Save Creamy garlicky shrimp wrapped inside soft tortillas and smothered in a bubbling cheese sauce make these Cheesy Garlic Shrimp Enchiladas the ultimate Tex-Mex comfort dinner. The filling is luxe but the prep is easy enough for a weeknight and it goes straight from skillet to baking dish to your table in under an hour. It is one of those crave-worthy recipes that brings friends and family running to the kitchen every time.
Every time I make it for a gathering it disappears fast and people always ask for the recipe. The creamy cheese sauce with the tender shrimp just hits that Tex-Mex comfort spot perfectly.
Ingredients
- Shrimp: medium peeled and deveined for sweet clean flavor look for ones without a strong fishy smell or black spots
- Olive oil: helps build a rich base when sautéing aromatics use extra virgin for the best taste
- Garlic: minced adds depth and bold flavor fresher cloves give the most punch
- Yellow onion: builds savory sweetness choose one that feels firm and heavy
- Jalapeño: optional brings subtle heat remove seeds for mildness or keep some for kick choose bright unwrinkled peppers
- Red bell pepper: gives color and a touch of sweetness pick one that is glossy and vibrant
- Smoked paprika: gives a warm smoky layer opt for Spanish paprika for the most authentic hit
- Ground cumin: adds earthy undertones whole seeds toasted and ground offer the best fragrance
- Salt and black pepper: season and enhance every element use sea salt and freshly ground pepper for fullest flavor
- Fresh cilantro: for brightness and a fresh finish use leaves without any wilting
- Unsalted butter: makes the creamy sauce rich without extra saltiness use high quality butter for silkiness
- All-purpose flour: thickens the sauce reliably sift it if you see clumps
- Whole milk and heavy cream: combine for velvety texture choose cream that smells fresh and milk with the latest date
- Monterey Jack cheese and cheddar cheese: melt smoothly and bring mild sharpness always shred cheese yourself for smoothest melting
- Garlic powder: layers in more aromatic flavor buy from a fragrant fresh jar
- Lime juice: shines up the sauce with just a touch of acidity always use fresh squeezed
- Flour tortillas: soft and flexible make rolling easy look for ones that bend without cracking
- Cilantro: for garnish toss on right before serving for the greenest pop
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius to get an even bake on the enchiladas without drying them out
- Sauté the Aromatics:
- Pour olive oil into a large skillet and place over medium heat. Add onion and cook about two minutes until translucent. Stir in the garlic jalapeño and bell pepper. Let these cook for another two minutes until everything is fragrant but not browned
- Cook the Shrimp:
- Sprinkle in smoked paprika ground cumin salt and black pepper then lay the shrimp in a single layer. Let them sit for a minute or two so they sear slightly before stirring. Keep cooking until the shrimp turn pink and opaque about three to four minutes. Stir in the cilantro and take the pan off the heat so the shrimp do not get rubbery
- Make the Cheese Sauce:
- Melt butter in a saucepan over medium heat. When foamy add the flour and whisk constantly for about a minute to cook out any raw flour taste. Pour in the whole milk followed by the cream whisking slowly but steadily. Stay at the stove and stir until the sauce thickens to a silky consistency about three to four minutes
- Stir in the Cheese and Finish the Sauce:
- Reduce the heat. Add the shredded Monterey Jack and cheddar cheese garlic powder salt and lime juice. Keep stirring until everything melts together smoothly. When glossy and thick take off the heat so the cheese does not get stringy
- Prepare the Baking Dish:
- Spoon a little bit of the cheese sauce into the bottom of a nine by thirteen inch baking dish spreading evenly just to coat. This prevents sticking and ensures every tortilla soaks up the flavor
- Fill and Roll the Enchiladas:
- Divide the shrimp mixture evenly between the tortillas. Pop the filling right down the middle roll up snugly and place each seam side down in your sauced dish
- Sauce and Cheese Layer:
- Pour the rest of the cheese sauce all over the filled tortillas. Sprinkle on the reserved shredded cheeses so you get a gooey melted top with a golden finish
- Bake:
- Slide the uncovered dish into your preheated oven. Bake for eighteen to twenty minutes until bubbling nicely and the cheese starts getting golden brown edges
- Garnish and Serve:
- Once out of the oven sprinkle with extra cilantro. Serve while still hot and creamy for the best experience
Save The Monterey Jack cheese is my favorite part because it melts into stretchy creamy pools that soak up the lime and shrimp perfectly. My family always gathers in the kitchen as soon as the cheesy scent hits the air and it instantly feels like a celebration around the table.
Storage Tips
Cool enchiladas completely before covering your dish snugly with foil or transferring to airtight containers. Refrigerate for up to three days. To reheat put in a low oven loosely covered with foil or microwave slices so they do not dry out. If you want to freeze divide portions into freezer-safe containers wrap with parchment and foil and label with the date. They reheat best in the oven and will keep for up to one month in the freezer.
Ingredient Substitutions
If you need a gluten-free dish swap in corn tortillas and a gluten-free flour blend for the roux. For extra heat use serrano instead of jalapeño or add a pinch of cayenne to the cheese sauce. If you are out of Monterey Jack try mozzarella or pepper jack for a spicy stretch and use Greek yogurt in place of some cream for a lighter touch.
Serving Suggestions
Pair these cheesy enchiladas with a crisp Mexican-style slaw or a batch of charred corn and black bean salad for a fresh contrast. They also love an extra squeeze of lime big dollops of sour cream fresh salsa or even a few slices of ripe avocado. For drinks ice cold Mexican lager or citrusy white wine is spot on.
Cultural and Seasonal Context
Enchiladas are a beloved Tex-Mex tradition blending bold flavors and creamy layers often reserved for celebrations and family dinners. This shrimp version is especially great during spring and summer when seafood is sweetest but the all-seasons cheese sauce makes it comforting any time of year. Try with local seasonal vegetables or spicy salsas to tailor each batch.
Save Let the enchiladas rest five minutes after baking for easy serving. I have shared this recipe at potlucks and everyone from seafood skeptics to cheese lovers asks for seconds and the recipe card.
Common Questions
- → Can I use a different type of cheese?
Yes, while Monterey Jack and cheddar melt well, you can substitute with mozzarella or a Mexican blend for variety.
- → How can I make this gluten-free?
Swap in corn tortillas for the flour tortillas and ensure your cheese and other ingredients are gluten-free.
- → Can I prepare the dish ahead?
You can assemble the enchiladas and refrigerate before baking. Add cheese sauce just before baking for best texture.
- → What can I serve alongside this dish?
Try it with Mexican rice, a fresh salad, salsa, sour cream, or lime wedges to complement the flavors.
- → Is this suitable for pescatarians?
Yes, as it contains shrimp and no meat or poultry, this main fits a pescatarian diet.
- → How do I reheat leftovers?
Reheat in a 350°F oven, covered, until warmed through to keep the cheese sauce creamy.