Creamy White Sauce Shrimp Enchiladas
Shrimp and enchiladas? Yep, they are a thing! These delicious, creamy, cheesy, white sauce shrimp enchiladas are special occasion-worthy but also easy enough for a weeknight!
If you’ve never thought to combine shrimp + enchiladas, I have to say (without overtly trying to make you feel bad): you’ve been missing out.
I know shrimp can be a polarizing topic. It seems you either love it or you hate it.
I happen to be firmly in the love-shrimp-so-much-I-wanna-cry camp, but I still try and lovingly associate with those friends and family who don’t.
The great news is, this recipe is so popular, many have swapped the shrimp out for chicken with delicious results. So keep that in mind if you just can’t figure out why or how shrimp ever found their way into your enchiladas.
Have you made these enchiladas?
They’ve been in the archives of my site since 2008! I posted them just a few months into blogging, because at that time, I was frantic to get all of my tried-and-true, family favorite recipes posted ASAP.
If they made the cut that quickly after I started my blog, you know they have to be good! Amazing, really.
My Aunt Marilyn (who has provided me AND you with so many fabulous recipes over the years) passed this recipe on to me, and I think Brian and I will be forever grateful.
While I admittedly have a few members of my posterity who are not exactly shrimp lovers, Brian and I trade off requesting this meal for our birthday dinners.
We both love it so much. Brian, who doesn’t emote quite as much excitement as I do over food (or good jeans), has been known to do a little hop of excitement when he knows these shrimp enchiladas are happening.
And a hop of excitement for him basically translates into a full-on jumping up and down, fevered happiness tantrum for the rest of us.
The creamy white sauce is flavorful and simple – complimenting the tender shrimp perfectly without overpowering their somewhat delicate flavor. Bonus: you can alter the amount of heat in the recipe to be as spicy or as mild as you like.
This is a fantastic recipe. Perfect for a special occasion dinner, these shrimp enchiladas are also easy enough for a weeknight dinner when you just can’t live a day longer without their deliciousness in your life.
Get out of your enchilada comfort zone and make them!
What To Serve With This:
Steamed Broccoli
Pao de Queijo
Fresh Fruit
Shrimp Enchiladas
Ingredients
Cheese Sauce:
- 2 tablespoons salted butter
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- ½ cup chopped yellow or white onion
- ½ teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper, add more for a spicier sauce
- ¼ teaspoon black pepper
- 1 tablespoon all-purpose flour
- ¾ cup cream or milk, I almost always use 2% milk
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- ½ cup sour cream, light or regular
Shrimp Mixture:
- 1 tablespoon butter, canola oil, coconut oil or olive oil
- ½ cup chopped onion
- 1 ½ to 2 pounds shrimp, peeled, deveined and chopped into bite-size pieces
- 2 cups ripe tomatoes, chopped
- 1 ½ cups shredded Monterey Jack or Pepper Jack cheese
- 8 (9-inch) flour tortillas
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.
- For the sauce, in a large, 12-inch nonstick skillet, melt the butter, and add the bell peppers and onion. Cook, stirring often, until crisp-tender.
- Add the salt, oregano, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream or milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.
- For the shrimp, in another skillet, heat 1 tablespoon butter or oil over medium heat. Add the onion and cook until translucent and soft, 3-5 minutes. Add the shrimp and cook until the shrimp just turn pink, 1-2 minutes (don’t overcook or the shrimp will be tough).
- Add the chopped tomatoes and 1/2 of the cheese sauce; stir to combine.
- Spoon about 1/3 cup of the shrimp mixture into each tortilla. Sprinkle cheese on top and roll the enchiladas up tightly. Arrange seam side down in the prepared baking dish. Spoon the remaining cheese sauce over tortillas and sprinkle with remaining cheese.
- Bake at 350 degrees for 30 to 35 minutes until hot and bubbly. Let the enchiladas rest for 5-10 minutes before serving.
Notes
Recommended Products
Recipe Source: adapted from a recipe A. Marilyn sent me
Recipe originally published March 2008; updated with new photos, commentary, and recipe notes.
164 Comments on “Creamy White Sauce Shrimp Enchiladas”
Another awesome recipe! My son who isn’t a big fan of cheesy dishes said this was delicious! Rave reviews from everyone in the family and it was a nice change from the a ordinary Mexican dishes. I did end up with quite a few enchiladas so I ended up doubling the sauce to cover.
