Description
Make easy, cheesy, creamy shrimp enchiladas perfect for a weeknight Tex-Mex dinner.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 12 corn tortillas
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk
- 4 ounces cream cheese, cut into cubes
- 1 cup shredded Monterey Jack cheese, plus more for topping
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
- Cook the shrimp: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the shrimp, Ro-Tel, cumin, chili powder, and salt to the skillet. Cook until the shrimp turn pink, about 3-4 minutes. Remove from heat and set aside.
- Make the white sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.
- Bring the mixture to a simmer, stirring constantly until it thickens slightly. Reduce heat to low.
- Stir in the cream cheese until fully melted and smooth. Remove from heat. Stir in 1 cup Monterey Jack cheese and 1/2 cup cheddar cheese until melted.
- Assemble the enchiladas: Briefly warm the tortillas in a dry skillet or microwave to make them pliable.
- Dip each tortilla into the cheese sauce to coat lightly. Place about 1/4 cup of the shrimp mixture down the center of each tortilla. Roll up and place seam-side down in the prepared baking dish.
- Pour any remaining cheese sauce evenly over the rolled tortillas. Sprinkle with extra Monterey Jack cheese.
- Bake for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- Garnish with fresh cilantro, if using, before serving.
Notes
- For spicier enchiladas, add 1/4 teaspoon of cayenne pepper to the sauce mixture.
- If your tortillas tear when rolling, warm them longer before filling.
- You can substitute pre-cooked shrimp if you prefer a faster preparation time.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 enchiladas
- Calories: 410
- Sugar: 5
- Sodium: 550
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 28
- Fiber: 2
- Protein: 26
- Cholesterol: 155