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These Shrimp Enchiladas are filled with juicy shrimp, sauteed onions, mushrooms, cabbage, carrots, and spinach and smothered in a zesty jalapeño cream sauce. Easy to make and so delicious, these amazing enchiladas are perfect for entertaining or weeknight dinners.
Why You’ll Love Shrimp Enchiladas
Packed full of juicy shrimp and all kinds of sautéed vegetables, these shrimp enchiladas are more than just cheese and meat wrapped in a tortilla. Yes, there is the cheese, and yes, there is the tortilla, but there is also onion, mushroom, cabbage, carrots, and spinach, which means happy tummies for veggie lovers. Covered in a rich and creamy green chili sauce, they’re perfect for a quick and satisfying weeknight dinner or a crowd-pleasing potluck dish.
Although traditionally made with meat, enchiladas can be easily adapted for different dietary needs. In fact, the original Mexican version featured fish as the filling. Whether you’re a vegetarian or a pescatarian, these shrimp enchiladas are a delicious and healthy choice.
How to Make Shrimp Enchiladas
Preheat your oven to 400°F and line a large baking sheet with parchment paper. Toss the shrimp with olive oil, salt, and pepper and roast them in the oven for around 6 minutes until they turn pink and are cooked through. Allow the shrimp to cool before chopping them into bite-size pieces.
Next, reduce the oven temperature to 350°F. Grease a 9×13 baking dish with non-stick cooking spray.
Cook the onion, garlic, mushrooms, cabbage, carrots, spinach, chipotle peppers, adobo sauce, oregano, parsley, and cayenne in a large skillet until the spinach has wilted. Add the chopped shrimp and mix everything together. Remove from heat and set aside.
To make the jalapeño cream sauce, melt the butter in a saucepan and whisk in the flour. Slowly add the chicken stock and stir until it’s fully incorporated. Add the sour cream, jalapeños, green enchilada sauce, and seasoning. Simmer until the sauce thickens, then remove from heat and stir in chopped cilantro.
To assemble the enchiladas, place a tortilla on a flat surface, spoon in some of the shrimp mixture, and sprinkle with cheese. Roll up the tortilla and place it seam-side-down in the baking dish. Repeat the process with the remaining tortillas and shrimp mixture.
Pour half of the jalapeño cream sauce over the top of the enchiladas and bake for 20-25 minutes until golden and bubbly. Serve with remaining sauce, fresh cilantro, and hot sauce if desired.
Storage and Freezing
Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing is not recommended, given the large amounts of dairy in this recipe. Once thawed from frozen and reheated, dairy tends to separate, resulting in a chunky, undesirable sauce.
What to Serve with Shrimp Enchiladas
Serve these yummy shrimp enchiladas with a side of Mexican rice or Spanish-style rice, refried beans, and a small serving of shredded iceberg lettuce. Other popular sides include chips and salsa, pico de gallo, guacamole, and margaritas!
More Delicious Shrimp Dishes
- Shrimp Alfredo
- Shrimp Avocado Salad with Miso Dressing
- Bacon Wrapped Shrimp
- Honey Garlic Shrimp
- Shrimp and Asparagus Stir Fry
- Shrimp Taco Recipe
If you try making this Shrimp Enchilada Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Shrimp Enchiladas Recipe
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoon olive oil, divided
- Salt and freshly ground black pepper, to taste
- 6 cloves garlic, minced
- 1 large onion, chopped
- 10 ounces crimini mushrooms, sliced
- 10 ounces shredded green cabbage
- 2 cups shredded carrots
- 6 ounces fresh baby spinach
- 2.5 tablespoon chipotle peppers in adobo sauce, peppers diced (more equals more heat)
- ½ teaspoon dried oregano
- ¼ teaspoon dried parsley
- ½ teaspoon cayenne pepper, optional
- 12 flour, whole wheat, or corn tortillas
- 2 cups shredded cheese, I used a mix of Monterey jack and Mexican mix
For the jalapeño cream sauce-
- 2 tablespoon butter
- 2 tablespoon all-purpose-flour
- 1.5 cups cups chicken or vegetable broth
- 1 cup low-fat sour cream
- 2 jalapeños, minced (seeds removed for less heat)
- ¾ cup green enchilada sauce
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- ½ cup fresh cilantro, chopped small
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, gently toss shrimp with 1 tablespoon olive oil, salt and pepper. Transfer shrimp to lined baking sheet, spreading them out into a single layer. Place baking sheet in the oven a roast until shrimp are just pink, firm and cooked through- approximately 6 minutes. Remove from the oven and allow shrimp to cool. Chop shrimp into bite size pieces.
- Reduce oven temperature to 350 degrees F and spray a 9×13 baking dish with nonstick cooking spray.
- Heat a large skillet or Dutch oven over medium high heat and add remaining tablespoon of oil. Add onion and garlic and stir. Cook the onions and garlic until the onions are translucent and starting to soften, approximately 5 minutes (stirring often). Add the mushrooms, cabbage, carrots, spinach, chopped chipotle peppers, adobo sauce, oregano, parsley and cayenne. Cook everything together, stirring occasionally, until the spinach has wilted, approximately 2-3 minutes. Carefully add shrimp to the skillet and mix everything together.
- To make the jalapeño cream sauce- heat a large saucepan over medium heat. Add butter. When butter has melted, whisk in the flour until lightly brown, only 1-2 minutes. Whisking constantly, slowly whisk in the chicken stock and cook until completely incorporated (do this slowly and with constant stirring; this should insure that no clumps form). Stir in the sour cream, followed by the jalapeños and green enchilada sauce. Simmer on medium low until the sauce has thickened, approximately 2 minutes. Season with garlic powder, salt and pepper. Remove from heat and gently stir in the fresh chopped cilantro.
- Assemble the enchiladas- Place a tortilla on a large flat surface. Spoon 1/3-1/2 cup of the shrimp mixture into the center and sprinkle the top with shredded cheese. Roll up the tortilla and transfer to the prepared baking dish, placing it seam side down. Repeat this process with the remaining tortillas and shrimp mixture until entire shrimp mixture has been used.
- Pour half the jalapeño cream sauce evenly over the top of the enchiladas. Bake in the oven, covered, for approximately 20-25 minutes, or until golden and bubbly. Remove from the oven and serve with the remaining jalapeño cream sauce, fresh chopped cilantro and hot sauce (if desired).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