This was on my menu for this week, but when the outside temps reached 95F with no AC in the house, I knew I wouldn’t be baking, but I wanted to use the ingredients before they went bad. So I made the enchiladas, cooked them in the air fryer without the sauce on them, and we all added the sauce to taste when they got out of the air fryer. We love this recipe and my kids decided they liked this version better than the original method. Thanks for another great recipe!
That’s amazing, Sharon – I’ll have to try it that way!
Yum, so cheeeeesy. And easy since I had all the ingredients on hand already.
Definitely stepped outside my comfort zone with these. I am just not much of a shrimp girl. But I am glad I did! Super tasty! I wish there had been a teensy more sauce so I might make 1.5 sauce next time. And I had some leftover plain white rice in my fridge so I threw it in and I will do that, again. Just made the filling a bit more substantial. Thanks, Mel! I am SOOOO grateful for you! My recipe book is like 90% your recipes 🙂
Can these be made ahead of time and frozen
I haven’t tried freezing them, but you could experiment. Sometimes freezing creamy-based enchiladas can cause the tortillas to be soggy/soft upon reheating.
Wow – this was fantastic. I used langostino because I had them on hand instead of the shrimp. I added a little black pepper and garlic to the seafood, but other than that, I followed your recipe exactly and it was amazing. Thank you. This is definitely a keeper.
I made this for a work potluck two years ago and now I am asked to make it for every potluck! It gets boring for me but I can’t bear to disappoint my co-workers.. Over the years, I have turned to using a combination of shrimp and scallops ( at least 50% more than required), I omit the tomato, and I add more peppers.
I have to make it the night before and therefore my tortillas get soggy. I’m thinking of changing it up. What would you think about using cooked lasagna noodles instead of tortillas? Would I just need to make more of the sauce? Thanks for making me the ‘potluck queen’.
Hi Susan, I think this would be delicious as a lasagna. But yes, I agree with you, I think you’d need quite a bit more sauce.
I love this recipe! I did switch a couple of things. I don’t like green bell peppers so I did roasted red peppers. I also added sauted mushrooms with the shrimp. Thanks for the recipe!
Not sure if I will get A response, but I was looking for the Nutrition information.
I will try this tonight
Thank you
I don’t calculate nutrition information on my recipes but you can get the info if you plug the recipe into an online nutritional calculator or app (like my fitness pal).
What are the “cook your own tortillas” you are referring to? Homemade tortillas?
They are like homemade tortillas but they are in the refrigerated section of the grocery store and you cook them on a griddle before using.
This was so delicious! I 1.5x the sauce and ended up with a little but left over (which I put on some pasta the next day!). I also found it was enough to make 10-12 enchiladas.
Made the recipe exactly as is and it was absolutely delicious! I kinda can’t wait for lunch today because I am having these leftovers. I will make with chicken next time as I am sure they will be every bit as yummy. The sauce was giving me appetizer/dip vibes, too. Thank you for another terrific family dinner recipe!
Has anyone doubled this sauce? If so, were all ingredients doubled?
I don’t usually go review recipes I have made but wow, this one really warranted it. It came out absolutely amazing. Everyone enjoyed. Extremely flavorful and filling. I loved how simple the recipe was as well. We baked for 375 for 15 minutes and it worked well. Thank you for sharing this amazing treat!
Made this and it was so good! I did tweet the receipt a bit. I did one cup of mixed colored bell peppers. I added corn and garlic to the shrimp. And I didn’t bake it.
This was an awesome recipe and we all loved it! This was my 1st attempt at a seafood enchilada and they were perfect. I did make 2 tweaks based on what I had on hand. We had ordered Red Lobster for my brothers birthday and I had allot of leftover shrimp, so used this in place of fresh shrimp and just didn’t need to cook it. The 2nd was to use drained Rotel instead of fresh tomatoes. I got this from one of the reviews I read. Thanks again for a great recipe! I will definitely be making this again!!!
Omgawd….
Stop w/ the BELL PEPPERS.
IT OVERWHELMS THE DELICATE SHRIMP.
COOK WHAT YOU KNOW. ITS NOT MEXICAN FOOD OR ENCHILADAS.
TRYING TO BE PIONEER WOMAN. I HATE HER TOO.
Yikes!! I hope you’re back on your meds!!
Wow. You know you can modify it for taste, right? Maybe less salt next time too.
