Can I use flour tortillas instead of corn?

Technically? Yes. Should you? Honestly, no—they turn mushy! Corn tortillas are sturdier and give that authentic texture. If you must swap though, toast flour tortillas extra crispy before rolling to help them hold up.

How spicy are these creamy seafood enchiladas?

My base recipe is mild enough for kids – it’s all about that 1 tsp chili powder. Want more kick? Add 1/2 tsp cayenne to the shrimp marinade, or top with pickled jalapeños before serving. Your taste buds, your rules!

What’s the best way to store leftovers?

These reheat surprisingly well! Cool completely, then refrigerate in an airtight container for up to 3 days. For that just-baked vibe, reheat in a 350°F oven for 10 minutes instead of microwaving (which can make the tortillas rubbery).

Can I make enchiladas with white sauce ahead?

Absolutely! Assemble up to 24 hours before baking—just cover tightly and refrigerate. The sauce might thicken slightly, so add a splash of cream before popping them in the oven if needed.

What sides pair best with weeknight Mexican dinners like this?

Keep it simple! A quick green salad with lime vinaigrette or roasted veggies balance the richness perfectly. And don’t skip the margarita—you’ve earned it after cooking dinner in under an hour!

Creamy Shrimp Enchiladas: 40-Minute Restaurant Magic at Home

Name: Shrimp Enchiladas with Creamy White Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb shrimp, peeled and deveined; 8 corn tortillas; 2 cups Monterey Jack cheese, shredded; 1/2 cup sour cream; 1/2 cup heavy cream; 1/4 cup cilantro, chopped; 1 lime, juiced; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

Shrimp Enchiladas with Creamy White Sauce

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Restaurant-style shrimp enchiladas with a creamy white sauce, perfect for a quick weeknight dinner.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 4 servings 1x
Category: Dinner
Method: Baking
Cuisine: Mexican
Diet: Low Lactose

Ingredients

Scale

1 lb shrimp, peeled and deveined
8 corn tortillas
2 cups Monterey Jack cheese, shredded
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup cilantro, chopped
1 lime, juiced
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Preheat oven to 375°F.
In a bowl, mix shrimp with lime juice, cumin, chili powder, garlic powder, salt, and pepper.
Heat a skillet over medium heat and cook shrimp for 2-3 minutes per side. Remove and chop into small pieces.
In the same skillet, warm tortillas for 10 seconds each to make them pliable.
Fill each tortilla with shrimp and a sprinkle of cheese. Roll and place seam-side down in a baking dish.
In a small saucepan, combine sour cream and heavy cream. Heat gently until smooth.
Pour sauce over enchiladas and top with remaining cheese.
Bake for 20 minutes until bubbly and golden.
Garnish with cilantro before serving.

Notes

Use corn tortillas for authenticity.
Adjust spice level by adding more or less chili powder.
Freeze before baking for a make-ahead meal.

Nutrition

Serving Size: 2 enchiladas
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 30g
Cholesterol: 200mg

Find it online: https://kitchenuser.net/creamy-shrimp-enchiladas-recipe/