Creamy White Sauce Shrimp Enchiladas
Shrimp and enchiladas? Yep, they are a thing! These delicious, creamy, cheesy, white sauce shrimp enchiladas are special occasion-worthy but also easy enough for a weeknight!
If you’ve never thought to combine shrimp + enchiladas, I have to say (without overtly trying to make you feel bad): you’ve been missing out.
I know shrimp can be a polarizing topic. It seems you either love it or you hate it.
I happen to be firmly in the love-shrimp-so-much-I-wanna-cry camp, but I still try and lovingly associate with those friends and family who don’t.
The great news is, this recipe is so popular, many have swapped the shrimp out for chicken with delicious results. So keep that in mind if you just can’t figure out why or how shrimp ever found their way into your enchiladas.
Have you made these enchiladas?
They’ve been in the archives of my site since 2008! I posted them just a few months into blogging, because at that time, I was frantic to get all of my tried-and-true, family favorite recipes posted ASAP.
If they made the cut that quickly after I started my blog, you know they have to be good! Amazing, really.
My Aunt Marilyn (who has provided me AND you with so many fabulous recipes over the years) passed this recipe on to me, and I think Brian and I will be forever grateful.
While I admittedly have a few members of my posterity who are not exactly shrimp lovers, Brian and I trade off requesting this meal for our birthday dinners.
We both love it so much. Brian, who doesn’t emote quite as much excitement as I do over food (or good jeans), has been known to do a little hop of excitement when he knows these shrimp enchiladas are happening.
And a hop of excitement for him basically translates into a full-on jumping up and down, fevered happiness tantrum for the rest of us.
The creamy white sauce is flavorful and simple – complimenting the tender shrimp perfectly without overpowering their somewhat delicate flavor. Bonus: you can alter the amount of heat in the recipe to be as spicy or as mild as you like.
This is a fantastic recipe. Perfect for a special occasion dinner, these shrimp enchiladas are also easy enough for a weeknight dinner when you just can’t live a day longer without their deliciousness in your life.
Get out of your enchilada comfort zone and make them!
What to Serve With This
- Steamed Broccoli
- Pao de Queijo
- Fresh Fruit
Shrimp Enchiladas
Ingredients
Cheese Sauce:
- 2 tablespoons salted butter
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- ½ cup chopped yellow or white onion
- ½ teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper, add more for a spicier sauce
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour
- ¾ cup cream or milk, I almost always use 2% milk
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- ½ cup sour cream, light or regular
Shrimp Mixture:
- 1 tablespoon butter, canola oil, coconut oil or olive oil
- ½ cup chopped onion
- 1 ½ to 2 pounds shrimp, peeled, deveined and chopped into bite-size pieces
- 2 cups ripe tomatoes, chopped
- 1 ½ cups shredded Monterey Jack or Pepper Jack cheese
- 8 (9-inch) flour tortillas
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.
- For the sauce, in a large, 12-inch nonstick skillet, melt the butter, and add the bell peppers and onion. Cook, stirring often, until crisp-tender.
- Add the salt, oregano, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream or milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.
- For the shrimp, in another skillet, heat 1 tablespoon butter or oil over medium heat. Add the onion and cook until translucent and soft, 3-5 minutes. Add the shrimp and cook until the shrimp just turn pink, 1-2 minutes (don’t overcook or the shrimp will be tough).
- Add the chopped tomatoes and 1/2 of the cheese sauce; stir to combine.
- Spoon about 1/3 cup of the shrimp mixture into each tortilla. Sprinkle cheese on top and roll the enchiladas up tightly. Arrange seam side down in the prepared baking dish. Spoon the remaining cheese sauce over tortillas and sprinkle with remaining cheese.
- Bake at 350 degrees for 30 to 35 minutes until hot and bubbly. Let the enchiladas rest for 5-10 minutes before serving.
Notes
Recommended Products
Recipe Source: adapted from a recipe A. Marilyn sent me
Recipe originally published March 2008; updated with new photos, commentary, and recipe notes.
I thought about shrimp enchiladas and googled it, which brought me here. That was a lucky break, because these enchiladas were supreme! The only changes I made were using a can of Ro-Tel tomatoes w/green chiles instead of fresh tomatoes and increasing the sauce by a quarter, which I’m very glad I did. It’s a bit of work putting this together, but it was worth every minute. Thanks very much for sharing this recipe with us, Mel!
Hi John – I’m really happy you enjoyed this recipe! Thanks for taking the time to let me know!
It’s a fav. At our house! Delish! I don’t put more cheese in the top and it’s saucy and soft enough!
I found your recipe here this morning, I had company coming over for dinner and they like seafood. I am not a good seafood cook, as much as I do try. Your recipe made me look like a 5 star cook! I made it as written and just WOW. Everyone LOVED IT! The only change that I would make is that I would put more of the sauce on the bottom saving some for the top… what I did was put the burritos in the pan then poured the cheese sauce over the top. Thank you it was awesome!
I’m thrilled to hear this, Alice! Thanks for letting me know!
I made this for dinner last night and my family loved it. It was a little extra work for a weeknight, but fabulous. I made your mexican rice to go with it, used my ricecooker. Thank you for your yummy recipes.
This is the BEST EVER. I made this for dinner tonight (feeling like a rockstar on a random Tuesday) and forgot how amazing they were! Only my second time making them. I made them with probably more peppers than called for – just used an entire pepper for each color. I also used pepper Jack cheese and it was soooo yummy and not spicy. Sigh. So good.
Another awesome recipe! My son who isn’t a big fan of cheesy dishes said this was delicious! Rave reviews from everyone in the family and it was a nice change from the a ordinary Mexican dishes. I did end up with quite a few enchiladas so I ended up doubling the sauce to cover.