Really. Do you have to be sooo hateful?
haha! This review made me laugh. I don’t know that I have ever had any one describe bell peppers, especially half of a green one and half of a red one, as “overwhelming” in flavor. Come on now.
Cover when cooking or no?
I don’t cover.
So delicious. Absolutely five stars. Super important to not overcook your peppers and the shrimp! Proceed carefully and this is a shrimp lover’s dream!
Can I make these earlier in the day and refrigerate to bake later? I like to get my food prepped and kitchen cleaned before company comes!
Yep!
Shrimp was on sale so last night I made your Shrimp Scampi with Linguine and tonight the Enchiladas. Absolutely delicious. If I could I would give both recipes 10 stars . Will definitely be making both recipes again. Thanks Mel
Thanks, Ann!
Hi Mel. This looks great! Did you try to freeze these after they have been cooked? If yes, how did it taste after you reheated it? I am worried that the sauce will not freeze well since it is dairy based…. Thanks!
Yes, I have frozen them – it works *decently* well. The tortillas are pretty soft after freezing and thawing and the shrimp isn’t quite as tender, but the flavor is still delicious.
Yummm! I did use 2 cans of rotel tomatoes with chilies, in place of the tomatoes, since I doubled all the ingredients. I used shrimp and imitation crab. The sauce is amazing!!! Served with sour cream. Thanks for the recipe.
Did you drain the rotel?
I’m so confused it says in two spots 1/2 onion so are you trying to say 1 cup is needed or is it a typo?
If you glance at the ingredients list, there is 1/2 cup of onion needed in the shrimp mixture and 1/2 cup onion in the cheese sauce. So yes, you’ll need 1 cup total.
Hi Mel – I just recently stumbled upon your site and I’m so glad I did. These enchiladas are delicious. I also made your French bread today and it too was scrumptious! Thanks so much.
I tried to give the recipe 5 stars but could only get to 4.5.
I can fix that for you, Paula. Thanks for the comment!
Fantastic recipe – doubled the sauce to make a batch with chicken for the non shrimp eaters in the house – definitely a keeper!
So so good!! I made it with chicken cuz the hubby doesn’t like shrimp. Idoubled the sauce and ended up with some of it leftover. YUMMMM.
These really are amazing! So, so good. If you love shrimp, you’ll love this!
I made this last night and it was super yummy!
Mel! I hit “5 stars” but for some reason when this posted, it only listed it as 3! How can I fix it!?!?
I think I can fix it!
Yummy. This was a hit! Very tasty. Impressed my guest. Went fantastic with Spanish Rice. The cayenne pepper was just perfect. Not to spicy, not too mild. The flavors from the peppers went wonderfully with the tomatoes and the creamy sauce.
I confess, I’m not much of a seafood fan, but my sister and her family are huge fans. They had a difficult week so I thought I would take them dinner. My store had super expensive shrimp and moderately priced frozen crab. The crab came home with me. I followed your recipe, and I am so pleased to report my relatives declared they licked their plates clean! Well, not literally, since they have frequently commented about a woman who literally licked her plate clean in a restaurant once (!!), but they absolutely enjoyed their crab enchiladas. Tnanks, Mel, for once again sharing another incredible recipe.
Haha, this made me laugh! And YUM – I bet these were amazing with crab!
I happen to be a shrimp fan too so I’m excited to give this a try. I also happen to be a fan of your aunt Marilyn so I’m feeling confident my family will love it.
This was sooo good! I put in 2 pounds of shrimp and it made way too much! Next time, I’ll just do a pound but I will definitely make this one again!
So yummy! my family loved this meal! thanks Mel! your awesome 🙂
I just thought it was a little complicated for a weeknight meal but that’s just me. Everyone thought it was worth it though but I have to do all the cleanup.
Not my favorite Mel’s Kitchen recipe. Didn’t taste any better than normal white enchiladas, but cost a lot more. Waste of shrimp. ):
These were a huge hit with my family. My children range in age from 13-3 and they devoured it. I doubled the recipe and had filling left over. I ended up thinning it just a little with chicken stock and it made a delicious soup. I will definitely add this to our dinner rotation.
The flavor of these was excellent but I had a lot of water build up in the bottom of the pan that made them soggy on the bottom side. Any recommendations on how to avoid that next time?
Was there a lot of liquid left in the pan/skillet after cooking the shrimp (before adding the cheese sauce)?
