Creamy Shrimp Enchiladas Bake (Print Version)
# Ingredients:
→ Shrimp Filling
01 -
450g large shrimp, peeled, deveined, and chopped
02 -
1 tablespoon olive oil
03 -
120ml onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 teaspoon chili powder
06 -
0.5 teaspoon ground cumin
07 -
0.5 teaspoon smoked paprika
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
120ml diced tomatoes, canned or fresh
11 -
120ml corn kernels, fresh, canned, or frozen
→ Creamy Sauce
12 -
2 tablespoons unsalted butter
13 -
2 tablespoons all-purpose flour
14 -
360ml chicken or vegetable broth
15 -
240ml heavy cream or half-and-half
16 -
120g Monterey Jack cheese, shredded
17 -
60g sour cream
18 -
0.5 teaspoon garlic powder
19 -
0.5 teaspoon onion powder
20 -
Salt, to taste
21 -
Black pepper, to taste
→ Assembly and Garnishes
22 -
8–10 medium flour tortillas
23 -
120g Monterey Jack or cheddar cheese, shredded (for topping)
24 -
2 tablespoons fresh cilantro, chopped (for garnish)
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until softened, approximately 2–3 minutes. Stir in chopped shrimp, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 3–4 minutes until the shrimp are pink and opaque. Add diced tomatoes and corn, mix to combine, then remove from the heat.
02 -
In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring, for 1 minute to form a roux. Gradually whisk in the broth to avoid lumps. Bring to a simmer and cook, stirring, until the mixture thickens, about 3 minutes. Reduce heat and incorporate cream, shredded cheese, sour cream, garlic powder, onion powder, salt, and black pepper. Stir until the sauce is smooth and creamy.
03 -
Preheat the oven to 190°C. Lightly grease a 23×33cm baking dish. Spoon 2–3 tablespoons of the shrimp mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
04 -
Pour the creamy sauce evenly over the filled tortillas. Sprinkle with shredded cheese. Bake uncovered for 20–25 minutes or until the top is golden and the edges are bubbling.
05 -
Remove from the oven and let cool slightly. Garnish with freshly chopped cilantro and serve warm. Enjoy alongside salsa, guacamole, or a simple salad if desired.
# Notes:
01 -
Allow the filled dish to cool for several minutes before serving to help the enchiladas hold their shape.
02 -
For extra flavour, try adding a squeeze of lime juice to the shrimp filling.