There’s something about the combination of seafood, creamy sauce, and a warm tortilla that feels like an instant dinner win. And when that seafood happens to be shrimp, and the creamy sauce has a little spice kick? Well, you’ve just made something truly special. These creamy shrimp enchiladas are like a cozy comfort dish with a little flair—perfect for a family meal, date night, or even a dinner party when you want to impress without spending all day in the kitchen.

I remember the first time I made this recipe—let’s just say I was in a bit of a dinner rut. You know how it goes, cycling through the same three or four meals every week. I was craving something rich and flavorful, but also easy enough to make on a busy weeknight. Enter shrimp enchiladas. The creaminess of the sauce with the bite of jalapeno, the sweetness of tomatoes, and the slight smokiness from the chipotle chili powder—it was everything I wanted in a dish, and then some.

A little story behind enchiladas and this creamy twist

Traditional enchiladas go way back to the Aztec times, where tortillas were filled with fish and dipped in a chili sauce. Over time, enchiladas evolved into what we know and love today, with fillings ranging from meats to veggies and sauces that can be red, green, or, in this case, luxuriously creamy. This shrimp version feels like a modern twist—marrying the idea of classic seafood enchiladas with a decadent, cream-based sauce that’s more indulgent than your standard salsa verde or roja. Plus, the chipotle chili powder adds a touch of smoky heat that balances the richness. Trust me, it’s a recipe that keeps you coming back for more.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

For this recipe, every ingredient has a job to do, and they all come together in a delightful way. Here’s a closer look at the key players:

Shrimp: The star of the dish. I like to use large shrimp because they give that satisfying bite. Just make sure they’re deveined and peeled to save yourself some work. If you’re out of shrimp or not a fan, you could easily swap in cooked chicken or even some sautéed mushrooms for a vegetarian take.
Heavy whipping cream & sour cream: These two work together to create that luscious, rich sauce. While heavy cream is the foundation, sour cream adds a bit of tang that cuts through the richness. If you’re in a pinch, half-and-half could work, but you’ll miss out on that silky, creamy texture.
Jalapenos: Want it spicy? Leave the seeds in. Want it mild? Seed those jalapenos. They add a nice pop of heat and flavor that you can totally control. If you’re out, you can substitute with serrano peppers for more heat or green bell peppers for no heat at all.
Monterey Jack cheese: Melty, creamy, and just perfect for these enchiladas. You can substitute it with mozzarella or a mild cheddar if that’s what you have on hand, but Monterey Jack gives it that smooth, melting quality we all love.
Spices (chipotle chili powder, cumin, cayenne): These provide the smoky, warm depth of flavor. Don’t skip the chipotle chili powder—its smoky spice makes the sauce special. And if you’re spice-averse, feel free to reduce or omit the cayenne altogether.

Kitchen gear: What you need (and what you can totally skip)

This recipe doesn’t require fancy equipment—just some good ol’ basics.

Large sauté pan: You’ll need this to cook down the onions, jalapenos, and garlic. A cast-iron pan works great here because it distributes heat evenly, but any large skillet will do.
9×9-inch baking dish: This is where the magic happens once your tortillas are stuffed. If you don’t have a 9×9 dish, you could use a similarly sized oval or round dish.
Slotted spoon: It’s not a must-have, but it helps when you’re scooping out the shrimp and veggies from the sauce without taking too much of the liquid.
Whisk: A simple tool, but it makes combining the creams and spices effortless. If you’re whisk-less, a fork will do the trick, but the whisk is easier.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Now, let’s get cooking! Here’s how I make these creamy shrimp enchiladas, step by step.

Preheat and prep: Set your oven to 350°F and lightly grease your baking dish. This step is key because if you forget to grease the dish (like I have on a distracted day), you’ll end up with stuck-on tortillas that are a pain to serve.
Cook the veggies: Heat up your oil in a pan and toss in the onions and jalapenos. You want to cook these until they just start to soften—about 5 minutes. Then, add your diced tomatoes and garlic. The smell of the garlic hitting that hot pan? Pure bliss. Cook everything down until the veggies are nice and soft.
Make the sauce: While your veggies are cooking, whisk together the heavy cream, sour cream, chipotle chili powder, cumin, cayenne, and a pinch of salt. Pour this creamy mixture right into the pan with your veggies, stirring well. Bring it to a gentle simmer, then lower the heat.
Cook the shrimp: Nestle the shrimp into the sauce in a single layer and let them cook until opaque on the bottom (about 2-3 minutes). Flip them and finish cooking until they turn pink and opaque all the way through. Don’t overcook—shrimp get rubbery fast if left too long in the heat.
Fill the tortillas: Now comes the fun part. Spread half of your shredded cheese onto the tortillas, then add a scoop of the shrimp-veggie mixture on top. Roll them up and place them seam-side down in your greased baking dish.
Pour and bake: Pour the remaining sauce over the enchiladas, top with the remaining cheese, and bake for about 15-18 minutes. You’re just looking to melt the cheese and get everything bubbly and delicious.