I made these for company this weekend. Delicious! Thanks for another wonderful recipe! I have been reading your blog for many years and made dozens of your recipes and decided to finally leave a comment 🙂 thanks!!
Thanks so much, Kristy!
I don’t care for tomatoes but am going to try this with some carrot and celery softened with the onion! Can’t wait to try!
My whole family loved these enchiladas! Thank you again Mel for another family deal!
These look wonderful. Could I use frozen cooked shrimp and just warm them with the onion mixture?
Thanks
Conni
Are you talking about precooked frozen shrimp, Conni? Yes, I think that should work. 🙂
YUMMMMM! Your timing was perfect – I saw the recipe as I was thinking “Hmmm….what could I make that would be delicious that I have all the ingredients at home?” and this fit the ticket. And it was DELICIOUS! I made it almost as written, but my shrimp was cooked so I just stirred it into the cooked onions and took the chill off. I did add some serrano chiles to the sauce to add heat.
This is totally a keeper! Thanks yet again for a delicious recipe!
Yay, Amy! So happy you loved this recipe!
My family would love these. But since I’m afraid of shrimp. Where do you buy shrimp?
I usually grab it at Costco.
I am so excited to try these! I noticed in the comments that you have successfully frozen these. Do you freeze them before or after baking? Also, do they need to thaw before baking the frozen ones, or can they go straight from freezer to oven for a longer period? Basically any freezer guidance would be appreciated. Thank you!
I usually freeze them before baking and then bake from frozen. I will say doing it this way, the shrimp aren’t quite as tender (because of the longer cooking time), but the enchiladas are still delicious.
Do you think they’d still taste OK without the sour cream? I’m not a sour cream fan but you are the master of enchilada recipes in my opinion!
They’ll definitely be less creamy – I haven’t ever left it out, so I’m not positive how it will affect overall flavor and consistency.
I didn’t have sour cream on hand so I used Greek yogurt. I don’t know what it would be like with sour cream but it was fantastic with the yogurt!
Awesome!
Ooo, Mel, I’m excited to try these! I often order shrimp or seafood enchiladas at restaurants so the thought of having an at-home version is awesome! Thanks!
Amazing! Next time, I will make more cheese sauce just to make sure it covers the top of the pan even if I don’t use it all! They were definitely the best shrimp enchiladas ever! Thanks !
I’ve been feeling all nostalgic reading your decade anniversary and favorites posts and I was racking my brain trying to figure out which was the first recipe I made from your blog. I think this was it and it’s been love ever since. I don’t comment nearly as much as I could for how much we have made, but these are so worth all the work and using shrimp. I chuckled a little when I read someone asking if “Shrimp Enchiladas” can be made without shrimp!! Don’t do it people. They are amazing just as they are.
Hahaha, that question made me laugh out loud, too. I need to bring these babies back into the spotlight. Such a favorite.
Really enjoyed this, especially the sauce. I’m thinking of making it again and putting it on pretty much everything.
Hi Mel, I’ve made so many of your wonderful recipes including these fantastic shrimp enchillsdas, but I need to make 40 enchillsdas for a church function and I’m wondering if it’s ok to make them several hours in advance and bake them when I’m ready to serve the dinner, I’m concerned about them getting soggy sitting there.
If it’s only a few hours, they should be fine! If it was 8 or more hours, then I’d worry more about the sogginess. Good luck!
I think it might be a good idea to indicate that the pepper is a red bell pepper. I would have bought the hot kind of red pepper if I hadn’t read all of the comments. I can’t wait to make this recipe. It sounds heavenly.
I’ve been make this recipe for years and it is among my favorites. The only change I make is substitute a can of drained rotel for the tomatoes. Thanks so much.
These are awesome!
These were awesome, thank you! My husband and my 7 year old gobbled them up! My 5 year old is a different story, lol. Anyway, if you’re like me and into what goes into your food, there is a brand of raw tortillas at Kroger called Tortilla Land and they don’t have any preservatives in them. They also worked perfectly in this dish as well as the chicken enchiladas (which are my personal fave!). Also, the only Monterey Jack available at my grocery store was a Monterey Pepper cheese. It added the perfect amount of heat!
These were SO delicious!!! Thanks for a wonderful and different recipe!
