If you're a fan of bold, comforting Mexican dishes with a creamy kick, this Shrimp Enchiladas with Creamy Jalapeño Sauce recipe is going to be your next kitchen favorite. It's everything you love about traditional Mexican enchiladas—tender filling, melty cheese, and rich sauce—elevated with succulent shrimp and a creamy, spicy jalapeño sauce that packs just the right amount of heat. Whether you're in the mood for something different from your usual taco casserole or you’re craving a dish that tastes like it came from your favorite local taquería, this baked enchilada dish is an easy crowd-pleaser.
This dish is also a great option if you’re looking for a break from meat-heavy dinners. While there are plenty of easy chicken enchilada recipes out there, these shrimp enchiladas offer a refreshing twist, and they come together fast enough for a weeknight dinner but feel fancy enough for a weekend gathering.
Shrimp Enchiladas with Creamy Jalapeño Sauce
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Mexican
Large skillet For sautéing the shrimp and aromatics. A nonstick or stainless steel pan works well.
Medium saucepan To prepare the creamy jalapeño sauce.
9x13-inch baking dish Essential for assembling and baking your enchiladas. If you don’t have one, two smaller baking dishes will work.
Mixing bowls For combining the shrimp mixture and prepping ingredients.
Whisk Crucial for making a smooth sauce.
Cheese grater (if using block cheese) Pre-shredded works, but fresh-grated cheese melts better.
For the Shrimp Filling
- 1 pound large shrimp peeled, deveined, and chopped into bite-sized pieces
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 2 garlic cloves minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup chopped fresh cilantro
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon lime juice
For the Creamy Jalapeño Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- ½ cup sour cream
- 2 medium jalapeños seeded and finely chopped (or leave the seeds if you prefer more heat)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- Salt to taste
- ½ cup shredded Pepper Jack cheese
For Assembly
- 8 medium flour tortillas you can use corn if you prefer
- ½ cup extra shredded cheese for topping Monterey Jack or a Mexican blend
Step 1: Prep the Shrimp Filling
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until soft. Stir in the garlic and cook for another 30 seconds.
Add the chopped shrimp to the skillet along with cumin, chili powder, paprika, salt, and pepper. Cook for 3–5 minutes, stirring occasionally, until the shrimp is just cooked through. Remove from heat, stir in lime juice and chopped cilantro. Let cool slightly, then stir in the shredded cheese.
Step 2: Make the Creamy Jalapeño Sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux.
Gradually add the milk, whisking constantly to prevent lumps. Simmer for 2–3 minutes until the mixture thickens slightly.
Add sour cream, jalapeños, garlic powder, onion powder, cumin, and salt. Stir until smooth. Mix in the Pepper Jack cheese and stir until melted and fully incorporated. Remove from heat.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Spoon a few tablespoons of the jalapeño sauce over the bottom of the baking dish to prevent sticking.
Take one tortilla, fill it with a scoop of the shrimp mixture, and roll it tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining jalapeño sauce evenly over the rolled enchiladas, making sure they’re well covered. Sprinkle the remaining cheese on top.
Step 4: Bake to Perfection
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes, or until the cheese on top is melted and bubbly with slightly golden edges.
Step 5: Garnish and Serve
Let the enchiladas cool for 5 minutes before serving. Garnish with extra cilantro, diced tomatoes, or sliced jalapeños if desired.
Perfect Pairings
These shrimp enchiladas are rich and cheesy with a nice jalapeño heat, so they pair best with something fresh and vibrant to balance them out.
- Side Dish: Try serving with a simple avocado and corn salad or a zesty lime-cilantro rice. If you're going for a more filling meal, consider serving them alongside refried black beans or a Mexican casserole with roasted vegetables.
- Drink: A cold glass of hibiscus iced tea (agua de jamaica) or a citrusy sparkling limeade complements the spice perfectly. For adults, a chilled margarita or a light Mexican lager works beautifully.
- Dessert: Finish with something cooling like mango sorbet, tres leches cake, or even churros with a light dipping sauce.
FAQs
1. Can I use pre-cooked shrimp?
Yes, but you’ll want to add them at the very end of the filling step just to warm them through. Overcooked shrimp becomes rubbery, so avoid cooking them again for too long.
2. Should I use flour or corn tortillas?
Flour tortillas roll more easily and hold up better with the creamy sauce, which is why they’re recommended here. But if you’re aiming for a more traditional Mexican enchilada feel, corn tortillas are a fine substitute—just warm them first so they don’t tear.
3. Can I make this ahead of time?
Absolutely! Assemble everything up to the baking step, then cover and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if baking straight from the fridge.
4. How spicy is the jalapeño sauce?
It has a medium level of heat. Removing the seeds from the jalapeños tones it down, while leaving them in or adding more can ramp up the spice. You can also substitute poblanos for a milder flavor.
5. Can I swap shrimp for another protein?
Definitely. If shrimp isn’t your thing or you want to try something new next time, diced chicken breast or thigh meat is a great alternative. It even works with leftover rotisserie chicken, making it a go-to for quick enchiladas.
