Name: Shrimp Enchiladas with Creamy Sauce and Cilantro Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 2-3 Tablespoons butter (salted or unsalted); ½ cup red and green bell pepper, finely chopped; ½ cup onion, finely diced; 2 cloves garlic, minced; 1 pound shrimp, peeled and deveined, chopped into pieces; ¼ cup cilantro, chopped; ½ teaspoon salt; ½ teaspoon cumin; 1 teaspoon chili powder; 8 tortillas (flour or corn, 9 inches); 2 Tablespoons butter; 2 Tablespoons flour; 1 ½ cups chicken broth; ¾ – 1 cup sour cream; ½ teaspoon garlic powder; ½ cup diced canned chilies; Salt and pepper to taste; ¼ cup green enchilada sauce or salsa Verde sauce; 2 cups Monterey Jack cheese, shredded; Sour cream; Cilantro; Jalapenos; Limes

Jump to Recipe· 3.9 from 14 reviews

If you’re craving a dish that bursts with bold flavors and creamy goodness, this Shrimp Enchiladas with Creamy Sauce and Cilantro Recipe is your ultimate go-to. Tender shrimp blended with vibrant bell peppers and aromatic spices get lovingly wrapped in tortillas, then drenched in a luscious homemade creamy sauce that ties everything together perfectly. The fresh cilantro adds that zingy brightness that elevates each bite, making this meal irresistibly comforting and bright all at once. Trust me, once you dive into these shrimp enchiladas, you’ll understand why they’ve become one of my absolute favorite go-to dinners for any night of the week.

Ingredients You’ll Need

The image shows a black pan filled with a smooth, pale yellow base layer covering most of the pan. On top of this base, there are four distinct sections: a large, creamy white swirl on the left, a bright green textured paste on the right, a pile of chopped yellow-green vegetables near the bottom, and a small mound of light beige powder beside the vegetables, all sitting on the yellow base. The pan is set on a surface with a white marbled texture in the background. Photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is super simple but essential because each one plays a vital role in creating the perfect balance of taste, texture, and color for this dish. From the sweet crunch of bell peppers to the silky smoothness of the creamy sauce, everything works beautifully in harmony.

Butter (2-3 tablespoons): Adds richness and helps sauté the veggies and shrimp perfectly for that tender texture.
Red and green bell pepper (½ cup each, finely chopped): Provide a sweet crunch along with bursts of vibrant color.
Onion (½ cup, finely diced): Offers a subtle sweetness and depth to the filling.
Garlic (2 cloves, minced): Lends aromatic warmth that wakes up your taste buds.
Shrimp (1 pound, peeled, deveined, chopped): The star protein, tender and full of ocean flavor.
Cilantro (¼ cup, chopped): Brings fresh, zesty brightness that perfectly complements the creamy sauce.
Salt (½ teaspoon): Enhances all the natural flavors of the ingredients.
Cumin (½ teaspoon): Adds a subtle earthiness and warmth with a hint of smokiness.
Chili powder (1 teaspoon): Injects mild heat and classic southwestern flavor.
Tortillas (8, 9-inch flour or corn): Soft wraps that hold all the filling and sauce together beautifully.
Butter (2 tablespoons, for sauce): The base for a silky, rich cream sauce.
Flour (2 tablespoons): Helps thicken the sauce to perfect lusciousness.
Chicken broth (1½ cups): Adds savory depth while thinning the sauce just right.
Sour cream (¾ to 1 cup): Creates that signature creamy texture and tang.
Garlic powder (½ teaspoon): Enhances the garlic flavor in the sauce, layering it nicely.
Diced canned chilies (½ cup): Adds a subtle kick with a great texture contrast.
Salt and pepper (to taste): Fine tunes the sauce’s seasoning perfectly.
Green enchilada sauce or salsa verde (¼ cup): Brings a fresh, vibrant zing that balances the creamy richness.
Monterey Jack cheese (2 cups shredded): Melts into delicious gooey pockets of cheesy goodness atop your enchiladas.
Optional garnishes: Sour cream, cilantro, jalapenos, and limes to brighten and personalize each serving.

How to Make Shrimp Enchiladas with Creamy Sauce and Cilantro Recipe

Step 1: Prepare the Shrimp Mixture

Start by melting butter in a large skillet over medium heat. Add finely chopped red and green bell peppers along with diced onion, and sauté them just until they soften and release their sweet aromas—about 3 to 5 minutes. Add minced garlic and cook for another 30 seconds to infuse that warm garlicky flavor. Now toss in the chopped shrimp, cooking them gently for 2 to 3 minutes just until they start turning pink. Keep in mind you won’t fully cook them now since they’ll finish baking in the oven. Remove the skillet from heat, then stir in fresh cilantro, salt, cumin, and chili powder to blend all those wonderful flavors.