Oh Mel, these were absolutely phenomenal just as you said. The cheese sauce was so luscious and loaded with flavors. Made them for dinner and my husband and I took one for lunch to work the next day…people were asking us which restaurant they came from because they wanted them! Next time I will add a little crab into the shrimp mix. Thanks Mel for another keeper! 🙂
I’m wondering if you could use precook end salad shrimp in the recipe?
I’ve never tried it with that kind of shrimp; just make sure the shrimp is not mushy in texture.
I actually have used the salad shrimp every time I have made this and I think it turns out delicious! I just melt the butter, throw the shrimp in and heat them up for a few minutes before gong to the next step!
Thank you! I will try it with salad shrimp next time I make it.
SOOOO DELICIOUS! I made these for my boyfriend and I after a few failed attempts on other enchiladas recipes! And man! These are amazing! My boyfriend was definitely impressed and has asked that I keep this recipe for future use! Thanks Mel, I just love your website!!
Wow!!! I made these on Sunday and my taste buds were in heaven!!! Definitely worth the splurge (both in cash and calories!)! You never let me down!
Thanks Mel can’t wait to make these.
On a side note–several years ago I won a kitchen scale on your site. I love it, use it every day and think fondly of you each time I use it! Thanks again–years later!
This recipe looks delicious–I’m excited to try it. Just a few clarifications.
How much onion do you use in the cheese sauce–directions say to saute the red pepper, onion and green pepper…
Instructions say to add oregano–how much?
Instructions say to add flour–how much?
Is the amount of cheese in the sauce 1 cup or 1 1/2 cups.
Thanks Mel!
Hi Doreen and Cindy – thanks for the heads up! Looks like an old version of this posted after I edited it. I fixed the issues. It’s 1/2 cup chopped onion in the sauce, 1 cup cheese in the sauce, 1/2 teaspoon oregano and 1 tablespoon flour. Sorry about that!
Mel, how much onion in the cheese sauce? It says to sauté the onions and peppers but onions are not included in the cheese sauce ingredients.
This is long overdue, but I must thank you for making me a really great cook in the eyes of my family! Your blog is my first stop for ideas or a recipe search — every. single. recipe. has been wonderful and as expected since you have done the research and tweaking. Thank you. 🙂
My question: Have you ever frozen these? I’d love to double and freeze… They are absolutely delicious!
Hi Tracy – thanks for the sweet comment! And yes, I have frozen these. They do just fine – especially if the shrimp isn’t overcooked in the first step (otherwise it tends to get a bit rubbery in the freezer). I think the sauce loses a bit of it’s silky texture in the freezer but not so major that anyone can tell but me, probably. Basically, yes, these freeze great. 🙂
So you’re batting 1000 with me and my family—made these for dinner last night (and lunch today, woo hoo!), and they turned out great! I did tweak a few things—my shrimp was already cooked, so I just skipped that sauteeing step, took the shrimp and a can of tomatoes and added it to half the filling, then used that 1-1/2 cups of cheese to line the bottom of each tortilla before I scooped the filling in, then used the remaining half of the filling to cover it all. Truly great, another of my new favorites! One thing: I only had 1 lb. of shrimp, and I definitely recommend using the full 1-1/2 lbs. the recipe calls for, it could have used more shrimp. But still, excellent, I will be making it again for sure—I asked my wife how I could improve it, and she said I couldn’t, they were perfect as is. High praise!
Hey, I tried these the other night and they were AMAZING.. I was wondering if you know of anyway I can substitute the heavy cream and all that butter to make it a healthier yet tasty meal?
RVD – definitely worth a try but you’ll have to experiment since I’ve only ever made them decadent. 🙂
I made these last night – truth be told, your site is pretty much the only site I go to anymore for dinner and baking ideas, as I am always certain they will turn out perfectly! This, like the many others I’ve tried, held true to that theory. Wonderful recipe. THANK YOU so much for all that you do on this site. I know it is not easy, and is fairly time consuming, but this really is the best cooking blog site out there!
I made these last night and they were amazing! My husband and I ate until we were in pain, they were so hard to step away from. The cheese sauce was so good, I was taking tortilla chips and dipping them in the baking dish for the remaining sauce, it was a sad sight to see! Thanks for another winner, this recipe was worth the extra effort.
We loved these over here!! I used a can of Ro*tel instead of chopping tomatoes and added some mushrooms I had in the fridge. Super rich and cheesy, and not a “quick meal” with all the chopping and peeling – but well worth the work! 🙂
These enchiladas r Delish!(I did use olive oil instead of butter & uses already cooked shrimp)…super easy & quick dinner! Served them with Spanish Rice along with lettuce & avocado slices!
