Stunning Creamy Shrimp Enchiladas Recipe That Will Impress Your Guests

Enchiladas are a beloved staple in Mexican cuisine, renowned for their versatility and rich flavors. These delectable rolled tortillas can be filled with a variety of ingredients, making them suitable for countless occasions—from casual family dinners to festive celebrations. Among the numerous enchilada variations, creamy shrimp enchiladas stand out as a unique and luxurious twist. This dish combines tender shrimp, a velvety sauce, and warm tortillas, creating a delightful blend of flavors and textures that are sure to impress.

Stunning Creamy Shrimp Enchiladas Recipe That Will Impress Your Guests

Elevate your mealtime with these stunning creamy shrimp enchiladas! Packed with succulent shrimp, a rich and velvety sauce, and warm corn tortillas, this recipe is a perfect blend of flavor and comfort. Ideal for casual dinners or festive gatherings, these enchiladas are easy to prepare in advance. Enjoy every bite of this delicious dish that brings a modern twist to a traditional favorite. Don’t forget to top with cilantro and a squeeze of lime for an extra burst of freshness! #ShrimpEnchiladas #Recipe #ComfortFood #MexicanCuisine #CookingAtHome #HomeCooking #EasyRecipes #Seafood

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Ingredients

For the Enchiladas:

12 corn tortillas

1 pound large shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 cup fresh spinach, chopped

For the Creamy Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups heavy cream

1 cup chicken broth

1 teaspoon onion powder

1 teaspoon lime juice

1/2 teaspoon cumin

1/4 cup fresh cilantro, chopped (for garnish)

Instructions

Prepare the Shrimp:

- In a large skillet, heat the olive oil over medium heat.

- Add the shrimp and season with garlic powder, smoked paprika, cayenne pepper, salt, and pepper.

- Cook until shrimp turns pink and opaque (about 3-5 minutes). Remove from heat and set aside.

Make the Creamy Sauce:

- In a saucepan, melt the butter over medium heat.

- Stir in the flour and cook for about 1 minute to form a roux.

- Gradually whisk in the heavy cream and chicken broth until smooth.

- Add onion powder, lime juice, cumin, salt, and pepper to taste. Stir and cook until the sauce thickens (about 5-7 minutes).

Assemble the Enchiladas:

- Preheat your oven to 375°F (190°C).

- In a large baking dish, spread about 1/2 cup of the creamy sauce on the bottom.

- In each tortilla, place a few shrimp, a sprinkle of Monterey Jack cheese, cheddar cheese, and chopped spinach.

- Roll the tortillas tightly and place them seam-side down in the baking dish.

Top with Sauce and Cheese:

- Pour the remaining creamy sauce over the enchiladas, ensuring they are well-coated.

- Sprinkle additional shredded cheese on top.

Bake:

- Cover the baking dish with aluminum foil and bake for 15 minutes.

- Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.

Serve:

- Once out of the oven, let the enchiladas cool for a few minutes.

- Garnish with fresh cilantro and serve warm, alongside lime wedges for an extra zesty touch.

Prep Time: 25 minutes | Total Time: 1 hour | Servings: 4-6