Shrimp Enchiladas

an eye level shot looking at the end of three enchiladas on a plate. They are covered in green enchilada sauce and you can see shrimp inside the tortillas

3.73 from 29 votes

These authentic Shrimp Enchiladas are restaurant quality but surprisingly easy to make. Perfect for at-home entertaining!

Prep Time30

Cook Time40

Total Time1 10

Course: Main Course

Cuisine: Mexican

Keyword: Shrimp Enchiladas

Servings:

Calories: 549kcal

Author: Kelly Anthony

Ingredients

4 tablespoons avocado or canola oil, separated
10 jalapenos, seeded and roughly chopped
1 white onion, roughly chopped
4 cloves garlic.
½ cup cilantro leaves
2 tablespoons all-purpose flour
2 cups half and half
1 ¾ teaspoon Kosher salt
½ teaspoon smoked paprika
1 pound jumbo shrimp (peeled, deveined, tails removed)
2 ½ cups freshly grated Monterey Jack cheese
12 corn tortillas

Instructions

Preheat the oven to 350°, and prepare a 9x13" greased casserole dish.
To make the sauce, bring 2 tablespoons of oil to temperature in a large skillet over medium heat. Add the jalapenos and onions and cook, stirring often, for about 10 minutes. Add the garlic and cook 1 minute more.
Transfer the peppers, onion, and garlic to a food processor fitted with a blade attachment or a blender. Add the cilantro, secure the lid, and remove the feed tube. Cover the opening with a dish towel and blend until smooth and pureed. Set aside and return the pan to medium-high heat.
Add the remaining 2 tablespoons of oil to the pan, allow to heat through, and sprinkle with flour. Whisk the flour into the oil for about 2 minutes.
Begin adding the half and half in one big splash at a time, whisking well after each addition. Stir in the Kosher salt and smoked paprika, and allow the mixture to come to a boil. Reduce the heat to maintain a simmer, and allow the mixture to simmer for about 5 minutes, just until slightly thickened, stirring often.
Stir in the pureed peppers and onions and remove from the heat. Set aside while you cook the shrimp.
To cook the shrimp, ready a large pot of water over high heat. Bring to a boil and add the shrimp. Allow the shrimp to boil for about 2 minutes. As soon as the shrimp are cooked through, quickly use a slotted spoon to remove the shrimp and transfer to a work surface.
Once the shrimp are cool enough to handle, cut them into small, bite-sized pieces.
Transfer the chopped shrimp to a small mixing bowl, along with about ¾ cup of the sauce and 1 ½ cup of shredded cheese. Mix with a fork to combine.
To warm the tortillas for rolling, stack 4 tortillas in the center of a damp paper towel, and microwave for 1 minute. Repeat until all of the tortillas are warm and pliable.
Add a ladleful of sauce to the bottom of the casserole dish and begin rolling your enchiladas.
Add about 2-3 tablespoons worth of filling to each tortilla and roll tightly. Place seam-side down across the casserole dish. Pour over the remaining sauce, and top with the remaining cheese.
Bake 25-30 minutes, until the sauce is bubbly and the cheese is melted. Serve and enjoy.

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