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Shrimp Enchiladas with Cheese Sauce

Shrimp Enchiladas with Cheese Sauce

These Shrimp Enchiladas with Cheese Sauce are a savory and creamy twist on the classic enchilada. The tender shrimp are wrapped in soft corn tortillas and drenched in a luscious, cheesy sauce that melts perfectly over the top. With a burst of flavor from the shrimp, a hint of spice, and a rich cheese sauce, this dish is perfect for a weeknight dinner or a special occasion. Quick, easy, and delicious, it’s sure to become a family favorite!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner
Cuisine American
Servings 4

Equipment

  • Large skillet
  • Medium saucepan
  • 9x13-inch baking dish
  • Mixing spoon or spatula
  • Whisk
  • Measuring Cups and Spoons
  • Oven

Ingredients
  

For the Filling:

  • 1 lb raw shrimp peeled, deveined, and chopped
  • 1 tablespoon olive oil
  • 1/2 onion finely chopped
  • 2 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 1/2 cup sour cream or cream cheese optional for extra creaminess
  • 8 small flour tortillas

For the Cheese Sauce:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk whole or 2%
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • Salt to taste
  • Dash of cayenne or paprika optional

Instructions
 

Preheat Oven

  • Preheat your oven to 375°F (190°C).

Cook the Shrimp Filling

  • Heat olive oil in a large skillet over medium heat.
  • Add onions and cook for 2–3 minutes until soft.
  • Stir in garlic, cumin, chili powder, and cook for 30 seconds.
  • Add chopped shrimp and cook until pink and opaque, about 3–4 minutes.
  • Stir in sour cream or cream cheese (optional) and season with salt and pepper.
  • Remove from heat and set aside.

Make the Cheese Sauce

  • In a medium saucepan, melt butter over medium heat.
  • Whisk in flour and cook for 1 minute to form a roux.
  • Slowly whisk in milk, stirring constantly until smooth.
  • Cook for 3–4 minutes until slightly thickened.
  • Remove from heat and stir in shredded cheese until melted and smooth.
  • Season with salt and a dash of cayenne for kick (optional).

Assemble the Enchiladas

  • Spoon shrimp filling into each tortilla, roll up, and place seam-side down in the greased 9x13 baking dish.
  • Pour the cheese sauce evenly over the enchiladas.

Optional: Sprinkle extra cheese on top for a golden finish.

    Bake

    • Bake uncovered for 20–25 minutes until the cheese is bubbling and the edges are lightly golden.

    Serve & Garnish

    • Let cool for 5 minutes before serving.
    • Garnish with chopped cilantro, green onions, or a squeeze of lime if desired.

    Notes

    What to Serve With

    • Spanish rice or cilantro lime rice
    • Refried beans or black bean salad
    • Fresh pico de gallo or avocado slices
    • A margarita or sparkling lime water!

    Tips

    • Use cooked shrimp to save time—just sauté the onions and toss it all together quickly.
    • Add chopped spinach or bell peppers to the filling for extra color and nutrients.
    • Swap cheddar for pepper jack if you like heat!
    Keyword Cheese, Cheese Sauce, Shrimp, Shrimp Enchiladas