Shrimp Enchiladas Recipe

Name: Shrimp Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 small onion, finely chopped; 1 green pepper, finely chopped; 2 garlic cloves, minced; 1 lb fully-cooked shrimp, thawed & coarsely chopped; 2 tablespoons flour; 1 cup half-and-half; 1 (10 ounce) can enchilada sauce; 4 ounces cheddar cheese, shredded; 10 small flour tortillas (or 8 buritto-sized ones)

Servings: persons

1
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
2
Add onions, peppers, and garlic and cook until soft/tender.
3
Stir in shrimp, cook for 4 minutes and remove from heat.
4
In small saucepan, melt remaining butter over medium heat.
5
Sprinkle with flour and whisk until smooth.
6
Whisk in the half-and-half and continue to cook over medium heat until thickened.
7
This should take about 5 minutes, but do not let it boil over.
8
Stir in the enchilada sauce, whisking continuously until blended.
9
Remove from heat and stir 3/4 cup of sauce mixture and 1/4 cup of cheese into the shrimp mixture.
10
Coat a 13x9-inch dish with nonstick cooking spray.
11
Spoon equal amounts of shrimp mixture down the center of a tortilla, roll it tightly, and line up in dish.
12
Repeat with remaining tortillas and filling.
13
Pour sauce over enchiladas, spreading to edges.
14
Top with remaining cheese (or more if you like it gooey.
15
).
16
Bake at 375 for 20 minutes until cheese is melted and sauce is bubbly.

963

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 small onion, finely chopped, 1 green pepper, finely chopped, 2 garlic cloves, minced, and more.

Yes, Shrimp Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions