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Shrimp Enchiladas with Jalapeño Cream Sauce

Shrimp enchiladas with jalapeño cream sauce are rolled tight, baked until bubbly, and topped with melted cheese. Roasted jalapeños blend into a smooth green sauce that pools around the enchiladas for a creamy, spicy finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1.5 lb large shrimp peeled, deveined, and roughly chopped
Tortillas
  • 8 flour tortillas
Jalapeño base
  • 2 jalapeños roasted and seeded
Aromatics
  • 1 white onion quartered
  • 3 cloves garlic
Cream and broth
  • 1 cup heavy cream
  • 1 cup chicken broth
Butter
  • 2 tbsp butter
Cheese
  • 1 cup shredded cheese
Acid
  • 2 tbsp lime juice
Seasoning
  • 0.25 Salt and pepper to taste
Serving
  • 0.25 Fresh cilantro and lime for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and bake setup
  1. Preheat the oven to 375°F and lightly butter a 9x13 baking dish.
  2. Place the butter and a large skillet near the stove for the shrimp step.
Make jalapeño cream sauce
  1. Blend the roasted jalapeños, white onion, garlic, heavy cream, chicken broth, and lime juice until smooth.
  2. Pour the jalapeño cream mixture through a fine sieve into a saucepan and set aside.
Cook shrimp
  1. Heat the butter in a large skillet over medium-high heat.
  2. Cook the chopped shrimp until just cooked through, about 3-4 minutes, until opaque and no longer translucent.
Assemble enchiladas
  1. Spoon the cooked shrimp into the center of each flour tortilla, roll tightly, and place seam-side down in the prepared baking dish.
  2. Pour the jalapeño cream sauce evenly over the enchiladas and sprinkle with shredded cheese.
Bake and serve
  1. Bake for 20-25 minutes at 375°F until the sauce is bubbly and the edges are golden brown.
  2. Garnish with fresh cilantro and lime wedge before serving.

Notes

For the smoothest jalapeño cream sauce, blend thoroughly and strain through a fine sieve to remove any remaining pepper bits. Store leftovers in the refrigerator up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because cream sauces can separate after thawing. For a lighter option, use half-and-half instead of heavy cream for a similar texture.