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Shrimp Enchiladas with Creamy Jalapeño Sauce

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prep the Shrimp Filling

  1. 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.
  2. 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

  1. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux.
  2. Gradually add the milk, whisking constantly to prevent lumps. Simmer for 2–3 minutes until the mixture thickens slightly.
  3. 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

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Spoon a few tablespoons of the jalapeño sauce over the bottom of the baking dish to prevent sticking.
  3. 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.
  4. 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

  1. 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

  1. Let the enchiladas cool for 5 minutes before serving. Garnish with extra cilantro, diced tomatoes, or sliced jalapeños if desired.