Creamy Shrimp Enchiladas Bake

These creamy shrimp enchiladas have comfort and celebration wrapped into every cheesy bite—they have been the star at many family dinners and casual brunches at my house. Brimming with tender shrimp, sweet corn, a lush sauce, and baked until bubbly, this dish feels indulgent but comes together more easily than you might think.

When I first tried this, I worried it would be fussy or heavy. But now it is a dish I crave for busy weeknights and celebratory dinners alike. My mom asks for this every Mother's Day—it has become a family tradition.

Ingredients

• Large shrimp: This is the star that brings sweetness and a meaty bite. If using frozen shrimp look for ones that are deveined and shell off for quick prep
• Olive oil: Adds flavor plus helps with browning. Look for a golden color and a fruity scent
• Onion: Finely diced onion forms the flavor base. Pick onions that feel heavy for their size
• Garlic: Freshly minced for aroma and pop of flavor. Choose bulbs that are firm and free of sprouts
• Chili powder: Brings a subtle warm spice. Use your favorite brand for best flavor
• Cumin: This earthy spice rounds out the filling. Whole seeds ground fresh are especially fragrant
• Smoked paprika: A touch of smoky depth. Spanish varieties offer a fuller flavor
• Salt and pepper: Help balance and boost all the flavors
• Diced tomatoes: Juicy and bright. Use plum tomatoes with deep color if going fresh
• Corn kernels: Adds a sweet pop. Use frozen in the off season for best texture
• Unsalted butter: This is the base for creating a smooth sauce. Go with a creamy European style if you can
• All purpose flour: Thickens the sauce and helps it cling to the tortillas. Sift before using to avoid lumps
• Chicken or vegetable broth: Adds richness and helps thin the sauce. Use low sodium for more control
• Heavy cream or half and half: For a restaurant style creamy finish. Choose fresh cream with a short ingredient list
• Monterey Jack cheese: Melty and mild. Buy in a block and shred for the best melt
• Sour cream: Adds tang and silkiness. Seek out full fat for the smoothest result
• Garlic powder: Backs up the fresh flavor without overpowering
• Onion powder: Lends a hint of sweetness and depth
• Flour tortillas: These roll easily and soak up all that sauce. Warm briefly before filling to prevent tearing
• Cilantro: Lively and fresh. Sprinkle on before serving for a burst of color. Choose leaves that are bright and not wilted
• Cheddar cheese: As an optional topping adds extra sharpness

Step-by-Step Instructions

Cook the Shrimp Filling:

Begin by heating your olive oil in a large skillet over medium. This step allows the oil to gently infuse the onion and garlic as they cook. Add the onion and garlic first and let them slowly soften for about three minutes. Stir often so they do not brown. The kitchen will smell incredible. When the onions look translucent, add the chopped shrimp and dried spices. Take your time stirring the shrimp so they cook evenly and stay tender. This usually takes three to four minutes. The shrimp will turn completely pink and lose their translucency. Add the tomatoes and corn at the end stir just until everything is well mixed then take off the heat. This layering of ingredients builds so much flavor in the filling

Make the Creamy Sauce:

In a separate saucepan, melt your butter over medium until just foamy. Add the flour and whisk as it sizzles for about one minute. This forms the roux and is the secret to a lump free sauce. Begin slowly streaming in the broth. Whisk constantly so no lumps form. Bring to a gentle simmer and let the mixture thicken for about three minutes. Lower the heat and whisk in the heavy cream shredded cheese sour cream garlic powder and onion powder. Keep stirring until the mixture is smooth and glossy. Taste and season it with salt and pepper as needed. When done this sauce should easily coat the back of a spoon

Assemble the Enchiladas:

Preheat your oven to 375 degrees Fahrenheit and grease a baking dish. Place one tortilla flat over a surface and spoon in two to three tablespoons of your shrimp filling. Roll it up snugly then set it seam side down in the pan. Repeat with all tortillas nestling them close together. You want the pan nearly filled without crowding

Bake:

Pour the creamy sauce generously over the rolled enchiladas so every inch is coated. Sprinkle the top with more cheese for beautiful browning. Bake uncovered for 20 to 25 minutes. The edges should bubble and the cheese will become golden brown. Let the pan sit five minutes before serving so everything sets

Serve:

Sprinkle the hot enchiladas with chopped cilantro. Bring them to the table with cool salsa or guacamole and a salad on the side

Pin it

Shrimp is my daughter's favorite seafood so the first time I made this for her birthday she smiled ear to ear and cleared her plate. Every time we make it she loves helping roll up the tortillas and sneak a little cheese for herself

Storage Tips

Store leftovers tightly wrapped in the fridge for up to three days. The sauce prevents the tortillas from drying out and the flavors blend together overnight making them even better on day two. For longer storage freeze the cooled enchiladas in a covered baking dish up to two months. Thaw overnight in the fridge and bake at 350 degrees Fahrenheit with a foil cover until heated through

Ingredient Substitutions

For the shrimp you can swap sweet cooked crab or even white beans for a pescatarian or vegetarian version. If you are out of Monterey Jack cheese try mozzarella for creaminess or pepper jack for a little heat. Corn tortillas can be used for a gluten free option but soften them before rolling so they do not crack

Serving Suggestions

These enchiladas shine with classic sides like Mexican rice grilled vegetables or a simple green salad. For something extra festive top with diced avocado or a drizzle of lime crema. If you want a heartier meal serve alongside black beans with chopped cilantro

Cultural Context

Enchiladas are classic to Mexican cuisine though cream sauces are more common in northern regions where dairy rich dishes are celebrated. This version borrows flavors from both coastal and border town kitchens. The shrimp filling brings a taste of the sea to the comforting richness of cheese and cream a delicious fusion that feels both familiar and special in a family kitchen

Pin it

Celebrate dinner with these shrimp enchiladas—they are creamy, satisfying, and sure to impress everyone at your table.

Frequently Asked Questions

→ Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking. Ensure they are well-drained for best texture.

→ Is there a substitute for Monterey Jack cheese?

Cheddar, mozzarella, or a mild Mexican blend work well as alternatives.

→ Can these be prepared ahead?

You can assemble up to a day in advance. Refrigerate, then bake fresh for best results.

→ How can I make this spicy?

Add a pinch of cayenne or chopped jalapeños to the shrimp filling or sprinkle chili flakes on top.

→ What sides pair well?

Serve with a crisp salad, Mexican rice, black beans, salsa, or guacamole for a complete meal.

→ Can I use corn tortillas?

Corn tortillas provide a deeper flavor but may crack; briefly warm them before rolling for flexibility.