Georgia – I used flour tortillas.
What type of tortillas did you use with this recipe? Looks delicious!
I just made this tonight. They are BY FAR the best enchiladas I’ve ever had…the best thing I’ve ever cooked in my kitchen, to be exact. AMAZING. Thank you!!!!!!
Made these today but I had to adjust them for a crowd, so I put a thin layer of shrimp combo, layer of corn tortillas ripped up, layer of shrimp combo, layer of cheese, layer of corn tortilla, layer of shrimp combo, layer of cheese, layer of corn tortillas, then add the cheese sauce saved from the beginning and more cheese. pepper jack is amazing in this. Next time if I make it this way I will probably make double the cheese sauce, but it was still amazing!
just found your blog via Pinterest, tried this today, they were Awesome!!! used corn and flour. will be trying out some more recipes this week!
Another great enchilada recipe of yours! DELICIOUS!!!! I’ve made 3 out of 3 recipes from your blog this week and just Love!
Laura Gail – yes, use a red bell pepper!
Mel – I want to make these but was wondering if you mean a red bell pepper when you say sweet red pepper or is that something different? I’m making out my grocery list now. 🙂
This meal was seriously AMAZING! !! MORONI said it was a perfect combo between Mexican and seafood! Loved it!!
Made these and everyone LOVED them – well a husband who will eat anything, a picky 6 year old and a 1 year old food shoveling machine. My 6 year old son didn’t realize there was even shrimp in there…….I knew if I told him, he would of said he didn’t like it. He ate an entire enchilada! Thank you so much for your awesome recipes!!
i’ve been making these since i 1st discovered your blog in 2009. everyone LOVES them when i make them. you mentioned you stream-lined the recipe. what did you change from the original recipe? thanks again for sharing your amazing recipes.
Just made these tonight. SO SO YUMMY! absolutely perfect. my husband told me throw out my other enchilada recipes. he only wants these from now on! thanks!
Thanks, Heather! So glad you both loved these enchiladas!
I just made these last night and they were super yummy. They were a little more work to put together than other enchiladas I have made, but for a nicer version it was great. I also made them with some jalepeno cilantro tortillas and I think it added a nice extra spice and yumminess.
AJ – oooh, wow, the jalapeno cilantro tortillas sound amazing. I’m glad you liked this recipe – thanks for letting me know!
These were delicious. I added bay scallops along with the shrimp and everyone loved it. Thanks for a great recipe.
Debbbie – oh, bay scallops…how delicious to combine those with the shrimp. Thanks for checking in to let me know you liked this recipe!
All I can say is…..wow! I made these last night for dinner, and they were a hit. My boyfriend and I LOVE seafood, so I had to try making these. We loved the flavor of these enchiladas! And the best part is since its just the two of us, we still have some leftover for tonight! Thanks for another good one, Mel.
Kimiko – leftovers are the best! I’m thrilled you liked this recipe so much.
These are amazing. I saw this recipe a while ago but held off on making them since I’m really not a fan of seafood in Mexican food, but they really were delicious and not seafoody (?) tasting at all. My hubby loved them too, said they were the best enchiladas I’ve made, and I’ve made a lot of enchilada recipes. Yum, yum. Can’t wait to eat the left overs tonight.
Gina – that’s high praise from you husband! I definitely look forward to these leftovers when I make them, too. Thanks for letting me know they worked out well for you!
Hi! Wondering if anyone has tried freezing these and if they hold up well for freezing…also, what about making them a day in advance..does that work? Thanks!
Gina, I’m always glad when someone likes these because I know it means I will REALLY like that person…same food taste makes for great friends. Thanks for letting me know!
OMG these were fantastic! Total food-gasm! Even my husband who doesn’t usually care for seafood or spice went back for seconds! Thank you so much for an awesome recipe…I’ve blogged about it and linked you so everyone can come by and see you…lots of pictures of the process. Thanks again, Melanie!
Morgan – your comment made me smile. Thanks for letting me know you liked the enchiladas!
Hi Lisa – the cream and flour are added in the second step, after the peppers and onions are sauted in the butter. Add the cream and flour with the salt and spices.
Island School House – oh, I’m glad they turned out! When I got your first comment I was worried because you mentioned the filling was too runny but I’m glad it came together in the end. The filling is on the thin side, but you are right, it all bakes up just great. Thanks for letting me know you liked it!
