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Garlic Shrimp Enchiladas Recipe Cheesy, Creamy & Easy to Make

Garlic Shrimp Enchiladas Recipe | Cheesy, Creamy & Easy to Make

Cheesy, creamy, and bursting with garlic flavor this garlic shrimp enchiladas recipe is comfort food with a gourmet twist. Perfect for weeknights or gatherings, it’s simple to prepare, irresistibly delicious, and always a hit.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizers, Shrimp
Cuisine: American, Mexican
Ingredients Method Notes

Ingredients
  

  • Main
  • 8 medium flour tortillas or 10 corn tortillas
  • 2 tbsp olive oil or avocado oil
  • 500 g 1 lb shrimp, peeled and deveined
  • 3 garlic cloves minced
  • 1 tsp paprika
  • ½ tsp chili powder adjust to spice preference
  • Salt and pepper to taste
  • 1 tbsp butter
  • Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups 480 ml milk
  • ½ cup 120 ml heavy cream (or light cream)
  • ½ cup 120 g sour cream (or Greek yogurt)
  • 1 cup 100 g shredded Monterey Jack cheese
  • 1 cup 100 g mozzarella or cheddar cheese
  • Salt and pepper to taste
  • Filling
  • Cooked garlic shrimp mixture
  • ½ cup 50 g shredded cheese (for rolling)
  • 2 tbsp chopped cilantro optional
  • Topping
  • ½ cup 50 g extra shredded cheese
  • Fresh parsley or cilantro for garnish
  • Optional Add-ins:
  • ½ cup corn kernels
  • ½ diced bell pepper
  • ¼ cup chopped spinach

Method
 

  1. Preparing the Shrimp Filling
  2. Heat oil and butter in a skillet over medium heat (about 180°C / 350°F).
  3. Add minced garlic and sauté for 30-45 seconds until fragrant.
  4. Stir in shrimp, paprika, chili powder, salt, and pepper.
  5. Cook for 2-3 minutes per side until pink and opaque.
  6. Remove from heat and set aside in a bowl.
  7. Pro Tip: Don’t overcook shrimp they’ll finish cooking in the oven!
  8. Making the Creamy Garlic Sauce
  9. In a saucepan, melt butter (2 tbsp) over medium heat.
  10. Whisk in flour and cook for 1 minute until lightly golden.
  11. Gradually pour in milk and cream, whisking continuously to avoid lumps.
  12. Simmer for 3-4 minutes until thickened.
  13. Add sour cream and half of the shredded cheese. Stir until creamy and smooth.
  14. Season with salt and pepper to taste.
  15. Visual cue: The sauce should coat the back of a spoon smoothly without dripping too fast.
  16. Assembling the Enchiladas
  17. Preheat oven to 190°C (375°F).
  18. Lightly grease a 9x13-inch (23x33 cm) baking dish.
  19. Spread 3-4 tablespoons of sauce on the bottom of the dish.
  20. Lay out a tortilla and spoon 2-3 tablespoons of shrimp filling down the center.
  21. Add a sprinkle of cheese, then roll tightly and place seam-side down in the dish.
  22. Repeat with remaining tortillas and filling.
  23. Pour remaining sauce evenly over the enchiladas.
  24. Sprinkle the top with the rest of the shredded cheese.

Notes

Variations

  • Spicy: Add jalapeños or hot sauce to the sauce.
  • Gluten-free: Use corn tortillas and gluten-free flour.
  • Dairy-free: Substitute coconut milk and dairy-free cheese.

Substitutions

  • Olive oil → Avocado oil or ghee.
  • Sour cream → Greek yogurt.
  • Monterey Jack → Mozzarella or cheddar.

Make-Ahead & Storage

  • Store leftovers in an airtight container in the fridge up to 3 days.
  • Freeze for up to 2 months.
  • Reheat in the oven at 180°C (350°F) for 15-20 minutes.

Troubleshooting

  • Soggy tortillas: Lightly toast tortillas before assembling.
  • Burnt edges: Cover loosely with foil halfway through baking.
  • Runny sauce: Add 1 tsp of flour to thicken before pouring.

Tools & Equipment

  • Large skillet
  • Saucepan
  • Whisk
  • 9x13-inch baking dish
  • Spatula

Serving Ideas

  • With guacamole, salsa verde, or fresh lime wedges.
  • Serve alongside Mexican rice or a simple garden salad.