Step 2: Make the Creamy Sauce

In a separate large skillet, melt butter over medium-high heat. Whisk in flour and cook for 1 to 2 minutes to form a smooth roux, which will help thicken your sauce. Gradually pour in chicken broth, half a cup at a time, whisking constantly to avoid lumps. Continue until the sauce thickens nicely, about 3 to 5 minutes. Turn the heat down low before stirring in sour cream, garlic powder, canned diced chilies, and your green enchilada or salsa verde sauce. Season with salt and pepper to taste. Finally, mix about 1 cup of this luscious sauce into the shrimp mixture to keep everything moist and flavorful.

Step 3: Assemble the Shrimp Enchiladas with Creamy Sauce and Cilantro Recipe

Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick spray. Take one tortilla and spoon approximately one-third cup of the shrimp mixture onto it. Roll it up tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas until they are all filled and neatly arranged side by side. Pour the leftover creamy sauce evenly over the top, making sure every inch gets covered in velvety goodness. Sprinkle shredded Monterey Jack cheese generously over everything for that irresistible melted, gooey finish.

Step 4: Bake to Perfection

Place the baking dish in your preheated oven and bake for 20 to 30 minutes. You want the cheese melted and slightly bubbly, and the entire dish heated through. This final baking step also lets the shrimp finish cooking perfectly without drying out. Once your kitchen smells heavenly and the cheese is golden in spots, your shrimp enchiladas with creamy sauce and cilantro are ready to enjoy.

How to Serve Shrimp Enchiladas with Creamy Sauce and Cilantro Recipe

Two rolled enchiladas are placed side by side on a round white plate. Each enchilada is covered in a creamy, light yellow cheese sauce that is slightly browned on the edges and appears smooth and thick. On top, there is a dollop of white sour cream with bright green chopped herbs sprinkled all over. Two slices of fresh green chili pepper rest on the sour cream and the opposite enchilada. The plate is on a white marbled surface with scattered small pieces of chopped herbs around it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh garnishes can take your shrimp enchiladas to the next level. Dollops of sour cream bring cooling creaminess to balance the spices, while extra cilantro adds a bright freshness that cuts through the richness. If you like things with a little heat, thinly sliced jalapenos offer a perfect kick. A squeeze of fresh lime juice right before serving gives your dish that irresistible citrus zing that wakes up all the flavors.

Side Dishes

Pair your Shrimp Enchiladas with Creamy Sauce and Cilantro Recipe with sides that complement without overpowering. Mexican-style rice or cilantro lime rice works wonderfully to soak up any extra sauce. A crisp green salad with avocado and cherry tomatoes offers a refreshing contrast. You might also enjoy some black beans seasoned with cumin and garlic to round out your meal with extra protein and texture.

Creative Ways to Present

Want to impress guests? Serve these enchiladas in individual ramekins for a charming single-serve option. Alternatively, create a layered casserole by adding extra cheese between rolled tortillas. Garnish each plate with a colorful medley of diced tomatoes, onions, and avocado for an added burst of freshness and texture. No matter the presentation, this recipe always shines bright!

Make Ahead and Storage

Storing Leftovers

Leftover shrimp enchiladas store beautifully in an airtight container in the refrigerator for up to 3 days. To keep them fresh, wait until they cool completely before sealing. When ready to enjoy, reheating gently helps maintain the creamy texture without drying out the shrimp or sauce.

Freezing

This Shrimp Enchiladas with Creamy Sauce and Cilantro Recipe freezes well if you want to prep in advance. Assemble the enchiladas but hold off on baking, then tightly wrap the baking dish with plastic wrap and foil. They’ll keep in the freezer for up to 2 months. When you’re ready, thaw overnight in the fridge and bake as directed for a homemade meal anytime.

Reheating

For the best texture, reheat your enchiladas covered in the oven at 350°F for about 15-20 minutes until warmed through and the cheese is bubbly again. Microwaving works too but can make the tortillas slightly chewy, so oven reheating is preferred whenever possible.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking. This helps the shrimp sauté nicely and prevents extra moisture that could make the filling watery.

Is it better to use flour or corn tortillas?

Either works wonderfully here. Flour tortillas are softer and slightly sweeter, while corn tortillas add authentic texture and a bit more chew. Choose based on your personal preference or what you have on hand.

Can I make this recipe vegetarian?

Of course! Substitute the shrimp with roasted vegetables like zucchini, mushrooms, or black beans. The creamy sauce and spices still make the dish rich and satisfying.

How spicy is the Shrimp Enchiladas with Creamy Sauce and Cilantro Recipe?

This recipe has a mild to moderate level of heat thanks to the chili powder and diced chilies. You can adjust the spice by adding more jalapenos or using mild chilies to suit your taste.

Can I prepare the sauce ahead of time?

Yes! The creamy sauce keeps well refrigerated for up to 2 days. Reheat gently and stir before using to return it to its smooth, luscious consistency.

Final Thoughts

I can’t recommend this Shrimp Enchiladas with Creamy Sauce and Cilantro Recipe enough—it’s a delicious, crowd-pleasing way to enjoy shrimp with a creamy, zesty twist. Whether for a cozy family dinner or a festive gathering, these enchiladas bring warmth and comfort to your table. Give this recipe a try and prepare for rave reviews that will have everyone asking for seconds!