Quick & Easy One-Pan Creamy Shrimp Enchiladas

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Make dinner a gourmet Creole-Mexican fusion event with these Creamy Shrimp Enchiladas. Full of goodies like cilantro-lime rice, black beans, pico de gallo, shrimp, and a creamy and cheesy green enchilada sauce!

Ingredients For Creamy Shrimp Enchiladas

  • 6-inch flour tortillas
  • Cooked white rice
  • Lime zest
  • Cilantro
  • Lime juice
  • Pico de gallo
  • Butter
  • Shrimp (peeled and deveined)
  • Garlic
  • Creole seasoning (I use Zatarains)
  • Butter
  • All-purpose flour
  • Chicken broth
  • Shredded mozzarella cheese
  • Salsa verde
  • Sour cream
  • Red pepper flakes

How To Make Creamy Shrimp Enchiladas

  1. Make the cilantro-lime rice: in a medium-sized bowl, combine the cooked rice with lime zest, lemon juice, and chopped cilantro.
  2. Cook the shrimp: melt 1 tbsp butter in a large skillet over medium-high heat and saute the garlic for 30 seconds. Add the shrimp and cook for 2 minutes on each side. Season with 1 tsp creole seasoning. Transfer to a bowl and keep warm. Preheat the oven to 350 F.
  3. Make the enchilada sauce: in the same skillet, melt 2 tbsp butter over medium-high heat and add the flour. Cook for 30 seconds or until slightly golden. Whisk in the chicken broth and cook until thickened about 3 minutes. Mix in the mozzarella cheese, salsa verde, sour cream, red pepper flakes, and creole seasoning. Add one cup to the reserved shrimp.
  4. Assemble the enchiladas: Place the tortillas on your counter and in the center spread:
    ⅓ cup rice, ⅓ cup shrimp mixture, and 2 tbsp pico de gallo. Fold one size over the filling, and roll cigar-style. Place enchiladas seam-side-down into a 9×13-inch greased baking dish and pour the enchilada sauce over them. Sprinkle the remaining ½ cup shredded mozzarella evenly on top, and bake for 30 minutes or until bubbly and slightly golden on top. 

Quick & Easy One-Pan Creamy Shrimp Enchiladas

Quick & Easy One-Pan Creamy Shrimp Enchiladas

Quick & Easy One-Pan Creamy Shrimp Enchiladas

Quick & Easy One-Pan Creamy Shrimp Enchiladas

Can I Prepare These Enchiladas Ahead Of Time?

You can assemble them, cover the dish with plastic wrap, and refrigerate them a day in advance until you’re ready to bake and serve them. Add an extra 5-10 minutes of baking time if baking them cold from the fridge

How Do I Store Leftovers?

Place any leftovers in an airtight container and store them in the fridge for up to 3 days. Reheat in the microwave until heated through.

Quick & Easy One-Pan Creamy Shrimp Enchiladas

These Mexican-Creole fusion Creamy Shrimp Enchiladas are bursting with flavor, extra creamy, cheesy, and tangy!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 SERVINGS
Calories: 959kcal
Author: Kathy

Equipment

  • Large skillet
  • Mixing bowls
  • 9x13-inch baking dish
  • Whisk

Ingredients

For the enchiladas: 

  • 8-6 inch flour tortillas
  • 1 ½ cup store-bought pico de gallo
  • ½ cup shredded mozzarella cheese

For the rice:

  • 2 ½ cups cooked white rice
  • ¼ cup chopped cilantro
  • Zest of one lime
  • Juice of one lime

For the shrimp:

  • 1 tbsp butter
  • 3 garlic cloves, minced
  • 1 lb small shrimp, peeped and deveined
  • 1 tsp creole seasoning (I used Zatarains)

For the enchilada sauce:

  • 4 tbsp butter
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ½ cup store-bought salsa verde
  • 1 ½ cups shredded mozzarella cheese
  • 1 cup sour cream
  • 1 tsp red pepper flakes
  • 1 tsp creole seasoning

Instructions

  • Make the cilantro-lime rice: in a medium-sized bowl, combine the cooked rice with lime zest, lemon juice, and chopped cilantro.
  • Cook the shrimp: melt 1 tbsp butter in a large skillet over medium-high heat and saute the garlic for 30 seconds. Add the shrimp and cook for 2 minutes on each side. Season with 1 tsp creole seasoning. Transfer to a bowl and keep warm. Preheat the oven to 350 F.
  • Make the enchilada sauce: in the same skillet, melt 2 tbsp butter over medium-high heat and add the flour. Cook for 30 seconds or until slightly golden. Whisk in the chicken broth and cook until thickened about 3 minutes. Mix in the mozzarella cheese, salsa verde, sour cream, red pepper flakes, and creole seasoning. Add one cup to the reserved shrimp.
  • Assemble the enchiladas: Place the tortillas on your counter and in the center spread:
    ⅓ cup rice, ⅓ cup shrimp mixture, and 2 tbsp pico de gallo. Fold one size over the filling, and roll cigar-style. Place enchiladas seam-side-down into a 9x13-inch greased baking dish and pour the enchilada sauce over them. Sprinkle the remaining ½ cup shredded mozzarella evenly on top, and bake for 30 minutes or until bubbly and slightly golden on top.

Nutrition

Calories: 959kcal | Carbohydrates: 93g | Protein: 44g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 243mg | Sodium: 2327mg | Potassium: 695mg | Fiber: 5g | Sugar: 6g | Vitamin A: 43IU | Vitamin C: 33mg | Calcium: 52mg | Iron: 4mg

Frequently Asked Questions about shrimp Enchiladas

1. Can I Make This Without Creole Seasoning?

If you don’t have Creole seasoning, you can use a mix of paprika, garlic powder, oregano, thyme, and a pinch of cayenne.

2. What If I Don’t Have A 9×13-inch Baking Dish?

You don’t need that exact dish, you can use any large baking dish where your enchiladas fit snugly in a single layer. Divide them into two smaller dishes if needed.

3. What’s A Good Substitute For Pico De Gallo?

You can either make your own by mixing chopped tomatoes, onions, cilantro, and lime juice or use jarred chunky salsa instead.

4. Can I Use Pre-Cooked Shrimp?

Absolutely! This cuts down the cooking time by a few minutes. Just add them at the end of cooking the garlic to heat through.

5. What If I Don’t Have Mozzarella Cheese?

You can use any other good melting cheese such as cheddar, Monterey Jack, Pepper Jack, or a Mexican blend.

6. How Can I Make A Gluten-Free Version Of This Recipe?

Use gluten-free flour to make the white sauce, and use corn tortillas instead of flour. Warm the corn tortillas too before rolling them to prevent cracking.

7. How Do I Prevent My Tortillas From Breaking?

Heating the tortillas in the microwave for a few minutes until warm before rolling the quesadillas will make them more pliable and prevent breakage.

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Sandy Schriner

Saturday 2nd of November 2024