spicy Creamy Shrimp Enchiladas - Will Cook For Smiles

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