Save Creamy, garlicky shrimp wrapped in tortillas and baked with melty cheese and a zesty sauce—these Cheesy Garlic Shrimp Enchiladas are the kind of Tex-Mex comfort food that disappears quickly at the dinner table. They bring together bold flavors and oozy cheese with just enough spice. When I want something celebratory that still feels homemade, nothing hits the spot quite like this dish.
My family always fights over the last enchilada. I made these first on a rainy Friday night to use up leftover shrimp—now they are the centerpiece of special family gatherings.
Ingredients
- Shrimp: The star ingredient should be fresh or high-quality frozen medium shrimp for sweet flavor and a juicy bite
- Olive oil: Good olive oil brings roundness and depth to the sautéed filling
- Garlic and onion: Essential for a savory foundation and building layered flavor
- Jalapeño: Use for a little heat and brightness choose firm and glossy ones if you want extra spice
- Red bell pepper: Sweetness and crunch plus color in every bite
- Smoked paprika: Smoked paprika is a must for a subtle smoky backdrop go for the Spanish variety if possible
- Ground cumin: Offers earthiness and warmth choose freshly ground for best flavor
- Salt and black pepper: Vital for seasoning and balancing all the components
- Fresh cilantro: Adds freshness at the end select vibrant leaves for garnish and filling
- Monterey Jack cheese: Melty and mild balances spice and provides that classic Tex-Mex gooey finish
- Cheddar cheese: Sharpness and color always grate it yourself for better melting
- All-purpose flour and butter: Classic roux for the cheese sauce use real butter for richness
- Whole milk and heavy cream: The base of the creamy cheese sauce go for full-fat for best results
- Garlic powder: Adds a mellow garlic layer in the cheese sauce
- Lime juice: Fresh lime brings brightness and cuts through the richness use freshly squeezed
- Flour tortillas: Soft and sturdy enough to roll up without tearing
- Extra cheese and cilantro: For bubbly topping and bright color at the end
Instructions
- Preheat the Oven:
- Set your oven to 375°F or 190°C so it is ready once the enchiladas are assembled. This ensures even baking with a bubbly golden finish.
- Sauté the Aromatics:
- In a large skillet heat olive oil over medium heat. Add the onion and let it sweat until soft and translucent which takes about two minutes. Toss in the garlic jalapeño and bell pepper and continue to stir until everything is fragrant and just starting to soften about two more minutes.
- Cook the Shrimp Mixture:
- Add shrimp to the skillet with smoked paprika cumin salt and pepper. Stir it gently until the shrimp are pink and opaque just three to four minutes. Overcooking will make them tough so watch closely. Right before taking off the heat sprinkle in fresh chopped cilantro to keep it bright green.
- Make the Cheese Sauce:
- In a saucepan melt the butter over medium heat. Whisk in the flour and let it bubble but not brown for one minute. Slowly pour in the milk and heavy cream whisking constantly so no lumps form. After about three to four minutes the sauce becomes thick. Lower the heat and add both shredded cheeses garlic powder salt and the juice of half a lime. Stir until the sauce is smooth and stretchy then remove from the heat.
- Build the Enchiladas:
- Spread a spoonful of cheese sauce over the bottom of your baking dish. Lay out each tortilla fill with a scoop of shrimp mixture then roll up snugly. Place them seam-side down in the dish to keep them closed.
- Sauce and Top:
- Once the enchiladas are arranged pour the rest of the cheese sauce evenly over them. Sprinkle with extra Monterey Jack and cheddar. This ensures every bite is cheesy and golden.
- Bake:
- Slide the dish into the oven uncovered. Bake for eighteen to twenty minutes until the cheese is bubbling and the top starts turning golden. You want the edges of the tortillas to get a little crisp.
- Garnish and Serve:
- Sprinkle chopped cilantro on top just before serving so it stays fresh and green. Serve hot for maximum gooey goodness.
Save Shrimp is my favorite seafood for Tex-Mex because it soaks up all the spices while staying tender. One time I let my kids help with the cheese sauce and we ended up laughing at all the splatters but that batch tasted the best.
Storage Tips
Store leftovers tightly covered in the fridge for up to three days. Reheat gently in the oven or microwave with a splash of milk or cream over the top to keep things creamy. If prepping ahead keep filling and sauce separate until ready to bake so the tortillas do not get soggy.
Ingredient Substitutions
Use corn tortillas for gluten-free needs and try pepper jack for more spice. Frozen shrimp works in a pinch just thaw and drain well. If you are dairy free try a coconut cream based sauce and vegan cheese shreds—results are still creamy though a little more tropical.
Serving Suggestions
Pair with sliced avocado and a simple tomato salsa on the side. A big green salad with lime-cilantro dressing balances all the hearty flavors. This is also great with black beans or Mexican rice for a full meal.
Cultural and Seasonal Context
Enchiladas are classic across Mexican and Tex-Mex tables showing off versatility. Shrimp adds a coastal spin often seen during Lent or seafood-friendly holidays. Summer is ideal for this recipe with fresh local peppers and fast-cooking seafood keeping your kitchen cool.
Save Several friends have tried this recipe for family gatherings and ended up with happy requests for seconds. One neighbor made it ahead and reheated for a potluck and everyone wanted the secret to the cheese sauce.
Common Questions
- → How do I prevent soggy tortillas?
Lightly toasting the tortillas before filling helps keep them from getting too soft while baking.
- → Can I substitute corn tortillas?
Yes, corn tortillas work well and make the dish gluten-free. Warm them first to prevent cracking.
- → What sides pair well with this dish?
Great sides include cilantro-lime rice, black beans, fresh salsa, or a crisp green salad.
- → How can I adjust the spice level?
Control heat by adjusting or omitting the jalapeño or adding extra cayenne pepper for more kick.
- → Can I make it ahead of time?
Assemble up to the baking step, cover, and refrigerate. Bake just before serving to keep textures fresh.
- → What is the best way to reheat leftovers?
Reheat in the oven at 350°F until warmed through to maintain crispness, or use a microwave for convenience.