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Creamy Shrimp Enchiladas

Indulge in a harmonious blend of tender shrimp and creamy sauce wrapped in soft tortillas, perfect for any celebration or cozy gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Shrimp and Seasoning
  • 1 lb large shrimp, peeled and chopped
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste
Tortillas and Cheese
  • 8 pieces flour tortillas
  • 1 cup shredded mozzarella cheese
  • 1 cup Monterey Jack cheese
Creamy Sauce
  • 1 cup heavy cream
  • 1/2 cup cream cheese, softened
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 2 tbsp chopped parsley for garnish

Method
 

Preparation
  1. Melt butter in a skillet over medium heat and sauté the minced garlic until fragrant.
  2. Add shrimp to the skillet and cook until they turn pink; season with paprika, Italian seasoning, salt, and pepper.
  3. In a separate bowl, combine heavy cream and softened cream cheese, stirring until smooth.
Assembly
  1. Spoon the shrimp mixture into each tortilla, rolling them tightly and placing seam-side down in a greased baking dish.
  2. Drizzle the creamy sauce over the enchiladas and sprinkle with an even layer of mozzarella and Monterey Jack cheese.
Baking
  1. Bake at 375°F for 20 minutes until bubbling and golden.
  2. Garnish with fresh parsley and serve warm.

Notes

Serve with fresh guacamole or vibrant salsa for a refreshing contrast. Any leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, the enchiladas can be placed in the oven at 350°F until warmed through.