Creamy Shrimp Enchiladas Recipe
Creamy Shrimp Enchiladas
These shrimp enchiladas combine a poblano-onion shrimp filling with salsa verde and a creamy Monterey Jack sauce. Mexican blue shrimp are the primary choice because the recipe starts with raw shrimp; frozen spot prawns can be used as a premium alternative.
Mexican Blue Shrimp | Frozen Spot Prawns | Shrimp & Prawns
Ingredients
Shrimp Filling
- 2 tbsp unsalted butter
- 1/2 poblano pepper, finely diced
- 1 medium yellow onion, finely diced
- 3–4 garlic cloves, minced
- 1 lb raw Mexican blue shrimp, peeled, deveined and cut into bite-size pieces
- 1 tsp chili powder
- 1 tsp salt, or to taste
- Juice of 1 lime
- 1 bunch cilantro, chopped
Sauce and Assembly
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1–2 cups chicken broth
- 1 cup salsa verde
- 1 cup shredded Monterey Jack
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 8–10 small tortillas
Method
- Make the filling: sauté poblano and onion in butter until softened. Add garlic and shrimp and cook until the shrimp flesh is firm, pearly and opaque. Remove from heat; add chili powder, lime and half the cilantro.
- Make the sauce: melt butter, whisk in flour and cook briefly. Gradually whisk in broth until smooth and slightly thickened. Reduce heat and stir in cream cheese, Monterey Jack and salsa verde. Remove from heat before stirring in sour cream.
- Assemble: heat oven to 350°F. Divide the shrimp filling among tortillas, roll and arrange seam-side down in a baking dish. Cover with sauce.
- Bake: bake until the filling is hot and the sauce is bubbling. Because the shrimp were already cooked in the filling, avoid unnecessarily extending the bake once the enchiladas are heated through.
- Serve: garnish with remaining cilantro and serve with avocado, pico de gallo, black beans or cilantro-lime rice.
Variations
Spot prawns: use prepared spot prawns in place of Mexican blue shrimp and adjust cooking to their size.
Products You May Like
Cooked Pacific pink shrimp: if using fully cooked Pacific pink shrimp, thaw and drain it first. Prepare the vegetables and sauce, then fold the cooked shrimp into the filling without repeating the raw-shrimp cooking step.
Shrimp and crab: replace part of the shrimp with cooked Dungeness crab and add the crab near the end so it only needs to warm through.
Tips
- Thaw frozen raw shrimp according to package directions and pat it dry before cooking.
- Keep the sauce loose enough to coat the tortillas; add broth gradually.
- For raw shrimp, use doneness of the flesh rather than shell color alone.
Compare formats in the Wild-Caught Shrimp Guide or browse the Shrimp & Prawns collection.
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