Sarah – thanks for trying these and letting me know you liked them. They are one of my favorites!
Brady and Allyssa – >>SO glad you liked the enchiladas! Thanks for commenting and letting me know you enjoyed them. I’ll have to try wheat tortillas next time, too – make it a little healthier!
I made this tonight and they were incredible. I didn’t have red pepper so I substituted red onion and Jalepeno. I also used low-fat monterery jack cheese, pepper jack cheese and some cheddar. They were definitely spicey, but amazing. Thanks!
I made these over the weekend & they were delicious! I am somewhat new to cooking & had never cooked shrimp before. I was nervous, but this recipe is a lot easier than I thought it would be. The monterey jack cheese melts nicely & is so creamy. My boyfriend absolutely loved them!
I’ve only tried making seafood enchiladas once, and it didn’t work out very well! I will have to try your recipe, because these sound delicious!!
We just made this, and though I thought the filling was too runny when I put it into the tortillas, once it was cooked it was fine.>>Really REALLY yummy! This one will be added to our favorites list!
I made these two nights ago. It was delicous! The only thing I changed the recipe was the wheat tortillas I used instead of white. Thank you for the recipe! 🙂
Hey Michelle – my mom’s recipe isn’t on the blog yet but I’ve been meaning to make it and post it since they are so good. Send me your email address and I’ll email you the recipe if you want it now: mykitchencafe {at} gmail {dot} com
I made these tonight and they were so good! If I had ever heard of Shrimp Enchiladas before, I know I wouldn’t have been interested. But because I know all your recipes are good, and if you rave about something then it will definitely be delicious, I decided this was worth making. And boy, it WAS! Jed and I really enjoyed these enchiladas tonight. Very different and fun. Thanks!
Anonymous – wonderful idea to add rice. I’m glad you liked this recipe!
Anonymous – I have never made them with anything but shrimp but if you want to substitute, I would use chicken over beef. I’m sure you would still get great results. Let me know if you try it.
I just made these tonight and they are FANTASTIC! Thank you for the recipe!
Deb – I haven’t tried these enchiladas with chicken but I’m glad to know they turned out delicious that way! Thanks for letting me know!
These look great!! I have to say that after i looked at your post–I was inspired to make shrimp quesidillas tonight for dinner! I didn’t have the time to make the enchiladas tonight–but I sure plan to! They look awesome!
I love enchiladas…but have never tried with Shrimp!! Oh my, these look FANTASTIC. SO glad I found you!! I am saving this recipe!
OMG! Get out of my head! I have been looking for a shrimp enchilada recipe. I totally have to try this one since your honey/lime rec was so delish! Thanks!>-Clara
These look great and my DH would love them!
Anonymous – I always use frozen shrimp and just defrost it before using!
Oh my goodness those look great! I love enchiladas and shrimp, so I will be trying this recipe SOON!
Danielle – thanks for checking in! I’m glad these worked out for you and that your boyfriend liked them. That is always a plus! I agree the monterey jack makes them very creamy. Thanks for commenting and letting me know you enjoyed them!
Look at all that creamy, cheesy goodness! My those look good! Thanks for the recipe! 🙂
HOLY CRAP! I made these tonight and I thought I died and went to food heaven! These were DEE-LICIOUS!
yum, this looks delicious! can you use frozen shrimp here? i have a bag in my freezer begging to be used in this recipe!
what do you do with the whipping cream? didn’t see that or flour mentioned. thanks
Melanie, Is your mom’s famous recipe on your blog too? I’d love to try that one too!
Crazy good! I added rice to the filling, it made 7 enchiladas. Thank you for the recipe!
I just made these last week and they were absolutely awesome. My kids don’t like shrimp so I added the cheese sauce to chicken, they were great!! I highly recommend these!!!>>Deb
Can you make this without shrimp? WIll it still taste as good?
AWESOME!! Absolutely LOVED them!! My 2nd recipe of yours I’ve made today! 🙂
Molly – I got your comment on the lemon blueberry muffins and I’m glad you liked these shrimp enchiladas, too!
Melanie-
Thank you for sharing this great recipe! I made it on Sunday ane it was wonderful. I’ve actaully added it to my blog!
Maria – I’m glad you liked this – it is a bit unusual way to prepare enchiladas but we loved it, too. Thanks for letting me know!