This was on my menu for this week, but when the outside temps reached 95F with no AC in the house, I knew I wouldn’t be baking, but I wanted to use the ingredients before they went bad. So I made the enchiladas, cooked them in the air fryer without the sauce on them, and we all added the sauce to taste when they got out of the air fryer. We love this recipe and my kids decided they liked this version better than the original method. Thanks for another great recipe!
That’s amazing, Sharon – I’ll have to try it that way!
Yum, so cheeeeesy. And easy since I had all the ingredients on hand already.
Definitely stepped outside my comfort zone with these. I am just not much of a shrimp girl. But I am glad I did! Super tasty! I wish there had been a teensy more sauce so I might make 1.5 sauce next time. And I had some leftover plain white rice in my fridge so I threw it in and I will do that, again. Just made the filling a bit more substantial. Thanks, Mel! I am SOOOO grateful for you! My recipe book is like 90% your recipes 🙂
Can these be made ahead of time and frozen
I haven’t tried freezing them, but you could experiment. Sometimes freezing creamy-based enchiladas can cause the tortillas to be soggy/soft upon reheating.
Wow – this was fantastic. I used langostino because I had them on hand instead of the shrimp. I added a little black pepper and garlic to the seafood, but other than that, I followed your recipe exactly and it was amazing. Thank you. This is definitely a keeper.
I made this for a work potluck two years ago and now I am asked to make it for every potluck! It gets boring for me but I can’t bear to disappoint my co-workers.. Over the years, I have turned to using a combination of shrimp and scallops ( at least 50% more than required), I omit the tomato, and I add more peppers.
I have to make it the night before and therefore my tortillas get soggy. I’m thinking of changing it up. What would you think about using cooked lasagna noodles instead of tortillas? Would I just need to make more of the sauce? Thanks for making me the ‘potluck queen’.
Hi Susan, I think this would be delicious as a lasagna. But yes, I agree with you, I think you’d need quite a bit more sauce.
I love this recipe! I did switch a couple of things. I don’t like green bell peppers so I did roasted red peppers. I also added sauted mushrooms with the shrimp. Thanks for the recipe!
Not sure if I will get A response, but I was looking for the Nutrition information.
I will try this tonight
Thank you
I don’t calculate nutrition information on my recipes but you can get the info if you plug the recipe into an online nutritional calculator or app (like my fitness pal).
What are the “cook your own tortillas” you are referring to? Homemade tortillas?
They are like homemade tortillas but they are in the refrigerated section of the grocery store and you cook them on a griddle before using.
This was so delicious! I 1.5x the sauce and ended up with a little but left over (which I put on some pasta the next day!). I also found it was enough to make 10-12 enchiladas.
Made the recipe exactly as is and it was absolutely delicious! I kinda can’t wait for lunch today because I am having these leftovers. I will make with chicken next time as I am sure they will be every bit as yummy. The sauce was giving me appetizer/dip vibes, too. Thank you for another terrific family dinner recipe!
Has anyone doubled this sauce? If so, were all ingredients doubled?
I don’t usually go review recipes I have made but wow, this one really warranted it. It came out absolutely amazing. Everyone enjoyed. Extremely flavorful and filling. I loved how simple the recipe was as well. We baked for 375 for 15 minutes and it worked well. Thank you for sharing this amazing treat!
Made this and it was so good! I did tweet the receipt a bit. I did one cup of mixed colored bell peppers. I added corn and garlic to the shrimp. And I didn’t bake it.
This was an awesome recipe and we all loved it! This was my 1st attempt at a seafood enchilada and they were perfect. I did make 2 tweaks based on what I had on hand. We had ordered Red Lobster for my brothers birthday and I had allot of leftover shrimp, so used this in place of fresh shrimp and just didn’t need to cook it. The 2nd was to use drained Rotel instead of fresh tomatoes. I got this from one of the reviews I read. Thanks again for a great recipe! I will definitely be making this again!!!
Omgawd….
Stop w/ the BELL PEPPERS.
IT OVERWHELMS THE DELICATE SHRIMP.
COOK WHAT YOU KNOW. ITS NOT MEXICAN FOOD OR ENCHILADAS.
TRYING TO BE PIONEER WOMAN. I HATE HER TOO.
Yikes!! I hope you’re back on your meds!!
Wow. You know you can modify it for taste, right? Maybe less salt next time too.
Really. Do you have to be sooo hateful?
haha! This review made me laugh. I don’t know that I have ever had any one describe bell peppers, especially half of a green one and half of a red one, as “overwhelming” in flavor. Come on now.
Cover when cooking or no?
I don’t cover.
So delicious. Absolutely five stars. Super important to not overcook your peppers and the shrimp! Proceed carefully and this is a shrimp lover’s dream!
Can I make these earlier in the day and refrigerate to bake later? I like to get my food prepped and kitchen cleaned before company comes!
Yep!
Shrimp was on sale so last night I made your Shrimp Scampi with Linguine and tonight the Enchiladas. Absolutely delicious. If I could I would give both recipes 10 stars . Will definitely be making both recipes again. Thanks Mel
Thanks, Ann!
Hi Mel. This looks great! Did you try to freeze these after they have been cooked? If yes, how did it taste after you reheated it? I am worried that the sauce will not freeze well since it is dairy based…. Thanks!
Yes, I have frozen them – it works *decently* well. The tortillas are pretty soft after freezing and thawing and the shrimp isn’t quite as tender, but the flavor is still delicious.
Yummm! I did use 2 cans of rotel tomatoes with chilies, in place of the tomatoes, since I doubled all the ingredients. I used shrimp and imitation crab. The sauce is amazing!!! Served with sour cream. Thanks for the recipe.
Did you drain the rotel?