Shrimp enchiladas are a delicious Mexican recipe filled with shrimp and veggies. Then topped with spicy chile verde sauce and melted cheese.
This recipe for seafood enchiladas is spicy, saucy, and cheesy. They make a delicious and indulgent dinner recipe that's easy enough to make any night of the week.
Why this recipes works
- The contrast of the creamy, cheesy seafood filling and the spicy chili verde sauce gives this shrimp enchiladas recipe the perfect blend of creamy and spicy.
- Melted cheese - Ummmm Yess!!
What You'll Need
This recipe for shrimp enchiladas is made with a creamy, cheesy filling and then topped with a chile verde enchilada sauce and melted Monterey Jack cheese.
- Shrimp. You'll need 2 pounds of fresh or frozen shrimp, cleaned and tailed removed. I like to dice the shrimp but feel free to leave them whole as well.
- Corn from two cobs of fresh corn or about one and a half cups of frozen corn.
- White onion. About one-quarter of a white onion, finely diced.
- Garlic. 5 cloves of garlic minced or pressed.
- Diced green chilis. Once small can of diced green chilis, drained. You can also use fresh peppers in this recipe. Substiture one quarter cup of anehein, poblano, or jalapeño.
- Green enchilada sauce. One large can of green enchilada sauce. (28 ounces)
- Sour cream & creme fraiche. You can use one or the other or you can use both. Creme fraiche has a slightly milder flravor than sour cream.
- Spices: cayenne and chili powder
- Tortillas. 16 corn or flour tortillas. I've made this recipe with both kinds of tortillas. My husband prefers flour tortillas, by daughter prefers corn. If you have a few extra minutes, you can try your hand at homemade tortillas. Try Flour Tortillas or Corn Tortillas.
How To Make Enchiladas
- Make the enchilada filling by sautéing the onion and garlic with a bit of oil in a pan. Add the shrimp, the spices, the diced chilis, 1 cup of enchilada sauce, sour cream + creme fraiche. Bring to a boil and allow the sauce to thicken.
- Add the enchilada sauce to the bottom of the pan. Add about a ¼ to a ⅓ cup of the sauce to the bottom of a 9x13 inch baking dish.
- Stuff the tortillas with about a quarter cup of filling and roll. Place each enchilada seam side down in a 9x13 baking dish.
- Add the remainder of the enchilada sauce and sprinkle with the remaining monterey jack cheese.
- Bake for 15 to 20 minutes at 400℉.
Chicken Enchiladas: If you're not into shrimp, this recipe can easily be made with chicken. Simply swap the shrimp in this recipe for chicken. You can use leftover rotisserie chicken or sautéed chicken breast or thigh meat.
What To Serve With Enchiladas
More Mexican Food
If you're hungry for more Mexican recipes, check out a few of my favorites. Of course, tacos are always on my number one list of all-time favorite foods.
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Shrimp Enchiladas Recipe
- 9x13 baking pan
- 16 Tortillas corn or flour, 6 to 8 inch size
- 2 lbs Shrimp cleaned and roughly chopped
- ½ cup Onion diced
- 5 cloves Garlic pressed
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Chili Pepper
- 1 cup Fresh Corn
- 4 ounces Diced green chilis drained
- 28 ounces Green Hatch Chili Sauce
- ⅓ cup Creme Fraiche
- ⅓ cup Sour Cream
- 2 lbs Monterey jack cheese shredded
- 1 bunch Fresh Cilantro finely chopped, divided
- Sauté the onion and garlic in a heavy-bottomed skillet on med-high for a few minutes. The onions should be soft and translucent.
- Add the shrimp and the seasonings to the pan. Sauté until the shrimp are pink.
- Fold in sour cream, creme fraiché, diced green chilis, and one cup of green chili sauce.
- Bring the enchilada filling to a boil and let the sauce reduce. It will thicken slightly.
- Remove the enchilada filling from the heat let it cool for about 10 minutes while you prepare the baking pan by adding a half or a cup of enchilada sauce to the bottom of the pan.
- Preheat oven here to 400℉.
- Fold 2 cups of shredded cheese into the seafood filling.
- Start rolling enchiladas. Add a few spoonfuls of filling to each tortilla and set them in the pan seam side down.
- Pour over the remaining enchilada sauce and then top with the remaining shredded cheese.
- Place on a large baking sheet and bake for 15 to 20 minutes. Keep an eye on the cheese – if it starts to get too dark you can cover the enchiladas with a little foil.
- Remove from oven and let rest for about 10 minutes before serving.
- Serve with fresh limes, extra sour cream or creme fraiché, and a little chopped cilantro.
Laura's Tips + Notes