Mix it up: My favorite variations

There are endless ways to play around with this recipe based on your preferences or what’s in your fridge:

Low-carb: Swap out the flour tortillas for low-carb or almond flour tortillas, or skip the tortillas altogether and turn this into a shrimp enchilada bowl over cauliflower rice.
Gluten-free: Use gluten-free tortillas. I’ve made these with corn tortillas too, which adds a slightly different texture and flavor that works surprisingly well.
Spicy twist: Add a chopped chipotle pepper in adobo sauce for even more smoky heat, or drizzle some hot sauce into the sauce if you’re a spice fiend.
Veggie version: Replace the shrimp with sautéed mushrooms or a combination of bell peppers, zucchini, and onions for a vegetarian option that’s still hearty and satisfying.

Serving ideas for a crowd (or just yourself)

For serving, I like to garnish with fresh cilantro and a few slices of avocado on top—it adds a bright, fresh contrast to the rich sauce. A little squeeze of lime over the top is also a nice touch to cut through the creaminess.

To round out the meal, I love serving these enchiladas with a simple side of black beans or Mexican rice. If I’m feeling fancy, a corn and avocado salad makes a perfect pairing.

Drink pairings: What I’d sip with these creamy shrimp enchiladas

When it comes to drinks, I’m all about balance. A crisp, cold lager or pilsner complements the richness of the dish perfectly. If you’re more into wine, a chilled Sauvignon Blanc or Albariño would be fantastic—something light and citrusy to cut through the creamy sauce. And if you’re feeling festive, you can’t go wrong with a margarita (on the rocks with salt, of course).

Leftovers? Here’s how to store and reheat

If you somehow have leftovers (it doesn’t happen often in my house), they store beautifully. Place them in an airtight container and refrigerate for up to 3 days. To reheat, just pop them in the microwave for a minute or two, or reheat in the oven at 300°F for about 10 minutes. The sauce thickens as it cools, so you may want to add a splash of cream or milk when reheating to loosen it up.

Scaling the recipe for a crowd

This recipe makes four enchiladas, but if you’re cooking for a crowd, it doubles easily. Just use a 9×13-inch baking dish, and you’re good to go. One thing to keep in mind—shrimp cook quickly, so be mindful not to overcook them if you’re making a larger batch.

Potential pitfalls (and how to avoid them)

Overcooking the shrimp: Keep an eye on them! As soon as they turn opaque and pink, pull them off the heat.
Sauce splitting: If you let the sauce boil, the cream can sometimes split. Keep it at a low simmer for the best results.
Soggy tortillas: Draining most of the sauce before stuffing the tortillas helps prevent sogginess.

Ready to make these creamy shrimp enchiladas your own?

I hope you give these a try and see just how delicious (and simple) they are to make. Whether you’re a seafood lover or just looking to switch up your enchilada game, this recipe has something for everyone. And don’t be afraid to adapt it to your tastes—that’s half the fun of cooking, after all!

Frequently Asked Questions

1. Can I make these enchiladas ahead of time?
Yes! You can assemble the enchiladas and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re going in cold.

2. Can I freeze these enchiladas?
Absolutely. Assemble the enchiladas, but don’t bake them. Wrap the dish tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.

3. What can I substitute for shrimp?
You can use cooked chicken, crab, or even a mix of sautéed veggies like mushrooms and peppers for a vegetarian version.

4. What other cheeses can I use?
Mozzarella, mild cheddar, or a Mexican cheese blend would work well if you don’t have Monterey Jack on hand.

5. Can I use corn tortillas instead of flour?
Yes! Corn tortillas will give a slightly different texture and flavor, but they work wonderfully in this dish.

Creamy Shrimp Enchiladas Recipe